DirtyFLRestaurant Inspection Data

WHOLE GREEN CAFE

142 SE 6 AVE STE A

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8523474

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food...small to go container in goat cheese, tuna salad . Employee discarded container. Corrected On-Site
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area....certified food manager came from bathroom,going out side ,came back grabbed cleaned container ,boiled shell eggs. After discussion manager washed hands . Corrected On-Site
  • 08B-56-4:High Priority - Food stored in ice used for drinks. ..stored juice , tea in drink ice in ice machine. See stop sale issue . Employee discarded ice. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...employee prepared sanitizer to sanitize utensils after discussed. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce...raw chicken with celery in reach in cooler . Employee separated. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna above cheese in tall two door reach in cooler. Employee properly stored. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks. ..stored juice , tea in drink ice in ice machine.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sprouts 51F, goat cheese 51F, chick pease 50F, feta cheese 47F, yogurt 51F , tuna salad 50F in flip top reach in cooler . Food not prepped or portion today, food being held more than four hours. ... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding rice 110F in warmer being held more than four hours. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sprouts 51F, goat cheese 51F, chick pease 50F, feta cheese 47F, yogurt 51F , tuna salad 50F in flip top reach in cooler . Food not prepped or portion today, food being held more than four hours. Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding rice 110F in warmer being held more than four hours. Stop sale issue . Employee discarded food. Corrected On-Site
  • 53A-10-4:Intermediate - Certified food manager "Kijana Johnson "unable to answer basic Food Code questions pertaining to safe operation of establishment... not answer cold hold and hot hold food temperature. Reviewed cold hold, hot hold food temperature with manager.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...dumped ice, , stored bucket in handwashing sink . Discussed with Acting manager , mana educated employee. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided. Corrected On-Site

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8372045

  • 12B-07-4:Basic - Employee shake container on a food preparation table in kitchen. Employee removed. Corrected On-Site
  • 12A-20-4:High Priority - Cook washed hands with no soap . Cook went to wash hands with soap. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Quinoa (48°F-50°F - Cooling) in reach in cooler over night, in deep covered container. See stop sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Quinoa (48°F-50°F - Cooling) in reach in cooler over night in deep covered container.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting board on prep table next to exit door.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times garbage bags and towels stored in sink next to exit door. Operator removed Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing washing dishes in sink at front counter.