DIMITR'S FARMERS MARKET RESTAURANT
1257 W ATLANTIC BLVD BOX 9
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 11/1/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** - From follow-up inspection 2024-11-01: At time of callback inspection still observed. **Time Extended**
Food safety inspection conducted on 11/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/31/2024
High Priority
5
Intermediate
0
Basic
2
Total
7
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of cooking oil on floor in rear kitchen.
- 35A-19-4:High Priority - Live rodent present. Observed 1 live rodent stuck in trap behind rear freezer chest in rear kitchen.
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 1 dropping in dry storage,chemical room Observed 1 dropping next to small freezer chest rear kitchen
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 10:15 on flat top chicken soup (55-64F - Reheating); gravy (64F - Reheating); green beans (115F - Reheating); carrots (80F - Reheating); mashed potatoes (63F - Reheating) per cook reheating on flat top since 8:00am
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler slice American cheese (51F - Cold Holding); slice Swiss cheese (51F - Cold Holding) per employee remove from walk-in cooler to flip top not portion or prepare today held out of temperature less than 3 hours
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed at 10:15 on flat top chicken soup (55-64F - Reheating); gravy (64F - Reheating); green beans (115F - Reheating); carrots (80F - Reheating); mashed potatoes (63F - Reheating) per cook reheating on flat top since 8:00am see stop sale
Food safety inspection conducted on 10/31/2024 revealed 7 total violations (5 high priority, 0 intermediate, 2 basic).
Inspection on 8/21/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In soda room.
- 08B-38-4:Basic - Food stored on floor. Observed frying oil stored on the floor at the rear kitchen storage area
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 94F on flat to stove.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0 Ppm. Machine needed to be primed. Rechecked 100 Ppm. **Corrected On-Site**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching phone then place on gloves and engage in food preparation without washing hands. Explained to employee proper hand washing. Employee washed hands. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breakfast potatoes (115-125F - Hot Holding); grilled onions (86F - Hot Holding) on flat top stove per employee held less than 4 hours employee placed on flat top to reheat to 165F **Corrective Action Taken**
Food safety inspection conducted on 8/21/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).