FARMER GIRL

Name: FARMER GIRL
Address: 1732 N DIXIE HWY, LAKE WORTH, FL, 33460, US
Rating: 86.2

1732 N DIXIE HWY, LAKE WORTH, FL 33460

License #6000904

86.2 Grade B / 100

Solid Health Score

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Quick take

FARMER GIRL in LAKE WORTH currently holds an InspectFL Health Score of 86.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 30, 2025. Across those visits, inspectors documented 24 total violations — 12 critical, 3 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

None on file yet

The latest inspection on October 30, 2025 shows 4 observation rows: 1 critical, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•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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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.

Disposition: Inspection Completed - No Further Action
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, knife rack has accumulated food debris.
[08B-38-4] Food stored on floor. Fryer oil stored on floor on kitchen.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw salmon not all commercially packed stored above ready to eat vegetables
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen, containers with sugar and flour not labeled with common name.

Disposition: Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. At dry storage, can of black beans-dented. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen, reach in cooler, several food items prepared onsite and held over 24 hours, not properly date marked. Advised operator of proper date marking of items prepared onsite and held over 24 hours.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line, vacuum sealed fish thawed. See stop sale.
[14-55-4] Uncleanable knife block in use to store knives. At cook line, soiled knife block in use to store clean knives.
[35A-03-4] Dead roaches on premises. At dry storage, 3 dead roaches
[08B-12-5] Stored food not covered. At walk in cooler, several food items stored uncovered.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee belongings-cell phone, keys stored over prep table. Operator removed.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee is washing and rinsing dishes at 3 compartment sink with out properly sanitizing. Advised operator to properly wash rinse and sanitize all dishes.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line, Server coughed into hands then proceeded to touch clean silverware without washing hands. Advised operator of proper handwashing.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At reach in cooler, tuna salad dated 7/4. At walk in cooler, Tzatziki sauce dated 6/30. See stop sale.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At cook line behind grill area, walls visibly soiled with grease and food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, tuna salad (45F - Cold Holding); pancake batter with eggs (45F - Cold Holding); French roast batter (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked potatoes (46F - Cold Holding); tzatziki sauce (45F - Cold Holding); cooked lentils (45F - Cold Holding); split pea soup (47F - Cold Holding); roast turkey (46F - Cold Holding) not prepared or portioned today. Operator states items held in unit over 24 hours, see stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, tuna salad (45F - Cold Holding); pancake batter with eggs (45F - Cold Holding); French roast batter (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked potatoes (46F - Cold Holding); tzatziki sauce (45F - Cold Holding); cooked lentils (45F - Cold Holding); split pea soup (47F - Cold Holding); roast turkey (46F - Cold Holding) not prepared or portioned today. Operator states items held in unit over 24 hours, see stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line, vacuum sealed fish thawed. See stop sale.
[22-41-4] 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.
[12A-13-4] 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. At expo line, Server handled dirty dishes then proceeded to touch clean equipment without washing hands. Advised operator of proper hand washing.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hollandaise sauce is offered on menu, but no indication of raw ingredients on menu.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, mashed potatoes (122F - Hot Holding). Operator stated items held for approximately 1 hour. Advised operator to reheat product to 165F.

Community reaction

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