What is Bergen Farm Market Restaurant's health inspection score?

Bergen Farm Market Restaurant has a SafeDine safety score of 98 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bergen Farm Market Restaurant last inspected?

Bergen Farm Market Restaurant was last inspected on February 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bergen Farm Market Restaurant have?

Bergen Farm Market Restaurant has 18 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bergen Farm Market Restaurant safe to eat at?

Yes, Bergen Farm Market Restaurant has an excellent safety record with a score of 98/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Bergen Farm Market Restaurant serve?

Bergen Farm Market Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bergen Farm Market Restaurant

Name: Bergen Farm Market Restaurant
Address: 8097 Clinton STREET, Bergen, 14416
Rating: 98

8097 Clinton STREET, Bergen

Last Inspected: 2/27/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

10 inspections

Last: Feb 27, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

1.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-2

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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8097 Clinton STREET, Bergen, FL 14416

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Violation Timeline

Oct 2023

2 inspections

1 high priority

2 basic

Oct

Apr 2024

1 inspections

2 basic

Sep 2024

1 inspections

1 high priority

2 basic

Sep

May 2025

2 inspections

3 high priority

1 basic

Oct 2025

1 inspections

1 high priority

2 basic

Oct

Jan 2026

1 inspections

2 basic

Feb 2026

2 inspections

1 basic

Feb

Inspection History

10 records on file

4 Re-Inspection6 Inspection

Feb 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Feb 26

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−2 pts

Jan 26

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−4 pts

Oct 25

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (2)

−4 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−14 pts

May 25

Re-Inspection InspectionClean

No violations

100/100inspection score

May 25

Inspection Inspection

3 High1 Basic

4 total

68/100inspection score

−32 pts

High Priority (3)

−30 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (1)

−2 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−32 pts

Sep 24

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (2)

−4 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−14 pts

Apr 24

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−4 pts

Oct 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Oct 23

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (2)

−4 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−14 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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