Cafe on the Green
1001 Wynmoor Cir, Coconut Creek, FL 33066 · Permanent Food Service · License 1616420
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection7 high priority (3 fixed on the spot, 2 repeats), 5 intermediate (3 fixed on the spot, 1 repeat), 5 basic-55
- Administrative complaint on Sep 21, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score25
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Time extended to next unannounced inspection.
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Observed at call back inspection same. 59 day callback from original 60 day violation.
More time given
- First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Dry storage by walk in cooler - 2 #10 cans baked beans 1 #10 can Garbanzo beans 1 #10 rice pudding 1 #10 butter beans Heavily rusted cans.
Repeat violation
Stop Sale issued on time/temperature control for safety food due to temperature abuse. /temperature control for safety food cold held at greater than 41°F.
Time/temperature control for safety food cold held at greater than 41°F. 1 - Flip top prep area portioned cream cheese (39-61°F - Cold Holding). Observed over stacked above chill line. Per employee not prepared or portioned today. In unit over night. See stop sale for over stacked portion. 2 - Cook Area flip top prep- Raw Lox Salmon (47°F - Cold Holding). Per employee item was not prep or portioned today. Item had been left in unit over night. See stop sale. 3 - Cook line flip top - cheese slices (47°F - Cold Holding) per employee item not prepped or portioned today. Item was left in unit over night above chill line. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1 - Flip top prep area portioned cream cheese (39-61°F - Cold Holding). Observed over stacked above chill line. Per employee not prepared or portioned today. In unit over night. See stop sale for over stacked portion. 2 - Cook Area flip top prep- Raw Lox Salmon (47°F - Cold Holding). Per employee item was not prep or portioned today. Item had been left in unit over night. See stop sale. 3 - Cook line flip top - cheese slices (47°F - Cold Holding) per employee item not prepped or portioned today. Item was left in unit over night above chill line. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Cook line flip top - raw shell eggs stored above pancake mix. Operator reorganized for proper separation of raw shell eggs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered prep kitchen from dining room on three occasions. Employee put on gloves with no hand wash and prepared toast and bagels. Went over proper hand washing procedures with manager.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine reading 0ppm chlorine after several attempts. Observed expired sanitizer chemical. Sanitizer replaced with a new bottle, primed the unit, machine reading 100ppm chlorine.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed Vitamin C and magnesium stored on shelf with Togo cups and lids above prep area flip top.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Raw lox salmon not identified on the menu as raw item. Manager marked all menus.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk and cottage cheese in prep area flip top without proper date marking. Per operator items opened two days ago. Operator dated items.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Shelves inside walk in cooler rusted.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed dirty water in Hand washing sink in prep area. Per employee sink was used to wash out wiping clothes. Employee drained water and removed rags.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Inside walk in cooler - Buckets of pickles, feta cheese, and apple pie filling stored on floor.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
1 - Plastic cup stored inside container of trail mix and granola. 2 - Glass Bowl stored inside container of flour. 3 - Plastic cup stored inside bulk spice container. Employee removed container from food storage containers.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Detergent and rinse lines connected to improper chemical. Manager and employee placed lines into corresponding chemical. Machine operating properly.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Cook line handwashing sink
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.