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Excellent Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
FARM SOCIAL in PORT ORANGE currently holds an InspectFL Health Score of 97.3 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 10 total violations — 1 critical, 9 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on February 2, 2026 shows 10 observation rows: 1 critical, 0 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
FARM SOCIAL has a strong inspection record. Would you eat here?
Strong recent inspection history, but the vote is still about whether you personally trust the pattern.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack stored on case of fryer oil on cook line
- [13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -cook
- [24-08-4] Equipment and utensils not properly air-dried.
- [08B-36-4] Food stored in a location that is exposed to splash. -packaged bread stores next to hand sink on cook line, employee moved bread away from splash area. Advised to look into installing splash guard to allow storage in proximity to splash area
- [33-11-4] Missing drain plug at dumpster.
- [21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -wiping cloth bucket stored on prep surface countertop near single service cups, across from grill Clean in use wiping cloth not properly stored. Employee draping dry wiping cloth over shirt for convenient use. Advised that wiping cloths must be stored in a clean location
- [42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -grill brick stored on can rack at cook line
- [14-55-4] Uncleanable knife block in use to store knives. -solid wood knife block in use, advised to purchase knife holder that can be disassembled for adequate cleaning
- [02D-01-5] Working containers of food removed from original container not identified by common name. -bulk lexan of sugar
- [12A-14-4] Employee coughed, then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook coughed, donned gloves and handled food without washing hands prior to engaging in handling food at cook line
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