Green Mint Asian Grill
Last inspected: Apr 9, 2026
61
Score
Across the available record, Green Mint Asian Grill has 13 inspections on file, the first dated 2022. On Apr 9, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The pattern that stands out is “employee beverage container on a food preparation table”, which has been cited three times.
Green Mint Asian Grill's latest score of 61 falls below the Clearwater average of 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, cooked beef. - From follow-up inspection 2026-04-09: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Decker Jon 9-10-25 Alana Madden 11-28-25 Dep Son11-28-25 To an Nguyen 10-7-25 - From follow-up inspection 2026-04-09: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2026-04-09: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-04-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Bins holding bulk dry ingredients chipped, broken - From follow-up inspection 2026-04-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. - From follow-up inspection 2026-04-09: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths stored wet on prep table. - From follow-up inspection 2026-04-09: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Food containers containing storing food removed from its original container not labeled with common name - From follow-up inspection 2026-04-09: **Time Extended**
02D-01-5
61
Mar 27, 2026
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Repeat Violation**
22-49-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining vegetables in walk in cooler
14-86-1
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. Rice noodles. Operator was able to recall when the rice noodles were placed on time and time stamped them accordingly **Corrective Action Taken**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, cooked beef.
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Decker Jon 9-10-25 Alana Madden 11-28-25 Dep Son11-28-25 To an Nguyen 10-7-25
53B-05-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating on a 3 tier cart at the start of the cook line. Discussed the need to eat in assigned area
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Bins holding bulk dry ingredients chipped, broken
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths stored wet on prep table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Food containers containing storing food removed from its original container not labeled with common name
02D-01-5
32
Dec 22, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection. **Warning** - From follow-up inspection 2025-12-22: **Time Extended**
22-02-4
90
Dec 17, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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 not depositing sanitizer after running machine. Sanitizer bucket full. Instructed operator to use triple sink to sanitize all plate ware. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection. **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with pick liquid in kitchen at time of inspection. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk msg at time of inspection. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles are soiled with old food debris at time of inspection **Warning**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on table next to rice cooker at time of inspection. **Warning**
12B-07-4
61
Apr 22, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 46F held on counter for less than 4 hours, rice noodles 74F held on counter for less than 4 hours.
03A-02-5
High Priority - Container of medicine improperly stored. Multiple bottles of both prescription and OTC medicine stored on shelf with food and clean utensils for the restaurant. Discussed the need to store medications in an area away from clean dishes and food for the restaurant.
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing.behind front counter. Utensils stored in hand wash sink. Discussed with operator the need to keep hand wash sinks clear for washing hands only
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked shrimp in freezer no date.
02C-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Above white guard and along the sides of the interior **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids to food containers stored in soiled cardboard box. Discussed the need to store clean utensils on a clean surface
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table and jackets stored on wir shelf contains clean utensils. **Repeat Violation**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line utensils used to scoop food stored in standing water.
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container not labeled with common name.
02D-01-5
43
Dec 2, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hat, changed gloves, and then touched clean equipment. Discussed with manager on duty. **Warning** - From follow-up inspection 2024-12-02: Employee touched face and raw shrimp and did not wash hands before putting on gloves **Time Extended**
12A-10-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop plate soiled with black substance. Discussed with manager. **Warning** - From follow-up inspection 2024-12-02: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled Interior of dish machine soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-02: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Above prep table in back kitchen **Warning** - From follow-up inspection 2024-12-02: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphone case next to condiments on cook line. **Warning** - From follow-up inspection 2024-12-02: Cell phone on prep table, discussed the need to keep personal items separate from food prep areas **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook not wearing hair restraint. Employee put on hat. **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-02: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Onions stored on floor. Operator corrected. **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-02: Soy sauce **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee beverage next to plates on counter. **Warning** - From follow-up inspection 2024-12-02: **Time Extended**
12B-02-4
61
Nov 18, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
17
Jul 8, 2024
Routine - Food
1 minor violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
95
May 8, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
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 line cook at greens to a plate using barehand. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles 58f, found next to reach in cooler. Item reheated to 195f, **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored on shelf with clean utensils at end of line.
41-10-4
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.
11-27-4
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
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Souflee Cup used for portioning in sugar like substance bin.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar like substance not in original container not labeled.
02D-01-5
45
Oct 10, 2023
Routine - Food
No violations found.
100
Aug 8, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - three live flies in front counter area near blender
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soiled slicer blade cover on counter in back kitchen -discussed cleaning of slicer with manager . Manager to clean slicer this day before use
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. -Tiffany Luu 7/30/18 *expired training on 7/30/23
53A-01-7
Intermediate - Spray bottle containing toxic substance not labeled located on cart in front counter area and on shelf near mop sink in back kitchen **Corrected On-Site**
41-17-4
Basic - Cardboard used to line food-contact shelves in cooler in back food prep area - manager removed cardboard **Corrected On-Site**
14-05-4
Basic - Cardboard used to line nonfood-contact shelves in walk in cooler
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee backpack stored on top of a box of honey in the back kitchen area - manager relocated backpack **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation at cook line - employee put hat on **Corrected On-Site**
13-03-4
Basic - In-use utensil ( spoon for rice) stored in standing water less than 135 degrees Fahrenheit ( 83 F ) on counter at cook line - manager removed spoon from water and brought to dishwashing area to clean **Corrective Action Taken**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board in cook line area - manager removed towel **Corrected On-Site**
21-04-4
Basic - Soiled dry wiping cloth in use in front counter area - reviewed with manager
21-10-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tool box and tools stored on shelf next containers of syrup and above containers of fruit mix in the dry storage area - reviewed with manager
42-03-5
Basic - Wall soiled with mold- like substance in the corner area and behind triple sink in dish washing area - discussed with manager . Manager cleaned the wall **Corrected On-Site**
36-27-5
41
Apr 7, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-07: Manager is in process of reviewing document with employees - employees signed but one employee to review and sign **Time Extended**
11-26-1
90
Sep 8, 2022
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
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. 0 ppm chlorine - run twice - operator set up the triple sink
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at cook line
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Wall added between cook line and front counter area **Repeat Violation** **Admin Complaint**
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled in front line area
41-17-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer proper cooling procedure questions - reviewed with manager **Corrective Action Taken**
53A-10-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine , top area
16-21-4
Basic - Bowl or other container with no handle used to dispense food in bulk container of flour in storage area - manager removed container **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris under cook equipment at cook line and walk in cooler
36-73-4
Basic - Floor tiles missing and/or in disrepair in back kitchen
36-17-5
Basic - Floors not maintained smooth and durable in walk in cooler
36-11-4
Basic - Food ( bags of rice ) stored on floor in dry storage area
08B-38-4
Basic - Ice scoop handle in contact with ice in ice cooler in front counter area - manager relocated ice scoop **Corrected On-Site**
10-08-5
Basic - Reach-in cooler shelves with rust that has pitted the surface at cook line
14-33-4
Basic - Stored food ( container of flour ) not covered in storage area
08B-12-5
33
Frequently Asked Questions
When was Green Mint Asian Grill last inspected?
The most recent health inspection at Green Mint Asian Grill on file is from Apr 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at Green Mint Asian Grill?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Green Mint Asian Grill.
How does Green Mint Asian Grill compare to other restaurants in Clearwater?
Green Mint Asian Grill most recently scored 61 out of 100, which is lower than the Clearwater average of 79.
Has Green Mint Asian Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Green Mint Asian Grill have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Green Mint Asian Grill 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 Green Mint Asian Grill inspected?
Based on the inspection history on file, Green Mint Asian Grill is inspected around four times per year on average.
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