GREEN ZEBRA CAFE
1377 MAIN ST, Sarasota FL 34236 · 262-302-1151
Last inspected Apr 16, 2026 · 16 visits since September 2023
MAR 25
JUN 25
SEP 25
FEB 26
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $4,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025071275 | Sep 18, 2025 | Feb 23, 2026 | $1,600 |
| 7--2025047454 | May 15, 2025 | Oct 21, 2025 | $1,600 |
| 7--2024037929 | May 28, 2024 | Feb 17, 2025 | $800 |
| 7--2024002196 | Nov 27, 2023 | May 9, 2024 | $600 |
Inspection history
16 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw eggs, changed their glove and handled clean equipment without washing their hands. Employee removed the equipment to be sanitized, washed their hands and changed gloves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a cutting board on the cook line. Employee removed the phone and sanitized the cutting board.
Exposed studs/joists/rafters present in food preparation or warewashing area. Exposed studs on the ceiling in the pantry/dry storage area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in the dry storage/Pantry area and the preparation area next to the cook line.
Show the remaining 1 finding ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in a reach in cooler on the cook line. Employee removed the drink.
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Exposed studs/joists/rafters present in food preparation or warewashing area. Exposed studs on the ceiling in the pantry/dry storage area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in the dry storage/Pantry area and the preparation area next to the cook line.
Unprotected ice machine in a customer/nonsecure area Ice machine outside the back of the establishment with no lock.
Feb 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 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. Employee handled cooked potatoes in hot holding with their bare hands. Employee reheated the potatoes to 150F and place them in hot holding..
Operating with an expired Division of Hotels and Restaurants license.
Pesticide-emitting strip present in food prep area. Pest emitting strip stored next to liquor bottles in the bar area. Manager removed the pest strip.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on the hose bib next to the handwashing sink in the dishwasher area.
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press on the cook line soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw cold smoked salmon on the menu is not identified as a raw item.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink next to the cook line. Employee placed paper towels at the hand wash sink.
Exposed studs/joists/rafters present in food preparation or warewashing area. Exposed studs on the ceiling in the pantry/dry storage area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in the dry storage/Pantry area and the preparation area next to the cook line.
Unprotected ice machine in a customer/nonsecure area Ice machine outside the back of the establishment with no lock.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under the hand wash sink in the dishwasher area.
Accumulation of debris inside warewashing machine.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand wash sink in the bar area.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Pesticide-emitting strip present in food prep area. Pesticide emitting strip stored next to containers of coconut chips an pancake mix in the kitchen and next to clean pans in the dry storage area. Operator removed the strips.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Potatoes 9:40 (76F - Reheating) stored on the stove on the cook line. Employee stated the potatoes were placed on the stove to reheat at 7:30am. Employee discarded the potatoes.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked Potatoes 9:40 (76F - Reheating) stored on the stove on the cook line. Employee stated the potatoes were placed on the stove to reheat at 7:30am. Employee discarded the potatoes.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under the hand wash sink in the dishwasher area.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink in the bar area. Employee placed paper towels at the hand wash sink.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Accumulation of debris inside warewashing machine.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand wash sink in the bar area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler on the cook line. Employee removed the drinks.
Outdoor ice machine with no overhead protection. Ice machine outside the back exit.
Jun 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 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 handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and rewashed the dishes.
Pesticide-emitting strip present in food prep area. Pesticide emitting strips hanging in the bar area next to bottle of liquor and in the dishwasher area next to clean pans. Employees removed the strips.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above deli ham in the walk in cooler. Employee removed the bacon.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dish machine. No quaternary test kit for the sanitized buckets.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink in the bar area. Employee placed paper towels at the hand washing sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. No soap at the hand washing sink next to the right side of the cook line. Employee placed soap at the hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh squeezed juice prepared in the establishment stored in the glass door reach in cooler in the front counter area with no date marks. Operator stated the juice was prepared more than 24 hours ago.Operator placed a date mark on the juice.
Food stored on floor. Case of oranges stored on the floor in the dry storage area. Employee placed the oranges on a shelf.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at the hand washing sink in the bar area.
Silverware/utensils dried with a towel/cloth. Employee dried dished with a with a cloth towel. Employee was informed and rewashed the dishes and allowed them to air dry
Single-service articles improperly stored. Single service cups and lids stored on the floor in the dry storage area. Employee placed the items on a shelf.
May 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at the hand washing sink in the bar area.
Mar 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled handles on the reach in cooler without washing hands. Employee washed their hands and sanitized the handles of the reach in cooler.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits for the sanitizer buckets.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed handouts to the operator
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at the hand washing sink in the bar area.
Mar 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority6 Intermediate2 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled handles on the reach in cooler without washing hands. Employee washed their hands and sanitized the handles of the reach in cooler.
