WHOLE GREEN CAFE
142 SE 6 AVE STE A, Delray Beach FL 33483
Last inspected Feb 10, 2026 · 7 visits since October 2023
FEB 24
SEP 24
MAR 25
OCT 25
NOV 25
≈ 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. Operator states paid. Receipt number in comments.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $625
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024064250 | Sep 9, 2024 | Apr 25, 2025 | $275 |
| 2--2023010025 | Feb 9, 2023 | Jul 7, 2023 | $350 |
Inspection history
7 visits, newest first
Feb 10, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food...turkey bacon stored with smoke salmon contacted each other in tall reach in cooler. Employee properly stored.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Handwash sink used for purposes other than handwashing.... cut lettuce, cut apples, red bucket in handwashing sink. Employee cleaned.
container with no handle used to dispense food in cheese. Employee discarded container.
Nov 12, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding quinoa 78F in warmer, food was cooked 7 am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding quinoa 78F in warmer, food was cooked 7 am. Stop sale issue. Employee discarded food.
Employee washed hands in a sink other than an approved handwash sink in three compartments sink.
Handwash sink used for purposes other than handwashing...stored spoons, water bottle, red bucket, wet towel in handwashing sink at front line. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink....no hot water running in handwashing sink.
Plumbing system in disrepair....hot water knob broken at kitchen
Wet wiping cloth not stored in sanitizing solution between uses...stored in handwashing sink. Employee removed.
Oct 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority6 Intermediate4 Basic
Show 17 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 peeling boiled eggs with bare hands. Stop sale issue. Employee discarded eggs.
Employee washed hands with no soap and cold water. Discussion with employee. Employee washed hands properly
Food stored in ice used for drinks....stored drink cup in ice machine. Employee discarded ice.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Raw animal food stored over or with unwashed produce...raw tuna above kale, cauliflower in reach in cooler. Employee removed tuna.
Raw animal food stored over/not properly separated from ready-to-eat food...turkey bacon stored with smoke salmon contacted each other in tall reach in cooler. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... 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 peeling boiled eggs with bare hands.
Employee washed hands in a sink other than an approved handwash sink...three compartment sink. After discussion employee washed hand in handwashing sink.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Handwash sink not accessible for employee use at all times....blocked by tool, boxes at kitchen. Employee removed
Handwash sink used for purposes other than handwashing.... cut lettuce, cut apples, red bucket in handwashing sink. Employee cleaned.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing...employee brought bleach.
container with no handle used to dispense food in cheese. Employee discarded container.
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.... Tuna thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed tuna form packaged.
Ice scoop handle in contact with ice in ice machine. Employee properly stored.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...quaternary ammonium 00 ppm due to sani tab out. Employee prep chlorine sanitizer solution 50 ppm.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator states paid. Receipt number in comments.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Quinoa, hard boiled eggs, tuna salad, etc. all no date marks. Per operator all 24-36 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards deeply grooved and stained.
Food stored on floor. Observed can goods stored directly on the floor under shelf. Operator relocated to shelf.
No conspicuously located ambient air temperature thermometer in holding unit.
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale.
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....coleslaw 51F, feta cheese 52F, chick peas 53F, cream cheese 46F, bean sprouts 56F in flip top reach in cooler. Per manager food not prepped or portion today, food being more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....coleslaw 51F, feta cheese 52F, chick peas 53F, cream cheese 46F, bean sprouts 56F in flip top reach in cooler. Per manager food not prepped or portion today, food being more than 4 hours. Stop sale issue. Employee discarded food.
Handwash sink not accessible for employee use at all times...stored big garbage can front of handwashing sink at kitchen. Employee removed.
Handwash sink used for purposes other than handwashing...stored sanitizer solution bucket, wet towel in handwashing sink. Employee removed.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment... Person In Charge stated that cold hold temperature is 53F. Reviewed cold hold temperature.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... soup was cooked 26 hours ago in reach in cooler. Employee date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors...left door open.
Wet wiping cloth not stored in sanitizing solution between uses...stored in handwashing sink. Employee removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...00 ppm. Operator corrected at 200 ppm quaternary ammonium.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
9 High priority3 Intermediate1 Basic
Show 13 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area....certified food manager came from bathroom,going out side,came back grabbed cleaned container,boiled shell eggs. After discussion manager washed hands.
Food stored in ice used for drinks...stored juice, tea in drink ice in ice machine. See stop sale issue. Employee discarded ice.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...employee prepared sanitizer to sanitize utensils after discussed.
Raw animal food stored over or with unwashed produce...raw chicken with celery in reach in cooler. Employee separated.
Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna above cheese in tall two door reach in cooler. Employee properly stored.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food stored in ice used for drinks...stored juice, tea in drink ice in ice machine.
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...sprouts 51F, goat cheese 51F, chick pease 50F, feta cheese 47F, yogurt 51F, tuna salad 50F in flip top reach in cooler. Food not prepped or portion today, food being held more than four hours.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding rice 110F in warmer being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sprouts 51F, goat cheese 51F, chick pease 50F, feta cheese 47F, yogurt 51F, tuna salad 50F in flip top reach in cooler. Food not prepped or portion today, food being held more than four hours. Stop sale issue. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding rice 110F in warmer being held more than four hours. Stop sale issue. Employee discarded food.
Certified food manager "Kijana Johnson "unable to answer basic Food Code questions pertaining to safe operation of establishment... not answer cold hold and hot hold food temperature. Reviewed cold hold, hot hold food temperature with manager.
Handwash sink used for purposes other than handwashing...dumped ice,, stored bucket in handwashing sink. Discussed with Acting manager, mana educated employee.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided.
Bowl or other container with no handle used to dispense food...small to go container in goat cheese, tuna salad. Employee discarded container.
Oct 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Cook washed hands with no soap. Cook went to wash hands with soap.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Quinoa (48°F-50°F - Cooling) in reach in cooler over night, in deep covered container. See stop sale
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Quinoa (48°F-50°F - Cooling) in reach in cooler over night in deep covered container.
Food-contact surface soiled with food debris, mold-like substance or slime cutting board on prep table next to exit door.
Handwash sink not accessible for employee use at all times garbage bags and towels stored in sink next to exit door. Operator removed
Handwash sink used for purposes other than handwashing washing dishes in sink at front counter.
Employee shake container on a food preparation table in kitchen. Employee removed.
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.