Farm House Restaurant
11077 SE 57 Ct, Belleview, FL 34420 · Permanent Food Service · License 5202186
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection7 high priority (5 fixed by the Sep 17 follow-up, 2 fixed on the spot, 3 repeats), 7 intermediate (1 fixed on the spot, 2 repeats), 3 basic (1 repeat); intermediate violations cost 18 at most-49
- Administrative complaint on Sep 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
On cook line, steam table, sausage 129-141°F, vegetables mix 151°F, green beans 148°F, per manager items moved at 7:00am from cooler and placed in steam table, steam table water at 156°F food in steam table for more than 2 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cook line at room temperature, pulled from fridge at 7:00, corned beef hash 92°F, Manager will add to time as a public health control form.
Fixed on the spot
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
On cook line, steam table, sausage 129-141°F, vegetables mix 151°F, green beans 148°F, per manager items moved at 7:00am from cooler and placed in steam table, steam table water at 156°F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
No time marked for any items (raw shell eggs, sausage,home fries, hash, links). Manager dated and time marked properly on board.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Male employee washed gloved hands and didn't removed gloves prior. Inspector instructed to removed gloves and wash his hands.
Repeat violationAdministrative complaint
Employee switched from working with raw food to ready-to-eat food without washing hands.
Male employee on cook line handle raw shell eggs and immediately after handled cleaned plate and cooked food.
Repeat violationAdministrative complaint
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Female employee rubbed her hands for less than 10 seconds, also closed water faucet with bare hands.
Repeat violationAdministrative complaint
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In Walk in cooler, cooked links and sausage dated 8/29/26 and 8/23/26, per manager food cooked and freeze on August, pulled from freezer 09/14/26 in the morning.
Code 11, Employee health: 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.
For one male employee on cook line.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employees used mop sink and prep sink to wash his hands.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
In use paint brush for liquid margarine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade with old food debris.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink at the triple sink area and dish machine, items stored inside sink, employee moved all.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For one male employee on cook line.
Basic3
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Multiple orange wet wiping clothes on prep tables.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves heavily soiled with food residue and mold like substance.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cleaned stacked cups stored wet.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.