Green Tea

10059 San Jose Blvd., Unit #4, Jacksonville, FL 32257 · Permanent Food Service · License 2614883

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 9, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
4 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul152026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 4 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Beef skewer, wonton in small lowboy reach in cooler at 45°F. Person in charge states has had open frequently, turned unit down.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Gravy on steam table at 110°F. Item is double panned. Person in charge began reheating.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In walk in freezer raw chicken and ground pork stored over raw beef. Person in charge began rearranging. Also, raw shell eggs stored over sauce in walk in cooler.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemicals stored on shelf above packaged sauces, next to single service items. Person in charge began rearranging.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Establishment holds fresh garlic in oil, steamed broccoli, egg rolls, fried chicken, cut cabbage on time. Unable to provide time paperwork. Inspector provided.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board at makeline with staining.
- 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. No proof of employee training due to all expired 2023, 2025.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk items in back kitchen removed from containers with no label.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Several buckets of food stored on floor in walk in cooler.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Wiping cloth sanitizer at 0ppm, person in charge began adding bleach. Also, observed wet wiping cloths on prep table, under cutting board.
  Fixed on the spot
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Shell egg cartons reused to line pans at prep area.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Grease accumulated on floor at cookline.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.