GREENFRONT RESTAURANT

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Inspection history

1. Jan 30, 2026

   ✓

2. Sep 9, 2025

   ✓

3. Jan 15, 2025

   ✓

4. Jan 30, 2024

   ✕
   2 violations

   • Improper thawing procedures used
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

5. Sep 28, 2023

   ✓

6. Feb 7, 2023

   ✕
   2 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Food from unapproved source, spoiled, adulterated on premises.

7. Mar 25, 2022

   ✓
   1 violation

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

8. Jan 6, 2021

   ✓

9. Jul 7, 2020

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

10. Nov 5, 2019

    ✓

11. Feb 5, 2019

    ✕
    1 violation

    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

12. Jan 29, 2018

    ✕
    4 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

13. Jun 23, 2017

    ✓
    2 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

14. Feb 21, 2017

    ✓
    1 violation

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

15. Sep 14, 2016

    ✓
    2 violations

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Non food contact surfaces of equipment not clean

16. Mar 2, 2016

    ✕
    3 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

17. Nov 2, 2015

    ✕
    2 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

18. Feb 13, 2015

    ✓
    1 violation

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

19. Apr 1, 2014

    ✓

20. Nov 5, 2013

    ✓
    2 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

21. Apr 1, 2013

    ✕
    5 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical: Home canned goods, or canned goods from unapproved processor found on premises
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

22. Nov 8, 2012

    ✓
    5 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • In use food dispensing utensils improperly stored
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures