Green Tomato Buffet
Last inspected: Apr 17, 2026
58
Score
Across the available record, Green Tomato Buffet has five inspections on file, the first dated 2024. The newest entry in the record is dated Apr 17, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged nine times.
The city-wide average sits at 83, which Green Tomato Buffet's 58 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 17, 2026
Routine
2 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed on counter in main kitchen TCS foods holding above 41F including: Fish 67F, 70F, shelled eggs 77F./PIC discarded all items
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed in warmer cabient in main kicthen TCS foods holding below 135F including: rice 117F, beef patty 100F./PIC discarded all items
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed knife stored in rear handwashing sink.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dish machine at 0ppm. Observed reach in freezer with debris on the inside./deep clean and sanitize more frequently to prevent build up
511-6-1.05(6)(n)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee eating in a food preparation or other restricted area. Employees left kitchen to finish eating.
511-6-1.03(5)(k)
58
Oct 21, 2025
Routine
2 critical violations. 3 major violations. 1 minor violation. 3 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods on buffet bar for cold holding above 41F including: tomatoes 58F, coleslaw 55F, pasta salad 56F, pico de gallo 57F, watermelon 60F, cantaloupe 57F, coleslaw 55F
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods hot held below 135F including: chicken wings 104F, fish fillets 117F, Salisbury steak 127F, fried chicken 119F, pizza 114F
511-6-1.04(6)(f)
2-2A - management knowledge, responsibilities, reporting
(corrected on site)
Inspector notes: Observed no signed employee health agreement forms for main kitchen staff at time of inspection./all kitchen employees signed reporting agreements
511-6-1.03(4)(a)(b)(c)(e)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed two dirty knives stored inside rear hand washing sink./corrected, all hand washing sinks must be free of any objects and accessible for employee use at all times
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed ice machine with black build up on the inside./deep clean and sanitize more frequently to prevent build up
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dish washer machine sanitizer reading at 10ppm./repair unit and use three compartment sink with proper sanitizer strength
511-6-1.05(6)(m)
52
Mar 5, 2025
Routine
3 critical violations. 3 corrected on site.
View 3 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed in walk in cooler: raw chicken beside peeled potatoes, raw chicken beside raw beef, & shelled eggs beside tomatoes. PIC moved all items to appropriate locations.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed items on bar above 41F including: coleslaw 51F, pasta salad 50F, diced tomatoes 52F, potato salad 58F, & shredded cheese 56F. PIC discarded items.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed items hot held below 135F including: bar steam tables: fish 115F, fried chicken 104F, chicken liver 112F, pizza 88F; on stove top: collard greens 72F, corn 114F, & green beans 95F. PIC discarded all items.
511-6-1.04(6)(f)
64
Oct 2, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed temperatures above 41F on countertop- milk wash 74F, milk wash 75F, shredded cheese 61F, peach cobbler mix (dairy) 65F, rice 89F. PIC discarded items.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed ice in handwash sink at server station and no soap at handwash sink by prep sinks. PIC added soap at handwash sink.
511-6-1.06(2)(o)
18 - insects, rodents, and animals not present
Inspector notes: Observed back door open.
511-6-1.07(2)(m)
74
Mar 19, 2024
Routine
3 critical violations. 2 major violations. 4 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shelled eggs above ready to eat foods in reach in cooler; raw meatloaf above cooked sausage & cheese on counter top; raw beef ribs above ready to eat foods and raw shelled eggs above fruit. PIC moved all items to appropriate locations.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed temperatures above 41F on countertop- raw chicken wings 64F, raw chicken leg 63F, milk 61F, raw meatloaf 54F, cheese 59F, milkwash 64F, sliced tomato 67F, raw fish 67F, chicken liver 65F; in front buffet- coleslaw 51F, tuna salad 48F, diced tomato 45F, melon 54F. PIC discarded items on counter top and added time stamps to items at bar.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed items below 135F including in warmer cabinet- noodles 106F, cooked chicken 130F & 119F, broccoli casserole 124F, pork ribs 116F; on front buffet unit- fried steak 128F, pizza 109F, chicken wings 112F, fish 115F. PIC discarded items, moved items to be re-heated, or added time stamps.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed multiple handwash sinks missing paper towels, soap, or being used for other purposes including cleaning or dumping.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed sanitizer at three compartment sink and in sanitizer bucket at less than minimum concentration. PIC re-made sanitizer.
511-6-1.05(6)(n)
52
Frequently Asked Questions
When was Green Tomato Buffet last inspected?
The most recent health inspection at Green Tomato Buffet on file is from Apr 17, 2026. The public record contains five inspections in total.
What is the most common violation at Green Tomato Buffet?
Across the inspection record, “proper cold holding temperatures” has been cited nine times, more than any other issue at Green Tomato Buffet.
How does Green Tomato Buffet compare to other restaurants in Carrollton?
Green Tomato Buffet most recently scored 58 out of 100, which is lower than the Carrollton average of 83.
Has Green Tomato Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Green Tomato Buffet have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Green Tomato Buffet 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 Tomato Buffet inspected?
Based on the inspection history on file, Green Tomato Buffet is inspected around two times per year on average.
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