Crisp and Green
Last inspected: Jan 29, 2026
35
Score
Crisp and Green appears in inspection records five times, starting in 2022. Crisp and Green was last inspected on Jan 29, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 16 violations each, up from closer to 11 violations before.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Winter Garden average 66, so Crisp and Green trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
5
Inspections
1
Critical latest
3
Major latest
12
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
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**
03A-02-5
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
22-02-4
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.
11-26-1
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions on steamer
29-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dish area **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
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**
10-01-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Repeat Violation**
10-03-4
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**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of pre rinse spray hose.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Parsley
08B-39-4
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**
21-44-1
Basic - Standing water in floor drain/floor drain draining very slowly. Slow draining hand sink near register
29-19-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat cheese walk in cooler
08B-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Tasting spoons
25-06-4
35
Aug 15, 2025
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
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**
03B-01-6
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**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Large black trash can in prep area **Corrected On-Site**
31A-09-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack.
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food-contact surface not smooth and easily cleanable. Interior plastic container
14-13-4
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
10-01-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
10-03-4
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.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine Spray nozzle 3 compartment sink
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
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**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat coconut milk walk in cooler
08B-17-4
Basic - Utensils in poor condition. Lemon and lime press peeling surface
14-12-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
32
Oct 29, 2024
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
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**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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.
21-45-1
Basic - Current Hotel and Restaurant license not displayed./license available with former owner's name only.
50-09-4
Basic - Light not functioning./one light bulb out, convention oven.
36-62-4
70
Apr 10, 2024
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
29
Nov 16, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Crisp and Green last inspected?
The most recent health inspection at Crisp and Green on file is from Jan 29, 2026. The public record contains five inspections in total.
What is the most common violation at Crisp and Green?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Crisp and Green.
How does Crisp and Green compare to other restaurants in Winter Garden?
Crisp and Green most recently scored 35 out of 100, which is lower than the Winter Garden average of 66.
Has Crisp and Green's inspection record improved over time?
No. Recent inspections at Crisp and Green have averaged around 16 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Crisp and 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 Crisp and Green inspected?
Based on the inspection history on file, Crisp and Green is inspected around two times per year on average.
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