Naked Farmer
Last inspected: Apr 8, 2026
95
Score
The health department has logged 10 inspections at Naked Farmer, the earliest from 2022. The latest inspection on file is from Apr 8, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Naked Farmer's latest score of 95 sits above the Tampa average of 79. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting board shelf by dish washing machine soiled **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
23-03-4
95
Apr 7, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat Mac and cheese walk in cooler. Manager moved eggs to proper storage **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient air temperature 52F Cold holding: raw chicken 48F raw beef 47F cut lettuce 52F milk 50F whipped cream 52F walk in cooler operator stated 3 delivery trucks were in the walk in before inspection door was open. Manager called maintenance and company is coming today discussed with manager to add ice to products for rapid cool down. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Knives in sink manager removed **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting board shelf by dish washing machine soiled **Warning**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor prep line management removed from floor **Corrected On-Site** **Repeat Violation** **Warning**
21-44-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm disscued with manager to add new sanitizer **Warning**
21-08-4
58
Nov 12, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee ate food than used same gloves to grab more food to mix in bowl. Discussed with employee the importance of hand washing
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored knifes in hand washing sink back kitchen
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cooks line.
14-09-4
Basic - Employee eating while preparing food. On cooks line
12B-01-4
Basic - Floor area(s) covered with standing water. On cooks line
36-22-4
Basic - Wiping cloth sanitizing solution stored on the floor. Service line **Repeat Violation**
21-38-4
64
May 2, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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**
03F-02-5
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**
03B-01-6
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**
03A-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. Cook service line
21-38-4
61
Nov 6, 2024
Routine - Food
1 minor violation.
View 1 violation
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**
23-03-4
95
Nov 5, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
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**
03A-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**
03F-02-5
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**
22-42-4
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**
01B-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink by back door. **Warning**
31A-11-4
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**
22-56-4
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**
08B-52-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment. **Warning**
23-03-4
41
Mar 25, 2024
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Aug 15, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Feb 24, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs stored overtop top of milk,lemons inside walk in cooler.
08A-04-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter with no Backflow protection device. **Repeat Violation**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on front line. Employees placed paper towels at hand washing sink on front line. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. No handle container used inside rice bin by walk in cooler. Employee removed no handle containers placed at dishwasher.
14-01-5
Basic - Floor area(s) covered with standing water. Standing water in floor by mop sink.
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between pans inside small reach in cooler when entering kitchen. Employee removed knife and placed at dishwasher.
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside small reach in cooler leading to kitchen. Employee discarded drink. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside first refrigerator on cooks line. Employee cleaned out water. **Corrected On-Site**
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket by mop sink. Employee properly stored mop. **Corrected On-Site**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on front line Employee removed sanitizer bucket from floor and properly stored it. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Bottles of oil has no labeling on back cooks line.
02D-01-5
45
Jul 28, 2022
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Bucket was empty. Replaced and tested 100ppm. **Corrected On-Site**
22-42-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and then handled clean knife to chop vegetables. Employee re washed hands properly. **Corrective Action Taken**
12A-25-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered medium. Discussed parasite destruction letter with chef. Observed letter from wrong company stating it meets the frozen requirements but the salmon is from another company that is fresh. Letter must be provided from each individual company where the salmon is received. Observed parasite destruction from hiddenfjord. **Corrected On-Site**
01D-01-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Removed. **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. Cell phone on prep table. Glasses on prep table.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to open garlic aioli sauce. Relocated to proper storage. **Corrected On-Site**
21-44-1
41
Frequently Asked Questions
When was Naked Farmer last inspected?
The most recent health inspection at Naked Farmer on file is from Apr 8, 2026. The public record contains 10 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 three times, more than any other issue at Naked Farmer.
How does Naked Farmer compare to other restaurants in Tampa?
Naked Farmer most recently scored 95 out of 100, which is higher than the Tampa average of 79.
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 low risk rating mean?
A low risk rating at Naked Farmer means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Naked Farmer inspected?
Based on the inspection history on file, Naked Farmer is inspected around three times per year on average.
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