1906 FARMHOUSE RESTAURANT

Name: 1906 FARMHOUSE RESTAURANT
Address: 25405 W NEWBERRY RD, NEWBERRY, FL, 32669, US
Rating: 69.1

25405 W NEWBERRY RD, NEWBERRY, FL 32669

License #1102653

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.1 Grade F / 100

Failing Health Score

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Quick take

1906 FARMHOUSE RESTAURANT in NEWBERRY currently holds an InspectFL Health Score of 69.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 30, 2025. Across those visits, inspectors documented 41 total violations — 12 critical, 8 major, 21 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on December 30, 2025 included 3 critical violations, 2 major, and 10 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[10-14-5] Ice bucket/shovel stored on floor between uses. Two ice buckets stored on floor beside ice machine. Manager removed both buckets from the floor during this inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on drainboards of prep sink. Manager removed both from the area during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of microwave soiled with food debris. 2. Interior of keg cooler in bar area soiled with mold-like substance.
[35A-03-4] Dead roaches on premises. One dead roach on floor below shelf in dry storage area. An employee swept the area during this inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink in corner of kitchen near prep sink. Manager posted a sign during this inspection.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted nails scooped ice without wearing gloves.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing from grey hose connection after splitter added to mop sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On rack near cookline: peach cobbler (69F - Cold Holding). An employee stated the peach cobbler was removed from the walk-in cooler and placed on the rack approximately one hour prior, then moved the cobbler back into the walk-in cooler to cool to 41F.
[14-11-5] Equipment in poor repair. Gasket torn and hanging from bottom of door to reach-in cooler near kitchen entrance.
[36-50-4] Unclean building components, attachments or fixtures. Ceiling tile soiled with dust near fryers.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured in bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around doors and gaskets of reach-in freezers soiled with mold-like substance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and backpack stored on and beside single-use cups at cookline. Employees removed all personal items from thr area during this inspection.
[33-11-4] Missing drain plug at dumpster. Drain plug missing from dumpster behind building.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Flat containing raw shell eggs stored directly on top of pans containing diced tomatoes and diced onions in top of refrigerated make-table at cookline. An employee moved the raw eggs to another cooler during this inspection.

Inspection Completed - No Further Action
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler drawers at cookline ambient air temperature 49F. Manager stated they will not use this unit for TCS foods going forward.
[41-07-4] Container of medicine improperly stored. Bottle of ibuprofen stored on shelf in server station above canisters of tea. Manager removed medicine from the shelf during this inspection.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment open, operating, and serving food to the public without a license. Establishment has obtained a license with this inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter added to mop sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing pooled raw eggs stored on shelf directly above gallon of milk at cookline. Employee moved the raw eggs to the bottom shelf during this inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cookline cracked raw shell eggs with gloved hands, then changed gloves without washing hands and handled a clean plate and utensils. Inspector had employee wash hands and put on new gloves before continuing to work at cookline.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside reach-in cooler drawer at cookline: sausage patties (47F - Cold Holding). Ambient temperature inside unit is 49F. Employee at cookline stated the sausage patties were placed inside the cooler from the walk-in cooler approximately 7am and moved them to the freezer to rapidly cool to 41F. 2. Inside walk-in cooler: ribs (48F - Cold Holding). Employee at cookline stated the ribs were held at room temperature at cookline for approximately 15 minutes one hour prior, then moved them to a freezer to rapidly cool to 41F.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of reach-in freezer at cookline. Employee removed phone from freezer during this inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan containing ribs missing date on rack inside walk-in cooler. Manager stated the ribs were cooked three days prior and added the proper date mark during this inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of reach-in freezer at cookline. Employee removed wiping cloth from the area during this inspection.

Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of flour bins near back door of kitchen soiled with grease and food debris. 2. Trash can in kitchen heavily soiled with black substance. 3. Back-side of equipment at cookline soiled with grease. 4. Hood filters above cookline dripping with grease. 5. Large floor fan at cookline soiled with dust. 6. Food storage shelves near freezers soiled with grease. 7. Black lights above warmer at cookline soiled with dust. 8. Exterior of keg cooler in bar area heavily soiled with mold-like substance 9. Gaskets on keg cooler doors soiled with mold-like substance.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. 1. Pan containing sausage links with date mark of 7/5 inside reach-in cooler at cookline. Manager stated the links were frozen on 7/5, but could not determine when they were thawed. 2. Pan of fried chicken missing date mark on shelf inside walk-in cooler. Manager unable to determine when it was cooked, but stated he knew it was time to discard it.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with three bracelets on wrist handling food at cookline.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of salad cooler soiled with food debris. 2. Interior of keg cooler soiled with mold-like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Large whisk stored inside handwash sink at cookline. Manager removed the whisk from the handwash sink during this inspection.
[35A-02-7] Live, small flying insects found 1. One fly flying in kitchen near dish machine. 2. One fly crawling on cutting board near cookline. 3. Two flies crawling on plastic wrap on top of pan near cookline.
[16-46-4] Old labels stuck to food containers after cleaning. Old label on side of one pan on clean dish rack.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pan containing sausage links with date mark of 7/5 inside reach-in cooler at cookline. Manager stated the links were frozen on 7/5, but could not determine when they were thawed. Stop sale issued.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rolling rack at cookline is melted and cracked on top surface.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server with painted and/or artificial nails scooped ice without wearing gloves at server station.
[36-50-4] Unclean building components, attachments or fixtures. 1. Air vents throughout kitchen soiled with dust and/or mold-like substance. 2. Fan guard inside walk-in cooler soiled with mold-like substance. 3. Ceiling inside walk-in cooler soiled with dust and/or mold-like substance. 4. Ceiling at far end of cookline soiled with dust. 5. Floor under and around equipment in bar area soiled with broken glass and debris.
[33-11-4] Missing drain plug at dumpster. Drain plug missing from dumpster behind building.
[29-49-6] Standing water in bottom of reach-in-cooler. 1. Standing water in bottom of fish cooler near cookline. 2. Standing water in bottom of keg cooler in bar area.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Pan of fish thawing in standing water on edge of prep sink. Fish is 40F. Inspector had employee move the fish to a cooler during this inspection.
[14-38-4] Food storage container/container lid cracked or broken. 8 pans with cracks and/or chipped corners on clean dish storage shelf in back of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On top of make-table at cookline: sausage (67F - Cold Holding). Pan of sausage is sitting at room temperature. Manager stated it was placed here approximately two hours prior. Inspector had manager move the sausage to a freezer to rapidly cool to 41F. 2. Inside refrigerated make-table at cookline: ham (58F - Cold Holding). Pan of ham is sitting on top of pans inside refrigerated make-table above safe load line. Manager stated the ham has been stored inside unit for approximately two hours. Inspector had manager move the ham into a freezer to rapidly cool to 41F.

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