TOSSGREEN

Name: TOSSGREEN
Address: 76 S LAURA ST STE 101, JACKSONVILLE, FL, 32202, US
Rating: 54.8

76 S LAURA ST STE 101, JACKSONVILLE, FL 32202

License #2615508

🥗 Healthy/Vegan ℹ️

54.8 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 7 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TOSSGREEN in JACKSONVILLE currently holds an InspectFL Health Score of 54.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 69 total violations — 12 critical, 16 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 1, 2024

The latest inspection on September 14, 2026 shows 7 observation rows: 1 critical, 0 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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TOSSGREEN has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense sesame seeds at front counter area. Employee removed souflee cup.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked pans on storage shelf across from triple sink unable to properly air dry
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal belongings stored on dry food storage shelf next to oils. Operator removed employees cups and personal belongings to properly store.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle containing toxic substance stored in between single use cuds/ lids and seasoning shakers. Employee removed spray bottle of windex to properly store.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at front service line. Operator emptied bucket and remade solution and retested at 200ppm.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed unisex employee restroom hand wash sign missing. Provided sign to operator who posted sign in restroom.
[35B-02-4] Insect control device installed over food preparation area. Observed insect control device hanging from rack over clean containers at triple sink. Operator discarded insect control device.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food.on sesame seeds, front counter
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink above sail at front counter, employee placed lid and straw and placed on bottom
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone in prep area by to go containers, employee moved it
[51-18-6] No copy of latest inspection report available. Couldnt find it
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Restrooms
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder under prep table, sugar, employee wrote name on
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then grabbed clean dishes without washing hands, explained to her and she washed hands
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f broccoli in warmer, employee placed it in oven to reheat, got to 165f
[41-10-4] Toxic substance/chemical improperly stored. Winded by to go containers, front counter, employee moved it
[11-26-1] 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. For new employees here, cook, has blank form
[03C-80-5] Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. 130f onions cooked a few minutes ago and placed in warmer, explained to her and she cooked them to 140f

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On rice, removed
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By shelf in back
[51-13-4] No Heimlich maneuver/choking sign posted. Email one
[51-18-6] No copy of latest inspection report available. Manager here called other manager and she texted it
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Restrooms, emailed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler and shelf in walk in cooler,
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container, white powdery, sugar per manager
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 45f boiled egg above fill line, employee paced it in reach in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f rice and 113f chicken on warmer, employee added water to warmer and reheated them to 165f
[41-10-4] Toxic substance/chemical improperly stored. Soups above gloves by hand sink, employee moved gloves
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager couldnt find her certificate
[11-26-1] 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. For 2 new employee
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow substance, manager stated disinfectant

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Old one posted
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above to go containers, front counter, employee moved it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food on shelf above to go containers, front counter, employee moved it
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Restroom
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cut cabbage without washing, explained to her and she washed it
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Boiled eggs, pico de gallo, canned corn, etc
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51f boiled eggs, quinoa, cooked shrimp, corn, pico de gallo, cheese, cut cabbage in prep cooler overnight, my probe thermometer reading 45f stop sale, explained time as public health control to follow today with new product
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f cooked mushrooms earlier, warmer, front counter, reheated them to 165f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
[11-26-1] 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. For three new employees, has form in book and emailed one

Disposition: Met Inspection Standards
[32-12-5] Covered waste receptacle not provided in womens bathroom. Unisex restroom
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
[36-24-5] Hole in or other damage to wall. By hand sink in back prep are, sink pulling out
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In unisex restroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooker
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Box freezer, front area and shelf in walk in cooler
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr changed solution, 200 ppm
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then got clean dishes, explained to her, she washed hands
[41-10-4] Toxic substance/chemical improperly stored. Cleaners by plastic utensils and cookies, front counter, employee moved them
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. One mgr in training for 2 months
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
[11-26-1] 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. For two employees here that dont have training because they are new
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus made on Wednesday from had chicken peas, dated by employee
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow substance, cleaner by mgr