Green Tea

7 N Nova Rd, Ormond Beach, FL 32174 · Permanent Food Service · License 7405778

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
6 high priority (5 fixed by the Sep 22 follow-up, 1 fixed on the spot), 1 intermediate, 7 basic
-28
Safety score72

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

Inspection history

1 inspection · 2 visits

Sep212026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 6 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. -cooked chicken on walk in cooler at 50°f. Operator cooked and placed in walk in cooler yesterday.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -noodles at 54°f in top area of reach in cooler. In cooler 1 hour. Advised operator to place container below fill line. -tofu at 51°f in reach in cooler. Operator had container out of cooler for 15 minutes. -shrimp in walk in cooler at 48°f.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -egg rolls at 84°f, cooked 1 hour ago. Operator voluntarily discarded.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  -cooked chicken on walk in cooler at 50°f. Operator cooked and placed in walk in cooler yesterday.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -containers of raw chicken stored over sauce containers in walk in cooler.
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  -4 droppings under shelving in dry food storage area.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic7
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Fixed on the spot
  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Fixed on the spot
- Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  -wall panel damaged behind three compartment.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Floor soiled/has accumulation of debris:
  -behind refrigerator. -debris under rolling rack in kitchen. -debris under shelf in dry storage area. -debris on walk in freezer floor.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Stop sale: An order that the food can’t be sold or served.