DIMITR'S FARMERS MARKET RESTAURANT
1257 W ATLANTIC BLVD BOX 9, Pompano Beach FL 33069
Last inspected Oct 14, 2025 · 10 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
AUG 24
OCT 24
JUL 25
OCT 25
▲ GETTING WORSE
5 inspections trending down, 45 points off where it started.
Live rodent present. Observed 1 live rodent stuck in trap behind rear freezer chest in rear kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025089531 | Oct 14, 2025 | Jan 15, 2026 | $800 |
| 2--2024062776 | Oct 31, 2024 | Dec 5, 2024 | $400 |
Inspection history
10 visits, newest first
Oct 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
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. 0 Ppm sanitizer line not completely immersed in sanitizer. Employee adjusted. Rechecked 100 Ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs changed gloves then handled clean plate without washing hands. Explained to operator proper hand washing technique. Operator will explained to employee.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed diced raw chicken stored over whole strip steak in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced tomatoes (44F - Cold Holding) in flip tip unit per employee held in cooler overnight not portion or prepared today.
Show the remaining 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (44F - Cold Holding) in flip tip unit per employee held in cooler overnight not portion or prepared today.. See stop sale.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Email poster.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle stored on counter next to clean dishes at the dishwasher.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Explained to employee the correct set up employee set up correctly.
In-use tongs stored on equipment door handle between uses stored on oven handle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at front counter the handle in contact with sugar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 109F on flat top stove.
No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs changed gloves and then handle clean plates without washing hands. Explain to employee proper hand washing. Employee washed hands.
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. Observed in flip top Flip top; raw chicken (53F - Cold Holding);; tuna salad (47F - Cold Holding); chicken salad (47F - Cold Holding); slice American cheese (55F - Cold Holding); slice Swiss cheese (55F - Cold Holding); diced ham (55F - Cold Holding); smoke sausage (55F - Cold Holding); coleslaw (51F - Cold Holding); potato salad (51F - Cold Holding). Not portion or prep today. Per operator held in unit overnight. See stop sale. Ambient temperature 50F advised operator not to until unit is fix or placed ice packs on items.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Chlorine 200+ Ppm. Operator changed solutions rechecked 100 Ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime.
No probe thermometer provided to measure temperature of food products. Not functioning battery dead
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. In soda room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on flat top grill In-use utensil stored in standing water 131F
No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit
Time/temperature control for safety food thawed in an improper manner. Observed cooked sausage 27F sitting on prep table at room temperature. Employee placed in cooler.
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Carbon dioxide/helium tanks not adequately secured.
Oct 31, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Live rodent present. Observed 1 live rodent stuck in trap behind rear freezer chest in rear kitchen.
Rodent activity present as evidenced by rodent droppings found. Observed 1 dropping in dry storage,chemical room Observed 1 dropping next to small freezer chest rear kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 10:15 on flat top chicken soup (55-64F - Reheating); gravy (64F - Reheating); green beans (115F - Reheating); carrots (80F - Reheating); mashed potatoes (63F - Reheating) per cook reheating on flat top since 8:00am
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler slice American cheese (51F - Cold Holding); slice Swiss cheese (51F - Cold Holding) per employee remove from walk-in cooler to flip top not portion or prepare today held out of temperature less than 3 hours
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed at 10:15 on flat top chicken soup (55-64F - Reheating); gravy (64F - Reheating); green beans (115F - Reheating); carrots (80F - Reheating); mashed potatoes (63F - Reheating) per cook reheating on flat top since 8:00am see stop sale
Carbon dioxide/helium tanks not adequately secured.
Food stored on floor. Observed plastic container of cooking oil on floor in rear kitchen.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
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. Chlorine sanitizer 0 Ppm. Machine needed to be primed. Rechecked 100 Ppm.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching phone then place on gloves and engage in food preparation without washing hands. Explained to employee proper hand washing. Employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breakfast potatoes (115-125F - Hot Holding); grilled onions (86F - Hot Holding) on flat top stove per employee held less than 4 hours employee placed on flat top to reheat to 165F
Carbon dioxide/helium tanks not adequately secured. In soda room.
Food stored on floor. Observed frying oil stored on the floor at the rear kitchen storage area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 94F on flat to stove.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook wearing gloves cracked raw shelled eggs, remove gloves, put on new gloves, no hand wash, and then cut tomatoes. Operator explained proper hand wash method.
Operating with an expired Division of Hotels and Restaurants license. Observed expired license.
Soiled dry wiping cloth in use. On cutting board. Operator removed.
Sep 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm.
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At Cook line Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized interior of ice machine.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.