FARMER'S TABLE EXPRESS
1901 N MILITARY TRL, Boca Raton FL 33431 · 561.901.1949
Last inspected Aug 19, 2025 · 8 visits since January 2024
MAR 24
JAN 25
MAR 25
JUL 25
AUG 25
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (58F - Cold Holding); rice (58F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017011194 | Feb 28, 2017 | Mar 30, 2017 | $200 |
Inspection history
8 visits, newest first
Aug 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Black beans, 6 lb can dented.
Non-food grade paper/paper towel used as liner for food container. Paper towels used as a food liner. Chef discarded paper towel
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut vegetables in reach in cooler. Chef moved raw shelled eggs
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and scoops in standing water at dessert station. Chef removed items
Show the remaining 2 findings ▾
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Unwashed fruits/vegetables stored with ready-to-eat food. Spokes and avocado at salad station not washed with stickers on. Chef removed had stickers removed and washed before cutting
Jul 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Chlorine wiping cloth sanitizer solution at kitchen prep area exceeds the maximum concentration allowed. Tested at 200 ppm. Operator diluted solution, retesting at 100 ppm.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (55F - Cold Holding) held at kitchen prep line in shallow pan of ice for less than 4 hours. Discussed time as a public health control option with operator. Operator discarded.
Slow draining water in handwash sink at warewashing area.
Water leaking from pipe underneath handwashing sink at warewashing area.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, lamb (45F - Cooling); cooked pasta (45F - Cooling). Cooling overnight. Not prepped or cooked today. Operator stated held in cooler overnight. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, lamb (45F - Cooling); cooked pasta (45F - Cooling). Cooling overnight. Not prepped or cooked today. Operator stated held in cooler overnight. See stop sale
Opened employee beverage container in a cold holding unit with food to be served to customers. On cook line, in reach in cooler employee open beverage stored in cooler where food is stored Operator removed drink
Time/temperature control for safety food thawed in an improper manner. In prep area, salmon burgers thawing on rolling rack. Discussed with operator that thawing should be done under refrigeration or cold running water. Operator moved burgers to walk in cooler.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer, raw beef stored over ready to eat deserts.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line in main kitchen, standing water 80°F with utensils. Operator moved to flat top to heat to 135°F or above.
Time/temperature control for safety food thawed in an improper manner. In prep kitchen, salmon burgers on tray defrosting on rolling rack. Operator moved salmon burgers to cooler.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauces and cooked beans in reach in cooler in kitchen. Chef moved eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (58F - Cold Holding); rice (58F - Cold Holding)
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary bucket at 0 Chef redid sanitizer bucket to 200 ppm
Jan 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2024Warning 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Main kitchen walk in cooler-cooked chicken, raw chicken, ribeye, rice, cabbage slaw, salmon burger, pork, potatoes, pork ribs, cooked onions, cut tomatoes, quinoa, lentils, eggplant melons (47-51F). All items dated 01/09/2024-01/11/2024. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Main kitchen walk in cooler-cooked chicken, raw chicken, ribeye, rice, cabbage slaw, salmon burger, pork, potatoes, pork ribs, cooked onions, cut tomatoes, quinoa, lentils, eggplant melons (47-51F). All items dated 01/09/2024-01/11/2024. See Stop Sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line prep table at grill- observed employee cellphone on prep table. Employee removed cellphone.
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.