Green Market Cafe Trinity
Last inspected: Mar 4, 2026
82
Score
Inspectors have visited Green Market Cafe Trinity nine times, with records going back to 2023. Inspectors last stopped by on Mar 4, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Trinity restaurant scene, this is about average. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki portions (45F - Cold Holding); sour cream portions (45F - Cold Holding)in cooler since yesterday, moved to freezer. Recheck tzatziki 41F, sour cream 41F**Repeat Violation** **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Food stored on floor. Cases of bottled water on floor in walk in cooler, operator out on shelf **Corrected On-Site**
08B-38-4
82
Sep 29, 2025
Routine - Food
No violations found.
100
Sep 26, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler ambient 50F, all other foods at 53F/ 55.
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken orzo soup (53F - Cold Holding); blue cheese (54F - Cold Holding); deli chicken (54F - Cold Holding); raw chicken (54F - Cold Holding); sliced pepper jack cheese (53F - Cold Holding); sliced Swiss cheese (53F - Cold Holding); sliced cheddar (53F - Cold Holding) shredded mozzarella (50F - Cold Holding); Gorgonzola (48F - Cold Holding); salsa (47F - Cold Holding); shaved Parmesan (50F - Cold Holding) sliced deli ham (53F - Cold Holding); sliced deli chicken (54F - Cold Holding); deli turkey (52F - Cold Holding); sour cream packs (50F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door cooler at front counter - shredded mozzarella (50F - Cold Holding); Gorgonzola (48F - Cold Holding); salsa (47F - Cold Holding); shaved Parmesan (50F - Cold Holding) In walk in cooler - chicken orzo soup (53F - Cold Holding); blue cheese (54F - Cold Holding); deli chicken (54F - Cold Holding); raw chicken (54F - Cold Holding); sliced pepper jack cheese (53F - Cold Holding); sliced Swiss cheese (53F - Cold Holding); sliced cheddar (53F - Cold Holding); sliced deli ham (53F - Cold Holding); sliced deli chicken (54F - Cold Holding); deli turkey (52F - Cold Holding); sour cream packs (50F - Cold Holding) In 2 door lift top-; corn (45F - Cold Holding); cooked broccoli (44F - Cold Holding) moved to freezer to quick chill, recheck - broccoli 43F, **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw shell eggs over wraps **Repeat Violation**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale.one 5 lb can of artichokes
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Repeat Violation**
22-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. One 5 lb can of artichokes, dented to a point, see stop sale
08B-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 4 wet towels on cutting board at lift top, discussed where wet towels need to be stored with operator. Operator moved towels to hamper **Corrected On-Site**
21-12-4
39
Mar 14, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shell eggs above sour cream in walk in cooler, raw food moved to under sour cream **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 115F, operator turned warmer on to reheat rice, temperature is 174F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Repeat Violation**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair net on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in both white freezers in back area
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes above baklava, tomatoes moved to under baklava **Corrected On-Site**
08B-17-4
58
Sep 6, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Lemon pepper, rice on floor in prep area **Warning** - From follow-up inspection 2024-09-06: **Time Extended**
08B-38-4
95
Aug 29, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced turkey **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced turkey (52F - Cold Holding) top rail of reach in cooler -milk (45F - Cold Holding); cut turkey (45F - Cold Holding); blue cheese crumbles (45F - Cold Holding) in walk in cooler **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer **Warning**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Food stored on floor. Lemon pepper, rice on floor in prep area **Warning**
08B-38-4
61
Jan 25, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed hands for 6 seconds
12A-17-4
High Priority - Raw animal food stored over or with unwashed produce. Raw steak above unwashed pineapple in walk in cooler
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey in walk in cooler
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by rice cooker has food debris in it
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards
14-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while making sandwiches, employee discarded chewing gum **Corrected On-Site**
12B-09-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in both white freezers in back
14-69-4
43
Aug 23, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Aug 22, 2023
Food-Licensing Inspection
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butternut squash (50F - Cold Holding); tomato basil soup (48F - Cold Holding); cooked chicken (50F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butternut squash (50F - Cold Holding); tomato basil soup (48F - Cold Holding); cooked chicken (50F - Cold Holding) operator states product was made last night, no temperature monitoring done **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand sink in front prep area, operator put soap and paper towels at hand sink **Corrected On-Site** **Warning**
31B-02-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of the floor throughout the kitchen is not sealed **Warning**
36-02-5
Basic - Water draining onto floor surface. Pipe missing under hand sink, water draining onto floor **Warning**
29-03-4
47
Frequently Asked Questions
When was Green Market Cafe Trinity last inspected?
The most recent health inspection at Green Market Cafe Trinity on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Green Market Cafe Trinity?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Green Market Cafe Trinity.
How does Green Market Cafe Trinity compare to other restaurants in Trinity?
Green Market Cafe Trinity most recently scored 82 out of 100, which is about the same as the Trinity average of 79.
Has Green Market Cafe Trinity's inspection record improved over time?
Results have been roughly steady. Inspections at Green Market Cafe Trinity have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Green Market Cafe Trinity means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Green Market Cafe Trinity inspected?
Based on the inspection history on file, Green Market Cafe Trinity is inspected around four times per year on average.
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