Cafe on the Green
Last inspected: Feb 13, 2026
50
Score
Cafe on the Green appears in inspection records 10 times, starting in 2022. The most recent report on file is from Feb 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 11 violations earlier on.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited four times.
By comparison, the average Coconut Creek facility scores 78, putting Cafe on the Green on the weaker side. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator leave kitchen to complete another task. When entering the kitchen again operator donned gloves with no prior handwash and immediately began food prep
12A-07-5
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Can of tomato sauce with a large dent along surface stored with other non damaged foods. See stop sale.
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to store other equipment, such as a container with a scoop. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Soap at handwash sink next to wait station empty. Operator refilled **Corrected On-Site**
31B-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket stored directly on floor next to ice machine.
24-07-4
Basic - Damaged/spoiled/recalled food not properly segregated. Can of tomato sauce with a large dent along surface stored with other non damaged foods. See stop sale
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open McCafe container on shelving directly over flip top and cutting board.
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed **Corrected On-Site**
21-04-4
50
Oct 6, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Metal stem-type thermometer soiled. Thermometer stem soiled with food debris. Operator cleaned and sanitized thermomter **Corrected On-Site**
22-12-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at prep area hand sink. Operator provided **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Gatorade bottle on prep area. Operator removed drink
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep area shelf with frink and food containers. Employee removed bottle **Corrected On-Site**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave across cookline soiled with food debris **Repeat Violation**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open drink in kitchen flip cooler next to food items. Employee properly separated. **Corrected On-Site**
12B-13-4
61
Jun 26, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in prep area spiked with dust and debris **Warning** - From follow-up inspection 2025-06-26: Observed at callback same **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with food debris **Warning** - From follow-up inspection 2025-06-26: Observed at callback same **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in prep contains cut marks **Warning** - From follow-up inspection 2025-06-26: Observed at callback same **Time Extended**
14-09-4
86
Jun 17, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salad station flip top; cooked turkey (47F - Cooling). Per operator food cooling overnight. Observed food covered cooling. See stop sale **Warning**
01B-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salad station flip top; cooked turkey (47F - Cooling). Per operator food cooling overnight. Observed food covered cooling. See stop sale **Warning**
03D-02-5
Intermediate - No soap provided at handwash sink. No soap provided at kitchen hand sink **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance in back ice machine **Warning**
22-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in prep area spiked with dust and debris **Warning**
36-27-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in prep contains cut marks **Warning**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with food debris **Warning**
22-08-4
45
Dec 2, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
29
Aug 23, 2024
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Superior reach in cooler, container of raw cut steaks on top of open case of raw bacon and open package of Canadian bacon. Employee rearranged all raw items to bottom of cooler for proper separation. 2) In walk in cooler, cases of raw bacon and sausage on top shelf above canned beverages, open packages of block cheese, and open cases of margarine and buttermilk. Employee rearranged for proper separation during inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, case of raw filth filets above buspan with open green onion packages and bag of raw potatoes. Employee rearranged items for proper separation during inspection. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on cloth tucked into apron after washing hands and returning to cook line. Reviewed proper hand wash procedures and employee rehashed hands and dried properly. **Corrected On-Site** **Warning**
12A-18-4
High Priority - Toxic substance/chemical improperly stored. On dry storage shelf by walk in cooler, basket of individual sterno cans above open case of mustard packets. Employee inverted items to put sterno on bottom shelf. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cook line blocked by wet cloth and whisk. Employee removed both. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in front of kitchen used as dump sink as evidenced by large amount of soap suds still in sink. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All smoked salmon/lox items on menu not marked to indicate raw item. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front and main kitchen hand sinks. Employee opened case of napkins and placed at both sinks. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Superior reach in cooler, containers of cooked chickens and chicken stock missing date marks. Per employee both in cooler 48 hrs. **Warning**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee closed coffee cup on prep table by front kitchen hand sink and cutting board. Employee moved beverage away from prep area. 2) Employee water bottle on cutting board at cook line fliptop unit. Employee moved bottle away from cook line. **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. Bucket of feta cheese on floor in walk in. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of oven at cook line in contact with not cleaned front of oven. Employee removed tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep station in front kitchen. Employee removed cloth. **Corrected On-Site** **Warning**
21-04-4
Basic - Single-service articles improperly stored. Case of foam to go boxes and napkins on floor in front kitchen area. **Warning**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth in hand sink by cook line. Employee discarded cloth. **Corrected On-Site** **Warning**
21-12-4
23
Feb 20, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cutting board at cook line, under no time of temperature control, 2 flats raw shell eggs (81F - Ambient). Per employee, eggs out of cooler less than 2 hrs. Eggs moved back to lower cooler in fliptop to rechill. Recommended using Time as Public Health Control. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Superior reach in freezer, open boxes of raw breaded shrimp above open bags of vegetables. Employee rearranged all items to properly separate. **Corrected On-Site**
08A-02-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0 ppm chlorine. Sanitizer empty. Manager replaced sanitizer. Primed and ran machine; reading 100ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted.
11-27-4
58
Sep 5, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
33
Mar 21, 2023
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall next to exit door.
35A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and then touch sandwich bread without changing gloves and wash hands. Advice operator to to change his gloves and to wash his hands. **Corrected On-Site**
12A-27-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer solution at dishwashing machine at 00 ppm.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. **Repeat Violation** **Admin Complaint**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed utensils stored in handwash sink at cookline and dishwasher area. **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked turkey stored in walk-in cooler. Per operator, turkey was cooked on 03/20/2023. **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.-Observed employee cellular phone stored on food preparation table.
40-06-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
33
Nov 7, 2022
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw eggs stored over mushrooms in flip top cooler. -Observed raw turkey stored over cooked chicken and turkey in walk-in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. **Warning**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed operator touch cooked waffle with bare hands. Educate employee **Corrected On-Site** **Warning**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed utensils stored in handwash sink at cookline. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cookline. -2. Observed No soap provided at handwash sink. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed cooked chicken cold held in walk-in cooler not date marked. Per operator, chicken was cooked on 11/6/2022. **Warning**
02C-02-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed case with food items stored on walk-in freezer floor. **Warning**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
32
Frequently Asked Questions
When was Cafe on the Green last inspected?
The most recent health inspection at Cafe on the Green on file is from Feb 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cafe on the Green?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Cafe on the Green.
How does Cafe on the Green compare to other restaurants in Coconut Creek?
Cafe on the Green most recently scored 50 out of 100, which is lower than the Coconut Creek average of 78.
Has Cafe on the Green's inspection record improved over time?
Yes. Recent inspections at Cafe on the Green have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cafe on the Green means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cafe on the Green inspected?
Based on the inspection history on file, Cafe on the Green is inspected around three times per year on average.
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