GREEN ZEBRA CAFE

Name: GREEN ZEBRA CAFE
Address: 1377 MAIN ST, SARASOTA, FL, 34236, US
Rating: 3.3

1377 MAIN ST, SARASOTA, FL 34236

License #6804699

☕ Café/Breakfast ℹ️

3.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 16, 2026 · 5 findings · 1 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 ZEBRA CAFE in SARASOTA currently holds an InspectFL Health Score of 3.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 117 total violations — 29 critical, 46 major, 42 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 April 16, 2026 shows 5 observation rows: 1 critical, 0 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

117

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 ZEBRA CAFE 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: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a cutting board on the cook line. Employee removed the phone and sanitized the cutting board.
[36-58-4] Exposed studs/joists/rafters present in food preparation or warewashing area. Exposed studs on the ceiling in the pantry/dry storage area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in the dry storage/Pantry area and the preparation area next to the cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in a reach in cooler on the cook line. Employee removed the drink.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw eggs, changed their glove and handled clean equipment without washing their hands. Employee removed the equipment to be sanitized, washed their hands and changed gloves.

Disposition: Warning Issued
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[36-58-4] Exposed studs/joists/rafters present in food preparation or warewashing area. Exposed studs on the ceiling in the pantry/dry storage area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in the dry storage/Pantry area and the preparation area next to the cook line.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area Ice machine outside the back of the establishment with no lock.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cooked potatoes in hot holding with their bare hands. Employee reheated the potatoes to 150F and place them in hot holding..
[41-24-4] Pesticide-emitting strip present in food prep area. Pest emitting strip stored next to liquor bottles in the bar area . Manager removed the pest strip.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on the hose bib next to the handwashing sink in the dishwasher area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press on the cook line soiled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw cold smoked salmon on the menu is not identified as a raw item.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink next to the cook line. Employee placed paper towels at the hand wash sink.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand wash sink in the bar area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler on the cook line. Employee removed the drinks.
[08B-61-5] Outdoor ice machine with no overhead protection. Ice machine outside the back exit.
[41-24-4] Pesticide-emitting strip present in food prep area. Pesticide emitting strip stored next to containers of coconut chips an pancake mix in the kitchen and next to clean pans in the dry storage area. Operator removed the strips.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Potatoes 9:40 (76F - Reheating) stored on the stove on the cook line. Employee stated the potatoes were placed on the stove to reheat at 7:30am. Employee discarded the potatoes.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked Potatoes 9:40 (76F - Reheating) stored on the stove on the cook line. Employee stated the potatoes were placed on the stove to reheat at 7:30am. Employee discarded the potatoes.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under the hand wash sink in the dishwasher area.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink in the bar area. Employee placed paper towels at the hand wash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Case of oranges stored on the floor in the dry storage area. Employee placed the oranges on a shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at the hand washing sink in the bar area.
[24-17-4] Silverware/utensils dried with a towel/cloth. Employee dried dished with a with a cloth towel. Employee was informed and rewashed the dishes and allowed them to air dry
[25-05-4] Single-service articles improperly stored. Single service cups and lids stored on the floor in the dry storage area. Employee placed the items on a shelf.
[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 handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and rewashed the dishes.
[41-24-4] Pesticide-emitting strip present in food prep area. Pesticide emitting strips hanging in the bar area next to bottle of liquor and in the dishwasher area next to clean pans. Employees removed the strips.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above deli ham in the walk in cooler. Employee removed the bacon.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dish machine. No quaternary test kit for the sanitized buckets.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink in the bar area. Employee placed paper towels at the hand washing sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. No soap at the hand washing sink next to the right side of the cook line. Employee placed soap at the hand washing sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh squeezed juice prepared in the establishment stored in the glass door reach in cooler in the front counter area with no date marks. Operator stated the juice was prepared more than 24 hours ago .Operator placed a date mark on the juice.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at the hand washing sink in the bar area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler on the cook line. Employee removed the drinks.
[12A-27-4] Employee cracked raw shell eggs and then handled handles on the reach in cooler without washing hands. Employee washed their hands and sanitized the handles of the reach in cooler.
[41-24-4] Pesticide-emitting strip present in food prep area. Pesticide-emitting strip stored next to clean utensils in the dishwasher area. Employee removed the pest strip and sanitized the utensils
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (52F - Cold Holding); Turkey (51F - Cold Holding); Sausage (52F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to bottled beverages in the bar area. Employee removed the bottle.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits for the sanitizer buckets.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Emailed handouts to the operator
[31B-03-4] No soap provided at handwash sink. Hand washing sinks on the left side of the cook line and the dishwasher area. Employee placed soap at the hand washing sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fresh squeezed juice prepared in the establishment stored in the glass door reach in cooler in the front counter area with no date marks. Operator stated the juice was prepared on 3/12. Operator placed a date mark on the juice.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Several containers of food stored on the floor in the walk in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the bar area.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed romaine lettuce. Employee washed the cut and uncut lettuce.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Salmon and chicken thawing at room temperature in the dishwasher area. Employee placed the items in the walk in cooler.
[36-50-4] Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw bacon stored over unwashed produce in the reach in cooler in the store room. Employee removed the bacon.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw scallops in the reach in cooler next the cook line. Employee removed the beef.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes 75F stored on the stove in the cook line area. Employee stated they began reheating the potatoes at approximately 7:30. Temperature of the potatoes were taken at 9::50. Employee discarded the potatoes.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked potatoes 75F stored on the stove in the cook line area. Employee stated they began reheating the potatoes at approximately 7:30. Temperature of the potatoes were taken at 9::50. Employee discarded the potatoes.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on the menu not identified as a raw product.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dish machine.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks stored on preparation tables in the kitchen. Employees removed the drinks.
[29-09-4] Faucet/handle missing at plumbing fixture. Preparation sinks next to the back exit and the dishwasher area missing faucets.
[08B-38-4] Food stored on floor. Several case of produce stored on the floor in the dry storage area. Employee placed the items on a shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the bar area.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Ice machine stored outside the back exit of the establishment with no lock.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution in all sanitizer bucket reading 00ppm quaternary. Employee replaced the sanitizer solution with chlorine new reading 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over feta cheese in the reach in cooler on the cook line. Employee removed the eggs. Raw bacon stored over cut and washed kale in the walk-in cooler. Employee removed the bacon.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to canned food in the kitchen. Employee removed the bottles.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Elena Ianakiev 7/6/18 360 training ONLY CFM FOR THE ESTABLISHMENT.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pans stored in the hand washing sink next to the cook line. Employee removed the pans.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any of the hand washing sink in the kitchen and bar area. Employee placed paper towels at all hand washing sinks.

