DirtyFLRestaurant Inspection Data

GALINI GREEK RESTAURANT

Based on 5 health inspections, GALINI GREEK RESTAURANT in BOCA RATON has earned a 1.5/5 food safety rating. Recent inspections indicate some food safety concerns.

7491 N FEDERAL HWY C9

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/27/2025

Inspection #: Visit ID: 10882940

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses... tongs stored oven door handle touched with pant . Operator removed tongs . Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name....flour , sugar shelf underneath prep table at kitchen. Operator labeled. Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit.... chicken on stick 137 F to 157F , operator recooked chicken over 165F during inspection. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. Operator set triple sink to sanitize utensils. **Corrective Action Taken**
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...removed dirty dishes and then served food without washing hands. Washed hands after discussion. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....home made dressing with fresh garlic in oil 80F at expo line by the kitchen. Food not prepped or portion today , food being held more than 4 hours .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....home made dressing with fresh garlic in oil 80F at expo line by the kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Operator discarded food. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade, employee removed to cleaned. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...pouring water from handwashing sink . Discussion with operator
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service...employee provided on wall during inspection. Corrected On-Site

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10702532

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door gaskets.
  • 05-09-4:Basic - No CONSPICUOUSLY located ambient air temperature thermometer in multiple cold holding unit.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the chlorine sanitizer. Observed catheter draw tube above sanitizer. Operator corrected to 100 ppm chlorine. Corrected On-Site

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8725954

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...feta cheese 45F, feta cheese 57F, humus 53F, tzatziki sauce 51F, gcooked green 47F , meatballs 46F in flip top reach in cooler across from handwashing Sink and grill at kitchen. Food not prepped or portion today , food being held less than 4 hours. Employee removed food walk in cooler . **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding rice 115F in steam table at kitchen, food being held less than 4 hours , time marked on rice . **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink . Employee cleaned.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at dishwashing area.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...lamb juice, chicken stock , dressing, several cooked food not date marked in walk cooler which was cooked 3 and 2 days ago . Employee date marked. Corrected On-Site Repeat Violation

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8542031

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license...operator renewed at time of inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw eggwash directly above spinach pie , scallops directly stored above cut vegetables, raw shrimp above gyro in reach in cooler . Employee properly stored food. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut tomatoes 55F at cook line , food not prepped or portion today , food being held less than an hour . Employee removed food to cooler . **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...gyro fat 95F getting from hot holding gyro at cook line being held less than an hour, employee removed to reach in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled build up in can opener blade and outside the blade . Employee removed. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple soup, several kind food in walk in cooler , reach in cooler not date marked. Employee date marked Corrected On-Site Repeat Violation

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8347542

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong, spoon , knife at 80°F water at kitchen. Manager moved. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning...sauce , dressings containers at walk in cooler.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...avgolemono soup 46° in walk in cooler , per manager soup was cooked yesterday. Stop sale issue . Manager discarded food. **Corrective Action Taken**
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...sever handle dirty dishes and then grabbed clean plate without washing hands. Employee washed hands after discussion. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...avgolemono soup 46° in walk in cooler , per manager soup was cooked yesterday.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen . Manager provided paper towel. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....pastiche, lamb sank , tomato sauce , spinach pie was cooked 2 and 3 days ago at reach in cooler , walk in cooler . Manager date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...degreaser spray bottle . Manager labeled. Corrected On-Site