Village on the Green
Last inspected: Jan 21, 2026
64
Score
Inspectors have visited Village on the Green 11 times, with records going back to 2022. Inspectors last stopped by on Jan 21, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
When inspectors have written things up, “1 observed - from initial inspection” has been the most frequent reason, cited two times.
Restaurants in Longwood average 87, so Village on the Green trails the local norm. The record is unremarkable in either direction.
11
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
64
Jul 30, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Lighting Adequate; Required Shields in Place
FL-36
74
Mar 6, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - flank steak Provided blank forms. - From follow-up inspection 2025-03-06: **Time Extended**
03C-89-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting boards stained and grooved - From follow-up inspection 2025-03-06: **Time Extended**
14-09-4
86
Feb 25, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
61
Sep 30, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline - From follow-up inspection 2024-09-30: **Time Extended**
36-34-5
95
Sep 19, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - max temp reading 141f after two tries. Advised chef to setup sanitizing station at three compartment sink. **Warning**
22-57-6
Basic - No Heimlich maneuver/choking sign posted. - provided to operator
51-13-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline
36-34-5
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. - ROP grouper
06-09-1
74
Mar 5, 2024
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - 16-62-1 Observed - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-03-05: **Complied**
16-62-1
Intermediate - 22-56-4 Observed - From initial inspection : 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. Operator set up triple sink **Warning** - From follow-up inspection 2024-03-05: Gauge is not operating, operator test strips used **Complied**
22-56-4
Basic - 25-05-4 Observed - From initial inspection : Basic - Single-service articles improperly stored. Lids for to go cups stored on floor at order station **Corrected On-Site** - From follow-up inspection 2024-03-05: **Complied**
25-05-4
Basic - 29-11-4 Observed - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at expedite station - From follow-up inspection 2024-03-05: **Complied**
29-11-4
Basic - 31B-04-4 Observed - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink at wait staff station. Emailed operator hand wash sign **Corrective Action Taken** - From follow-up inspection 2024-03-05: **Complied**
31B-04-4
Basic - 36-34-5 Observed - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile over cooks line/hotline - From follow-up inspection 2024-03-05: **Complied**
36-34-5
Basic - 51-11-4 Observed - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured where soda boxes are stored at wait staff station - From follow-up inspection 2024-03-05: **Complied**
51-11-4
Basic - 02D-01-5 Observed - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch in containers not labeled at dry storage area **Corrected On-Site** - From follow-up inspection 2024-03-05: **Complied**
02D-01-5
Basic - 08B-17-4 Observed - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over cleaned and cut fruits in containers. At reach in cooler on cooks line **Corrected On-Site** - From follow-up inspection 2024-03-05: **Complied**
08B-17-4
Basic - 10-01-5 Observed - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with cornstarch **Corrected On-Site** - From follow-up inspection 2024-03-05: **Complied**
10-01-5
Basic - 12B-07-4 Observed - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at cooks line Employee drink stored on prep table at wait staff station **Corrected On-Site** - From follow-up inspection 2024-03-05: **Complied**
12B-07-4
Basic - 14-09-4 Observed - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen - From follow-up inspection 2024-03-05: **Complied**
14-09-4
Basic - 22-16-4 Observed - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at wait staff area across from soda boxes - From follow-up inspection 2024-03-05: **Complied**
22-16-4
47
Feb 16, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area **Corrected On-Site**
31B-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooks line
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by soda machine **Corrected On-Site**
22-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on at reach in cooler on cooks line Ice buildup up on hose at walk in freezer **Corrected On-Site**
14-69-4
70
Oct 18, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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. Rinse temperature 150° ran a test strip did not charge Returned to dish machine re tested strip turned black. Booster heater was off **Corrected On-Site**
22-56-4
Basic - Drain cover(s) missing. Behind the true line. Cooler on the line
29-18-4
Basic - Equipment in poor repair. -loose hinge on the door to the traulsen cooler in the pantry -plastic handle on a spatula melted
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket to the victory freezer and frame surrounding
23-03-4
Basic - Wall repair in the dish area has the wall not sealed
36-24-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
May 16, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Dec 14, 2022
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hot hold line ; potatoes (125F - Hot Holding)operator removed and reheated
03B-15-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flies at the dishwasher Spoke with lisalotte at the Orlando office, follow up on the next routine inspection
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Smoke salmon over cut lett. Operator corrected **Corrected On-Site**
08A-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
29-34-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the Vulcan oven at the bakery
22-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Dead roaches on premises. At the corner in the dish area 2 dead roaches Operator had swept up **Corrected On-Site**
35A-03-4
Basic - Floors not constructed to be easily cleanable. Behind the dish machine hose and drain lines are positioned on the floor trapping debris, small flies present
36-12-4
Basic - Floor soiled/has accumulation of debris. -In the bakery area along the base boards -at the fryer grease build up along the wall
36-73-4
43
Frequently Asked Questions
When was Village on the Green last inspected?
The most recent health inspection at Village on the Green on file is from Jan 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Village on the Green?
Across the inspection record, “1 observed - from initial inspection” has been cited two times, more than any other issue at Village on the Green.
How does Village on the Green compare to other restaurants in Longwood?
Village on the Green most recently scored 64 out of 100, which is lower than the Longwood average of 87.
Has Village on the Green's inspection record improved over time?
Results have been roughly steady. Inspections at Village on the Green have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Village on the Green 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 Village on the Green inspected?
Based on the inspection history on file, Village on the Green is inspected around four times per year on average.
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