GREEN STREET CAFE
3468 MAIN HWY, Miami FL 33133 · (305)444-0244
Last inspected Jul 22, 2026 · 12 visits since August 2023
JAN 25
APR 25
OCT 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 32 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at breakfast station cook line breakfast potatoes (122F - Hot Holding). As per operator less than 2 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026020752 | Dec 9, 2025 | May 6, 2026 | $200 |
Inspection history
12 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. Observed Dishwasher (Chlorine 10ppm). Operator primed machine new Dishwasher (Chlorine 50ppm)
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at waiter station removed a piece of scrambled eggs from plate, discard egg then licked fingers and proceeded to pick up customers plate to serve. Operator advised employee touched cooked discard plate contents and wash hands. Coached employee on proper hygiene procedures.
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 at waiter station, employee touched cooked eggs on plate with no gloves. Manager advised employee to discard.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed at main cook line microwave spinach dip (127F - Reheating). Operator placed back into microwave to reheat.
Show the remaining 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at breakfast station cook line breakfast potatoes (122F - Hot Holding). As per operator less than 2 hours.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Roberto Medina issued: 6/15/2021.
Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as dump sink with food remnants stored inside.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed at cook line container of utensils stored on floor. Operator removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at walk in cooler container of frozen salmon not removed from packaging prior to being placed to thaw. Operator began to remove.
Cutting board has cut marks and is no longer cleanable. Observed at main cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed knife handle in contact with French toast breads in container. Operator removed.
Stored food not covered. Observed at walk in freezer container of bread stored uncovered.
Dec 9, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at breakfast area cook line hollandaise sauce (109F - Hot Holding); caramelized onions (98F - Hot Holding), less than 2 hours.
Cutting board has cut marks and is no longer cleanable. Observed at main cook line.
Floor soiled/has accumulation of debris. Observed at main cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at ice cream reach in freezer.
Dec 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority0 Intermediate5 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. Observed at walk in cooler, lasagna (52F - Cold Holding); ragu sauce (51F - Cold Holding); as per date label from the day before 12/7. Operator removed items to discard.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food mixed with/added to raw animal food and ready-to-eat food did not reach minimum required cooking temperature for the raw animal food when the final product was cooked. Establishment has no approved Alternative Operating Procedure. Observed employee use bare hand contact with chopped ham and sliced American cheese to use in an omelette. Final cooking temp 143F. Coached employee on proper glove use and hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at breakfast area reach in cooler raw shelled eggs stored in same container on top of shredded mozzarella cheese. Operator 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. Observed at walk in cooler, lasagna (52F - Cold Holding); ragu sauce (51F - Cold Holding); as per date label from the day before 12/7.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at main cool line reach in coolers across from cook line: hummus (47F - Cold Holding); tuna salad (48F - Cold Holding); turkey bacon (44F - Cold Holding); cut lettuce (49F - Cold Holding); raw shrimp (44F -Cold Holding); cut ham (45F - Cold Holding); fish filet (46F - Cold Holding); as per operator less than 2 hours from walk in cooler. Operator removed and placed into walk in freezer for rapid cooling. Observed at breakfast area cook line smoked salmon (47F - Cold Holding); pooled eggs (49F - Cold Holding); grilled chicken breast (47F - Cold Holding); egg whites (47F - Cold Holding). As per operator less than 3 hours. Observed at walk in cooler, pico de gallo (46F - Cold Holding) less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at breakfast area cook line hollandaise sauce (109F - Hot Holding); caramelized onions (98F - Hot Holding), less than 2 hours.
Cutting board has cut marks and is no longer cleanable. Observed at main cook line.
Floor soiled/has accumulation of debris. Observed at main cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at ice cream reach in freezer.
In-use tongs stored on equipment door handle between uses. Observed stored on hand sink shelf at main cook line. Operator removed.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for sousvide packages of chicken less than 24 hours with not time and date stamp. Operator began to place.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 0ppm).
Raw animal food stored over or with unwashed produce. Observed at walk in cooler, raw shelled eggs stored on top in same container of carrots. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler veggie lasagna (49F - Cold Holding); meat sauce (47F - Cold Holding). As per labels from 10/11/25. Operator removed to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at breakfast area of kitchen hollandaise sauce (109F - Hot Holding); caramelized onions (98F - Hot Holding). As per chef less than 2 hours. Chef began to reheat.
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. Observed expired for Danny Leon 8/8/25, Axel Cazenave 8/5/25, and Matthew Caldas 8/19/25.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at walk in cooler frozen packages of tuna and mahi placed to thaw, not removed from vacuum sealed packaging. Operator removed to begin removing,
Floor area(s) covered with standing water. Observed at breakfast area floors.
