GREEN TEA

Name: GREEN TEA
Address: 11832 US HWY 19, PORT RICHEY, FL, 34668, US
Rating: 0

11832 US HWY 19, PORT RICHEY, FL 34668

License #6102761

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 27, 2026 · 29 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GREEN TEA in PORT RICHEY currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 21 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 163 total violations — 43 critical, 18 major, 102 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 27, 2026 shows 29 observation rows: 5 critical, 4 major, and 20 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

163

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

GREEN TEA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[01B-11-4] Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale. Employee touch rice with his thumb while putting it in the to go container with no glove on. The operator discarded it.
[14-05-4] Cardboard used to line food-contact shelves. In the walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-12-4] Utensils in poor condition. 1 metal strainer.
[08B-38-4] Food stored on floor. 1 frying oil box on the cook line and several frying oil boxes on the floor by dry storage area.
[08B-12-5] Stored food not covered. Several containers not covered in the walk in cooler, in the reach in coolers and plastic containers with flour not covered.
[14-31-5] Nonfood-grade bags used in direct contact with food. Several bags in the reach in freezers have nonfood-grade.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. The rice heating/holding equipment.
[25-32-4] Reuse of single-service or single-use articles. Several milk containers reused and cut to use as a scoop.
[25-17-4] Single-service articles stored on a soiled surface. The take out boxes on the cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cooking tray in the hand sink. The operator moved the trays.
[31B-03-4] No soap provided at handwash sink. The operator placed soap.
[32-17-4] Self-closing device on bathroom door disconnected/broken. In the womens bathroom.
[33-02-4] Cardboard box used as garbage container.
[35A-02-8] Live, small flying insects found. 1 live fly, in the dining area. The operator killed the fly and swept it up, and sanitized the area.
[36-73-4] Floor soiled/has accumulation of debris. Under the reach in cooler, under the prep tables and under fryer machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks by the front counter not secured.
[22-12-5] Metal stem-type thermometer soiled. The operator cleaned the thermometer.
[14-01-5] Bowl or other container with no handle used to dispense food. Several containers have bowls with no handle in the food containers.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. By the 3 compartment sink area and by the reach in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in the dining and kitchen area are soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler. Raw chicken stored above vegetables.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[14-11-5] Equipment in poor repair. The gaskets on the reach in cooler are torn.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The wall near the reach-in refrigerator, at the front left corner, is soiled. The hood filters and fan guards in the walk-in cooler are also soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On the cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Both bathroom. Provided the operator with 2 handwashing signs. The operator posted.

Disposition: Warning Issued
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach present underneath cook line along pipes near wok station.
[23-24-4] Buildup of food debris/soil residue on equipment door handles throughout kitchen in prep room and on cook line.
[14-11-5] Equipment in poor repair. Vertical reach-in freezers in prep room with front door paint chipped off and inside of freezer cracked and in disrepair.
[36-73-4] Floor soiled/has accumulation of debris throughout establishment behind cookline, three compartment sink, and near fryer area.
[36-24-5] Hole in or other damage to wall in dry storage room behind shelf holding cans, in mop sink room near the mop sink, and underneath rice warmers behind oven in prep area off cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease and food debris on hood, hood filters, and sides of equipment on cook line. Walk-in cooler shelves soiled with accumulation of food debris.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed gap at bottom left side of wall near back entrance to kitchen unable to be sealed/closed with light coming through the hole leading to the outside. Discussed importance of repair. Back kitchen door left open with flies present at time of inspection. Operator closed door.
[08B-12-5] Stored food not covered. Observed buckets of sauce and dry ingredients stored near handwash sink in prep room without lids. Operator placed lids. Multiple food items in cold-holding without covers in walk-in cooler (egg rolls, fried chicken, and pork).
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer for wet wiping cloth solution at 10 ppm underneath three compartment sink.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 small flying insects flying around prep area and cook line not landing on food or food contact surfaces.
[14-31-5] Nonfood-grade bags used in direct contact with food in reach-in freezers. Nonfood-grade containers used for food storage - direct contact with food. Cardboard box in direct contact with raw chicken in freezer in prep room. Cooked chicken, egg rolls, and pork stored in cardboard boxes in the walk-in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed celery in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored in cardboard box, not in commercially sealed packaging, stored above ready to eat pork in a bag, not in commercially sealed packaging stored in vertical reach-in freezer in prep room off cookline. Operator corrected storage. Raw chicken stored over cut onions and raw pork stored over cut produce in walk-in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed toxic chemical stored next to stored food on cook line. Operator moved and stored correctly.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator had incorrect bleach for sanitizer at time of inspection with no other sanitizer available. Operator went to store and purchased correct bleach (approved for food contact surfaces).

