Green Apple Juice Lounge

9831 NW 58 St #136, Doral, FL 33178 · Permanent Food Service · License 2331973

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Jul 22, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
1 high priority (fixed on the spot), 5 intermediate, 8 basic (4 repeats)
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Jul142026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 1 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over sliced ham at RIC at kitchen entrance. Products were arranged correctly.
  Fixed on the spot
Intermediate5
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled at front counter.
- Code 31, Handwash sinks and supplies: Handwash sink missing in warewashing or food preparation area.
  Observed food preparation table at storage area being used to slice cheese with no handwashing sink conveniently near.
  Handwash sink not accessible for employee use at all times.
  Observed hws sink blocked by coffee machine at front counter.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed staff not knowing how to calibrate a thermometer using the cold method. Coached staff on correct procedure.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed plastic squeeze bottles not labeled at RIC near kitchen entrance.
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed scoop handle in contact with cut tomatoes at RIC. Next to upright RICs.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed staff member handling food while wearing watch.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed green cuttings board at prep area grooved.
  Repeat violation
  Equipment in poor repair.
  Observed RIC gaskets in disrepair at unit next to upright RICs at kitchen entrance.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at back exit door.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall behind can opener soiled.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed license posted from 10.01.2025.
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.
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.