Green Street Cafe
Last inspected: Dec 9, 2025
74
Score
The health department has logged 13 inspections at Green Street Cafe, the earliest from 2022. Green Street Cafe was last inspected on Dec 9, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 11 violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited seven times.
Green Street Cafe scores about where you'd expect for a Miami restaurant. On the whole, the file is mixed but not concerning.
13
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 9, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at breakfast area cook line hollandaise sauce (109F - Hot Holding); caramelized onions (98F - Hot Holding), less than 2 hours. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: At time of callback inspection observed at breakfast area cook line hollandaise sauce (98F - Hot Holding); caramelized onions (128F - Hot Holding), less than 2 hours. **Admin Complaint**
03B-01-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at main cook line. **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed at main cook line. **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at ice cream reach in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
14-69-4
74
Dec 8, 2025
Complaint Full
6 critical violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler, lasagna (52F - Cold Holding); ragu sauce (51F - Cold Holding); as per date label from the day before 12/7. Operator removed items to discard. **Warning**
03D-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food mixed with/added to raw animal food and ready-to-eat food did not reach minimum required cooking temperature for the raw animal food when the final product was cooked. Establishment has no approved Alternative Operating Procedure. Observed employee use bare hand contact with chopped ham and sliced American cheese to use in an omelette. Final cooking temp 143F. Coached employee on proper glove use and hand washing procedures. **Warning**
09-23-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at breakfast area reach in cooler raw shelled eggs stored in same container on top of shredded mozzarella cheese. Operator removed. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler, lasagna (52F - Cold Holding); ragu sauce (51F - Cold Holding); as per date label from the day before 12/7. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at main cool line reach in coolers across from cook line: hummus (47F - Cold Holding); tuna salad (48F - Cold Holding); turkey bacon (44F - Cold Holding); cut lettuce (49F - Cold Holding); raw shrimp (44F -Cold Holding); cut ham (45F - Cold Holding); fish filet (46F - Cold Holding); as per operator less than 2 hours from walk in cooler. Operator removed and placed into walk in freezer for rapid cooling. Observed at breakfast area cook line smoked salmon (47F - Cold Holding); pooled eggs (49F - Cold Holding); grilled chicken breast (47F - Cold Holding); egg whites (47F - Cold Holding). As per operator less than 3 hours. Observed at walk in cooler, pico de gallo (46F - Cold Holding) less than 4 hours. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at breakfast area cook line hollandaise sauce (109F - Hot Holding); caramelized onions (98F - Hot Holding), less than 2 hours. **Repeat Violation** **Warning**
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable. Observed at main cook line. **Warning**
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed at main cook line. **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at ice cream reach in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on hand sink shelf at main cook line. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for sousvide packages of chicken less than 24 hours with not time and date stamp. Operator began to place. **Corrective Action Taken** **Warning**
03G-53-1
32
Oct 13, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler, raw shelled eggs stored on top in same container of carrots. Operator removed. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler veggie lasagna (49F - Cold Holding); meat sauce (47F - Cold Holding). As per labels from 10/11/25. Operator removed to discard. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at breakfast area of kitchen hollandaise sauce (109F - Hot Holding); caramelized onions (98F - Hot Holding). As per chef less than 2 hours. Chef began to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 0ppm).
22-43-4
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. Observed expired for Danny Leon 8/8/25, Axel Cazenave 8/5/25, and Matthew Caldas 8/19/25.
53B-14-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at walk in cooler frozen packages of tuna and mahi placed to thaw, not removed from vacuum sealed packaging. Operator removed to begin removing, **Corrective Action Taken**
06-09-1
Basic - Floor area(s) covered with standing water. Observed at breakfast area floors. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed at breakfast area floors. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at ice cream reach in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at bread mini oven. **Repeat Violation**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Observed at main cook line reach in coolers.