Floor soiled/has accumulation of debris. Observed at breakfast area floors.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at ice cream reach in freezer.
In-use tongs stored on equipment door handle between uses. Observed at bread mini oven.
Standing water in bottom of reach-in-cooler. Observed at main cook line reach in coolers.
May 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at main cook line reach in cooler hummus (66F - Cold Holding); sliced jerk chicken (57F - Cold Holding); as per chef items were placed at cooler from walk in cooler about 2.5 hours ago. Advised chef to remove and place into walk in freezer to rapid cool items. Observed at breakfast area reach in cooler, smoked salmon (59F - Cold Holding); pooled aggs (61F - Cold Holding); as per cook for about 3 hours from walk in cooler.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed at breakfast and dessert station, reach in cooler door is broken/ not attached.
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water. Observed at walk in cooler exit door.
Floor soiled/has accumulation of debris. Observed throughout.
In-use tongs stored on equipment door handle between uses. Observed throughout.
Presetting of unwrapped silverware and/or tableware outdoors. Observed bread plates not inverted.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cook chilled packages in reach in cooler and walk in cooler not labeled with date and time of sealing. As per chef from the day before less than 24 hours.
Apr 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 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. Observed Dishwasher (Chlorine 0ppm). Advised operator to set up three compartment sink to sanitize all dishes after dishwasher cycle.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at breakfast prep area, raw shelled eggs stored over raw steaks at reach in cooler. Chef removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at main cook line reach in cooler hummus (66F - Cold Holding); sliced jerk chicken (57F - Cold Holding); as per chef items were placed at cooler from walk in cooler about 2.5 hours ago. Advised chef to remove and place into walk in freezer to rapid cool items. Observed at breakfast area reach in cooler, smoked salmon (59F - Cold Holding); pooled aggs (61F - Cold Holding); as per cook for about 3 hours from walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at break fast area cook line melted butter (136F - Hot Holding); hollandaise sauce (118F - Hot Holding). As per cook for about 2 hours, cook began to reheat.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed at breakfast and dessert station, reach in cooler door is broken/ not attached.
No soap provided at handwash sink. Observed at main cook line hand wash sink.
Bowl or other container with no handle used to dispense food. Observed at main cook line in a container of spices.
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. Observed employees open cup of soda stored on prep counter at breakfast station.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Floor area(s) covered with standing water. Observed at walk in cooler exit door.
Floor soiled/has accumulation of debris. Observed throughout.
In-use tongs stored on equipment door handle between uses. Observed throughout.
Presetting of unwrapped silverware and/or tableware outdoors. Observed bread plates not inverted.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cook chilled packages in reach in cooler and walk in cooler not labeled with date and time of sealing. As per chef from the day before less than 24 hours.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler, container of raw chicken stored over raw beef patties. Operator removed and stored correctly.
Handwash sink used for purposes other than handwashing. Observed at bar area prep station, sink had drink mixers stored inside. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at exterior ice machines.
Bowl or other container with no handle used to dispense food. Observed in a container of flour and sugar at bakery area. Operator removed.
Cutting board has cut marks and is no longer cleanable. Observed at lunch/dinner cook line area.
Equipment in poor repair. Observed at dessert station, reach in cooler door is broken/ not attached.
Floor area(s) covered with standing water. Observed at walk in cooler exit door.
In-use wet wiping cloth/towel used under cutting board. Operator removed.
Stored food not covered. Observed in walk in cooler, containers of spring mix and cooked cut potatoes not covered. Operator covered containers.
Wiping cloth sanitizing solution stored on the floor. Observed at interior bar area. Operator placed onto lower shelf.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed at reach in cooler at cook line, raw burger patties stored in same container as sliced cheese. Employee began to separate items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breakfast prep station egg whites (48F - Cold Holding) as per operator for 2 hours. Employee added more ice to ice bath to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at breakfast area cook line sautéed onions (94F - Hot Holding). As per employee for less than 2 hours. Employee began to reheat.
Handwash sink used for purposes other than handwashing. Observed employees using several hand wash sinks as dump sinks.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available in employee shared restroom. Manager provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice bins at rear of establishment.
Bowl or other container with no handle used to dispense food. Observed in a container of pico de gallo at reach in cooler at cook line. Manager removed.
Cutting board has cut marks and is no longer cleanable. Observed for all cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in reach in cooler employee meal stored on top of beef product. Observed at prep table in breakfast area, employee water bottle stored on cutting board.
Equipment in poor repair. Observed at dessert station, reach in cooler door is broken/ not attached.
Floor tiles missing and/or in disrepair. Observed throughout kitchen.
