CRISP AND GREEN
16055 NEW INDEPENDENCE PKWY STE 130, Winter Garden FL 34787 · 689-946-5100
Last inspected Jun 16, 2026 · 5 visits since April 2024
APR 24
OCT 24
AUG 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Quinoa,127 f held less than four hours,heat is increased.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate12 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hour goat cheese (50F - Cold Holding); humus (50F - Cold Holding); yogurt base sauce (51F - Cold Holding)2nd temp 43 cold holding
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Interior of ice machine Interior reach in cooler in back prep area
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions on steamer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dish area
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Croutons
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
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. Rice crispy treat per operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of pre rinse spray hose.
Old labels stuck to food containers after cleaning.
Raw fruits/vegetables not washed prior to preparation. Parsley
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on counter in prep area next to scale.
Single-service articles not stored inverted or protected from contamination. Tasting spoons
Standing water in floor drain/floor drain draining very slowly. Slow draining hand sink near register
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat cheese walk in cooler
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Salsa,46 f,house made southwest,56 fheld less than four hours,iced.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours Operator will reheat cooked chicken (85F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink not accessible for employee use at all times. Large black trash can in prep area
Accumulation of debris on exterior of warewashing machine.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean utensils or equipment stored in dirty drawer or rack.
Cutting board has cut marks and is no longer cleanable.
Food-contact surface not smooth and easily cleanable. Interior plastic container
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container lemon and lime press peeling
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
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.Rice krispy bar and cookies.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine Spray nozzle 3 compartment sink
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored next to tongs under lettuce station
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat coconut milk walk in cooler
Utensils in poor condition. Lemon and lime press peeling surface
Oct 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting boards soiled. Water dispenser nozzle soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Current Hotel and Restaurant license not displayed./license available with former owner's name only.
Light not functioning./one light bulb out, convention oven.
Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions./sink and surface 0ppm, front line.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Quinoa,127 f held less than four hours,heat is increased.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Kale,51 f,cut lettuce,50 f,arugula,51 f held less than four hours transferred to walk in cooler for a quick chill.After.5 hour,arugula,41 f,lettuce,40 f,kale,40 f
Food-contact surface soiled with food debris, mold-like substance or slime.Small cutting boards are stained throughout the establishment. Can opener is soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Combi oven filters.
Clean utensils not stored inverted or in a protected manner.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food storage rack in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelets.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cheese,eggs in reach in coolers.
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 at the front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Vents at back prep line are dusty.
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
Sanitizer bucket stored on top of prep table in kitchen.
Unwashed lettuce stored over kombucha tea in walk in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.