GREEN HOUSE

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. - From follow-up inspection 2026-04-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge-Kelvin Bernoulli - From follow-up inspection 2026-04-10: Same Richard Thanh Nguyen Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-04-10: Same Time Extended

High Priority - Live, small flying insects found At rear of kitchen, approximately 5 small flying insects landing on old equipment and opened bag of flour.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw beef stored over cooked soups and raw chicken stored over cooked soups and egg roll wraps, not all commercially packaged. Advised operator of proper storage.

High Priority - Roach activity present as evidenced by live roaches found. At kitchen, live roaches observed 2-crawling up wall above triple sink 2-crawling on table on cook line near microwave 1-crawling on wall behind stove 1-on floor on cook line underneath table

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (53F - Cold Holding); egg rolls (80F - Hot Holding); tofu (53F - Cold Holding); cooked shrimp (54F - Cold Holding); raw beef ( 58F- Cold Holding); beef tendon (54F - Cold Holding), not prepared or portioned today. Operator stated items held since 11:00am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (53F - Cold Holding); egg rolls (80F - Hot Holding); tofu (53F - Cold Holding); cooked shrimp (54F - Cold Holding); raw beef ( 58F- Cold Holding); beef tendon (54F - Cold Holding), not prepared or portioned today. Operator stated items held since 11:00am. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line flip top cooler, egg rolls (80F - Hot Holding), operator stated item held out of temperature approximately 3 hours. Advised operator to reheat item. Operator discarded item. At front counter, Heated boba pearls (75F - Hot Holding), operator stated item held approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Handwash sink used for purposes other than handwashing. At rear of kitchen, Hand sink used for other purposes as evident by strainer of herbs inside sink. Operator removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge-Kelvin Bernoulli

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, cooked soups and sauces per operator, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted

Basic - Dead roaches on premises. Throughout kitchen, approximately 40-50 dead roaches on floor, behind equipment.

Basic - Ice bucket/shovel stored on floor between uses. At front counter, ice bucket stored on floor.

Basic - Ice scoop handle in contact with ice. At front counter, ice scoop handle down inside ice

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensil in standing water 98F. Operator removed utensil. Corrected On-Site

High Priority - 1 Live, small flying insect found in kitchen landing on unwrapped single service articles. Advised Operator to eliminate live, small flying insect. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee sprayed pesticide, touched garbage can, broom and dust pan then handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Pesticide labeled for household use only present in establishment on shelf under prep table next to food and service equipment in kitchen. Operator sprayed pesticide labeled "for residential use only" on live roach crawling out of fryer oil box at cook line in kitchen. Advised Operator of proper use/storage. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler; raw shell eggs stored over ready to eat chicken broth. Operator moved raw shell eggs. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling out of fryer oil box. 1 live roach in kitchen crawling on floor in front of oven. 1 live roach in kitchen crawling on floor under prep table. 1 live roach in kitchen on floor under hand washing sink at cook line. Advised Operator to eliminate live roaches, clean and sanitize areas. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; rehydrated rice noodles in water (84F - Ambient Cooling 11:15/84F 11:45). Operator stated rice noodles rehydrated 30 minutes prior, at this rate will not reach 41F within 4 hours, added ice to facilitate faster cooling. At reach in cooler; cooked noodles (95F - Cooling 11:20am/95F 11:50am). Operator stated noodles cooling since 10:30am, tightly wrapped in plastic, at this rate will not reach 70F within 2 hours, uncovered and moved to freezer to facilitate faster cooling. Corrective Action Taken Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. Approximately 5 dead roaches on floor in kitchen under/behind equipment. Advised Operator to remove dead roaches, clean and sanitize areas. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged containers of raw beef stored directly above bags of cooked meatballs. Discussed with operator to correct storage of products. Warning

High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 3 live roaches crawling on meat slicer and food preparation table. In kitchen approximately 1 live roach on floor under hand washing sink. In kitchen approximately 2 live roaches crawling on floor. Discussed with operator to eliminate roaches and clean and sanitize kitchen. Repeat Violation Admin Complaint

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 Warning

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen spray bottle containing degreaser not labeled, discussed with operator to add label to bottle. Warning

Basic - Dead roaches on premises. In kitchen approximately 15 dead roaches behind cook line on floor. In kitchen approximately 1 dead roach in dry storage area. Approximately 1 dead roach in ladies restroom on floor. Approximately 3 dead roaches at Front counter where boba teas are made. In kitchen under microwave glue trap with approximately 5 dead roaches. Discussed with operator to clean and sanitize all areas of kitchen. Warning

Basic - Floor soiled/has accumulation of debris. In kitchen under flip top coolers and cook line floor soiled with grease and food debris. Discussed with operator to clean and sanitize floors. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. In kitchen near back door and grease trap opening strong foul odor emitting into kitchen. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining room, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean equipment and utensils and dishes to prepare and serve food to customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; portioned plastic container of raw chicken stored over portioned plastic wrapped raw pork. Operator moved raw chicken below raw pork. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Approximately 8 live roaches in kitchen crawling on/under expo line. Advised Operator to eliminate live roaches, clean and sanitize areas. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice warmer; cooked rice (108F - Hot Holding). Operator stated rice cooked prior to being held in warmer less than 2 hours, reheated to 185F. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Lift top cooler/reach in; raw shell eggs (58F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler 1 hour, moved to upright stainless reach in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Lift top cooler/reach in; tofu (56F - Cold Holding). At Flip top cooler; bean sprouts (65F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) for 1 hour, moved to upright stainless reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by multiple items being stored in sink. Operator removed. Repeat Violation Warning

