DirtyFLRestaurant Inspection Data

CRISP AND GREEN

Health inspection records show CRISP AND GREEN in WINTER GARDEN has 3 inspections with a food safety rating of 1.8/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 3 reports on file

16055 NEW INDEPENDENCE PKWY STE 130

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 3 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13494271

Met Inspection Standards

1 high, 3 int, 12 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dish area Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Croutons Repeat Violation
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rice crispy treat per operator Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of pre rinse spray hose.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Parsley
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on counter in prep area next to scale. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Tasting spoons
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Slow draining hand sink near register
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat cheese walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hour goat cheese (50F - Cold Holding); humus (50F - Cold Holding); yogurt base sauce (51F - Cold Holding)2nd temp 43 cold holding**Corrective Action Taken** **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Interior of ice machine Interior reach in cooler in back prep area
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions on steamer

8/15/2025· 6mo ago

Visit ID: 10934902

Met Inspection Standards

2 high, 2 int, 13 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Interior plastic container
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container lemon and lime press peeling
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Rice krispy bar and cookies.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine Spray nozzle 3 compartment sink
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to tongs under lettuce station Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat coconut milk walk in cooler
  • 14-12-4:Basic - Utensils in poor condition. Lemon and lime press peeling surface
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Salsa,46 f,house made southwest,56 fheld less than four hours,iced. **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. Per operator less than 4 hours Operator will reheat cooked chicken (85F - Hot Holding) **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large black trash can in prep area Corrected On-Site

10/29/2024· 1y 4mo ago

Visit ID: 10700869

Met Inspection Standards

2 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed./license available with former owner's name only.
  • 36-62-4:Basic - Light not functioning./one light bulb out, convention oven.
  • 21-45-1:Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions./sink and surface 0ppm, front line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting boards soiled. Water dispenser nozzle soiled. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.