29-49-6
37
May 5, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at main cook line reach in cooler hummus (66F - Cold Holding); sliced jerk chicken (57F - Cold Holding); as per chef items were placed at cooler from walk in cooler about 2.5 hours ago. Advised chef to remove and place into walk in freezer to rapid cool items. Observed at breakfast area reach in cooler, smoked salmon (59F - Cold Holding); pooled aggs (61F - Cold Holding); as per cook for about 3 hours from walk in cooler. **Warning** - From follow-up inspection 2025-05-05: At time of callback inspection observed at main cook line reach in cooler hummus (50F - Cooling); sliced jerk chicken (43F - Cold Holding). Observed at breakfast area reach in cooler, smoked salmon (71F - Cold Holding); pooled aggs (43F - Cold Holding); **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed at breakfast and dessert station, reach in cooler door is broken/ not attached. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-05: **Time Extended**
14-16-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed at walk in cooler exit door. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-05: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout. **Warning** - From follow-up inspection 2025-05-05: At time of callback inspection still observed. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed throughout. **Warning** - From follow-up inspection 2025-05-05: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed bread plates not inverted. **Warning** - From follow-up inspection 2025-05-05: **Time Extended**
24-01-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cook chilled packages in reach in cooler and walk in cooler not labeled with date and time of sealing. As per chef from the day before less than 24 hours. **Warning** - From follow-up inspection 2025-05-05: At time of callback inspection still observed. **Time Extended**
03G-53-1
58
Apr 28, 2025
Complaint Full
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at breakfast prep area, raw shelled eggs stored over raw steaks at reach in cooler. Chef removed. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at main cook line reach in cooler hummus (66F - Cold Holding); sliced jerk chicken (57F - Cold Holding); as per chef items were placed at cooler from walk in cooler about 2.5 hours ago. Advised chef to remove and place into walk in freezer to rapid cool items. Observed at breakfast area reach in cooler, smoked salmon (59F - Cold Holding); pooled aggs (61F - Cold Holding); as per cook for about 3 hours from walk in cooler. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at break fast area cook line melted butter (136F - Hot Holding); hollandaise sauce (118F - Hot Holding). As per cook for about 2 hours, cook began to reheat. **Warning**
03B-01-6
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. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink to sanitize all dishes after dishwasher cycle. **Warning**
22-41-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed at breakfast and dessert station, reach in cooler door is broken/ not attached. **Repeat Violation** **Warning**
14-16-4
Intermediate - No soap provided at handwash sink. Observed at main cook line hand wash sink. **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed at main cook line in a container of spices. **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees open cup of soda stored on prep counter at breakfast station. **Warning**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - Floor area(s) covered with standing water. Observed at walk in cooler exit door. **Repeat Violation** **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed throughout. **Warning**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed throughout. **Warning**
10-20-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed bread plates not inverted. **Warning**
24-01-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cook chilled packages in reach in cooler and walk in cooler not labeled with date and time of sealing. As per chef from the day before less than 24 hours. **Warning**
03G-53-1
29
Jan 13, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler, container of raw chicken stored over raw beef patties. Operator removed and stored correctly. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar area prep station, sink had drink mixers stored inside. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at exterior ice machines. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour and sugar at bakery area. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at lunch/dinner cook line area.
14-09-4
Basic - Equipment in poor repair. Observed at dessert station, reach in cooler door is broken/ not attached. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Observed at walk in cooler exit door.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site**
21-04-4
Basic - Stored food not covered. Observed in walk in cooler, containers of spring mix and cooked cut potatoes not covered. Operator covered containers. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at interior bar area. Operator placed onto lower shelf. **Corrected On-Site**
21-38-4
52
Jul 1, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
33
Jan 22, 2024
Complaint Full
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw packages of beef stored on top of bags of French fries in walk in freezer.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (45F - Cold Holding); cut ham (45F - Cold Holding) at breakfast prep area, as per manager was stored less than two hours ago. Manager placed items in to walk in cooler to rapid cool. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed At hose next to dumpster.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed micro at rear of kitchen soiled with food buildup. **Repeat Violation**
22-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at entrance of kitchen walls soiled with ketchup.
36-27-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates not inverted for protection. **Repeat Violation**
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at door leading to trash area.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed throughout kitchen area. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout kitchen.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at coffee prep area of kitchen.
38-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plates in dry storage area not inverted. Manager inverted during inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
37
Jan 17, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Observed both microwaves located at back of kitchen soiled with food debris. **Warning** - From follow-up inspection 2024-01-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Establishment received fresh oysters, date not marked on tag. **Warning** - From follow-up inspection 2024-01-17: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Floor area at breakfast preparation area covered with standing water. **Warning** - From follow-up inspection 2024-01-17: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris observed through the kitchen. **Warning** - From follow-up inspection 2024-01-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Garbage can located outside has no lid and dumpster enclosure. **Warning** - From follow-up inspection 2024-01-17: **Time Extended**
33-15-4
70
Nov 15, 2023
Routine - Food
4 critical violations. 6 major violations. 12 minor violations.
