Green Room Kava Lounge Cafe
179 College Dr Ste 19, Orange Park, FL 32065 · Permanent Food Service · License 2001379
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed beef patty (52°F - Cold Holding); raw bacon (45°F - Cold Holding); beef bacon (54°F - Cold Holding)in right reach-in cooler. Employee unsure when products went out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
See stop sale. Observed beef patty (52°F - Cold Holding); raw bacon (45°F - Cold Holding); beef bacon (54°F - Cold Holding)in right reach-in cooler. Employee unsure when products went out of temperature.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Open package of raw bacon stored over cooked sausage patties. Raw bacon moved to proper storage.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No employee reporting agreement for Matt, hired a few weeks ago. Employee signed form during inspection.
Fixed on the spot
Basic6
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
Thermometer for left cold holding unit has the thermometer under/around ice being held in the unit.
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Multiple personal food products stored with/over creamer used for customers in black stand-up reach-in cooler.
Code 25, Single-service items: Single-service articles improperly stored.
Boxes of food storage bags stored on the floor in kitchen. Employee moved bags to shelving.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Left lid of shared dumpster is open.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back exit door self-closing device is disconnected.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster posted. Provided DBPR Form HR 5030-105 and operator hung poster.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.