Ice buildup in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of cut potatoes in walk in cooler. Manager removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in microwave at cook line soiled with food buildup.
Jan 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw packages of beef stored on top of bags of French fries in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (45F - Cold Holding); cut ham (45F - Cold Holding) at breakfast prep area, as per manager was stored less than two hours ago. Manager placed items in to walk in cooler to rapid cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed At hose next to dumpster.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed micro at rear of kitchen soiled with food buildup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates not inverted for protection.
Exterior door has a gap at the threshold that opens to the outside. Observed at door leading to trash area.
Floor area(s) covered with standing water. Observed throughout kitchen area.
Floor soiled/has accumulation of debris. Observed throughout kitchen.
Floor tiles missing and/or in disrepair. Observed throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at coffee prep area of kitchen.
Single-service articles not stored inverted or protected from contamination. Observed plates in dry storage area not inverted. Manager inverted during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at entrance of kitchen walls soiled with ketchup.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris. Observed both microwaves located at back of kitchen soiled with food debris.
Oyster tags not marked with last date served. Establishment received fresh oysters, date not marked on tag.
Floor area at breakfast preparation area covered with standing water.
Floor soiled/has accumulation of debris observed through the kitchen.
Garbage can located outside has no lid and dumpster enclosure.
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority6 Intermediate12 Basic
Show 22 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw salmon located in reach in cooler drawers under cookline, at back of kitchen lunch prep area. Employee removed beef and salmon and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced diced tomatoes (50F - Cold Holding); egg whites (49F - Cold Holding); located at top portion of prep cooler at breakfast prep station, less than 4 hours. Chef submerged food containers in ice for rapid cooling. 2nd temperature taken, observed diced tomatoes (40F - Cold Holding); egg whites (41F - Cold Holding); Observed turkey bacon (57F - Cold Holding); lasagna (57F - Cold Holding) located inside reach in cooler of French toast prep area, less than 4 hours, ambient temperature of cooler unit observed at 50F. Chef removed all food items from cooler unit and placed into walk in freezer. Observed half &half creamer (48F - Cold Holding) inside reach in cooler located at beverage station in front of warewashing area, less than 4 hours. Chef removed and placed into walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions (79F - Hot Holding) located at breakfast cookline area, less than 4 hours. Chef added more water under food container to properly reheat sautéed onions to 135F and above.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed at three compartment sink (Quaternary 500ppm) Advised employee to remove some of the solution and refill with fresh water to bring concentration down, as well as to contact maintenance to calibrate sanitizing solution machine.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed at reach in cooler located at French toast prep station, ambient thermometer reads 50F.Advised manager to remove food items and place in another cooler to maintain temperatures.
Food-contact surface soiled with food debris. Observed both microwaves located at back of kitchen soiled with food debris.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Smashed Avocado Tartine and Poached Egg Benedict menu item not mark for raw consumption.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available for three compartment sink and sanitizer buckets.
Oyster tags not marked with last date served. Establishment received fresh oysters, date not marked on tag.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed at dish machine, chlorine solution not dispensing, tested at 0ppm. Advised manager to sanitize dishes in three compartment sink until dispenser is repaired.
Bowl or other container with no handle used to dispense food. Observed plastic deli cups with no handles left in containers of green pesto and red pesto sauces at reach in cooler drawer. Employees removed cups. Observed deli container used as ice scoop in ice bin at breakfast prep area. Employee removed and replaced with metal ice scoop stored upright.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed throughout kitchen serving plates not stored inverted located top shelves. Employees place plastic wrap over top plates to protect.
Current Hotel and Restaurant license not displayed, dated October 1, 2023 at kitchen office.
Cutting board has cut marks and is no longer cleanable located at bakery preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at back kitchen area above microwaves, employee backpack stored. Employee removed backpack and placed in designated locker area.
Floor area at breakfast preparation area covered with standing water.
Floor soiled/has accumulation of debris observed through the kitchen.
Food stored in a room/shed that is not fully enclosed. Observed at back of kitchen tomatoes, lemons, limes and onions stored in containers outside with no overhead or proper side wall covering protection from the outside elements. Advised manager to place all food items inside in an enclosed area.
Garbage can located outside has no lid and dumpster enclosure.
No handwashing sign provided at a hand sink used by food employees observed throughout entire kitchen and bar areas.
No mop sink or curbed cleaning facility provided at establishment. At time time of inspection observed no mop sink within or provided for restaurant establishment.
Single-service articles not stored inverted or protected from contamination near front food packaging area. Employee placed items in correct position.
Aug 16, 2023□ 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 ▾
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
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.