Naked Farmer
137 Giralda Ave, Coral Gables, FL 33134 · Permanent Food Service · License 2337428
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate, 6 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Brown rice 113°F at steam table. Employee discarded item. The station was already closed for lunch according to the manager.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Several cutting boards soiled.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed at front hand sink, by kitchen entrance.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
No paper towels or mechanical hand drying device provided at handwash sink.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In-use knife/knives stored in cracks between pieces of equipment.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 25, Single-service items: Single-service articles improperly stored.
Observed back door, all merchandise stored and blocking the exit door.
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Hall way's back door.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.