Four Green Fields
Last inspected: Oct 16, 2025
67
Score
Four Green Fields has been inspected seven times since 2022. The most recent visit was on Oct 16, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
“No paper towels” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Tampa restaurant, which scores around 79. The record is unremarkable in either direction.
7
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 16, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of Mashed potato (121F - Hot Holding) stored in double containers in steam well. Operator reheated on griddle top, temped 171 F. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar. Provided. **Corrected On-Site**
31B-03-4
Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor under prep sink in kitchen. Operator removed from floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
67
Apr 24, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sauerkraut 53 F stored in reach-in cooler at cook line. Operator moved to reach-in freezer to rapid cool. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's opened bottled water stored on prep table top at cook line. Operator removed drink. **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor at cook line. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-47-4
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. Missing address on labels.
02D-03-4
67
Oct 28, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken tenders (100F - Hot Holding) on cookline fryer Employee reheated chicken tenders to 166F **Corrected On-Site**
03B-01-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees head phones stored on shelf above prep table on cook line employee removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor under prep sink Employee placed on shelf **Corrected On-Site**
08B-47-4
78
Mar 18, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
74
Jul 17, 2023
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 employee placing gloves on with no prior hand washing , Corrected, inspector discussed hand washing procedures with management. **Corrected On-Site** **Repeat Violation**
12A-07-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. O ppm of quaternary set up I'm three compartment sink, corrected, three comp sink set up with 200 ppm of chlorine. **Corrected On-Site** **Repeat Violation**
22-43-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink, corrected , manager replaced paper towels at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink , blocked by garbage can and cart, employee moved items during inspection. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table , corrected, employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
50
Apr 12, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef at 48°, just prep , corrected action taken , inspector had employee place ice on roast beef . **Corrective Action Taken**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink set up with 0 ppm of quaternary, corrected to 300 ppm of quaternary. **Corrected On-Site**
22-43-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic cups stored in employee hand wash sink at bar area, corrected , employee removed cups during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water, corrected, employee turned water on at time of inspection. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
55
Dec 7, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in three comp sink , corrected to 100 ppm chlorine. **Corrected On-Site** **Repeat Violation**
22-42-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Potato leak soup 109°, corrected to 201° **Corrected On-Site**
03E-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink by three compartment sink blocked by Chemicals, corrected , employee removed chemicals during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Repeat Violation**
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in bar area , corrected, employee replaced paper towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Food stored on floor. Box of bread stored on floor , corrected employee moved to a shelf . **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled . **Repeat Violation**
02D-01-5
47
Frequently Asked Questions
When was Four Green Fields last inspected?
The most recent health inspection at Four Green Fields on file is from Oct 16, 2025. The public record contains seven inspections in total.
What is the most common violation at Four Green Fields?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Four Green Fields.
How does Four Green Fields compare to other restaurants in Tampa?
Four Green Fields most recently scored 67 out of 100, which is lower than the Tampa average of 79.
Has Four Green Fields' inspection record improved over time?
Yes. Recent inspections at Four Green Fields have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Four Green Fields 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 Four Green Fields inspected?
Based on the inspection history on file, Four Green Fields is inspected around two times per year on average.
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