Disposition: Met Inspection Standards
[14-15-4] Raw pork marinating in a non-food grade container in walk-in cooler. Discussed requirement with operator.
[38-07-4] 4 lights in food preparation, food storage and warewashing area missing the proper shield, sleeve coatings or covers in room with slicer and three compartment sink. 1 light not covered in dry storage room with dry goods and cans. 1 light not covered on cook line. 3 lights not covered in front service area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on table where uncovered and cooling noodles were placed in prep area to the left of the three compartment sink.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 4 employees involved in food preparation without hair restraints on in multiple parts of kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed rear kitchen door with screen broken and bottom of door not able to be sealed.
[36-73-4] Floor soiled/has accumulation of debris.observed accumulation of food debris, dirt, and grease underneath cook line and behind and underneath equipment throughout kitchen. Observed ceiling in walk-in cooler soiled with an accumulation of dust and a mold-like substance and vents in seating area soiled with an accumulation of a mold-like substance. Hole in wall in mop sink area, underneath handwash sink in prep area, and damage to wall in dry storage room in rear of kitchen. Cover molding/wall damaged to the left of the rear door to the kitchen. Walls throughout kitchen soiled with an accumulation of food debris.
[08B-38-4] Food stored on floor. Observed multiple containers of food (shrimp and pork) stored on floor in prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of build up of debris on door exterior of reach-in freezers in prep area. Hood system and filters soiled with an accumulation of grease and food debris.

Disposition: Warning Issued
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine solution at 200+ppm stored in three compartment sink with wiping clothes. Operator asked operator to re-make sanitizing solution with proper ppm.
[38-07-4] 4 lights in food preparation, food storage and warewashing area missing the proper shield, sleeve coatings or covers in room with slicer and three compartment sink. 1 light not covered in dry storage room with dry goods and cans. 1 light not covered on cook line. 3 lights not covered in front service area.
[35A-03-4] Dead lizard on premises to the left of the reach-in cooler next to the fryers. Operator removed, cleaned, and sanitized.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on table where uncovered and cooling noodles were placed in prep area to the left of the three compartment sink.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 4 employees involved in food preparation without hair restraints on in multiple parts of kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed rear kitchen door with screen broken and bottom of door not able to be sealed.
[36-73-4] Floor soiled/has accumulation of debris.observed accumulation of food debris, dirt, and grease underneath cook line and behind and underneath equipment throughout kitchen. Observed ceiling in walk-in cooler soiled with an accumulation of dust and a mold-like substance and vents in seating area soiled with an accumulation of a mold-like substance. Hole in wall in mop sink area, underneath handwash sink in prep area, and damage to wall in dry storage room in rear of kitchen. Cover molding/wall damaged to the left of the rear door to the kitchen. Walls throughout kitchen soiled with an accumulation of food debris.
[08B-38-4] Food stored on floor. Observed multiple containers of food (shrimp and pork) stored on floor in prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of build up of debris on door exterior of reach-in freezers in prep area. Hood system and filters soiled with an accumulation of grease and food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed buckets of shrimp thawing on floor in prep area. Operator moved buckets to cook line to cook and walk-in cooler to store. Discussed proper thawing techniques.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed noodles stored in cardboard cover to box in direct contact with cardboard in food prep area to the left of the three compartment sink and egg rolls cooling on rack by back door in kitchen. Nonfood-grade bags used in direct contact with food. Observed raw beef stored in direct contact with non-food grade bags in reach-in freezer. Raw pork marinating in a non-food grade container in the middle of the prep room floor stored on floor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops and raw shrimp stored over ready-to-eat vegetables in reach-in cooler on cook line. Operator moved and stored correctly. Observed raw chicken over ready-to-eat krab rangoon filling and washed and cut vegetables in walk-in cooler. Operator started to re-arrange.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Marinated Pork (54F - Cold Holding) at 11:40 AM sitting in non-food grade container on middle of prep room floor. Instructed operator to move to walk-in cooler when delay in preparation before being placed in oven. Asked operator to move to walk-in cooler. Took temperature of Raw Marinated Pork (62F - Cold Holding) at 1:15 PM with product still stored in same place and instructed the operator to move to walk-in cooler. Operator moved. The importance of following proper protocol with this violation was reinforced with the operator.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottles of bleach stored next to dry storage containers of stored items like sugar and flour underneath prep table with slicer. Can of WD-40 stored next to open cans of sauce underneath prep table in front of back door. Inspector asked operator to move and store correctly.