View 22 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw salmon located in reach in cooler drawers under cookline, at back of kitchen lunch prep area. Employee removed beef and salmon and stored correctly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced diced tomatoes (50F - Cold Holding); egg whites (49F - Cold Holding); located at top portion of prep cooler at breakfast prep station, less than 4 hours. Chef submerged food containers in ice for rapid cooling. 2nd temperature taken, observed diced tomatoes (40F - Cold Holding); egg whites (41F - Cold Holding); Observed turkey bacon (57F - Cold Holding); lasagna (57F - Cold Holding) located inside reach in cooler of French toast prep area, less than 4 hours, ambient temperature of cooler unit observed at 50F. Chef removed all food items from cooler unit and placed into walk in freezer. Observed half &half creamer (48F - Cold Holding) inside reach in cooler located at beverage station in front of warewashing area, less than 4 hours. Chef removed and placed into walk in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions (79F - Hot Holding) located at breakfast cookline area, less than 4 hours. Chef added more water under food container to properly reheat sautéed onions to 135F and above. **Warning**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at three compartment sink (Quaternary 500ppm) Advised employee to remove some of the solution and refill with fresh water to bring concentration down, as well as to contact maintenance to calibrate sanitizing solution machine. **Warning**
41-18-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed at reach in cooler located at French toast prep station, ambient thermometer reads 50F.Advised manager to remove food items and place in another cooler to maintain temperatures. **Warning**
05-05-4
Intermediate - Food-contact surface soiled with food debris. Observed both microwaves located at back of kitchen soiled with food debris. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Smashed Avocado Tartine and Poached Egg Benedict menu item not mark for raw consumption. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available for three compartment sink and sanitizer buckets. **Warning**
16-37-1
Intermediate - Oyster tags not marked with last date served. Establishment received fresh oysters, date not marked on tag. **Warning**
01C-03-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed at dish machine, chlorine solution not dispensing, tested at 0ppm. Advised manager to sanitize dishes in three compartment sink until dispenser is repaired. **Warning**
16-59-1
Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli cups with no handles left in containers of green pesto and red pesto sauces at reach in cooler drawer. Employees removed cups. Observed deli container used as ice scoop in ice bin at breakfast prep area. Employee removed and replaced with metal ice scoop stored upright. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed throughout kitchen serving plates not stored inverted located top shelves. Employees place plastic wrap over top plates to protect. **Corrected On-Site** **Warning**
24-05-4
Basic - Current Hotel and Restaurant license not displayed, dated October 1, 2023 at kitchen office. **Corrected On-Site** **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable located at bakery preparation area. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at back kitchen area above microwaves, employee backpack stored. Employee removed backpack and placed in designated locker area. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor area at breakfast preparation area covered with standing water. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris observed through the kitchen. **Warning**
36-73-4
Basic - Food stored in a room/shed that is not fully enclosed. Observed at back of kitchen tomatoes, lemons, limes and onions stored in containers outside with no overhead or proper side wall covering protection from the outside elements. Advised manager to place all food items inside in an enclosed area. **Warning**
08B-43-4
Basic - Garbage can located outside has no lid and dumpster enclosure. **Warning**
33-15-4
Basic - No handwashing sign provided at a hand sink used by food employees observed throughout entire kitchen and bar areas. **Warning**
31B-04-4
Basic - No mop sink or curbed cleaning facility provided at establishment. At time time of inspection observed no mop sink within or provided for restaurant establishment. **Warning**
29-27-4
Basic - Single-service articles not stored inverted or protected from contamination near front food packaging area. Employee placed items in correct position. **Corrected On-Site** **Warning**
25-06-4
17
Aug 16, 2023
Routine - Food
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
May 22, 2023
Routine - Food
1 critical violation. 6 major violations. 10 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by the walk-in cooler. **Warning**
29-34-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form for time as a method of control for food safety. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation of encrusted food debris. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature at approximately 140F,operator set up 3 compartment sink and called service technician. **Corrective Action Taken** **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the deli station, main kitchen. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for all employees **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed for the pico de gallo,breakfast station. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the cookline,main kitchen. **Warning**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Warning**
35B-01-4
Basic - In-use tongs stored on oven door handle between uses Observed at the deli station.. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the prep area. **Corrected On-Site** **Warning**
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at the coffee station. **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with mold like substance, drawers,main kitchen. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed opposite flat top grill. **Warning**
14-33-4
Basic - Unclean building components, attachments or fixtures. Observed fan covers in the walk-in cooler soiled with accumulation of dust. **Warning**
36-50-4
29
Aug 2, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the breakfast cook line cooler, cut tomatoes (64F - Cold Holding); egg yolk (67F - Cold Holding); cut ham (63F - Cold Holding). As per operator, holding less than 2 hours, just changed the gaskets. They added ice pan to each items. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed stainless steel cleaner and insect repellent spray bottle at the bar area. The operator removed the bottles. **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. Observed food handler training for Williams expired on 7/10/22.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed the operator using a plate with no handle for potatoes. The operator removed the plate.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor tiles missing and/or in disrepair. Floor in disrepair by the walk in cooler.
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Observed food items on the floor in the walk in freezer. The operator removed all items at the time of inspection. **Corrected On-Site**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. observed by the three compartment sinks. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted ice machine by the breakfast cook line.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Observed small leaks at the AC unit in the walk in cooler.
29-11-4
45
Frequently Asked Questions
When was Green Street Cafe last inspected?
The most recent health inspection at Green Street Cafe on file is from Dec 9, 2025. The public record contains 13 inspections in total.
What is the most common violation at Green Street Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Green Street Cafe.
How does Green Street Cafe compare to other restaurants in Miami?
Green Street Cafe most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Green Street Cafe's inspection record improved over time?
Yes. Recent inspections at Green Street Cafe have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Green Street Cafe 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 Street Cafe inspected?
Based on the inspection history on file, Green Street Cafe is inspected around four times per year on average.
Nearby Restaurants