Disposition: Warning Issued
[36-50-4] Unclean building components, attachments or fixtures. Fan cover in the walk-in cooler soiled.
[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 handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and rewashed the dishes.
[41-24-4] Pesticide-emitting strip present in food prep area. Pest strip stored in the bar area next to beverage bottles. Employee removed the strip.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored over cooked mushrooms in the reach in cooler on the cook line. Employee removed the mushrooms.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler on the left side of the cook line. Feta cheese (52F - Cold Holding); Leafy greens (61F - Cold Holding); Tomato sauce (51F - Cold Holding); Cut tomatoes (52F - Cold Holding); Pesto sauce (51F - Cold Holding); Turkey (53F - Cold Holding); Chicken (53F - Cold Holding); Munster cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); Hummus (47F - Cold Holding); Salmon (48F - Cold Holding). Person in charge stated all the items were stored in the reach in cooler overnight. Person in charge discarded all the items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the left side of the cook line. Feta cheese (52F - Cold Holding); Leafy greens (61F - Cold Holding); Tomato sauce (51F - Cold Holding); Cut tomatoes (52F - Cold Holding); Pesto sauce (51F - Cold Holding); Turkey (53F - Cold Holding); Chicken (53F - Cold Holding); Munster cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); Hummus (47F - Cold Holding); Salmon (48F - Cold Holding). Person in charge stated all the items were stored in the reach in cooler overnight. Person in charge discarded all the items.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
[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 handouts to the operator.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Elena Ianakiev 7/6/2018 360 training. No other CFM FOR THE ESTABLISHMENT.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test strips for the sanitizer buckets and the dishwasher.
[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. Provided Person in charge with the handout.