GREEN MARKET CAFE TRINITY
10710 FL-54 #106, Trinity FL 34655 · 727.807.5811
Last inspected Mar 4, 2026 · 9 visits since August 2023
JAN 24
AUG 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced turkey
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki portions (45F - Cold Holding); sour cream portions (45F - Cold Holding)in cooler since yesterday, moved to freezer. Recheck tzatziki 41F, sour cream 41F
Food stored on floor. Cases of bottled water on floor in walk in cooler, operator out on shelf
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale.one 5 lb can of artichokes
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw shell eggs over wraps
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler ambient 50F, all other foods at 53F/ 55.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken orzo soup (53F - Cold Holding); blue cheese (54F - Cold Holding); deli chicken (54F - Cold Holding); raw chicken (54F - Cold Holding); sliced pepper jack cheese (53F - Cold Holding); sliced Swiss cheese (53F - Cold Holding); sliced cheddar (53F - Cold Holding) shredded mozzarella (50F - Cold Holding); Gorgonzola (48F - Cold Holding); salsa (47F - Cold Holding); shaved Parmesan (50F - Cold Holding) sliced deli ham (53F - Cold Holding); sliced deli chicken (54F - Cold Holding); deli turkey (52F - Cold Holding); sour cream packs (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door cooler at front counter - shredded mozzarella (50F - Cold Holding); Gorgonzola (48F - Cold Holding); salsa (47F - Cold Holding); shaved Parmesan (50F - Cold Holding) In walk in cooler - chicken orzo soup (53F - Cold Holding); blue cheese (54F - Cold Holding); deli chicken (54F - Cold Holding); raw chicken (54F - Cold Holding); sliced pepper jack cheese (53F - Cold Holding); sliced Swiss cheese (53F - Cold Holding); sliced cheddar (53F - Cold Holding); sliced deli ham (53F - Cold Holding); sliced deli chicken (54F - Cold Holding); deli turkey (52F - Cold Holding); sour cream packs (50F - Cold Holding) In 2 door lift top-; corn (45F - Cold Holding); cooked broccoli (44F - Cold Holding) moved to freezer to quick chill, recheck - broccoli 43F,
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Damaged/spoiled/recalled food not properly segregated. One 5 lb can of artichokes, dented to a point, see stop sale
Wet wiping cloth not stored in sanitizing solution between uses. 4 wet towels on cutting board at lift top, discussed where wet towels need to be stored with operator. Operator moved towels to hamper
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shell eggs above sour cream in walk in cooler, raw food moved to under sour cream
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 115F, operator turned warmer on to reheat rice, temperature is 174F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Employee with no hair restraint while engaging in food preparation. Employee put hair net on
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in both white freezers in back area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes above baklava, tomatoes moved to under baklava
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Lemon pepper, rice on floor in prep area
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced turkey
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced turkey (52F - Cold Holding) top rail of reach in cooler -milk (45F - Cold Holding); cut turkey (45F - Cold Holding); blue cheese crumbles (45F - Cold Holding) in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Lemon pepper, rice on floor in prep area
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed hands for 6 seconds
Raw animal food stored over or with unwashed produce. Raw steak above unwashed pineapple in walk in cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Handwash sink used for purposes other than handwashing. Hand sink by rice cooker has food debris in it
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cutting board has cut marks and is no longer cleanable. Green cutting boards
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while making sandwiches, employee discarded chewing gum
Employee with no hair restraint while engaging in food preparation.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in both white freezers in back
Aug 23, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of the floor throughout the kitchen is not sealed
Aug 22, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butternut squash (50F - Cold Holding); tomato basil soup (48F - Cold Holding); cooked chicken (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butternut squash (50F - Cold Holding); tomato basil soup (48F - Cold Holding); cooked chicken (50F - Cold Holding) operator states product was made last night, no temperature monitoring done
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand sink in front prep area, operator put soap and paper towels at hand sink
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Parts of the floor throughout the kitchen is not sealed
Water draining onto floor surface. Pipe missing under hand sink, water draining onto floor
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.