Green House

721 Village Blvd #107E, West Palm Beach, FL 33409 · Permanent Food Service · License 6021286

Official report

out of 100

Grade F

Safety score 29 of 100

Latest visit: Jul 22, 2026

What drove the grade

Live, small flying insects foundHigh priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
9 high priority (4 fixed on the spot, 1 repeat), 1 intermediate, 3 basic (1 repeat)
-51
Administrative complaint on Jul 21, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score29

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

Inspection history

1 inspection · 2 visits

Jul212026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 2 High priority
- 1 Intermediate
What was still cited
High priority2
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee doing dishes and then switched to working with foods without washing hands; educated and washed hands
  Administrative complaintFixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Observed employee rinsing fishes and putting them on a pot skipping sanitizer compartment; operator educate and employee put dishes in sanitizer compartment
  Administrative complaintFixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 9 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. beef stock (54-55°F - Cooling) in 2 door cooler at expo line; as per operator food cooked last night; stored covered in the cooler overnight to cool down; food never reached 41°F or below within 6 hours; See Stop Sale
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  beef stock (54-55°F - Cooling) in 2 door cooler at expo line; as per operator food cooked last night; stored covered in the cooler overnight to cool down; food never reached 41°F or below within 6 hours; See Stop Sale
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- rice noodles at cook line; since 12:00; advised to time mark
- 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. Employee working with ready to eat foods had only one hand gloved; employee touched cooked shrimp and lettuce; advised to glove both hands; employee put gloves one and washed hands;
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee working with ready to eat foods and wearing one glove only touching foods with both hands; I asked employee to ware gloves on both hands especially when working with ready to eat foods; employee put gloves on on without washing hands first ; educated; employee washed hands;
  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee used personal phone, checked out customer and started to make drinks, before washing hands; educated; employee washed hands;
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employees numerous times rinsing dishes with plain water skipping the sanitizer; educated; advised to set up three compartment sink;
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed approximately: 4 live fries at front counter bar 3 live flies in the kitchen by three compartment sink Operator started to clean areas
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed numerous cans of roach spray with instructions saying "household only" under the handwash sink by three compartment sink; removed
  Fixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic3
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Beef being thawed in a bucket on the floor at room temperature by three compartment sink Placed in the cooler;
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor- beef in a bucket on the floor by three compartment sink; moved inside cooler;
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed: 4 dead roaches inside hamdwash sink by three compartment sink 1 dead roach on the lid of rice container 1 dead roach next to cooler at cook line 3 dead roaches on the three compartment sink Operator cleaned areas;
  Fixed on the spotRepeat violationAdministrative complaint
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.
Stop sale: An order that the food can’t be sold or served.