Field of Greens
10140 Forest Hill Blvd Ste 110, Wellington, FL 33414 · Permanent Food Service · License 6019767
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 1 basic-24
- Administrative complaint on Oct 20Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 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.
Front counter cooler table Chick peas 50°F cold holding, buttermilk dressing 50°F cold holding Per operator products stored since 9am and not prepared or portioned today. Operator iced down products
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Reach in freezer Raw breaded chicken stored above bread Raw cold smoke salmon stored above strawberries Operator stored properly
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled towel and then engaged in food preparation without washing hands.
Employee washed hands
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Board menu and to go menus Norwegian Toast served with raw cold smoke salmon
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Front counter cooler table Chopped cabbage at 10:41am (48°F cooling ) since 9am At 11:11am 50°F cooling , at this current cooling rate product will not cool to 41°F within 4 hours. Operator iced down
Fixed on the spotRepeat violation
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.
Per operator 3 employees hired less than 60 days. Operator have form , I asked operator to have employees filled out form
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Operator presented 1 copy for a current employee Advised operator to have employee do an original
Basic1
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored on a rustic rack.
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.