Farmer Girl
1732 N Dixie Hwy, Lake Worth, FL 33460 · Permanent Food Service · License 6000904
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection6 high priority (2 fixed by the Oct 21 follow-up, 4 fixed on the spot), 2 intermediate, 4 basic-28
- Administrative complaint on Aug 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 21, 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 - 1st follow-up visitAug 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
- First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen low boy.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
Housemade tuna salad date marked 8/11, housemade chicken salad date marked 8/9 at kitchen reach in flip top. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. diced tomatoes (45°F - Cold Holding); cooked chicken (47°F - Cold Holding); yogurt (47°F - Cold Holding) not prepped or portioned today stored at egg prep flip top cooler in kitchen.
Per employee, items were moved from walk in cooler less than 3 hours ago. Employee moved items to neighboring cooler to chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed server wipe mouth with hand and then immediately pick up plated customer food at expo line. Reviewed handwashing requirements with operator. Employee washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed 1 live roach on floor underneath soda syrup storage rack in CO2 room. Operator eliminated and sanitized surface.
Fixed on the spotAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200ppm) at kitchen prep table. Operator diluted solution retesting at 100ppm.
Fixed on the spot
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee enter building and then immediately wash hands in triple sink. Reviewed handwashing requirements with operator.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All provided certificates expired 07/2026.
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen low boy cooler.
See stop sale.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on dressing flip top cutting board.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed approximately 5 dead roaches on floor in soda syrup storage room. Operator discarded and sanitized surface.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cellphone and POS credit card reader stored directly on dressing prep flip top cutting board.
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.
- Stop sale
- An order that the food can’t be sold or served.