NAKED FARMER
534 Channelside Drive
Tampa, Florida, 33602
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook service line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cold holding: raw steak 45 f raw chicken 47 f 2nd raw steak 41 f manager moved raw chicken to freezer and raw steak to blast chiller for rapid cool **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Observed the time as public health sheet at 4 hours but time marks say 6 hours management changed time marks to 4 hours 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. cook chicken 108 f 2nd temp 150f still heating employee moved to different steamer to reheat. **Corrective Action Taken**
Food safety inspection conducted on 5/2/2025 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 11/6/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment. Warning - From follow-up inspection 2024-11-06: **Time Extended**
Food safety inspection conducted on 11/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/5/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-52-4:Basic - Food stored under dripping water line. Pan of pasta stored under air vent in walk in cool with water dripping into it. See stop sale. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment. Warning
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator out of regular sanitizer and is using bleach was too low but operator changed it out Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Pan of pasta stored under air vent in walk in cool with water dripping into it. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in Walk in cooler out of temperature operator ice down items. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time marked properly, but employee put all the food on 6 hour limit, operator changed them out to all reflect their plan of 4 hours. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink by back door. Warning
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 154F Warning
Food safety inspection conducted on 11/5/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 3/25/2024
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Soap not available, operator has rinse aid hooked up to the wash line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On clean rack above 3 compartment sink.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors and walls throughout kitchen areas soiled with food debris
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front sink by service area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled.
- 29-08-4:Basic - Plumbing system in disrepair. Drain on combination oven not working properly and leaking behind equipment, down not interfere with employee walkway.
- 08B-60-4:Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Doors to seating area kept open to exposed kitchen without an air curtain, operator closed doors. I discussed with the operator that if they want to keep them open they will have to go through plan review and install protective devices from outside elements. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer low at buckets 0 ppm, operator will manually set up until dispensers are repaired.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in mop sink area
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer 0 ppm operator will manually set up until repairs have been made to dispenser.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior or Reach in cooler
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Customer walked in with non service dog picked up food and left. operator states they do not let them stay just pick up food and leave. I discussed with the operator the requirements, and referred them to the ADA guidelines for service animals in a food service establishment. Also suggested to operator they put a sign on the door stating what animals are allowed in the establishment. **Corrective Action Taken**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed another one and displayed it. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/25/2024 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 8/15/2023
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Repeat Violation
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Keisha Clausell
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator replaced it during inspecrion Corrected On-Site
Food safety inspection conducted on 8/15/2023 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).