GREEN HOUSE
721 VILLAGE BLVD #107E, West Palm Beach FL 33409 · 954-756-2699
Last inspected Jul 22, 2026 · 18 visits since September 2023
MAY 25
JUL 25
SEP 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 8 live roaches in kitchen crawling on/under expo line. Advised Operator to eliminate live roaches, clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026237 | Apr 9, 2026 | Jul 27, 2026 | — |
| 2--2025053462 | Jul 16, 2025 | Sep 4, 2025 | — |
| 2--2025039377 | May 15, 2025 | Jul 14, 2025 | — |
| 2--2025024568 | Mar 13, 2025 | Apr 14, 2025 | $800 |
| 2--2024048826 | Jul 24, 2024 | Oct 15, 2024 | $400 |
| 2--2023056291 | Sep 21, 2023 | Oct 26, 2023 | $400 |
| 2--2021049367 | Oct 23, 2021 | Nov 19, 2021 | $400 |
Inspection history
18 visits, newest first
Jul 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone, checked out customer and started to make drinks, before washing hands; educated; employee washed hands;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees numerous times rinsing dishes with plain water skipping the sanitizer; educated; advised to set up three compartment sink;
No probe thermometer provided to measure temperature of food products.
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority1 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef stock (54-55F - Cooling) in 2 door cooler at expo line; as per operator food cooked last night; stored covered in the cooler overnight to cool down; food never reached 41 F or below within 6 hours; See Stop Sale
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working with ready to eat foods and wearing one glove only touching foods with both hands; I asked employee to ware gloves on both hands especially when working with ready to eat foods; employee put gloves on on without washing hands first; educated; employee washed hands;
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone, checked out customer and started to make drinks, before washing hands; educated; employee washed hands;
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee working with ready to eat foods had only one hand gloved; employee touched cooked shrimp and lettuce; advised to glove both hands; employee put gloves one and washed hands;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees numerous times rinsing dishes with plain water skipping the sanitizer; educated; advised to set up three compartment sink;
Live, small flying insects found Observed approximately: 4 live fries at front counter bar 3 live flies in the kitchen by three compartment sink Operator started to clean areas
Pesticide/insecticide labeled for household use only present in establishment. Observed numerous cans of roach spray with instructions saying "household only" under the handwash sink by three compartment sink; removed
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. beef stock (54-55F - Cooling) in 2 door cooler at expo line; as per operator food cooked last night; stored covered in the cooler overnight to cool down; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- rice noodles at cook line; since 12:00; advised to time mark
No probe thermometer provided to measure temperature of food products.
Dead roaches on premises. Observed: 4 dead roaches inside hamdwash sink by three compartment sink 1 dead roach on the lid of rice container 1 dead roach next to cooler at cook line 3 dead roaches on the three compartment sink Operator cleaned areas;
Food stored on floor- beef in a bucket on the floor by three compartment sink; moved inside cooler;
Time/temperature control for safety food thawed in an improper manner. Beef being thawed in a bucket on the floor at room temperature by three compartment sink Placed in the cooler;
Jun 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Manager or person in charge lacking proof of food manager certification. Person in charge-Kelvin Bernoulli
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 9, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Live, small flying insects found At rear of kitchen, approximately 5 small flying insects landing on old equipment and opened bag of flour.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw beef stored over cooked soups and raw chicken stored over cooked soups and egg roll wraps, not all commercially packaged. Advised operator of proper storage.
Roach activity present as evidenced by live roaches found. At kitchen, live roaches observed 2-crawling up wall above triple sink 2-crawling on table on cook line near microwave 1-crawling on wall behind stove 1-on floor on cook line underneath table
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (53F - Cold Holding); egg rolls (80F - Hot Holding); tofu (53F - Cold Holding); cooked shrimp (54F - Cold Holding); raw beef ( 58F- Cold Holding); beef tendon (54F - Cold Holding), not prepared or portioned today. Operator stated items held since 11:00am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw shrimp (53F - Cold Holding); egg rolls (80F - Hot Holding); tofu (53F - Cold Holding); cooked shrimp (54F - Cold Holding); raw beef ( 58F- Cold Holding); beef tendon (54F - Cold Holding), not prepared or portioned today. Operator stated items held since 11:00am. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line flip top cooler, egg rolls (80F - Hot Holding), operator stated item held out of temperature approximately 3 hours. Advised operator to reheat item. Operator discarded item. At front counter, Heated boba pearls (75F - Hot Holding), operator stated item held approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Handwash sink used for purposes other than handwashing. At rear of kitchen, Hand sink used for other purposes as evident by strainer of herbs inside sink. Operator removed.
Manager or person in charge lacking proof of food manager certification. Person in charge-Kelvin Bernoulli
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, cooked soups and sauces per operator, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
Dead roaches on premises. Throughout kitchen, approximately 40-50 dead roaches on floor, behind equipment.
Ice bucket/shovel stored on floor between uses. At front counter, ice bucket stored on floor.
Ice scoop handle in contact with ice. At front counter, ice scoop handle down inside ice
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensil in standing water 98F. Operator removed utensil.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bag of raw chicken stored over raw shrimp. Operator moved raw chicken below raw shrimp.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Rehydrated rice noodles in water, no time mark. Operator stated rice noodles rehydrated 30 minutes prior, applied appropriate time mark.
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. 1 employee hired less than 60 days, no proof employee informed of reporting responsibility. Operator informed employee during inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Advised Operator to properly date mark items prepared, frozen, thawed and then held at refrigeration.
Bowl or other container with no handle used to dispense food. Measuring cup with no handle used to dispense rice. Operator removed.
