NATURAL GREENS CAFE
90 DURBIN PAVILLION DR UNIT C105
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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935 DURBIN PAVILION DR STE 102
St Johns, FL
All Inspection Reports
Inspection on 4/7/2025
High Priority
5
Intermediate
2
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles of soda machine in dining area. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Boxes of to go containers in hallway by bathroom on floor. Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handing raw/partially cooked gyro cone meat from the spindle with gloved hands then continued to handle other ready to eat items with same gloved hands while making food orders for customers at front counter.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024 Repeat Violation Admin Complaint
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut romaine (68F,67F,68F,58F - Cooling, after 20 minutes 65F,65F,66F,54F) all in deep, covered, plastic containers in walk in cooler, per employee romaine was cut around noon and time of second temperature check was around 4:15pm. cut romaine (56F - Cooling, after 20 minutes 47F) in over filled container on make line at front counter, per employee romaine was cut around noon and time of second temperature check was around 4:15pm.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut romaine (68F,67F,68F,58F - Cooling, after 20 minutes 65F,65F,66F,54F) all in deep, covered, plastic containers in walk in cooler, per employee romaine was cut around noon and time of second temperature check was around 4:15pm. cut romaine (56F - Cooling, after 20 minutes 47F) in over filled container on make line at front counter, per employee romaine was cut around noon and time of second temperature check was around 4:15pm.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles of air freshener stored with to go cups in back storage area. Also bottle of pain reliever stored over to go cups in back storage area. All bottles moved. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut romaine (68F,67F,68F,58F - Cooling, after 20 minutes 65F,65F,66F,54F) all in deep, covered, plastic containers in walk in cooler, per employee romaine was cut around noon and time of second temperature check was around 4:15pm. cut romaine (56F - Cooling, after 20 minutes 47F) in over filled container on make line at front counter, per employee romaine was cut around noon and time of second temperature check was around 4:15pm.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees on site and working at location for approximately 1 year do not have proof of any training.
Food safety inspection conducted on 4/7/2025 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).
Inspection on 8/26/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee making food on main line wearing watch.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine around nozzles, in dining area.
- 25-05-4:Basic - Single-service articles improperly stored. Box of paper towels on floor in office, employee corrected during inspection, Boxes of to go containers and napkins in hallway leading to bathroom. **Corrective Action Taken**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine stored over bags of feta cheese in walk in cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of clear liquid in cabinet under sink station in dining area, per employee it is water.
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Employee drink stored in ice bin of ice machine in prep area, per employee ice is sometimes used in drinks and as a medium to cool.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024 Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee drink stored in ice bin of ice machine in prep area, per employee ice is sometimes used in drinks and as a medium to cool. Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in prep area blocked by trash can and containers and scrub pad in sink, containers and pad moved. **Corrective Action Taken**
Food safety inspection conducted on 8/26/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 3/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/23/2024
High Priority
2
Intermediate
3
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. chickpeas (63F - Cooling over 6 hours) in large covered metal pot in walk in cooler, per operator chickpeas where cooked the day before and placed in walk in cooler without any additional preparation.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chickpeas (63F - Cooling over 6 hours) in large covered metal pot in walk in cooler, per operator chickpeas where cooked the day before and placed in walk in cooler without any additional preparation.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chickpeas (63F - Cooling over 6 hours) in large covered metal pot in walk in cooler, per operator chickpeas where cooked the day before and placed in walk in cooler without any additional preparation.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chicken, beef, and lamb gyro cone meats are all raw and serve from the vertical broiler to the consumer without being cooked in between. Establishment has a consumer advisory, but none of items containing the raw animal products are marked on the menu. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employees making gyros at front counter expired in 2022.
Food safety inspection conducted on 1/23/2024 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).
Inspection on 8/1/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the dish machine, clean plastic containers stacked while wet. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Operator asked employee to clean the door gasket. **Corrective Action Taken**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At front counter, cut avocados with stickers still attached. Operator removed the stickers from avocados. **Corrective Action Taken**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, sanitizer solution empty. Operator replaced the sanitizer and primed machine to 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At time of inspection, falafel (82F - Hot Holding) in the fryer basket. Operator redropped the falafel in the fryer. At conclusion of inspection, falafel second temperature (139F - Hot Holding). **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in use at the prep station has build up of food residue staining on the edges of the cutting board.
Food safety inspection conducted on 8/1/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).