LIVING GREEN CAFE 17 STREET
1489 SE 17 ST STE A, Fort Lauderdale FL 33316 · 954-532-3310
Last inspected Aug 19, 2026 · 11 visits since August 2023
SEP 24
JAN 25
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad stored inside true cooler, in kitchen, date marked more than 7 days. Operator discarded.
★ 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 |
|---|---|---|---|
| 2--2026015244 | Jan 8, 2026 | Mar 31, 2026 | $200 |
Inspection history
11 visits, newest first
Aug 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed garbage inside trash can, then open lower cooler to continue preparing customer drinks, without washing hands first. After manager educated employee on proper hand wash procedures, employee washed hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee bite an energy bar, drank from open cup, after continue touching clean utensils, without washing hands first. After manager educated r on proper hand wash procedures, employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Cold holding display-hummus (52F - Cold Holding)); tuna salad (48F - Cold Holding); chicken salad (47F - Cold Holding); salmon (60F - Cold Holding). -Front counter- Reach in cooler-Dessert-; key lime (48F - Cold Holding); cheese cake (47F - Cold Holding). Per employee food held less than 4 hours, observed food stored above the rim line. Employee removed all food out of temperature and stored inside walk in cooler for a Quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot steam display -; meat balls (110F - Hot Holding); grilled chicken (115F - Hot Holding); salmon croquettes (78-110F - Hot Holding); grilled chicken breast (115F - Hot Holding); potatoes (99-112F - Hot Holding); sweet potatoes (115F - Hot Holding). Per manager food hot held less than two hours. Observed food containers greatly stored above rim line. Employee and Chef reheated each container of food to temperatures 165-167-169-170F. Advised operator to implement hot holding temperatures log to of 135F and Up in all hot holding containers.
Equipment drain line draining into handwash sink. Front counter, blender hose connected to hand wash sink, in front of coffee machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Dessert -Reach in cooler - Display Cold Holding unit.
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water, inside two doors freezer, manager rem.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 3 wiping cloths on coffee station and preparation area. Employee removed all.
Jan 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Mac and cheese (114F - Hot Holding); roasted chicken breast (91F-95F - Hot Holding) inside cook line hot box. Per operator, foods held out of temperature for approximately 15 minutes. Cook put foods inside oven to reheat to 165F for hot holding.
Handwash sink not accessible for employee use at all times. Observed multiple food containers stored on top of kitchen hand wash sink. Operator removed.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board with groove marks no longer cleanable, at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's uncovered cup of water stored on flip top cooler cutting board, at cook line. Operator discarded.
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler// niçoise dressing with fresh garlic and oil (53F - Cold Holding) in kitchen. Per operator, food not prepped or portioned today; food out of temperature for approximately 1 hour. Operator put foods inside reach in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot box// shredded chicken (137F - Hot Holding); roasted potatoes (111F - Hot Holding); baked salmon (125F - Hot Holding). Per operator, foods out of temperature for approximately 30 minutes. Operator put foods inside oven to reheat to 165F for hot holding.
Handwash sink used for purposes other than handwashing. Observed food inside drain of front counter hand wash sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside box of frozen strawberries, inside freezer #2; handle in contact with strawberries. Operator properly stored.
Jan 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed lox bagels stored above cooked chicken wraps inside reach in cooler at cook line. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed alfalfa sprouts (53F - Cold Holding) inside flip top cooler at cook line. Per operator, food not prepped or portioned today; food stored above cold portion of cooler; food out of temperature for approximately 2 hours. Operator put food inside reach in cooler to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm) at cook line. Operator diluted to 200ppm.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown blue solution, stored at front counter. Operator labeled.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside blueberries stored inside reach in freezer, handle in contact with food. Operator removed scoop.
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (53F - Hot Holding) as per operator items not portioned or prepared today, Items held out of temperature for approximately 12 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - shredded chicken (45F - Cold Holding) as per operator item held out of temperature for approximately one hour. Operator placed in freezer for quick chill. Additionally boiled eggs (53F - Hot Holding) as per operator items not portioned or prepared today, Items held out of temperature for approximately 12 hours. See stop sale.
Handwash sink not accessible for employee use at all times. Observed at front counter - Handwashing sink obstructed by juicer machine.
Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to dishwasher - Cup stored in it. Operator removed and sanitized.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler container of chicken with no date mark. As per operator item prepared 48 hours prior to inspection.
Bowl or other container with no handle used to dispense food. Observed at reach in freezer - bowl with no handle used to scoop frozen strawberries. Operator discarded and stored properly.
Current Hotel and Restaurant license not displayed.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed at expresso machine - wet wiping cloth not in solution. Operator stored properly.
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chopped chicken (52°F - Cooling) inside reach in cooler, in kitchen. Per operator, food was prepared yesterday and stored in cooler overnight; foods never reached 41°F for cold holding. Stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed bag of raw ground beef stored over raw Brussels sprouts inside walk in cooler. Operator properly stored.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad stored inside true cooler, in kitchen, date marked more than 7 days. Operator discarded.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna salad stored inside reach in cooler, in kitchen, date marked more than 7 days. Operator discarded.
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 chopped chicken (52°F - Cooling) inside reach in cooler, in kitchen. Per operator, food was prepared yesterday and stored in cooler overnight; foods never reached 41°F for cold holding. Stop sale.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken salad stored inside true cooler, in kitchen, with no date marking. Per operator, prep time/date unknown. Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chopped chicken (52°F - Cooling) inside reach in cooler, in kitchen. Food was stored in a deep, covered container while cooling. Educated operator of proper cooling methods.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken salad stored inside true cooler, in kitchen, with no date marking. Per operator, prep time/date unknown. Operator discarded.
Insect control device installed over food preparation area. Observed bug zapper stored over reach in cooler at cook line.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker installed on splitter at mop sink.
Aug 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, not commercially packaged, stored above roasted peanuts and bread, commercially packaged, inside three door turbo air reach in freezer. Operator properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chickpeas (45°F - Cold Holding); sliced tomatoes (46°F - Cold Holding) inside flip top cooler at cook line. Per operator m foods not prepped or portioned today; foods stored in cooler for approximately 48 hrs. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed chickpeas (45°F - Cold Holding); sliced tomatoes (46°F - Cold Holding) inside flip top cooler at cook line. Per operator m foods not prepped or portioned today; foods stored in cooler for approximately 48 hrs. Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed roasted peppers (98°F - Hot Holding); roasted mushrooms (110°F - Hot Holding) at front counter. Per operator, food out of temperature for approximately 1hr. Discussed time as a public health control with operator. Operator removed foods from line to reheat to 165°F or above.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker installed on splitter at mop sink.
Handwash sink not accessible for employee use at all times. Observed half sheet pan stored on hand wash sink at cook line. Operator removed.
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.
Spray bottle containing toxic substance not labeled. Observed spray bottles containing unknown blue substance, stored above triple sink in kitchen and at front counter. Operator labeled.
Food stored on floor. Observed cases of juice stored on floor next to triple sink in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at front counter, not in sanitizer solution.
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.