DIMITR'S FARMERS MARKET RESTAURANT

Name: DIMITR'S FARMERS MARKET RESTAURANT
Address: 1257 W ATLANTIC BLVD BOX 9, POMPANO BEACH, FL, 33069, US
Rating: 89

1257 W ATLANTIC BLVD BOX 9, POMPANO BEACH, FL 33069

License #1600151

89 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

DIMITR'S FARMERS MARKET RESTAURANT in POMPANO BEACH currently holds an InspectFL Health Score of 89 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 14, 2025. Across those visits, inspectors documented 22 total violations — 9 critical, 5 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced tomatoes (44F - Cold Holding) in flip tip unit per employee held in cooler overnight not portion or prepared today.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Email poster.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed diced raw chicken stored over whole strip steak in walk-in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Explained to employee the correct set up employee set up correctly.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (44F - Cold Holding) in flip tip unit per employee held in cooler overnight not portion or prepared today.. See stop sale.
[22-41-4] 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. 0 Ppm sanitizer line not completely immersed in sanitizer. Employee adjusted. Rechecked 100 Ppm
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs changed gloves then handled clean plate without washing hands. Explained to operator proper hand washing technique. Operator will explained to employee.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 109F on flat top stove.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top Flip top; raw chicken (53F - Cold Holding);; tuna salad (47F - Cold Holding); chicken salad (47F - Cold Holding); slice American cheese (55F - Cold Holding); slice Swiss cheese (55F - Cold Holding); diced ham (55F - Cold Holding); smoke sausage (55F - Cold Holding); coleslaw (51F - Cold Holding); potato salad (51F - Cold Holding). Not portion or prep today. Per operator held in unit overnight. See stop sale. Ambient temperature 50F advised operator not to until unit is fix or placed ice packs on items.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on flat top grill In-use utensil stored in standing water 131F
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[05-08-4] No probe thermometer provided to measure temperature of food products. Not functioning battery dead
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs changed gloves and then handle clean plates without washing hands. Explain to employee proper hand washing. Employee washed hands.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed cooked sausage 27F sitting on prep table at room temperature. Employee placed in cooler.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In soda room.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Chlorine 200+ Ppm . Operator changed solutions rechecked 100 Ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse