Green Street Cafe

3468 Main Hwy, Miami, FL 33133 · Permanent Food Service · License 2322484

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 22, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot), 2 intermediate, 5 basic (1 repeat)
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

12 violations found

First visitJul 22, 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.
12 violations found:
- 5 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at breakfast station cook line breakfast potatoes (122°F - Hot Holding). As per operator less than 2 hours.
  Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165°F.
  Observed at main cook line microwave spinach dip (127°F - Reheating). Operator placed back into microwave to reheat.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed at waiter station, employee touched cooked eggs on plate with no gloves. Manager advised employee to discard.
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee at waiter station removed a piece of scrambled eggs from plate, discard egg then licked fingers and proceeded to pick up customers plate to serve. Operator advised employee touched cooked discard plate contents and wash hands. Coached employee on proper hygiene procedures.
- 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. Observed Dishwasher (Chlorine 10ppm). Operator primed machine new Dishwasher (Chlorine 50ppm)
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand sink at cook line used as dump sink with food remnants stored inside.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired for Roberto Medina issued: 6/15/2021.
Basic5
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed at walk in cooler container of frozen salmon not removed from packaging prior to being placed to thaw. Operator began to remove.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed at walk in freezer container of bread stored uncovered.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed knife handle in contact with French toast breads in container. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed at main cook line.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
  Observed at cook line container of utensils stored on floor. Operator removed.
  Fixed on the spot
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.