VILLAGE ON THE GREEN
500 VILLAGE PLACE, Longwood FL 32779 · 407-571-5422
Last inspected Aug 4, 2026 · 10 visits since October 2023
SEP 24
FEB 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - beef stew (43f-46fF - Cooling). Employee states prepared at 2pm day prior.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over dish station
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - Dishwasher is in use. Establishment using machine for wash and rinse, and three compartment sink is used for sanitizing.
Wiping cloth sanitizing solution stored on the floor.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - beef stew (43f-46fF - Cooling). Employee states prepared at 2pm day prior.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over dish station
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter <1 hour (47F - Cold Holding) Observed on counter at server station.Manager moved to cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline
Employee with no hair restraint while engaging in food preparation. - dishwasher employee no hair restraint and no beard guard
In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - flank steak Provided blank forms.
Cutting board has cut marks and is no longer cleanable. - cookline cutting boards stained and grooved
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 155) after 2 tries. Chef states will send washed dishes through sanitizer at triple sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - turkey breast (48 - Cold Holding) Observed in Victory cooler. Chef unable to determine time out of temperature control. Voluntarily discarded.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - flank steak Provided blank forms.
Cutting board has cut marks and is no longer cleanable. - cookline cutting boards stained and grooved
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch.
Sep 30, 2024□ 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - max temp reading 141f after two tries. Advised chef to setup sanitizing station at three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline
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. - ROP grouper
No Heimlich maneuver/choking sign posted. - provided to operator
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
16-62-1 Observed - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
22-56-4 Observed - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator set up triple sink
02D-01-5 Observed - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch in containers not labeled at dry storage area
08B-17-4 Observed - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over cleaned and cut fruits in containers. At reach in cooler on cooks line
10-01-5 Observed - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with cornstarch
12B-07-4 Observed - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at cooks line Employee drink stored on prep table at wait staff station
14-09-4 Observed - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
22-16-4 Observed - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at wait staff area across from soda boxes
25-05-4 Observed - From initial inspection : Basic - Single-service articles improperly stored. Lids for to go cups stored on floor at order station
29-11-4 Observed - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at expedite station
31B-04-4 Observed - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink at wait staff station. Emailed operator hand wash sign
36-34-5 Observed - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile over cooks line/hotline
51-11-4 Observed - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank not secured where soda boxes are stored at wait staff station
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on at reach in cooler on cooks line Ice buildup up on hose at walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by soda machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cooks line
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Rinse temperature 150° ran a test strip did not charge Returned to dish machine re tested strip turned black. Booster heater was off
Drain cover(s) missing. Behind the true line. Cooler on the line
Equipment in poor repair. -loose hinge on the door to the traulsen cooler in the pantry -plastic handle on a spatula melted
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket to the victory freezer and frame surrounding
Wall repair in the dish area has the wall not sealed
Wet mop not stored in a manner to allow the mop to dry.
Observed electrical wiring in disrepair. For reporting purposes only. Repairs to the dishwasher wall need to be trimmed out, plates added
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.