GREEN MINT ASIAN GRILL
25821 US HWY 19 N, Clearwater FL 33763 · 727.726.4608
Last inspected May 26, 2026 · 12 visits since August 2023
MAY 24
NOV 24
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - three live flies in front counter area near blender
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022045540 | Jun 13, 2022 | Oct 20, 2022 | $320 |
Inspection history
12 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, cooked beef.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Bins holding bulk dry ingredients chipped, broken
Show the remaining 2 findings ▾
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths stored wet on prep table.
Working containers of food removed from original container not identified by common name. Food containers containing storing food removed from its original container not labeled with common name
Apr 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, cooked beef.
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. Decker Jon 9-10-25 Alana Madden 11-28-25 Dep Son11-28-25 To an Nguyen 10-7-25
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Bins holding bulk dry ingredients chipped, broken
Floor not cleaned when the least amount of food is exposed.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths stored wet on prep table.
Working containers of food removed from original container not identified by common name. Food containers containing storing food removed from its original container not labeled with common name
Mar 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Non-food grade paper/paper towel used as liner for food container. Paper towel lining vegetables in walk in cooler
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 and the time removed from temperature control cannot be determined. Rice noodles. Operator was able to recall when the rice noodles were placed on time and time stamped them accordingly
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, cooked beef.
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. Decker Jon 9-10-25 Alana Madden 11-28-25 Dep Son11-28-25 To an Nguyen 10-7-25
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating in a food preparation or other restricted area. Employees eating on a 3 tier cart at the start of the cook line. Discussed the need to eat in assigned area
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Bins holding bulk dry ingredients chipped, broken
Floor not cleaned when the least amount of food is exposed.
Ice scoop handle in contact with ice.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths stored wet on prep table.
Working containers of food removed from original container not identified by common name. Food containers containing storing food removed from its original container not labeled with common name
Dec 22, 2025□ 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not depositing sanitizer after running machine. Sanitizer bucket full. Instructed operator to use triple sink to sanitize all plate ware.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with pick liquid in kitchen at time of inspection.
Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk msg at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles are soiled with old food debris at time of inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on table next to rice cooker at time of inspection.
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Container of medicine improperly stored. Multiple bottles of both prescription and OTC medicine stored on shelf with food and clean utensils for the restaurant. Discussed the need to store medications in an area away from clean dishes and food for the restaurant.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 46F held on counter for less than 4 hours, rice noodles 74F held on counter for less than 4 hours.
Handwash sink used for purposes other than handwashing.behind front counter. Utensils stored in hand wash sink. Discussed with operator the need to keep hand wash sinks clear for washing hands only
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. Cooked shrimp in freezer no date.
Accumulation of black/green mold-like substance in the interior of the ice machine. Above white guard and along the sides of the interior
Accumulation of debris on exterior of warewashing machine.
Clean utensils or equipment stored in dirty drawer or rack. Lids to food containers stored in soiled cardboard box. Discussed the need to store clean utensils on a clean surface
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table and jackets stored on wir shelf contains clean utensils.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line utensils used to scoop food stored in standing water.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container not labeled with common name.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hat, changed gloves, and then touched clean equipment. Discussed with manager on duty.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop plate soiled with black substance. Discussed with manager.
Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled Interior of dish machine soiled.
Ceiling tile missing. Above prep table in back kitchen
Employee eating in a food preparation or other restricted area. Employee beverage next to plates on counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphone case next to condiments on cook line.
Employee with no hair restraint while engaging in food preparation. Cook not wearing hair restraint. Employee put on hat.
Food stored on floor. Onions stored on floor. Operator corrected.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator ran dish machine twice. Both test strips 10pm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Triple sink 200ppm quaternary
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hat, changed gloves, and then touched clean equipment. Discussed with manager on duty.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in back of house prep area 1 fly near flip top cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged stored above raw shrimp and next to bread. Dicussed with manager. Raw shrimp above ready to eat cut carrots in walk in. Operator relocated.
Toxic substance/chemical improperly stored. Spray bottle stored next to lids. Operator relocated
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer spray over 400ppm, strip turned blue. Operator refilled, second test 200ppm.
Handwash sink not accessible for employee use at all times. Lid in handwash sink near exit
No paper towels or mechanical hand drying device provided at handwash sink. Operator refilled paper towels.
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. No proof for employees Martin and Hanh. All other employees have proof of health responsibility.
Spray bottle containing toxic substance not labeled. 2 spray sanitizer bottles not labeled. Operator labeled spray bottles
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop plate soiled with black substance. Discussed with manager.
Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled Interior of dish machine soiled.
Ceiling tile missing. Above prep table in back kitchen
Dead roaches on premises. 1 dead roach behind stove in kitchen. Operator discarded and sanitized.
Employee beverage container in ice machine/ice bin. Water bottle in ice machine. Operator discarded
Employee eating in a food preparation or other restricted area. Employee beverage next to plates on counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphone case next to condiments on cook line.
Employee with no hair restraint while engaging in food preparation. Cook not wearing hair restraint. Employee put on hat.
Food stored on floor. Onions stored on floor. Operator corrected.
Jul 8, 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 ▾
Accumulation of debris on exterior of warewashing machine.
May 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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. Observed line cook at greens to a plate using barehand.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles 58f, found next to reach in cooler. Item reheated to 195f,
Toxic substance/chemical improperly stored. Sanitizer bottle stored on shelf with clean utensils at end of line.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Souflee Cup used for portioning in sugar like substance bin.
Working containers of food removed from original container not identified by common name. Sugar like substance not in original container not labeled.
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - three live flies in front counter area near blender
Food-contact surface soiled with food debris, mold-like substance or slime. -Soiled slicer blade cover on counter in back kitchen -discussed cleaning of slicer with manager. Manager to clean slicer this day before use
Manager or person in charge lacking proof of food manager certification. -Tiffany Luu 7/30/18 *expired training on 7/30/23
Spray bottle containing toxic substance not labeled located on cart in front counter area and on shelf near mop sink in back kitchen
Cardboard used to line food-contact shelves in cooler in back food prep area - manager removed cardboard
Cardboard used to line nonfood-contact shelves in walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee backpack stored on top of a box of honey in the back kitchen area - manager relocated backpack
Employee with no hair restraint while engaging in food preparation at cook line - employee put hat on
In-use utensil ( spoon for rice) stored in standing water less than 135 degrees Fahrenheit ( 83 F ) on counter at cook line - manager removed spoon from water and brought to dishwashing area to clean
In-use wet wiping cloth/towel used under cutting board in cook line area - manager removed towel
Soiled dry wiping cloth in use in front counter area - reviewed with manager
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - tool box and tools stored on shelf next containers of syrup and above containers of fruit mix in the dry storage area - reviewed with manager
Wall soiled with mold- like substance in the corner area and behind triple sink in dish washing area - discussed with manager. Manager cleaned the wall
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.