Narbona Farm Market
Last inspected: Mar 11, 2026
39
Score
Inspectors have visited Narbona Farm Market eight times, with records going back to 2022. On Mar 11, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around 11 violations compared to roughly 17 violations earlier on.
“No paper towels” accounts for the largest share of issues, appearing seven times across the record.
Narbona Farm Market's latest score of 39 falls below the Key Biscayne average of 57. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
5
Major latest
9
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
5 major violations. 9 minor violations.
View 14 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS at area 37 blocked by beer tanks and propane tank.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at ware washing with plates inside.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS near kitchen rear entrance.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cheese not date marked at salad area. As per staff today.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Served at area 37.
36-37-5
Basic - Equipment in poor repair. Observed RIC gaskets at pizza station in disrepair.
14-11-5
Basic - Food stored on floor. Observed frying oil on floor at dry storage area. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer at cook line.
14-69-4
Basic - Plumbing system in disrepair. Observed HWS at ware washing and entrance to kitchen missing pipes. Plumber currently working on HWSs during inspection.
29-08-4
Basic - Single-service articles improperly stored. Observed box of shopping bags, towels, and cups on floor at dr6 storage area.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed metal container of flour not labeled at cook line.
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled at area 37.
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO not secured at area 37.
51-11-4
39
Nov 18, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handsink located next to dishwasher. **Repeat Violation**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
14-09-4
Basic - Equipment in poor repair. Observed Gaskets in disrepair at reach in cooler by pizza station.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed boxes with cooking oil not stored at least 6 inches off of the floor at dry storage room, employee placed them on shelf. **Corrected On-Site**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handsink located next to dishwasher.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed Old labels on container at rack next to walk in cooler.
16-46-4
67
Jan 28, 2025
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked ground beef (52F - Cold Holding); butter (52F - Cold Holding) inside reach in cooler by cook line stacked above top of pan, as per person in charge for approximately 1 hour prior. Advised person in charge about placing the correct portion in each plastic container. **Repeat Violation**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for empadas with date marking but no written procedures. Sent to operator via email.
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside handwashing sink by mop sink, operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by dishwasher machine, operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area. **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at cook line. **Repeat Violation**
24-05-4
Basic - Food stored on floor. Observed produce orange case on floor by entrance of ice cream area. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink by dishwasher and mop sink. **Repeat Violation**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen preparation tables.
21-12-4
41
Aug 15, 2024
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves to begin cutting lettuce, no hand washing prior. Coached employee on correct procedures, employee washed hands. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (49F - Cold Holding); Cooked ground beef (52F - Cold Holding) inside reach in cooler by kitchen entrance. As per operator products were placed inside reach in cooler for approximately 1 hour prior, advised operator to place ziplock bags with ice for rapid cooling.
03A-02-5
Intermediate - Expired quaternary chemical test kit on 12-2022 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed cups stored inside handwashing at dishwasher area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at dishwasher area. Observed at handwashing sink by bar area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at handwashing sink at dishwasher area. **Repeat Violation**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates at shelf on top of reach in cooler by kitchen entrance not inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by cook line.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of reach in cooler by cook line.
40-06-5
Basic - Equipment in poor repair. Observed gaskets inside reach in cooler by kitchen entrance in disrepair.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Observed oil container on floor next to hand washing sink at cook line.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at front counter where ice creams are stored.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at reach in cooler by cook line.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at dishwasher area. **Repeat Violation**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers at drain boards at dishwasher area. **Repeat Violation**
16-46-4
Basic - Stored food not covered. Observed ice cream different flavors inside reach in freezer not covered.
08B-12-5
27
Feb 9, 2024
Routine - Food
6 major violations. 10 minor violations.
View 16 violations
Intermediate - No soap provided at handwash sink. **Repeat Violation**
31B-03-4
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. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available.
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in coolers at cook line soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Light not functioning. Observed in kitchen area.
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed exterior of reach in coolers soiled. Observed cookline soiled with accumulated old food debris.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Utensils in poor condition. Observed some utensils cracked/ missing handle observed in flour container at front service station.
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and other grains missing labels.
02D-01-5
33
Dec 12, 2023
Routine - Food
2 critical violations. 9 major violations. 7 minor violations.
View 18 violations
High Priority - Fish not held frozen entire time. Observed commercially processed tuna kept in reduced oxygen packaged bag while thawing.
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open containers of heavy cream.
08A-05-6
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 hand out to operator. Operator printed and posted.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler across from cookline soiled. Observed food containers soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At the time of the inspection observed metal container stored in hand sink at front service area.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. At the time of the inspection provided form to operator. Operator printed and all staff signed. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds empanadas under time. No written procedures available.
03F-10-5
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 without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available.
03G-50-1
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle stored touching quinoa at front salad station.
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked garbanzo beans and corn thawing at room temperature at front service station.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and other food items missing labels.
02D-01-5
21
Mar 16, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in front service area. - From follow-up inspection 2023-03-16: No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in front service area. **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-03-16: In-use tongs stored on equipment door handle between uses. **Time Extended**
10-20-4
86
Aug 2, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at ware washing area.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at front service center.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at front pizza station.
36-27-5
74
Frequently Asked Questions
When was Narbona Farm Market last inspected?
The most recent health inspection at Narbona Farm Market on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Narbona Farm Market?
Across the inspection record, “no paper towels” has been cited seven times, more than any other issue at Narbona Farm Market.
How does Narbona Farm Market compare to other restaurants in Key Biscayne?
Narbona Farm Market most recently scored 39 out of 100, which is lower than the Key Biscayne average of 57.
Has Narbona Farm Market's inspection record improved over time?
Yes. Recent inspections at Narbona Farm Market have averaged around 11 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Narbona Farm Market 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 Narbona Farm Market inspected?
Based on the inspection history on file, Narbona Farm Market is inspected around two times per year on average.
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