Naked Farmer
Last inspected: Feb 10, 2026
61
Score
Inspectors have visited Naked Farmer 14 times, with records going back to 2023. The newest entry in the record is dated Feb 10, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
Restaurants in Sunrise average 78, so Naked Farmer trails the local norm. On the whole, the file is mixed but not concerning.
14
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Feb 2, 2026
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the menu grass fed steak , as per operator served medium rare at 135F , but not indicated on menu with a symbol other than consumer advisory. **Warning** - From follow-up inspection 2025-10-07: **Time Extended** - From follow-up inspection 2026-02-02:
02B-01-5
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2025-10-07: Drain plug still missing at time of inspection. **Time Extended** - From follow-up inspection 2026-02-02:
33-11-4
86
Oct 7, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the menu grass fed steak , as per operator served medium rare at 135F , but not indicated on menu with a symbol other than consumer advisory. **Warning** - From follow-up inspection 2025-10-07: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2025-10-07: Drain plug still missing at time of inspection. **Time Extended**
33-11-4
86
Oct 6, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Sanitizer Contact Time and Concentration
FL-33
50
Jan 29, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
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. Observed in walk-in cooler; bachamel (47F - Cold Holding); Mac and cheese (44F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler; bachamel (47F - Cold Holding); Mac and cheese (44F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing cleaning chemical stored on chemical shelf in kitchen. **Warning**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter. Employee replaced paper towel. **Corrected On-Site** **Warning**
31B-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored above ready to eat pasta in walk-in cooler. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
08B-17-4
Basic - Soiled dry wiping cloth in use. Observed on cooler next to grill. Employee removed wiping cloth. **Corrected On-Site** **Warning**
21-10-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed service plates not stored inverted at front counter. **Warning**
24-05-4
52
Oct 23, 2024
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. Observed raw eggs (64F - Cold Holding), raw chicken (46F - Cold holding), garlic aoli (46-57F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 2 hours. Observed butter (64F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning** - From follow-up inspection 2024-10-23: Observed raw chicken (43F - Cold holding), garlic aoli (42-46F - Cold Holding). **Admin Complaint**
03A-02-5
86
Oct 22, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw eggs (64F - Cold Holding), raw chicken (46F - Cold holding), garlic aoli (46-57F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 2 hours. Observed butter (64F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (64F - Cold Holding). Per operator item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with trash can at front counter. Employee removed and stored appropriately. **Corrected On-Site** **Warning**
31A-09-4
Basic - Soiled dry wiping cloth in use. Observed at front counter. **Warning**
21-10-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee serving food without beard net. **Warning**
13-04-4
Basic - Current Hotel and Restaurant license not displayed. Current license displayed to inspector. **Corrected On-Site** **Warning**
50-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion flour and sugar in kitchen. PIC removed bowl. **Corrected On-Site** **Warning**
14-01-5
55
Jun 14, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at back at mop sink - no vacuum breaker after splitter. - From follow-up inspection 2024-06-13: Still observed. **Time Extended** - From follow-up inspection 2024-06-14: Still observed. **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. As per operator no test device on site. - From follow-up inspection 2024-06-13: Still observed. **Time Extended** - From follow-up inspection 2024-06-14: Still observed. **Time Extended**
16-62-1
78
Jun 13, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at back at mop sink - no vacuum breaker after splitter. - From follow-up inspection 2024-06-13: Still observed. **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at prepping area one small flying insect land on kitchen table inside kitchen. Additionally, observed one small flying insect landing on table at dinning area. **Admin Complaint** - From follow-up inspection 2024-06-13: Observed: - 2 flying insects flying around and landing on sneeze guard at service area. - 2 flying insect flying around entrance of dining area. **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. As per operator no test device on site. - From follow-up inspection 2024-06-13: Still observed. **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. - From follow-up inspection 2024-06-13: Still observed. **Time Extended**
35B-01-4
64
Jun 12, 2024
Complaint Full
7 critical violations. 2 major violations. 10 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at back at mop sink - no vacuum breaker after splitter.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at warming oven grilled chicken (133F - Hot Holding as per operator item held approximately 20 minutes after cooking , reheated to 165F at 3:30pm). **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - Mac and cheese (47F - Cold Holding for more than 24 hours) as per operator food not prepared or portioned today. **Repeat Violation** **Admin Complaint**
03A-02-5
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. Observed at walk in cooler - Mac and cheese (47F - Cold Holding for more than 24 hours) as per operator food not prepared or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Presence of insects, rodents, or other pests. Observed 10 dead small flying insects near back door in dining room and 13 dead small flying insects by front entrance in dining room. **Admin Complaint**
35A-09-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at prepping area one small flying insect land on kitchen table inside kitchen. Additionally, observed one small flying insect landing on table at dinning area. **Admin Complaint**
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee moving trash bin. Changed gloves without washing hands.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed at front counter. Both handwashing stations blocked off by trash bins. Employee removed and made handwashing accessible. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. As per operator no test device on site.
