Natural Greens Cafe
Last inspected: Dec 10, 2025
61
Score
The health department has logged eight inspections at Natural Greens Cafe, the earliest from 2022. The most recent report on file is from Dec 10, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly four violations before.
The most common issue across all inspections has been “food being cooled by nonapproved method as evidenced”, showing up three times.
By comparison, the average Jacksonville facility scores 74, putting Natural Greens Cafe on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F,46F - Cold Holding) in over filled open containers at front line, per employee containers were filled less then a couple of hours ago.
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees came into work and put on gloves then began to handle clean utensils equipment without washing hands. **Repeat Violation** **Admin Complaint**
12A-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (47F,48F - Cooling, after 30 minutes 47F,48) in deep,covered, stacked,plastic containers in walk in cooler, per employee tomatoes where cut 1.75 hours prior. **Repeat Violation**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid in cabinet under soda machine in dining room area.
41-17-4
61
Apr 7, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handing raw/partially cooked gyro cone meat from the spindle with gloved hands then continued to handle other ready to eat items with same gloved hands while making food orders for customers at front counter.
12A-12-4
High Priority - Toxic substance/chemical improperly stored. Spray bottles of air freshener stored with to go cups in back storage area. Also bottle of pain reliever stored over to go cups in back storage area. All bottles moved. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut romaine (68F,67F,68F,58F - Cooling, after 20 minutes 65F,65F,66F,54F) all in deep, covered, plastic containers in walk in cooler, per employee romaine was cut around noon and time of second temperature check was around 4:15pm. cut romaine (56F - Cooling, after 20 minutes 47F) in over filled container on make line at front counter, per employee romaine was cut around noon and time of second temperature check was around 4:15pm.
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut romaine (68F,67F,68F,58F - Cooling, after 20 minutes 65F,65F,66F,54F) all in deep, covered, plastic containers in walk in cooler, per employee romaine was cut around noon and time of second temperature check was around 4:15pm. cut romaine (56F - Cooling, after 20 minutes 47F) in over filled container on make line at front counter, per employee romaine was cut around noon and time of second temperature check was around 4:15pm.
01B-38-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024 **Repeat Violation** **Admin Complaint**
50-17-3
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut romaine (68F,67F,68F,58F - Cooling, after 20 minutes 65F,65F,66F,54F) all in deep, covered, plastic containers in walk in cooler, per employee romaine was cut around noon and time of second temperature check was around 4:15pm. cut romaine (56F - Cooling, after 20 minutes 47F) in over filled container on make line at front counter, per employee romaine was cut around noon and time of second temperature check was around 4:15pm.
03D-15-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees on site and working at location for approximately 1 year do not have proof of any training.
53B-02-5
Basic - Single-service articles improperly stored. Boxes of to go containers in hallway by bathroom on floor. **Repeat Violation**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles of soda machine in dining area. **Repeat Violation**
23-03-4
35
Aug 26, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee drink stored in ice bin of ice machine in prep area, per employee ice is sometimes used in drinks and as a medium to cool. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024 **Admin Complaint**
50-17-3
High Priority - Food stored in ice used for drinks. See stop sale. Employee drink stored in ice bin of ice machine in prep area, per employee ice is sometimes used in drinks and as a medium to cool.
08B-56-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in prep area blocked by trash can and containers and scrub pad in sink, containers and pad moved. **Corrective Action Taken**
31A-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee making food on main line wearing watch.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine around nozzles, in dining area.
23-03-4
Basic - Single-service articles improperly stored. Box of paper towels on floor in office, employee corrected during inspection, Boxes of to go containers and napkins in hallway leading to bathroom. **Corrective Action Taken**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine stored over bags of feta cheese in walk in cooler.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of clear liquid in cabinet under sink station in dining area, per employee it is water.
02D-01-5
45
Mar 25, 2024
Routine - Food
No violations found.
100
Jan 23, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chickpeas (63F - Cooling over 6 hours) in large covered metal pot in walk in cooler, per operator chickpeas where cooked the day before and placed in walk in cooler without any additional preparation.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chickpeas (63F - Cooling over 6 hours) in large covered metal pot in walk in cooler, per operator chickpeas where cooked the day before and placed in walk in cooler without any additional preparation.
03D-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employees making gyros at front counter expired in 2022.
53B-05-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chickpeas (63F - Cooling over 6 hours) in large covered metal pot in walk in cooler, per operator chickpeas where cooked the day before and placed in walk in cooler without any additional preparation.
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chicken, beef, and lamb gyro cone meats are all raw and serve from the vertical broiler to the consumer without being cooked in between. Establishment has a consumer advisory, but none of items containing the raw animal products are marked on the menu. **Warning**
02B-01-5
55
Aug 1, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm, sanitizer solution empty. Operator replaced the sanitizer and primed machine to 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At time of inspection, falafel (82F - Hot Holding) in the fryer basket. Operator redropped the falafel in the fryer. At conclusion of inspection, falafel second temperature (139F - Hot Holding). **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in use at the prep station has build up of food residue staining on the edges of the cutting board.
22-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. At front counter, cut avocados with stickers still attached. Operator removed the stickers from avocados. **Corrective Action Taken**
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Operator asked employee to clean the door gasket. **Corrective Action Taken**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the dish machine, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
58
Dec 22, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At time of inspection, chlorine dishmachine at 0ppm chlorine. Operator primed and reset the dishmachine to 100ppm chlorine. **Corrected On-Site**
22-41-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored inside of mop buckets by the prep kitchen door. **Repeat Violation**
42-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on container of chow mein noodles in the back prep area. Operator relocated the employee cell phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on shelf opposite the three compartment sink of clean utensils. Operator relocated the wiping cloth to the correct storage location. **Corrected On-Site**
21-12-4
70
Aug 24, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In the prep room area, no backflow preventer on the black hose side of the mop sink after the splitter, vacuum breaker attached over the splitter. Operator removed the vacuum breaker and reattached the backflow preventer to the black hose side after the splitter. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, containers of hummus,cut tomatoes, tatziki stored with no product date marking. Operator states some items made today other items made the previous morning.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. On the chemical storage rack opposite the office door, yellow chemical spray bottle stored with no product label.operator labeled the chemical spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In the back prep room on the shelf next to the dishwasher, employee beverage stored on top shelf over clean plastic containers.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal cell phone stored on dry storage shelf with cans of food to be sold to customers. Operator relocated the employee cell phone. **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food in plastic grocery bag stored over container of cut cucumbers. Operator relocated the employee food. **Corrected On-Site**
08B-49-4
Basic - Wet mop not stored in a manner to allow the mop to dry. At time of inspection, wet mops stored with the mop heads in the mop buckets by the office door.
42-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the dishwasher in the back prep area, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
55
Frequently Asked Questions
When was Natural Greens Cafe last inspected?
The most recent health inspection at Natural Greens Cafe on file is from Dec 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Natural Greens Cafe?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited three times, more than any other issue at Natural Greens Cafe.
How does Natural Greens Cafe compare to other restaurants in Jacksonville?
Natural Greens Cafe most recently scored 61 out of 100, which is lower than the Jacksonville average of 74.
Has Natural Greens Cafe's inspection record improved over time?
No. Recent inspections at Natural Greens Cafe have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Natural Greens Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Natural Greens Cafe inspected?
Based on the inspection history on file, Natural Greens Cafe is inspected around two times per year on average.
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