The Farmer Girl Restaurant
Last inspected: Oct 30, 2025
70
Score
The Farmer Girl Restaurant has been inspected 11 times since 2022. On Oct 30, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
“Dead roaches on premises” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 77, which The Farmer Girl Restaurant's 70 doesn't quite reach. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 30, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
70
Jul 15, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up 3 compartment sink to wash rinse sanitize all dishes until dishmachine is working properly. **Warning** - From follow-up inspection 2025-07-15: Chlorine sanitizer 0ppm **Admin Complaint**
22-41-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line behind grill area, walls visibly soiled with grease and food debris. **Warning** - From follow-up inspection 2025-07-15: Same **Time Extended**
36-27-5
82
Jul 14, 2025
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
14
Apr 16, 2025
Food-Licensing Inspection
No violations found.
100
Mar 14, 2025
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
High Priority - Employee washed hands with no soap. Cook cracked raw shell eggs then washed hands in three compartment sink. Explained and he washed hands in hand sink without soap. Explained and he washed hands with soap in hand sink. **Corrected On-Site**
12A-20-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2024. **Admin Complaint**
50-17-3
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. macaroni in red sauce preparation date marked 03/06 today is 03/14 not used within 7 days. Chef discarded. **Repeat Violation**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. provolone cheese 45 f top part over stocked below the fill line 43 f. Cook removed the top section to put inside the bottom section of the cooler. **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. sausage link 125 f top layer, bottom layer 179 f hot holding on the grill, cook reheated to 189 f, **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. kitchen washcloth large bucket chlorine over 200 ppm, cook added more water .chlorine 100 ppm **Corrected On-Site**
41-15-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook racked raw shell eggs then washed hands in three compartment sink to handle clean plate. Explained and he washed hands in hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink by three compartment sink.
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Round foam container used to scoop cubed chicken. Employee discarded the foam container. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. License not available upon request. License delinquent in the system.
50-09-4
Basic - Dead roaches on premises. 4 dead roaches on glue board near bag n box soda system. Employee discarded the glue board. **Corrected On-Site**
35A-03-4
Basic - Food stored on floor. Large bag of Cane sugar stored on the floor at server station .
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee slicing tomatoes prior to washing. Explained and he washed the remaining tomatoes. **Corrected On-Site**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Turkey breast thawing at room temperature in white plastic bucket by walk in cooler. Turkey still frozen solid. Explained and cook moved the turkey to walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. server station washcloth bucket chlorine 0 ppm, server added sanitizer. Chlorine 100 ppm **Corrected On-Site** **Repeat Violation**
21-07-4
23
Aug 21, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 13 servings of spinach pies cooked on 08/10( as per label) today is 08/21. Explained 7 days maximum including the day of preparation. Chef discarded.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 13 servings of spinach pies cooked on 08/10( as per label) today is 08/21. Explained 7 days maximum including the day of preparation. Chef discarded.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade. Explained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice and utensils stored in server hand sink. Explained.Server removed the utensils.
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair.explained. He put on hat. **Corrected On-Site**
13-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal water bottle stored with and above food in cooler. Employee removed the bottle. **Corrected On-Site**
08B-49-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. dishwasher area washcloth bucket chlorine 0 ppm. Explained and employee changed the solution .chlorine 100 ppm **Corrected On-Site**
21-07-4
52
Jun 20, 2024
Routine - Food
7 critical violations. 3 major violations. 4 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. 2 severely dented cans of Home taste brand corned beef hash 6 lb 12 oz each ( severely dented at the seams) on shelf in the kitchen. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracked raw shell eggs with gloved hands. Cook discarded the gloves and put on new gloves to handle cooked food without washing hands. Explained and he properly changed the gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on trash can by three compartment sink. 1 flying around by toaster at the prep table. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw chicken tenders over open bag of French fries in upright freezer. Explained and employee rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach by bag n box soda syrup rack. 1 live by the entrance to the soda rack room. ( both in same room, room is separate from the kitchen) Manager killed and cleaned the area. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 Rodent droppings on wooden shelf in dishwasher room. Manager cleaned and sanitized the area. **Corrected On-Site** **Warning**
35A-04-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one hose Bibb by the back door. **Warning**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Server filling washcloth bucket in hand sink at server station, server dumping ice in hand sink at server station. Explained. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink. Cook put roll of paper towel. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in men's bathroom. Explained and server put small soap dispenser. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Dead roaches on premises. 1 dead roach on floor by pancake syrup rack in the kitchen 1 under dishwasher ( separate room) 8 on floor under shelf in soda syrup rack room ( separate room ) 13 on floor by bag n box soda rack ( separate room ) 1 on Diet Coke syrup bag n box ( separate room) 1 on glue board on card board cup holders on wire rack in the kitchen Employee cleaned and sanitized the area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. On cook line Both cooks handling food without any hair restraints for loose head hair. Explained. **Warning**
13-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in the kitchen. Explained and employee stored in the sanitizer solution. **Corrected On-Site** **Warning**
21-12-4
21
Oct 16, 2023
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. Dented 4lb 6oz can rice stuffed grape leaves. See stop sale.
