FARM HOUSE RESTAURANT
11077 SE 57 CT · BELLEVIEW · Marion County · FL 34420
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-17-4High Priority – 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 Violation** **Admin Complaint**
12A-12-4High Priority – 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 Violation** **Admin Complaint**
12A-09-4High Priority – 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 Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line, steam table, sausage 129-141F, vegetables mix 151F, green beans 148F, per manager items moved at 7:00am from cooler and placed in steam table, steam table water at 156F food in steam table for more than 2 hours. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line at room temperature, pulled from fridge at 7:00, corned beef hash 92F, Manager will add to time as a public health control form. **Corrective Action Taken**
03F-02-5High Priority – 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. **Corrected On-Site**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On cook line, steam table, sausage 129-141F, vegetables mix 151F, green beans 148F, per manager items moved at 7:00am from cooler and placed in steam table, steam table water at 156F. **Warning**
Intermediate 7
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employees used mop sink and prep sink to wash his hands. **Repeat Violation** **Admin Complaint**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with old food debris.
31A-09-4Intermediate – 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. **Corrected On-Site** **Repeat Violation**
53B-02-5Intermediate – 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 and Lodging Association (SafeStaff) 866-372-7233. For one male employee on cook line.
11-26-1Intermediate – 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.
14-14-4Intermediate – Nonfood-grade basting brush used in food. In use paint brush for liquid margarine.
02C-04-5Intermediate – 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.
Basic 3
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cleaned stacked cups stored wet.
23-03-4Basic – 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.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Multiple orange wet wiping clothes on prep tables. **Repeat Violation**
Inspector observations synchronized from DBPR on September 17, 2026 11:25 AM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.