Green Mint Asian Grill

25821 US Hwy 19 N, Clearwater, FL 33763 · Permanent Food Service · License 6217001

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 1, 2026

What drove the grade

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 and the time removed from temperature control cannot be determined.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
2 high priority (no follow-up needed), 4 intermediate (2 fixed on the spot, 1 repeat), 5 basic (3 repeats)
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Sep12026

Routine inspection

11 violations found

First visitSep 1, 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.
11 violations found:
- 2 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
  See stop sale. Rice noodles not time marked. Operator was able to determine the rice noodles were taken out of temperature control and time marked during inspection.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Multiple bottles of both prescription and nonprescription medicines stored with clean equipment in dry storage. Discussed the importance of of securing medication clear from food or clean equipment.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Cooked shrimp frozen not date marked. Discussed how to properly date mark foods placed in the freezer.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board green heavily stained.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Box stored on hand wash sink making sink inaccessible. Operator moved box to clear the sink
  Fixed on the spot
  No soap provided at handwash sink.
  No soap provided at hand wash sink behind the front counter. Operator replenished soap during inspection.
  Fixed on the spot
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Multiple squeeze bottles containing food removed from the original container not labeled with common name.Discussed the need to label all foods removed from the original container.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Vinegar used in food preparation stored on the floor.operator moved the vinegar to a minimum of 6" off the floor
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils used to scoop food held in standing water behind front counter and on cooks line. Discussed with manager and staff the reason why utensils can not be stored in standing water and offered solutions such as keeping water at 135°F or holding them dry and replacing or washing them every 4 hours.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple cutting boards grooved.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Repeat violation
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.