NARBONA FARM MARKET

Name: NARBONA FARM MARKET
Address: 260 CRANDON BLVD # 35, KEY BISCAYNE, FL, 33149, US
Rating: 47.4

260 CRANDON BLVD # 35, KEY BISCAYNE, FL 33149

License #2336828

🥗 Healthy/Vegan ℹ️

47.4 Grade F / 100

Failing Health Score

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Latest inspection

March 11, 2026 · 15 findings · 0 critical

Routine - Food

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Quick take

NARBONA FARM MARKET in KEY BISCAYNE currently holds an InspectFL Health Score of 47.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 99 total violations — 7 critical, 38 major, 54 minor.

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The latest inspection on March 11, 2026 shows 15 observation rows: no critical rows, 5 major, and 10 minor.

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F record

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*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: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO not secured at area 37.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Served at area 37.
[14-11-5] Equipment in poor repair. Observed RIC gaskets at pizza station in disrepair.
[08B-38-4] Food stored on floor. Observed frying oil on floor at dry storage area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets soiled at area 37.
[29-08-4] Plumbing system in disrepair. Observed HWS at ware washing and entrance to kitchen missing pipes. Plumber currently working on HWSs during inspection.
[25-05-4] Single-service articles improperly stored. Observed box of shopping bags, towels, and cups on floor at dr6 storage area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed metal container of flour not labeled at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed HWS at area 37 blocked by beer tanks and propane tank.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing sink at ware washing with plates inside.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS near kitchen rear entrance.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cheese not date marked at salad area. As per staff today.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 4 propane tanks at area 37.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at cook line.
[08B-38-4] Food stored on floor. Observed produce orange case on floor by entrance of ice cream area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink by dishwasher and mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen preparation tables.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked ground beef (52F - Cold Holding); butter (52F - Cold Holding) inside reach in cooler by cook line stacked above top of pan, as per person in charge for approximately 1 hour prior. Advised person in charge about placing the correct portion in each plastic container.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container inside handwashing sink by mop sink, operator removed.
[16-37-1] No chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed by dishwasher machine, operator replaced.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for empadas with date marking but no written procedures. Sent to operator via email.

Disposition: Met Inspection Standards
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers at drain boards at dishwasher area.
[08B-12-5] Stored food not covered. Observed ice cream different flavors inside reach in freezer not covered.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates at shelf on top of reach in cooler by kitchen entrance not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of reach in cooler by cook line.
[14-11-5] Equipment in poor repair. Observed gaskets inside reach in cooler by kitchen entrance in disrepair.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed oil container on floor next to hand washing sink at cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at front counter where ice creams are stored.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at reach in cooler by cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at dishwasher area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves to begin cutting lettuce, no hand washing prior. Coached employee on correct procedures, employee washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (49F - Cold Holding); Cooked ground beef (52F - Cold Holding) inside reach in cooler by kitchen entrance. As per operator products were placed inside reach in cooler for approximately 1 hour prior, advised operator to place ziplock bags with ice for rapid cooling.
[16-37-1] Expired quaternary chemical test kit on 12-2022 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cups stored inside handwashing at dishwasher area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at dishwasher area. Observed at handwashing sink by bar area.
[31B-03-4] No soap provided at handwash sink. Observed at handwashing sink at dishwasher area.

Disposition: Met Inspection Standards
[31A-09-4] Handwash sink not accessible for employee use at all times. At the time of the inspection observed metal container stored in hand sink at front service area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler across from cookline soiled. Observed food containers soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of flour and other food items missing labels.
[03F-10-5] At the time of the inspection observed establishment not holding food under time.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open containers of heavy cream.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-62-4] Light not functioning. Observed in kitchen area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed exterior of reach in coolers soiled. Observed cookline soiled with accumulated old food debris.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-12-4] Utensils in poor condition. Observed some utensils cracked/ missing handle observed in flour container at front service station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle stored touching quinoa at front salad station.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed cooked garbanzo beans and corn thawing at room temperature at front service station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of flour and other food items missing labels.
[03G-04-5] Fish not held frozen entire time. Observed commercially processed tuna kept in reduced oxygen packaged bag while thawing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open containers of heavy cream.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided hand out to operator. Operator printed and posted.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler across from cookline soiled. Observed food containers soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. At the time of the inspection observed metal container stored in hand sink at front service area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. At the time of the inspection provided form to operator. Operator printed and all staff signed.
[31B-03-4] No soap provided at handwash sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds empanadas under time. No written procedures available.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available.