Greens & Grille
Last inspected: Feb 12, 2026
67
Score
Going back to 2022, Greens & Grille has 14 inspections in the public record. The most recent report on file is from Feb 12, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
The city-wide average sits at 79, which Greens & Grille's 67 doesn't quite reach. The record is unremarkable in either direction.
14
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
8 minor violations.
View 8 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and backpacks on shelf with ingredients bins and other items.
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Medium cutting boards. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Staff removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in cheese on front counter. Staff picked it up. **Corrected On-Site**
10-06-5
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 cookies. Manager moved behind counter. **Corrected On-Site** **Repeat Violation**
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both men and women restroom. Manager added signs. **Corrected On-Site**
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Onions. Manager educated staff. He washed the onions. **Corrected On-Site**
08B-39-4
67
Oct 1, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in 2 door freezer next to ice machine - From follow-up inspection 2025-10-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Red Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-10-01: **Time Extended**
14-09-4
Basic - - From initial inspection : 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. Bottled juices and cookies for grab n go - From follow-up inspection 2025-10-01: **Time Extended**
02D-03-4
86
Sep 30, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (49-52F - Cold Holding) in salad cooler less than 4hrs per operstor. Advised tonput in ice -cooked potatoes and mixed veggies (47F-52F - Cold Holding) in grill drawer coolers. Less than 4hrs per operator advised to put in ice for temp recovery **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. Chicken , 126F hot holding in hot box less than 4hrs per operator. Operator immediately reheated to 165F for temp recovery **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sprite and vitamin water nozzles at fountain. Operator immediately cleaned **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bagged soup prepared on site. Less than 7 days per operator not date marked
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Salt
02D-01-5
Basic - Red Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in 2 door freezer next to ice machine
23-03-4
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. Bottled juices and cookies for grab n go
02D-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.. operator immediately removed **Corrected On-Site**
21-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins
24-08-4
45
Apr 3, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in salad cooler - From follow-up inspection 2025-04-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On plastic containers - From follow-up inspection 2025-04-03: **Time Extended**
16-46-4
90
Apr 2, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce, hummus, cooked onions, cut onions (52-55F - Cold Holding); cooked vegetables (55F - Cold Holding) less than 4hrs per operator. Operator immediately removed some items to other cooler and put remaining items on ice bath for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION **Corrected On-Site**
50-17-3
Basic - In-use tongs stored on equipment door handle between uses. Tongs grill handle. Operator immediately removed **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder with standing water. Operator immediately removed to be cleaned **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in salad cooler
23-03-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled. Operator immediately cleaned **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In beans. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. plastic containers on storage dish shelf . Operator immediately separated to be properly air dried **Corrected On-Site**
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cooked vegetables in cooler. Operator immediately removed **Corrected On-Site**
08B-17-4
50
Dec 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Certified Food Manager Identification
FL-02
90
May 7, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Edamame 50F. Less than 1 hour per operator, removed from make table and placed in reach in cooler for rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting soiled.
22-02-4
78
Apr 16, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License paid during inspection. **Corrected On-Site**
50-17-3
Intermediate - Packaged food not labeled as specified by law. Cookies on front counter. **Repeat Violation**
02D-02-4
Basic - Food stored on floor. Pan of potatoes. **Corrected On-Site**
08B-38-4
74
Nov 27, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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
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. Cookies on front counter.
02D-03-4
Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Sink at front counter
27-14-4
82
Jun 2, 2023
Complaint Full
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Jun 1, 2023
Routine - Food
No violations found.
100
May 31, 2023
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lentils (56F - Cold Holding); cooked broccoli (56F - Cold Holding); macaroni and cheese (56F - Cold Holding); heavy cream (56F - Cold Holding) in single door cooler next to convection oven operator states nothing in unit over four hours. Discarded product **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over naan in reach in freezer at dish
08A-02-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dish. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Single door cooler next to convection oven reading 46°F **Repeat Violation**
14-11-5
67
Feb 28, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (97F - Hot Holding); chicken (81F - Hot Holding); macaroni and cheese (127F - Hot Holding); chicken breast (117F - Hot Holding) at grill, and in hot box underneath. Operator will heat to proper minimum temperature **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (50F - Cold Holding)operator states in single door reach in overnight blue cheese ; (47F - Cold Holding)at make table next to soups operator states in unit less the four hours, exchange for cold product **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hard boiled eggs (50F - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked turkey in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked mushrooms (47F - Cooling) operator states cooked night prior **Repeat Violation**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms (47F - Cooling)deep plastic container covered with plastic wrap **Repeat Violation**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Evidenced by ice in handsink at 2 compartment sink
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid and clear liquid at 2 compartment sink **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Single door cooler next to convection oven reading 55°F advised operator to remove all s food from unit
14-11-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. At 2 compartment sink **Corrected On-Site**
33-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado half with label on cookline **Corrected On-Site** **Repeat Violation**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Under make table near soup
29-49-6
26
Jul 21, 2022
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked chicken in cooler drawer next to grill. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. grilled onions (44-45F - Cooling) operator states in cooler overnight.
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (127F - Hot Holding); macaroni and cheese (119F - Hot Holding) in hot box next to grill. Operator states less then 2 hours. Will reheat to proper temperature **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. grilled onions (44-45F - Cooling) cooling overnight
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In deep plastic container, full, covered with plastic
03D-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over onions in kitchen. Operator removed
12B-07-4
Basic - Old food stuck to clean dishware/utensils. Large lexans at dish
16-48-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at grill as evidenced by label, operator will wash **Corrective Action Taken**
08B-39-4
Basic - Working containers of food removed from original container not identified by common name. Three cambro containers above onions in kitchen. Operator labeled **Corrected On-Site**
02D-01-5
41
Frequently Asked Questions
When was Greens & Grille last inspected?
The most recent health inspection at Greens & Grille on file is from Feb 12, 2026. The public record contains 14 inspections in total.
What is the most common violation at Greens & Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Greens & Grille.
How does Greens & Grille compare to other restaurants in Orlando?
Greens & Grille most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Greens & Grille's inspection record improved over time?
No. Recent inspections at Greens & Grille have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Greens & Grille 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 Greens & Grille inspected?
Based on the inspection history on file, Greens & Grille is inspected around four times per year on average.
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