DirtyFLRestaurant Inspection Data

GREENHOUSE CAFE

GREENHOUSE CAFE maintains a 2.2/5 food safety rating based on 6 health department inspections in MAITLAND. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

2300 MAITLAND CENTER PKWY STE 120

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13518435

Met Inspection Standards

1 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris behind make table on line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 79f at front counter Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of crock pot soiled
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site
  • 21-04-4:Basic - Towel used under cutting board. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris Cut board has staining

9/11/2025· 7mo ago

Visit ID: 10905486

Met Inspection Standards

1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable to main board on line
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn to deep freezers in back of kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of glass doors to walk-in-cooler soiled Exterior of stove soiled
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hot water at 3 compartment sink does not shut off, has continuous leak, operator turns off under sink when not in use .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, cut board stained on front line

1/29/2025· 1y 2mo ago

Visit ID: 8881544

Met Inspection Standards

2 high, 1 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks in storage room off front counter not secured
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn to deep freezer next to stove
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled to deep freezer next to stove Shelving holding spices soiled
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers throughout kitchen not inverted Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at 3 compartment sink
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/2 pan cooked rice in walk-in-cooler from previous day 46°
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice from previous day in walk-in-cooler 46°
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen Corrected On-Site

9/5/2024· 1y 7mo ago

Visit ID: 8739920

Met Inspection Standards

1 high, 2 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable to board on line
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone on prep table Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bag of rice on floor in kitchen Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 110°
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains 86°; operator reheating **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris Cut board on front line stained
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No foods dated

4/9/2024· 2y ago

Visit ID: 8560504

Met Inspection Standards

2 high

  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cheese pastry (105F - Hot Holding) less than 4 hours in warmer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (56F - Cold Holding) manager states milk was out of the cooler.

11/28/2023· 2y 4mo ago

Visit ID: 8361362

Met Inspection Standards

1 high, 1 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet, keys, pills on shelf above steam table Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Splash guard at to hand sink next to steam well is cracked
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in Standing water room Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Plantains Thawing at room temperature Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of windex on prep table next to condiments Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrubby and in hand sink on entrance to kitchen Corrected On-Site