Kitchen and Bar at Green Springs
156 4 Ave N, Safety Harbor, FL 34695 · Permanent Food Service · License 6215792
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 7 complaint inspection2 high priority (fixed by the Jul 14 follow-up), 1 intermediate, 2 basic-11
- Complaint after follow-up on Jul 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 10, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Short Ribs 46°F cold hold, Fish Spread 46°F cold hold, orzo 46°F cold hold, tenderloin 45.7°F . Air coming from fan is 35°F. There are variations in temperature through out the walk in. The walk in opens to the outside, air curtains have been installed. There is a pan installed in front of the fan to catch condensation, the operator will evaluate the possibility of the pan causing a fluctuation in temperature.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Short Ribs 46°F cold hold, Fish Spread 46°F cold hold, orzo 46°F cold hold, tenderloin 45.7°F.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
- First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
8 ROP packages of raw salmon marked to remove from package before thawing.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked potatoes (74°F - held on counter, short ribs x 2 pans (44°F - Cold Holding)
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Green cutting board
Basic2
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.
8 salmon fillets thawed before removed from ROP packaging. Packaging stated to remove before thawing. See Stop Sale
Code 08, Food protection and cross-contamination: Stored food not covered.
Asked potato's in walk in cooler until needed
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.
- 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.