GREEN DOOR ON 8TH
14148 8 ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/8/2025
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board heavily grooved and no longer cleanable, discussed with operator. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen squirt bottles containing cooking oils not properly labeled, discussed with operator who labeled bottles. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cut tomatoes (51F - Cooling)at 2:00 since 11:00 to 49F at 2:25, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved overstocked portioned to be chilled in walk in cooler. **Corrective Action Taken**
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In dishwashing area unlabeled spray bottle neigh unknown cleaning chemical, discussed with operator labeling requirements, operator discarded spray. Corrected On-Site
Food safety inspection conducted on 5/8/2025 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 12/11/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Prep room
- 08B-38-4:Basic - Food stored on floor. Tray of raw fish on floor of walk in freezer, moved to shelf Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - buttermilk (52F - Cold Holding), staff placed in larger ice bath **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by speed rack in prep room, rack moved Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three certificates expired
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink on cook line, staff repaired Corrected On-Site
Food safety inspection conducted on 12/11/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 4/12/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table with clean dishes. Employee removed drink. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On reach in cooler on cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the edge of cook line by cash register. Operator turned containers down.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Grill brush in hand sink next to fryers. Employee removed brush. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/12/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 7/26/2023
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under equipment soiled Warning - From follow-up inspection 2023-07-26: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled Faucet at hand sink on cook line heavily soiled with grease Warning - From follow-up inspection 2023-07-26: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water faucet at hand sink on cook line does not turn on, manager turned hot water faucet on Corrected On-Site Warning - From follow-up inspection 2023-07-26: Hot water faucet turned off due to faucet leaking **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line Warning - From follow-up inspection 2023-07-26: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-07-26: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hot water leaking at hand sink on cook line when water is turned on Warning - From follow-up inspection 2023-07-26: **Time Extended**
- 12A-19-4:High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Server washed hands with cold water, water temperature 81F Warning - From follow-up inspection 2023-07-26: Cook washed hands at hand sink with no hot water, water temperature is 80F **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink on cook line, hot water faucet does not turn on, manager turned hot water on, water temperature over 85F Corrected On-Site Warning - From follow-up inspection 2023-07-26: No hot water at hand sink on cook line, hot water turned off due to faucet leaking **Time Extended**
Food safety inspection conducted on 7/26/2023 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 7/25/2023
High Priority
8
Intermediate
5
Basic
13
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area In dish area Repeat Violation Warning
- 35A-03-4:Basic - Dead roaches on premises. 1 dead on floor next to beer cooler on bar 1 dead on floor behind ice machine 1 dead on floor next to prep table with mixer on it Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. All employees engaged in food preparation are wearing watches Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair net on Corrected On-Site Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under equipment soiled Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 5 sets of tongs on grill handle, tongs removed Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled Faucet at hand sink on cook line heavily soiled with grease Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of Gatorade in reach in cooler in prep area Warning
- 29-08-4:Basic - Plumbing system in disrepair. Hot water faucet at hand sink on cook line does not turn on, manager turned hot water faucet on Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hot water leaking at hand sink on cook line when water is turned on Warning
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken raw inside 53F after being partially cooked, browned on the top and bottom, employee states they only brown the top and bottom, inside of chicken is still raw after cooking Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server rubbed hands together for 7 seconds Warning
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed his nose with back of gloves hand then proceeded to prepare food without taking gloves off or washing hands Warning
- 12A-19-4:High Priority - Employee washed hands with cold water. Server washed hands with cold water, water temperature 81F Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly in dish area 1 large fly on cook line Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in reach in cooler, raw beef moved to bottom of reach in cooler Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken salad (57F - Cold holding); ham (57F - Cold Holding); blue cheese crumbles (55F - Cold Holding); buttermilk (53F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken salad (57F - Cold holding); ham (57F - Cold Holding); turkey (46F - Cold Holding); blue cheese crumbles (55F - Cold Holding); top rail of reach in cooler across from fryer buttermilk (53F - Cold Holding) on cook line next to fryer Warning
- 11-27-4:Intermediate - 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 operator with DBPR Form HR 5030-104 Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line Warning
- 11-26-1:Intermediate - 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. Provided manager with DBPR Form HR 5030-103 Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink on cook line, soap dispenser fixed Corrected On-Site Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink on cook line, hot water faucet does not turn on, manager turned hot water on, water temperature over 85F Corrected On-Site Warning
Food safety inspection conducted on 7/25/2023 revealed 26 total violations (8 high priority, 5 intermediate, 13 basic).