The Green Room
Last inspected: Apr 20, 2026
74
Score
Across the available record, The Green Room has eight inspections on file, the first dated 2022. The Green Room was last inspected on Apr 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
When inspectors have written things up, “old labels stuck to food containers after cleaning” has been the most frequent reason, cited two times.
By comparison, the average Kissimmee facility scores 78, putting The Green Room on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
6 minor violations.
View 6 violations
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 employees handling food had watches. Operator educated employee and they took off watch. **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Torn gaskets in reach-in cooler at sandwich bar.
14-11-5
Basic - Food storage container/container lid cracked or broken. Cracked container lids for cut lettuce and yogurt containers in walk-in cooler.
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at sandwich area and pizza bar.
05-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to plastic wrap and by clean equipment. Operator moved. **Corrected On-Site**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms store over prepped tomatoes in walk-in cooler. Operator removed. **Corrected On-Site**
08B-17-4
74
Nov 3, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
70
May 7, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler **Corrected On-Site**
02C-03-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Food stored on floor. Fries walk in freezer **Corrected On-Site**
08B-38-4
Basic - Light not functioning. Under pizza hood fan **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket service line
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Deli cooler
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm changed bucket. 200 ppm **Corrected On-Site**
21-08-4
64
Nov 22, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
82
Apr 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Cove molding at floor/wall juncture broken/missing. Baseboard in kitchen.
36-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Remade recheck 200 **Corrected On-Site**
21-08-4
90
Dec 12, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garbanzo beans and ham salad between 51°f and 52°f in buffet area. In unit 1 hour. Operator added ice. -fresh garlic in oil at 62°f. Prepared 1 hour prior. Operator voluntarily discarded. **Corrective Action Taken**
03A-02-5
Intermediate - 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. Turkey breasts in r walk in cooler.
02C-04-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
70
May 15, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - Single-service articles improperly stored. Utensils used to stir soups places upright in bin.
25-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage rack
24-08-4
Basic - Floor area(s) covered with standing water in kitchen under equipment
36-22-4
82
Dec 20, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - 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. Pizza, manager added time mark. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ); rice and beans (118F - Hot Holding) less than 4 hours. Manager placed in unit to bring up to temp. salmon (118F - Hot Holding) **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (45F - Cold Holding); coleslaw (45F - Cold Holding), placed in another unit to cool. **Corrective Action Taken**
03A-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter 3 years ago.
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can rack. Manager asked staff to clean. **Corrective Action Taken**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 91F- 143F
22-56-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded drink in pot. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack. Manager moved. **Corrected On-Site**
40-06-5
43
Frequently Asked Questions
When was The Green Room last inspected?
The most recent health inspection at The Green Room on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at The Green Room?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited two times, more than any other issue at The Green Room.
How does The Green Room compare to other restaurants in Kissimmee?
The Green Room most recently scored 74 out of 100, which is lower than the Kissimmee average of 78.
Has The Green Room's inspection record improved over time?
No. Recent inspections at The Green Room have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Green Room 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 The Green Room inspected?
Based on the inspection history on file, The Green Room is inspected around two times per year on average.
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