Farmers Table
Last inspected: Apr 7, 2026
33
Score
Inspectors have visited Farmers Table 10 times, with records going back to 2022. Farmers Table was last inspected on Apr 7, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
Compared to other North Palm Beach restaurants (averaging 78), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
7
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
7 critical violations. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. leak and potato soup (44-49F - Cooling);in walk-in cooler#1 upstairs by cook line; as per operator food prepared last night and placed in big plastic container; food never reached 41 F or below; Advised to change cooling methods; See Stop Sale
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. leak and potato soup (44-49F - Cooling);in walk-in cooler#1 upstairs by cook line; as per operator food prepared last night and placed in big plastic container; food never reached 41 F or below; Advised to change cooling methods; See Stop Sale
03D-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dirty dishes inside dishwasher and unloading dirty ones without washing hands first; educated; employee washed hands; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
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. Employee touched personal phone and continued to work with foods without washing hands; educated Employee washed hands; **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over dessert- all not commercially packaged on the speed rack in walk-in freezer; Stored properly **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs in walk-in cooler #3 (downstairs ) stored properly Raw fish over crab cakes in walk-in cooler #2 ( upstairs) Raw beef over desserts in walk-in cooler #2 Stored properly **Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw bacon in cooler #3 downstairs ; food stored properly Raw burgers over fish in walk-in cooler #2 upstairs food stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk-in cooler ( upstairs) - operator removed from packaging **Corrected On-Site**
06-09-1
33
Jan 6, 2026
Routine - Food
4 critical violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Mar 6, 2025
Routine - Food
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Mar 5, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Live, small flying insects found At bar area, approximately 8 small flying insects around floor drains, underneath sink. **Admin Complaint**
35A-02-7
86
Nov 1, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handle dirty dishes, and then when it came out with the same hands. Operator instructed dishwasher to wash hands and rewash dishes. employee washed. **Corrected On-Site**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Double draw - raw steak over raw pork - operator moved steak to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Buttermilk dressing 10/16.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line flip top - American cheese (42F-51F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line flip top - American cheese (42F-51F - Cold Holding) held in an overfilled container not portioned or prepared today held overnight and more than 4 hours - see stop sale.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings prepared 2 days prior- operator date marked. **Corrected On-Site**
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - Employees removed watches. **Corrected On-Site**
13-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bags of shrimp in prep sink - no running water- operator moved to cooler. **Corrected On-Site**
06-01-5
39
May 10, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-05-10: **Time Extended**
16-62-1
90
May 9, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatloaf (56F - Cold Holding); lasagna (56F - Cold Holding); ribs (56F - Cold Holding); chicken (56F - Cold Holding); rice (54F - Cold Holding); cooked Brussels (54F - Cold Holding); quinoa (52F - Cold Holding); cooked mushrooms (52F - Cold Holding); cooked noodles (52F - Cold Holding); grilled chicken (52F - Cold Holding); sautee reach in cooler at cook line. Not prepped or portioned. Removed from walk in cooler less than four hours ago. Moved to walk in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in flour on cooling rack **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep table at end of cook line Vents in chefs walk in cooler Produce walk in cooler **Warning**
36-34-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sautée cooler on cook line **Warning**
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Sautée cooler **Warning**
29-49-6
58
Feb 2, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over storage container of lemonade. Operator moved raw hamburgers to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw ground chicken stored above raw steak. Operator moved raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At drawers under cook line; commercially processed reduced oxygen packaged Mahi, labeled to remove from package, no longer frozen (raw mahi ((40F - Cold Holding)). See Stop Sale. **Warning**
01B-13-4
High Priority - Toxic substance/chemical improperly stored. At cook line; spray bottle containing bleach stored over prep table and clean plates. Operator removed. **Warning**
41-10-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting reduced oxygen packaging of Temperature Control for Safety food, cooked pasta/cooked quinoa/cooked vegetables/cooked sausage/smoked salmon (solid frozen in walk-in freezer). **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At drawers under cook line; commercially processed reduced oxygen packaged Mahi, labeled to remove from package, no longer frozen (raw mahi ((40F - Cold Holding)). See Stop Sale. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee water bottle on cutting board. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Ice scoop handle in contact with ice. At bar; ice scoop handle laying in ice. Operator removed. **Corrected On-Site** **Warning**
10-08-5
41
Apr 17, 2023
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At chef's cooler; raw beef hamburger stored over cooked chicken wings. Operator moved raw beef to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar; Public House Bar low boy stainless; heavy cream (50°F - Cold Holding). Operator stated item not prepared or portioned today, being held in cooler less than 4 hours, moved to separate reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to fill/store bottles with water. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No soap provided at handwash sink. At cook line hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At wait station; spray bottle containing cleaning chemical not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At chef's cooler; chicken meatballs vacuum packaged onsite not labeled. Operator stated being held less than 24 hours, applied appropriate label. **Corrected On-Site**
03G-53-1
Basic - Standing water in bottom of reach-in-cooler. At cook line flip top cooler; standing water in bottom.
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container on cutting board. Operator removed. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line; utensils in standing water 86°F. Operator removed. **Corrected On-Site**
10-07-4
35
Oct 24, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
74
Frequently Asked Questions
When was Farmers Table last inspected?
The most recent health inspection at Farmers Table on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Farmers Table?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Farmers Table.
How does Farmers Table compare to other restaurants in North Palm Beach?
Farmers Table most recently scored 33 out of 100, which is lower than the North Palm Beach average of 78.
Has Farmers Table's inspection record improved over time?
Results have been roughly steady. Inspections at Farmers Table have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Farmers Table 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 Farmers Table inspected?
Based on the inspection history on file, Farmers Table is inspected around three times per year on average.
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