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. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line Lift top cooler; house made beef broth (48F - Cooling). Operator stated beef broth prepared last night, cooling inside lift top cooler in deep pot with tight fitting lid overnight, did not reach 41F within 6 hours. See Stop Sale. Warning

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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line Lift top cooler; house made beef broth (48F - Cooling). Operator stated beef broth prepared last night, cooling inside lift top cooler in deep pot with tight fitting lid overnight, did not reach 41F within 6 hours. See Stop Sale. Warning

High Priority - Nonfood-grade bags used in direct contact with food. At reach in freezer; non-food grade "thank you" bag used to store/in direct contact with raw beef. Operator removed from bag. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; storage container of raw beef stored over storage container of cooked pork egg rolls. Operator moved raw beef to lower shelf. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line lift top cooler; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless reach in cooler; cooked rice noodles (55F - Cold Holding); cooked rice (70F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless reach in cooler; cooked rice noodles (55F - Cold Holding); cooked rice (70F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; rice noodles rehydrated in water (72F - Ambient Cooling 12:00pm/72F - Ambient Cooling 12:58pm). Operator stated rice noodles rehydrated in water1 hour prior, stored in 5 gallon bucket at room temperature, at this rate rice noodles will not reach 41F within 4 hours. Operator added ice/moved to reach in cooler to facilitate faster cooling. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink next to mop sink; blocked by mop bucket and cleaning supplies. Operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to mop sink; no paper towels. Operator provided paper towels. Corrected On-Site Warning

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. All expired 10/19/23. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live, small flying insects in kitchen flying around prep table next to triple sink landing on clean knives/chopsticks/cutting board/wall. 1 live, small flying insect in kitchen at expo line landing on clean dishes. Operator removed utensils/dishes to be washed rinsed and sanitized. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to rinse shaker cups. Operator removed. Corrected On-Site Warning

Basic - Dead roaches on premises. At kitchen hand wash sink; 1 dead roach on sink, 1 dead roach on floor under sink. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Basic - Ice scoop handle in contact with ice. At front line ice bin; scoop handle laying in ice. Operator removed. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on strainer rim. Covered Noodles cooing in strainer on prep table in the kitchen 3 on wall behind prep table in the kitchen Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink Quat 0 ppm, manager changed the solution rechecked quat 200 ppm Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked meat in reach in freezer. Explained. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood medley 47, Cooked chicken 69 as per manager removing from cooler for orders. Less than 2 hours . Explained to use directly from cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice 130 f on prep table in rice cooker on server side of the cook line. As per manager less than 2 hours. Manager turned cooker back on. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles 78 f noodles cooling in strainer covered with metal lid. As per manager cooling less than an hour. Checked after 20 minutes 78 f. At this rate it will not cool to 70 f within 2 hours and 41 within total of 6 hours. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Labels stored in hand sink at front counter and metal flat plate stored on hand sink by three mop sink. Manager removed both. Corrected On-Site Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front counter . Water temperature 74 f. Manager turned on the hot water. Checked 107 f. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Sides of ice machine bin. Warning

Basic - Dead roaches on premises. 1 dead on hand sink next to soap dispenser in the kitchen 1 dead on lid of wooden skewers box on prep table 1 dead on next to skewers box on prep table in the kitchen Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from plastic glass without lid. Explained. Warning

Basic - Food stored on floor. Box of oil stored on floor in the kitchen. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice spatula handle in contact with rice. Manager stored handle above rice. Corrected On-Site Repeat Violation Warning

Basic - Outer openings not protected with self-closing doors. Back doors Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Employee turned on the water to wash hands in hand sink on cook line. Water immediately came up from two floor drains on server side of the cook line. Employee moped and sanitized with chlorine. Explained to not use this hand sink until drains issue is corrected. Flushed water from 3 compartment sink, both restrooms. No issues. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 40 live small flying insects landing on several boxes with dragon fruits on dining room area. Observed around 30 live small flying insects landing on bagged bread and on plastic bags stored above and under prep table on kitchen area. Observed around 10 live small flying insects around hand washing sink on cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed a non commercially packaged with raw pork stored above a container with cooked chicken stored inside reach in freezer. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed a container with bobba pearls with no time marked on front counter area. Per operator product stored for approximately 30 minutes. Operator time marked for the remaining time of 3.30 hours. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Behind fryers on cook line.

Basic - Food stored on floor. Observed a case with flour and two bags with sugar stored on the floor on prep area and on dry storage. Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood systems

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line.

Basic - Unnecessary items/unused equipment on the premises. Observed several used card board boxes accumulated throughout the restaurant.