NARBONA FARM MARKET
260 CRANDON BLVD # 35 · KEY BISCAYNE · Dade County · FL 33149
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 2
03G-04-5High Priority – Fish not held frozen entire time. Observed commercially processed tuna kept in reduced oxygen packaged bag while thawing.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open containers of heavy cream.
Intermediate 9
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided hand out to operator. Operator printed and posted.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler across from cookline soiled. Observed food containers soiled.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. At the time of the inspection observed metal container stored in hand sink at front service area.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
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. At the time of the inspection provided form to operator. Operator printed and all staff signed. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds empanadas under time. No written procedures available.
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available.
Basic 7
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles.
10-06-5Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle stored touching quinoa at front salad station.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Observed cooked garbanzo beans and corn thawing at room temperature at front service station.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Observed containers of flour and other food items missing labels.
Inspector observations synchronized from DBPR on October 16, 2026 12:56 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.