Dimitr's Farmers Market Restaurant
Last inspected: Oct 14, 2025
30
Score
Going back to 2022, Dimitr's Farmers Market Restaurant has 13 inspections in the public record. On Oct 14, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to nine violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
Restaurants in Pompano Beach average 78, so Dimitr's Farmers Market Restaurant trails the local norm. This restaurant has more on its record than most do.
13
Inspections
5
Critical latest
1
Major latest
7
Minor latest
Inspection History
Oct 14, 2025
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
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. 0 Ppm sanitizer line not completely immersed in sanitizer. Employee adjusted. Rechecked 100 Ppm
22-41-4
High Priority - 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.**Repeat Violation** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - 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.
08A-20-5
High Priority - 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. **Repeat Violation**
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-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. Email poster.
02B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle stored on counter next to clean dishes at the dishwasher.
12B-07-4
Basic - 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. **Corrected On-Site**
16-13-5
Basic - In-use tongs stored on equipment door handle between uses stored on oven handle.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at front counter the handle in contact with sugar.
10-01-5
Basic - 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.
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.
42-01-4
30
Jul 10, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-07-10: At time of callback inspection still observed **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit **Warning** - From follow-up inspection 2025-07-10: At time of callback inspection still observed **Time Extended**
05-09-4
86
Jul 9, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - 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. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Chlorine 200+ Ppm . Operator changed solutions rechecked 100 Ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - 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. **Warning**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not functioning battery dead **Warning**
05-08-4
Intermediate - 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. **Warning**
53B-01-5
Basic - 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 **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit **Warning**
05-09-4
Basic - 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. **Corrected On-Site** **Warning**
06-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In soda room. **Warning**
51-11-4
33
Nov 1, 2024
Routine - Food
1 minor violation.
View 1 violation
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**
51-11-4
95
Oct 31, 2024
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Live rodent present. Observed 1 live rodent stuck in trap behind rear freezer chest in rear kitchen.
35A-19-4
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
35A-04-4
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
01B-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
03A-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
03E-02-5
Basic - Food stored on floor. Observed plastic container of cooking oil on floor in rear kitchen.
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
43
Aug 21, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
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**
22-41-4
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**
12A-29-4
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**
03B-01-6
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.
10-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. In soda room.
51-11-4
Basic - Food stored on floor. Observed frying oil stored on the floor at the rear kitchen storage area
08B-38-4
55
Dec 8, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook wearing gloves cracked raw shelled eggs, remove gloves, put on new gloves, no hand wash, and then cut tomatoes. Operator explained proper hand wash method. **Corrective Action Taken**
12A-27-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license. **Corrected On-Site**
50-17-3
Basic - Soiled dry wiping cloth in use. On cutting board. Operator removed. **Corrected On-Site**
21-10-4
70
Sep 26, 2023
Routine - Food
No violations found.
100
Sep 19, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm. **Corrective Action Taken** - From follow-up inspection 2023-09-19: Observed same. Primed machine and retested at chlorine 0ppm. Operator instructed to discontinue use of machine until it is properly sanitizing, set up triple sink to chlorine 100ppm. **Admin Complaint**
22-41-4
86
Sep 11, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
70
Feb 27, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed at cook line flip top cooler//; raw burger patties (50F - Cold Holding); cole slaw (49F - Cold Holding); raw chicken (49F - Cold Holding). Per operator, foods stored in unit overnight. See stop sale. 2) Observed on prep table at cook line whipped butter ( 71F - Cold Holding). Per operator, butter out of temperature for approximately 3 hrs. Advised operator to use time as a public health control. Corrective action taken. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-27: Liquid eggs 51°F cold holding, deli turkey 50°F cold holding, diced ham 48°F cold holding. Per operator, foods not prepped or portioned today; foods stored in flip top cooler for approximately 2.5 hrs. Operator put foods in walk in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Feb 24, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Observed philly steak patties, not commercially packaged, stored over fries, commercially packaged, in deep freezer at cook line. Operator removed and properly stored. Corrected on site. 2) Observed raw pork chops stored over onion rings in reach in freezer next to cook line.
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at cook line flip top cooler//; raw burger patties (50°F - Cold Holding); cole slaw (49°F - Cold Holding); raw chicken (49°F - Cold Holding). Per operator, foods stored in unit overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed at cook line flip top cooler//; raw burger patties (50°F - Cold Holding); cole slaw (49°F - Cold Holding); raw chicken (49°F - Cold Holding). Per operator, foods stored in unit overnight. See stop sale. 2) Observed on prep table at cook line whipped butter ( 71°F - Cold Holding). Per operator, butter out of temperature for approximately 3 hrs. Advised operator to use time as a public health control. Corrective action taken. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Educated operator on reporting responsibilities. Emailed procedures to operator. **Corrected On-Site**
11-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on dry storage shelf in front of walk in cooler. Operator removed. **Corrected On-Site**
40-06-5
55
Nov 2, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with Butter 56°F cold Holding, and a container with cooked potatoes 45°F cold Holding seating on prep table. Per operator butter stored approximately 3 hours. Operator decided to use time as a public health control form and time marked product for the remaining time of 1 hour. Operator moved potatoes to walk-in cooler. Per operator both products not prepared or portioned today. Emailed time control form to operator **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with mash potatoes 90°F hot Holding seating on top of a utility cart on cook line. Per operator product cooked approximately 1 hour ago. Operator moved product to flat top grill for reheating **Corrective Action Taken**
03B-01-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Digital thermometer not working Manual thermometer not calibrating
05-06-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded **Corrected On-Site**
12B-12-5
64
Frequently Asked Questions
When was Dimitr's Farmers Market Restaurant last inspected?
The most recent health inspection at Dimitr's Farmers Market Restaurant on file is from Oct 14, 2025. The public record contains 13 inspections in total.
What is the most common violation at Dimitr's Farmers Market Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Dimitr's Farmers Market Restaurant.
How does Dimitr's Farmers Market Restaurant compare to other restaurants in Pompano Beach?
Dimitr's Farmers Market Restaurant most recently scored 30 out of 100, which is lower than the Pompano Beach average of 78.
Has Dimitr's Farmers Market Restaurant's inspection record improved over time?
No. Recent inspections at Dimitr's Farmers Market Restaurant have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Dimitr's Farmers Market Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dimitr's Farmers Market Restaurant inspected?
Based on the inspection history on file, Dimitr's Farmers Market Restaurant is inspected around four times per year on average.
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