Field of Greens
Last inspected: Mar 13, 2026
58
Score
Inspectors have visited Field of Greens 10 times, with records going back to 2022. The latest inspection on file is from Mar 13, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to four violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average sits at 71, which Field of Greens' 58 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: Raw salmon portioned in pans stored over cheese - not all products commercially packaged. Operator corrected. **Corrected On-Site**
08A-02-6
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. Items of front make tables identified in the written procedure as a food held using time as a public health control not time marked. Operator corrected, time marked 9am. **Corrected On-Site**
03F-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 400+ppm) Operator corrected to Triple Sink (Quaternary 200ppm) **Corrected On-Site**
41-18-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: tuna salad (64F at 9:55am; 61F at 10:35am- Cooling) As per operator, cooling since 9:30am. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Pans of tuna salad were covered with plastic wrap. Operator placed to quick chill. **Corrective Action Taken**
03D-15-4
58
Jul 21, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Employee washed hands with no soap. Employee was cleaning the cutting board with sanitizer solution cloth then proceeded to wash hands with only water then proceeded to handle clean utensils with food. Employee washed hands **Corrected On-Site**
12A-20-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Chili soup from 7/11
01B-24-5
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. Inside walk in cooler Walk in cooler Double wrapped containers with sliced turkey 45F cold holding, hard boil eggs 45F cold holding Per operator not prepared or portioned today Per operator stored over 24 hours. Operator discarded see stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler Walk in cooler Double wrapped containers with sliced turkey 45F cold holding, hard boil eggs 45F cold holding Per operator not prepared or portioned today Per operator stored over 24 hours. Operator discarded see stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peas soup 128F hot holding stored for approximately 45 minutes Operator reheated to 165F++ **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Pea soup not date marked. Per operator stored over 24 hours. Operator date marked **Corrected On-Site**
02C-02-5
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. Emailed to operator
11-27-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. A box with unwashed kale stored above dressing inside walk in cooler Operator stored properly **Corrected On-Site**
08B-17-4
37
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying around in kitchen/ prep area near oven no steam table. 1 fly landing on basket with seeds at front counter. 1 fly landing on flip top cooler cover at front counter. **Admin Complaint**
35A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face with gloves on then prepared food; no glove change. Employee changed gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler near grill: tuna salad (47F - Cold Holding); sliced Swiss cheese (46F - Cold Holding); fresh mozzarella (48F - Cold Holding) As per operator items placed in cooler from walk in cooler 30 minutes prior. Not prepped or portioned today. Internal temperature of cooler is 45F. Operator showed proof and advised inspector that cooler is faulty. Advised operator to remove food items to quick chill or use TPHC at the cooler until fixed. **Repeat Violation** **Admin Complaint**
03A-02-5
64
Apr 23, 2024
Routine - Food
No violations found.
100
Feb 24, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler near hot plate: cut lettuce (50F at 10:20am; 49F at 10:50am- Cooling) As per operator, cooling since 20 mins. At current rate of cooling cut lettuce will not cool to 41F within a total of 4 hours. Item stored over stacked. Advised operator to remove over stacked portion. **Warning** - From follow-up inspection 2024-02-24: At Flip top cooler near hot plate: cut lettuce (52F at 10:44am; 50F at 10:53am- Cooling) As per employee, cooling since 44 mins. At current rate of cooling cut lettuce will not cool to 41F within a total of 4 hours. Item stored over stacked. Employee proceeded to remove over stacked portion. **Admin Complaint** **Corrective Action Taken**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Director of Operations lacks proof of food manager certification and no other certified food service manager is employed at this location. **Warning** - From follow-up inspection 2024-02-24: Same. **Time Extended**
53A-02-7
82
Feb 23, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: Cooked chicken (48F - Cold Holding); goat cheese (49F - Cold Holding); cooked squash (47F - Cold Holding) As per operator, items were taken from the walk in cooler approximately 1 hour and 15 mins ago and placed in make table. Not prepared or portioned today. Items stored over stacked. Operator started removing items from make table back into the walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Director of Operations lacks proof of food manager certification and no other certified food service manager is employed at this location. **Warning**
53A-02-7
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler near hot plate: cut lettuce (50F at 10:20am; 49F at 10:50am- Cooling) As per operator, cooling since 20 mins. At current rate of cooling cut lettuce will not cool to 41F within a total of 4 hours. Item stored over stacked. Advised operator to remove over stacked portion. **Warning**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice machine observed to be soiled with mold like substance at time of inspection. **Warning**
22-20-5
67
Jul 5, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Tuna salad at reach in cooler on production line, produced in house expired, prepared 6/28/23. Operator discarded product.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (57F - Cold Holding). Operator states not prepared or portioned today. Operator states out of temperature for 1.5 hours. Operator decided to use time as public health control. Operator placed time stamp for remaining 2.5 hours. Inspector emailed time control sheet to operator. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed Spray paint and degreaser stored over to go boxes by 3 compartment sink. Operator stored properly. **Corrected On-Site**
41-10-4
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.
53B-14-5
58
Jan 9, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
67
Jul 6, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed multiple containers with products per operator prepared and stored for longer than 7 days inside walk-in cooler. Tuna salad 06/29 Falafel 6/25 Pea soup 6/29 Ranch dressing 6/27 Pickle cabbage cut 6/14 Balsamic dressing 6/25 Citrus dressing 6/21 Greek dressing 6/22 Operator discarded. See Stop Sale.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed multiple containers with products per operator prepared and stored for longer than 7 days inside walk-in cooler. Tuna salad 06/29 Falafel 6/25 Pea soup 6/29 Ranch dressing 6/27 Pickle cabbage cut 6/14 Balsamic dressing 6/25 Citrus dressing 6/21 Greek dressing 6/22 Operator discarded. See Stop Sale.
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times.blocked by plastic cover. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment Shelf next to dishwasher area where clean pans are stored..
22-31-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator provided hair restraint **Corrected On-Site**
13-03-4
Basic - A container with frozen fruit stored on floor on prep area, Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Employee wearing a watch other than a plain ring on their hands/arms while preparing food. Employee removed **Corrected On-Site**
13-07-4
Basic - Single-service articles not stored inverted or protected from contamination.right above dishwasher area
25-06-4
50
Frequently Asked Questions
When was Field of Greens last inspected?
The most recent health inspection at Field of Greens on file is from Mar 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Field of Greens?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Field of Greens.
How does Field of Greens compare to other restaurants in Wellington?
Field of Greens most recently scored 58 out of 100, which is lower than the Wellington average of 71.
Has Field of Greens' inspection record improved over time?
No. Recent inspections at Field of Greens have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Field of Greens means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Field of Greens inspected?
Based on the inspection history on file, Field of Greens is inspected around three times per year on average.
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