16-62-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Serving bowls stored up right on rack at back area.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed at back personal drink stored above preparation table. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at back area rack
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed at office - 2 bags of breading stored directly on floor.
08B-47-4
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 at back- handle touching chocolate chips.
10-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting carrots prior to washing.
08B-39-4
Basic - Single-service articles improperly stored. Observed at front counter boxes of plastic utensils stored directly on floor.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at back by walk in cooler.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at front counter - soiled cloth on cutting board.
21-09-4
17
Apr 25, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : 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. - walk-in cooler - Observed raw chicken (46F - Cooling). Per operator, chicken was placed in cooler the day prior to inspection but did not cool to 41F within 4 hours. - Observed garlic aioli sauce (41-47F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale. - From follow-up inspection 2024-04-25: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Observed raw chicken (46F - Cooling). Per operator, chicken was placed in cooler approximately 7 hours prior to inspection but did not cool to 41F within 4 hours. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk-in cooler - Observed raw chicken (46F - Cooling). Per operator, chicken was placed in cooler the day prior to inspection but did not cool to 41F within 4 hours. - Observed garlic aioli sauce (41-47F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale. - From follow-up inspection 2024-04-25: Observed raw chicken (46F - Cooling). Per operator, chicken was placed in cooler approximately 7 hours prior to inspection but did not cool to 41F within 4 hours. See stop sale. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Cynthia E. employees for over 3 months. **Warning** - From follow-up inspection 2024-04-25: Still observed. **Admin Complaint**
53B-13-5
67
Feb 20, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
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. - walk-in cooler - Observed raw chicken (46F - Cooling). Per operator, chicken was placed in cooler the day prior to inspection but did not cool to 41F within 4 hours. - Observed garlic aioli sauce (41-47F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - walk-in cooler - Observed raw chicken (46F - Cooling). Per operator, chicken was placed in cooler the day prior to inspection but did not cool to 41F within 4 hours. - Observed garlic aioli sauce (41-47F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. - Observed hand wash sink used to hold jug. Manager removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink at front counter. Manager replaced. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form sent to manager to be completed.
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Cynthia E. employees for over 3 months. **Warning**
53B-13-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - Sauce flip top at front counter. Observed unwashed avocados stored next to ready to eat sauces.
08B-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In use utensil held in standing water at 74F
10-07-4
45
Oct 5, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Front counter Observed hand wash sink blocked by trash can next to flat top stove. Employee removed. **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - Kitchen next to utensil storage shelf.
31B-05-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed: Medium rare steak served at establishment, no consumer advisory. Consumer advisory sent to manager. Manager printed and posted advisory. **Corrected On-Site**
02B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter Observed unidentified employee beverage stored in reach in cooler next to order pick up shelf. Employee stored appropriately. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back off house next to office. Observed Employee cell phone and watch stored next to plastic food storage container lids. Manager removed. **Corrected On-Site**
40-06-5
67
Mar 17, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Naked Farmer last inspected?
The most recent health inspection at Naked Farmer on file is from Feb 10, 2026. The public record contains 14 inspections in total.
What is the most common violation at Naked Farmer?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Naked Farmer.
How does Naked Farmer compare to other restaurants in Sunrise?
Naked Farmer most recently scored 61 out of 100, which is lower than the Sunrise average of 78.
Has Naked Farmer's inspection record improved over time?
Results have been roughly steady. Inspections at Naked Farmer have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Naked Farmer means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Naked Farmer inspected?
Based on the inspection history on file, Naked Farmer is inspected around five times per year on average.
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