01B-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, began handling clean cooking utensils without washing hands. No soap at hand wash sink. Operator provided soap , employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, employee washed, rinsed and hung to dry utensils without sanitizing. No sanitizing solution in sink. Operator set up triple sink to quaternary 200ppm., washed rinsed and sanitized utensils properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, plastic wrapped chicken over open box of ready to eat vegetables. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-02-6
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 chicken stored over raw hamburger stored over raw pork. Operator moved raw chicken to bottom shelf and raw pork to top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, onions (80F - Hot Holding) in pan next to grill. Operator stated cooked two hours prior, held until served. Operator moved to be reheated to 165°F. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On shelves across from cook line, cooked sausage (90F - Cooling 9:00) cooked sausage (80F - Cooling 9:25) cooling on shelves at room temperature. Operator stated cooling 1.5 hours at this rate sausage will not reach 70°F within two hours. Operator moved sausage to walk in cooler to facilitate faster cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Food-contact surface soiled with food odebris, mold-like substance or slime. At cookline, can opener blade soiled with food odebris, mold-like substance or slime. Operator removed to be washed rinsed and sanitized. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at hand wash sink. At kitchen hand wash sink, no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior has accumulation of mold like substance.
22-20-5
Basic - Food stored on floor. Open case of potatoes stored on floor in kitchen. Operator removed from floor. **Corrected On-Site**
08B-38-4
Basic - Insect control device installed over food preparation area. At kitchen; bug zapper installed over food mixers on prep table. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35B-02-4
26
Aug 16, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Mar 8, 2023
Routine - Food
5 critical violations. 4 major violations. 13 minor violations.
View 22 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed sweeping storage room storing soda machine with gloves on. Chef observed removing gloves and placing new gloves on to cook. No hand washing observed. Educated chef on site. Chef removed gloves and washed hands. **Corrective Action Taken**
12A-16-4
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. Dish washer observed handling and spraying unclean silverware with gloves and putting away clean dishes. Gloves not changed and hands not washed between tasks. Educated on site. **Corrective Action Taken**
12A-13-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked raw shell eggs stored in flat with raw whole shell eggs in walk in cooler.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (70F - Cold Holding) at front server counter. Operator states butter removed from cooler and placed on ice bath less than four hours ago. Butter placed back in cooler. **Corrective Action Taken**
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. Chef time marked food items for four hours. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen. Knife holder on cook line unclean.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to coffee machine. Hand sink in kitchen.
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen-hot water 82F.
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Stained ceiling tiles in kitchen.
36-34-5
Basic - Dead roaches on premises. Approximately Twelve dead roaches in room storing soda machine and pots. Removed. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. In walk in cooler.
36-73-4
Basic - Food stored on floor. Bag of onions on floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. At entry door way at ice machine. Tiles missing at soap dispenser at hand sink in kitchen. Tiles missing at two door reach in cooler and three compartment sink in kitchen. Walls in disrepair under dish machine. Tile missing behind flat top on cook line
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in cooler storing salad dressings in kitchen unclean.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior to reach in Reach in cooler at end of cook line. Interior to beverage cooler at front server station.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in beverage cooler at serving station rusty
14-33-4
Basic - Soiled dry wiping cloth in use. Unclean wiping cloths stored on cook line.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing at room temperature on shelf storing cans in kitchen. Placed in cooler. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At hand sink and three compartment sink in kitchen. Wall tiles unclean at dish wash area.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Leak at hand sink in kitchen.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. At end of cook line.
21-38-4
17
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
70
Frequently Asked Questions
When was The Farmer Girl Restaurant last inspected?
The most recent health inspection at The Farmer Girl Restaurant on file is from Oct 30, 2025. The public record contains 11 inspections in total.
What is the most common violation at The Farmer Girl Restaurant?
Across the inspection record, “dead roaches on premises” has been cited three times, more than any other issue at The Farmer Girl Restaurant.
How does The Farmer Girl Restaurant compare to other restaurants in Lake Worth?
The Farmer Girl Restaurant most recently scored 70 out of 100, which is lower than the Lake Worth average of 77.
Has The Farmer Girl Restaurant's inspection record improved over time?
Yes. Recent inspections at The Farmer Girl Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Farmer Girl Restaurant 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 The Farmer Girl Restaurant inspected?
Based on the inspection history on file, The Farmer Girl Restaurant is inspected around four times per year on average.
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