NATURAL GREENS CAFE
90 DURBIN PAVILLION DR UNIT C105, Saint Johns FL 32259 · 954-203-5807
Last inspected Jun 16, 2026 · 7 visits since August 2023
JAN 24
AUG 24
APR 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Non-food grade paper/paper towel used as liner for food container. Brown paper towels used to line food pan where cut parsley is stored.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled on drink machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Glasses stored on dry storage shelf. Manager moved glasses.
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf near dish machine.
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees came into work and put on gloves then began to handle clean utensils equipment without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F,46F - Cold Holding) in over filled open containers at front line, per employee containers were filled less then a couple of hours ago.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (47F,48F - Cooling, after 30 minutes 47F,48) in deep,covered, stacked,plastic containers in walk in cooler, per employee tomatoes where cut 1.75 hours prior.
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid in cabinet under soda machine in dining room area.
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handing raw/partially cooked gyro cone meat from the spindle with gloved hands then continued to handle other ready to eat items with same gloved hands while making food orders for customers at front counter.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut romaine (68F,67F,68F,58F - Cooling, after 20 minutes 65F,65F,66F,54F) all in deep, covered, plastic containers in walk in cooler, per employee romaine was cut around noon and time of second temperature check was around 4:15pm. cut romaine (56F - Cooling, after 20 minutes 47F) in over filled container on make line at front counter, per employee romaine was cut around noon and time of second temperature check was around 4:15pm.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut romaine (68F,67F,68F,58F - Cooling, after 20 minutes 65F,65F,66F,54F) all in deep, covered, plastic containers in walk in cooler, per employee romaine was cut around noon and time of second temperature check was around 4:15pm. cut romaine (56F - Cooling, after 20 minutes 47F) in over filled container on make line at front counter, per employee romaine was cut around noon and time of second temperature check was around 4:15pm.
Toxic substance/chemical improperly stored. Spray bottles of air freshener stored with to go cups in back storage area. Also bottle of pain reliever stored over to go cups in back storage area. All bottles moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut romaine (68F,67F,68F,58F - Cooling, after 20 minutes 65F,65F,66F,54F) all in deep, covered, plastic containers in walk in cooler, per employee romaine was cut around noon and time of second temperature check was around 4:15pm. cut romaine (56F - Cooling, after 20 minutes 47F) in over filled container on make line at front counter, per employee romaine was cut around noon and time of second temperature check was around 4:15pm.
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. 2 employees on site and working at location for approximately 1 year do not have proof of any training.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles of soda machine in dining area.
Single-service articles improperly stored. Boxes of to go containers in hallway by bathroom on floor.
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Food stored in ice used for drinks. See stop sale. Employee drink stored in ice bin of ice machine in prep area, per employee ice is sometimes used in drinks and as a medium to cool.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
Stop Sale issued due to food not being in a wholesome, sound condition. Employee drink stored in ice bin of ice machine in prep area, per employee ice is sometimes used in drinks and as a medium to cool.
Handwash sink not accessible for employee use at all times. Hand wash station in prep area blocked by trash can and containers and scrub pad in sink, containers and pad moved.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee making food on main line wearing watch.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine around nozzles, in dining area.
Single-service articles improperly stored. Box of paper towels on floor in office, employee corrected during inspection, Boxes of to go containers and napkins in hallway leading to bathroom.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine stored over bags of feta cheese in walk in cooler.
Working containers of food removed from original container not identified by common name. Spray bottle of clear liquid in cabinet under sink station in dining area, per employee it is water.
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chickpeas (63F - Cooling over 6 hours) in large covered metal pot in walk in cooler, per operator chickpeas where cooked the day before and placed in walk in cooler without any additional preparation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chickpeas (63F - Cooling over 6 hours) in large covered metal pot in walk in cooler, per operator chickpeas where cooked the day before and placed in walk in cooler without any additional preparation.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chickpeas (63F - Cooling over 6 hours) in large covered metal pot in walk in cooler, per operator chickpeas where cooked the day before and placed in walk in cooler without any additional preparation.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chicken, beef, and lamb gyro cone meats are all raw and serve from the vertical broiler to the consumer without being cooked in between. Establishment has a consumer advisory, but none of items containing the raw animal products are marked on the menu.
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. 1 employees making gyros at front counter expired in 2022.
Aug 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, sanitizer solution empty. Operator replaced the sanitizer and primed machine to 100ppm chlorine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At time of inspection, falafel (82F - Hot Holding) in the fryer basket. Operator redropped the falafel in the fryer. At conclusion of inspection, falafel second temperature (139F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in use at the prep station has build up of food residue staining on the edges of the cutting board.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the dish machine, clean plastic containers stacked while wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Operator asked employee to clean the door gasket.
Raw fruits/vegetables not washed prior to preparation. At front counter, cut avocados with stickers still attached. Operator removed the stickers from avocados.
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.