Jul 16, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 15, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
1 Live, small flying insect found in kitchen landing on unwrapped single service articles. Advised Operator to eliminate live, small flying insect.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee sprayed pesticide, touched garbage can, broom and dust pan then handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Pesticide labeled for household use only present in establishment on shelf under prep table next to food and service equipment in kitchen. Operator sprayed pesticide labeled "for residential use only" on live roach crawling out of fryer oil box at cook line in kitchen. Advised Operator of proper use/storage.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler; raw shell eggs stored over ready to eat chicken broth. Operator moved raw shell eggs.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling out of fryer oil box. 1 live roach in kitchen crawling on floor in front of oven. 1 live roach in kitchen crawling on floor under prep table. 1 live roach in kitchen on floor under hand washing sink at cook line. Advised Operator to eliminate live roaches, clean and sanitize areas.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; rehydrated rice noodles in water (84F - Ambient Cooling 11:15/84F 11:45). Operator stated rice noodles rehydrated 30 minutes prior, at this rate will not reach 41F within 4 hours, added ice to facilitate faster cooling. At reach in cooler; cooked noodles (95F - Cooling 11:20am/95F 11:50am). Operator stated noodles cooling since 10:30am, tightly wrapped in plastic, at this rate will not reach 70F within 2 hours, uncovered and moved to freezer to facilitate faster cooling.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. Approximately 5 dead roaches on floor in kitchen under/behind equipment. Advised Operator to remove dead roaches, clean and sanitize areas.
May 15, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233
May 14, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged containers of raw beef stored directly above bags of cooked meatballs. Discussed with operator to correct storage of products.
Roach activity present as evidenced by live roaches found. In kitchen approximately 3 live roaches crawling on meat slicer and food preparation table. In kitchen approximately 1 live roach on floor under hand washing sink. In kitchen approximately 2 live roaches crawling on floor. Discussed with operator to eliminate roaches and clean and sanitize kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233
Spray bottle containing toxic substance not labeled. In kitchen spray bottle containing degreaser not labeled, discussed with operator to add label to bottle.
Dead roaches on premises. In kitchen approximately 15 dead roaches behind cook line on floor. In kitchen approximately 1 dead roach in dry storage area. Approximately 1 dead roach in ladies restroom on floor. Approximately 3 dead roaches at Front counter where boba teas are made. In kitchen under microwave glue trap with approximately 5 dead roaches. Discussed with operator to clean and sanitize all areas of kitchen.
Floor soiled/has accumulation of debris. In kitchen under flip top coolers and cook line floor soiled with grease and food debris. Discussed with operator to clean and sanitize floors.
Objectionable odors in bathroom or other areas of the establishment. In kitchen near back door and grease trap opening strong foul odor emitting into kitchen.
Mar 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from dining room, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then handled clean equipment and utensils and dishes to prepare and serve food to customers without washing hands. Operator discussed with employee who then washed hands.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; portioned plastic container of raw chicken stored over portioned plastic wrapped raw pork. Operator moved raw chicken below raw pork.
Roach activity present as evidenced by live roaches found. Approximately 8 live roaches in kitchen crawling on/under expo line. Advised Operator to eliminate live roaches, clean and sanitize areas.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice warmer; cooked rice (108F - Hot Holding). Operator stated rice cooked prior to being held in warmer less than 2 hours, reheated to 185F.
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Lift top cooler/reach in; raw shell eggs (58F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, held in cooler 1 hour, moved to upright stainless reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Lift top cooler/reach in; tofu (56F - Cold Holding). At Flip top cooler; bean sprouts (65F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) for 1 hour, moved to upright stainless reach in cooler.
Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by multiple items being stored in sink. Operator removed.
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.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 10/19/23.
Feb 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 7 high priority.
7 High priority4 Intermediate0 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line Lift top cooler; house made beef broth (48F - Cooling). Operator stated beef broth prepared last night, cooling inside lift top cooler in deep pot with tight fitting lid overnight, did not reach 41F within 6 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line Lift top cooler; house made beef broth (48F - Cooling). Operator stated beef broth prepared last night, cooling inside lift top cooler in deep pot with tight fitting lid overnight, did not reach 41F within 6 hours. See Stop Sale.
Nonfood-grade bags used in direct contact with food. At reach in freezer; non-food grade "thank you" bag used to store/in direct contact with raw beef. Operator removed from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; storage container of raw beef stored over storage container of cooked pork egg rolls. Operator moved raw beef to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line lift top cooler; raw chicken stored over raw beef. Operator moved raw chicken to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless reach in cooler; cooked rice noodles (55F - Cold Holding); cooked rice (70F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless reach in cooler; cooked rice noodles (55F - Cold Holding); cooked rice (70F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; rice noodles rehydrated in water (72F - Ambient Cooling 12:00pm/72F - Ambient Cooling 12:58pm). Operator stated rice noodles rehydrated in water1 hour prior, stored in 5 gallon bucket at room temperature, at this rate rice noodles will not reach 41F within 4 hours. Operator added ice/moved to reach in cooler to facilitate faster cooling.
Handwash sink not accessible for employee use at all times. At hand wash sink next to mop sink; blocked by mop bucket and cleaning supplies. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to mop sink; no paper towels. Operator provided paper towels.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 10/19/23.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live, small flying insects in kitchen flying around prep table next to triple sink landing on clean knives/chopsticks/cutting board/wall. 1 live, small flying insect in kitchen at expo line landing on clean dishes. Operator removed utensils/dishes to be washed rinsed and sanitized.
Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to rinse shaker cups. Operator removed.
Dead roaches on premises. At kitchen hand wash sink; 1 dead roach on sink, 1 dead roach on floor under sink. Operator removed.
Ice scoop handle in contact with ice. At front line ice bin; scoop handle laying in ice. Operator removed.
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.