GREEN ZEBRA CAFE
476 JOHN RINGLING BLVD, Sarasota FL 34236 · 941-388-2848
Last inspected Nov 18, 2025 · 8 visits since October 2023
APR 24
AUG 24
FEB 25
JUL 25
NOV 25
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
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.
★ 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 |
|---|---|---|---|
| 7--2025039572 | Apr 23, 2025 | Sep 15, 2025 | $320 |
Inspection history
8 visits, newest first
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw eggs then touched the door on the reach in cooler without changing gloves and washing their hands. Employee washed their hands, changed gloves and sanitized the door handle.
Toxic substance/chemical improperly stored. Containers of dish machine sanitizer and soap stored next to a container of protein powder on a shelf in the kitchen. Employee removed the protein powder.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink next to the dishwasher. Employee placed paper towels at the hand wash sink.
Ceiling/ceiling tile shows damage or is in disrepair. 3 ceiling tiles in the kitchen showing damage.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then handled clean utensils without washed their hands. Employee removed the utensils to be sanitized and washed their hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean equipment without washing their hands. Server removed the equipment to be sanitized and washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (47F - Cold Holding); Tofu (48F - Cold Holding) Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 1 hour. Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Employee replaced the sanitizer, new reading 100ppm chlorine.
Equipment drain line draining into handwash sink. Drain lines from the walk in cooler draining into the hand wash sink. Employee removed the drain lines.
Handwash sink not accessible for employee use at all times. Sanitizer buckets stored in the hand wash sink next to the dishwasher. Employee removed the buckets.
Food stored on floor. Case of bread, raw shell eggs and produce stored on the floor in the walk in cooler. Employee placed the items on a shelf.
Apr 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees wiped their hands on their apron then handled clean equipment without washed their hands. The employee was informed and properly washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in the reach in cooler on the cook line. Employee removed the eggs.
Handwash sink not accessible for employee use at all times. Several items stored in the hand washing sink in the kitchen. Employee removed the items..
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the kitchen, next to the utility sink. Employee placed soap 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.
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Container of pot and pan soap and brushes stored in the hand washing sink in the kitchen. Manager removed the items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink in the kitchen. Manager placed paper towels 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. Juice packaged for customer self service with no date mark. Manager stated the juice was prepared on 8/18. Manager placed a date mark on the juice.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee training documents are copies of original certificates.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Package juice items for customer self service not with no label. Manager removed the juice until labels are available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All dry storage racks in the kitchen soiled.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over feta cheese and sausage in the reach in cooler on the cook line. Manager removed the eggs.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean pans in the kitchen. Manager removed the bottle.
Handwash sink not accessible for employee use at all times. Pan stored in the hand washing sink in the front counter area. Employee removed the pans.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to the dishmachine. Manager placed paper towels at the hand washing sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employees.
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 make table on the cook line. Employee removed the phone.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prepared on site package juice with no date mark. Manager stated the juice was prepared on 4/1. Manager placed date marks on the juice.
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 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.
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 handouts to the operator. Manager filled out 1form before the end of the inspection.
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 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. Dishmachine sanitizer reading 00 ppm chlorine. Manager called the technician and set up a sanitizer bay in the three compartment sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth reading +200ppm chlorine. Manager adjusted the sanitizer new reading 100ppm.
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.
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 handouts to the operator. Manager filled out 1form before the end of the inspection.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Bottled juice prepared on site has no date on the item. Manager stated the juice was prepared on 10/16. Manager placed a date on the juice.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the front counter area has no hand washing sign.
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.