Pesticide-emitting strip present in food prep area. Pesticide-emitting strip stored next to clean utensils in the dishwasher area. Employee removed the pest strip and sanitized the utensils
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (52F - Cold Holding); Turkey (51F - Cold Holding); Sausage (52F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to bottled beverages in the bar area. Employee removed the bottle.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits for the sanitizer buckets.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed handouts to the operator
No soap provided at handwash sink. Hand washing sinks on the left side of the cook line and the dishwasher area. Employee placed soap at the hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh squeezed juice prepared in the establishment stored in the glass door reach in cooler in the front counter area with no date marks. Operator stated the juice was prepared on 3/12. Operator placed a date mark on the juice.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at the hand washing sink in the bar area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler on the cook line. Employee removed the drinks.
Jan 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dish machine.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the bar area.
Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw bacon stored over unwashed produce in the reach in cooler in the store room. Employee removed the bacon.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw scallops in the reach in cooler next the cook line. Employee removed the beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes 75F stored on the stove in the cook line area. Employee stated they began reheating the potatoes at approximately 7:30. Temperature of the potatoes were taken at 9::50. Employee discarded the potatoes.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked potatoes 75F stored on the stove in the cook line area. Employee stated they began reheating the potatoes at approximately 7:30. Temperature of the potatoes were taken at 9::50. Employee discarded the potatoes.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on the menu not identified as a raw product.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dish machine.
Food stored on floor. Several containers of food stored on the floor in the walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the bar area.
Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed romaine lettuce. Employee washed the cut and uncut lettuce.
Time/temperature control for safety food thawed in an improper manner. Salmon and chicken thawing at room temperature in the dishwasher area. Employee placed the items in the walk in cooler.
Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
May 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Elena Ianakiev 7/6/18 360 training ONLY CFM FOR THE ESTABLISHMENT.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Faucet/handle missing at plumbing fixture. Preparation sinks next to the back exit and the dishwasher area missing faucets.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the bar area.
Unprotected ice machine in a customer/nonsecure area. Ice machine stored outside the back exit of the establishment with no lock.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over feta cheese in the reach in cooler on the cook line. Employee removed the eggs. Raw bacon stored over cut and washed kale in the walk-in cooler. Employee removed the bacon.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to canned food in the kitchen. Employee removed the bottles.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Elena Ianakiev 7/6/18 360 training ONLY CFM FOR THE ESTABLISHMENT.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Handwash sink not accessible for employee use at all times. Pans stored in the hand washing sink next to the cook line. Employee removed the pans.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any of the hand washing sink in the kitchen and bar area. Employee placed paper towels at all hand washing sinks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks stored on preparation tables in the kitchen. Employees removed the drinks.
Faucet/handle missing at plumbing fixture. Preparation sinks next to the back exit and the dishwasher area missing faucets.
Food stored on floor. Several case of produce stored on the floor in the dry storage area. Employee placed the items on a shelf.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the bar area.
Unprotected ice machine in a customer/nonsecure area. Ice machine stored outside the back exit of the establishment with no lock.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution in all sanitizer bucket reading 00ppm quaternary. Employee replaced the sanitizer solution with chlorine new reading 100ppm.
Nov 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Elena Ianakiev 7/6/2018 360 training. No other CFM FOR THE ESTABLISHMENT.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test strips for the sanitizer buckets and the dishwasher.
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. Provided Person in charge with the handout.
Sep 26, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
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. Emailed handouts to the operator.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Elena Ianakiev 7/6/2018 360 training. No other CFM FOR THE ESTABLISHMENT.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test strips for the sanitizer buckets and the dishwasher.
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. Provided Person in charge with the handout.
Unclean building components, attachments or fixtures. Fan cover in the walk-in cooler soiled.
Sep 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 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 handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and rewashed the dishes.
Pesticide-emitting strip present in food prep area. Pest strip stored in the bar area next to beverage bottles. Employee removed the strip.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored over cooked mushrooms in the reach in cooler on the cook line. Employee removed the mushrooms.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler on the left side of the cook line. Feta cheese (52F - Cold Holding); Leafy greens (61F - Cold Holding); Tomato sauce (51F - Cold Holding); Cut tomatoes (52F - Cold Holding); Pesto sauce (51F - Cold Holding); Turkey (53F - Cold Holding); Chicken (53F - Cold Holding); Munster cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); Hummus (47F - Cold Holding); Salmon (48F - Cold Holding). Person in charge stated all the items were stored in the reach in cooler overnight. Person in charge discarded all the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the left side of the cook line. Feta cheese (52F - Cold Holding); Leafy greens (61F - Cold Holding); Tomato sauce (51F - Cold Holding); Cut tomatoes (52F - Cold Holding); Pesto sauce (51F - Cold Holding); Turkey (53F - Cold Holding); Chicken (53F - Cold Holding); Munster cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); Hummus (47F - Cold Holding); Salmon (48F - Cold Holding). Person in charge stated all the items were stored in the reach in cooler overnight. Person in charge discarded all the items.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
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. Emailed handouts to the operator.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Elena Ianakiev 7/6/2018 360 training. No other CFM FOR THE ESTABLISHMENT.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test strips for the sanitizer buckets and the dishwasher.
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. Provided Person in charge with the handout.
Unclean building components, attachments or fixtures. Fan cover in the walk-in cooler soiled.
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.