DirtyFLRestaurant Inspection Data

GREEN MARKET CAFE TRINITY

Based on 9 health inspections, GREEN MARKET CAFE TRINITY in TRINITY has earned a 2.7/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 9 reports on file

10710 FL-54 #106

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

3/4/2026· 1w ago

Inspection #: 3669234

Inspection Completed - No Further Action

9/29/2025· 5mo ago

Visit ID: 13531846

Met Inspection Standards
  • N/A:No Violations Were Observed

9/26/2025· 5mo ago

Visit ID: 10937966

Follow-up Inspection Required

5 high, 1 int, 2 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. One 5 lb can of artichokes, dented to a point, see stop sale
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 4 wet towels on cutting board at lift top, discussed where wet towels need to be stored with operator. Operator moved towels to hamper Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.one 5 lb can of artichokes
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw shell eggs over wraps Repeat Violation
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler ambient 50F, all other foods at 53F/ 55.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken orzo soup (53F - Cold Holding); blue cheese (54F - Cold Holding); deli chicken (54F - Cold Holding); raw chicken (54F - Cold Holding); sliced pepper jack cheese (53F - Cold Holding); sliced Swiss cheese (53F - Cold Holding); sliced cheddar (53F - Cold Holding) shredded mozzarella (50F - Cold Holding); Gorgonzola (48F - Cold Holding); salsa (47F - Cold Holding); shaved Parmesan (50F - Cold Holding) sliced deli ham (53F - Cold Holding); sliced deli chicken (54F - Cold Holding); deli turkey (52F - Cold Holding); sour cream packs (50F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door cooler at front counter - shredded mozzarella (50F - Cold Holding); Gorgonzola (48F - Cold Holding); salsa (47F - Cold Holding); shaved Parmesan (50F - Cold Holding) In walk in cooler - chicken orzo soup (53F - Cold Holding); blue cheese (54F - Cold Holding); deli chicken (54F - Cold Holding); raw chicken (54F - Cold Holding); sliced pepper jack cheese (53F - Cold Holding); sliced Swiss cheese (53F - Cold Holding); sliced cheddar (53F - Cold Holding); sliced deli ham (53F - Cold Holding); sliced deli chicken (54F - Cold Holding); deli turkey (52F - Cold Holding); sour cream packs (50F - Cold Holding) In 2 door lift top-; corn (45F - Cold Holding); cooked broccoli (44F - Cold Holding) moved to freezer to quick chill, recheck - broccoli 43F, **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Repeat Violation

3/14/2025· 12mo ago

Visit ID: 8876033

Met Inspection Standards

2 high, 1 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair net on Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in both white freezers in back area
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes above baklava, tomatoes moved to under baklava Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shell eggs above sour cream in walk in cooler, raw food moved to under sour cream 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. Rice in warmer at 115F, operator turned warmer on to reheat rice, temperature is 174F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Repeat Violation

9/6/2024· 1y 6mo ago

Visit ID: 8875721

Met Inspection Standards

1 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Lemon pepper, rice on floor in prep area Warning - From follow-up inspection 2024-09-06: **Time Extended**

8/29/2024· 1y 6mo ago

Visit ID: 8741592

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 08B-38-4:Basic - Food stored on floor. Lemon pepper, rice on floor in prep area Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced turkey Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced turkey (52F - Cold Holding) top rail of reach in cooler -milk (45F - Cold Holding); cut turkey (45F - Cold Holding); blue cheese crumbles (45F - Cold Holding) in walk in cooler Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer Warning

1/25/2024· 2y 1mo ago

Visit ID: 8481456

Met Inspection Standards

2 high, 3 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while making sandwiches, employee discarded chewing gum Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in both white freezers in back
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed hands for 6 seconds
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw steak above unwashed pineapple in walk in cooler
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey in walk in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by rice cooker has food debris in it

8/23/2023· 2y 6mo ago

Visit ID: 8479478

Met Inspection Standards

1 basic

  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of the floor throughout the kitchen is not sealed Warning - From follow-up inspection 2023-08-23: **Time Extended**

8/22/2023· 2y 6mo ago

Visit ID: 8456621

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of the floor throughout the kitchen is not sealed Warning
  • 29-03-4:Basic - Water draining onto floor surface. Pipe missing under hand sink, water draining onto floor Warning
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butternut squash (50F - Cold Holding); tomato basil soup (48F - Cold Holding); cooked chicken (50F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butternut squash (50F - Cold Holding); tomato basil soup (48F - Cold Holding); cooked chicken (50F - Cold Holding) operator states product was made last night, no temperature monitoring done Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand sink in front prep area, operator put soap and paper towels at hand sink Corrected On-Site Warning