The Green Bar
400 E State Road 436, Casselberry, FL 32707 · Permanent Food Service · License 6905392
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)-12
- Safety score88
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 visitJul 29, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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.
- new hire
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- 4 spray bottles of clear liquid stored at front bar.
Fixed on the spotRepeat violation
Basic5
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
-
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
- microwave in kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
-Woman's restroom
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- all back doors
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.