DirtyFLRestaurant Inspection Data

VILLAGE ON THE GREEN

VILLAGE ON THE GREEN has 9 health inspections on file for its LONGWOOD location, with an overall rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

500 VILLAGE PLACE

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13478470

Met Inspection Standards

2 high, 1 int, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over dish station
  • 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. - beef stew (43f-46fF - Cooling). Employee states prepared at 2pm day prior.
  • 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.
  • 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.

7/30/2025· 7mo ago

Visit ID: 10882467

Met Inspection Standards

1 high, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - dishwasher employee no hair restraint and no beard guard Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter <1 hour (47F - Cold Holding) Observed on counter at server station.Manager moved to cooler **Corrective Action Taken**

3/6/2025· 1y ago

Visit ID: 10787519

Met Inspection Standards

1 int, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting boards stained and grooved - From follow-up inspection 2025-03-06: **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - flank steak Provided blank forms. - From follow-up inspection 2025-03-06: **Time Extended**

2/25/2025· 1y ago

Visit ID: 8894178

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting boards stained and grooved
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 155) after 2 tries. Chef states will send washed dishes through sanitizer at triple sink Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - turkey breast (48 - Cold Holding) Observed in Victory cooler. Chef unable to determine time out of temperature control. Voluntarily discarded.
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - flank steak Provided blank forms.

9/30/2024· 1y 5mo ago

Visit ID: 8893894

Met Inspection Standards

1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline - From follow-up inspection 2024-09-30: **Time Extended**

9/19/2024· 1y 5mo ago

Visit ID: 8727779

Follow-up Inspection Required

1 high, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - ROP grouper
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - max temp reading 141f after two tries. Advised chef to setup sanitizing station at three compartment sink. Warning

3/5/2024· 2y ago

Visit ID: 8628524

Met Inspection Standards

2 int, 11 basic

  • 02D-01-5:Basic - 02D-01-5 Observed - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch in containers not labeled at dry storage area Corrected On-Site - From follow-up inspection 2024-03-05: **Complied**
  • 08B-17-4:Basic - 08B-17-4 Observed - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over cleaned and cut fruits in containers. At reach in cooler on cooks line Corrected On-Site - From follow-up inspection 2024-03-05: **Complied**
  • 10-01-5:Basic - 10-01-5 Observed - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with cornstarch Corrected On-Site - From follow-up inspection 2024-03-05: **Complied**
  • 12B-07-4:Basic - 12B-07-4 Observed - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at cooks line Employee drink stored on prep table at wait staff station Corrected On-Site - From follow-up inspection 2024-03-05: **Complied**
  • 14-09-4:Basic - 14-09-4 Observed - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen - From follow-up inspection 2024-03-05: **Complied**
  • 16-62-1:Intermediate - 16-62-1 Observed - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-03-05: **Complied**
  • 22-16-4:Basic - 22-16-4 Observed - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at wait staff area across from soda boxes - From follow-up inspection 2024-03-05: **Complied**
  • 22-56-4:Intermediate - 22-56-4 Observed - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up triple sink Warning - From follow-up inspection 2024-03-05: Gauge is not operating, operator test strips used **Complied**
  • 25-05-4:Basic - 25-05-4 Observed - From initial inspection : Basic - Single-service articles improperly stored. Lids for to go cups stored on floor at order station Corrected On-Site - From follow-up inspection 2024-03-05: **Complied**
  • 29-11-4:Basic - 29-11-4 Observed - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at expedite station - From follow-up inspection 2024-03-05: **Complied**
  • 31B-04-4:Basic - 31B-04-4 Observed - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink at wait staff station. Emailed operator hand wash sign **Corrective Action Taken** - From follow-up inspection 2024-03-05: **Complied**
  • 36-34-5:Basic - 36-34-5 Observed - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile over cooks line/hotline - From follow-up inspection 2024-03-05: **Complied**
  • 51-11-4:Basic - 51-11-4 Observed - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured where soda boxes are stored at wait staff station - From follow-up inspection 2024-03-05: **Complied**

2/16/2024· 2y ago

Visit ID: 8530028

Met Inspection Standards

2 int, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on at reach in cooler on cooks line Ice buildup up on hose at walk in freezer Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by soda machine Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooks line
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area Corrected On-Site

10/18/2023· 2y 4mo ago

Visit ID: 8349613

Met Inspection Standards

2 int, 6 basic

  • 29-18-4:Basic - Drain cover(s) missing. Behind the true line. Cooler on the line
  • 14-11-5:Basic - Equipment in poor repair. -loose hinge on the door to the traulsen cooler in the pantry -plastic handle on a spatula melted
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket to the victory freezer and frame surrounding
  • 36-24-5:Basic - Wall repair in the dish area has the wall not sealed
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Rinse temperature 150° ran a test strip did not charge Returned to dish machine re tested strip turned black. Booster heater was off Corrected On-Site
  • 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Repairs to the dishwasher wall need to be trimmed out , plates added