The Green Flash Restaurant
15183 Captiva Dr, Captiva, FL 33924 · Permanent Food Service · License 4604359
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate-14
- Administrative complaint on Sep 22Counts in full until a follow-up finds the problems fixed-20
- Safety score66
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 visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cooks line yellow rice (53°F - Cold Holding), per operator for less than two hours. Operator iced down rice container to rapidly cool.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp stored directly over ready to eat pasta in cooks,line drawer at char grill. Operator moved foods to proper storage. This is a repeat violation from the previous inspection dated 04-23-2026
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area next to bar service well.
Operator removed pesticide strip.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing bleach not labeled and stored by dish machine.
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.