The Market Restaurant
Last inspected: Nov 10, 2025
47
Score
The health department has logged seven inspections at The Market Restaurant, the earliest from 2022. Inspectors last stopped by on Nov 10, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly six violations before.
The pattern that stands out is “wall soiled with accumulated grease, food debris, and/or dust”, which has been cited three times.
That's lower than the typical Sanford restaurant, which scores around 77. The pattern in the record is worth a careful look.
7
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
47
Jun 12, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/2025, operator renewed during inspection **Corrected On-Site**
50-17-3
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs ambient air temperature 70F, per operator stored in top of reach-in cooler less than 1 hour, operator relocated to reach-in cooler to rapidly cool **Corrective Action Taken**
03A-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Diana
53B-14-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's bathroom, operator states repairs are ongoing **Corrective Action Taken**
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above reach-in cooler, operator removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -floor underneath cooking equipment
36-73-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have a light accumulation of grease and food debris -sides of cooking equipment have an accumulation of grease and food debris
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -triple glass door reach-in cooler
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. -raw bacon thawing at room temperature on prep table, employee relocated to reach-in cooler **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cooking equipment -wall above/around triple sink
36-27-5
41
Jul 30, 2024
Complaint Full
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
41
Dec 20, 2023
Routine - Food
4 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
74
Sep 28, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. -floor behind service sink at counter, extending behind the ice machine to the wall, and including the vent
36-73-4
Basic - Food stored on floor.-box oil **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink **Repeat Violation**
36-27-5
74
Feb 22, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid.
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Equipment in poor repair. Gasket torn, Pepsi Cooler.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Kitchen.
36-17-5
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Cup used as a scoop. Make table. **Corrected On-Site**
14-01-5
58
Oct 18, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
45
Frequently Asked Questions
When was The Market Restaurant last inspected?
The most recent health inspection at The Market Restaurant on file is from Nov 10, 2025. The public record contains seven inspections in total.
What is the most common violation at The Market Restaurant?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited three times, more than any other issue at The Market Restaurant.
How does The Market Restaurant compare to other restaurants in Sanford?
The Market Restaurant most recently scored 47 out of 100, which is lower than the Sanford average of 77.
Has The Market Restaurant's inspection record improved over time?
No. Recent inspections at The Market Restaurant have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at The Market Restaurant 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 The Market Restaurant inspected?
Based on the inspection history on file, The Market Restaurant is inspected around two times per year on average.
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