DirtyFLRestaurant Inspection Data

IT'S ALL GREEK

9704 CLINT MOORE RD A-102

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8833089

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed Raw mahi in commerially processes reduced oxygen packaging with label to be removed not removed. See Stop Sale
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature. Operator moved to cooler Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed Raw mahi in commerially processes reduced oxygen packaging with label to be removed not removed.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potatoes cooked 1 hour ago (4:00) (76F-78F - Cooling); cooked potatoes 4:30 (76F-78F - Cooling) being cooled at room temperature on speed rack. Based on current rate item will not reach 70F within 2 hours. Operator moved to walk in cooler **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance not labeled. Operator labeled sanitizer Corrected On-Site

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8832632

  • 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. Not provided for new employees. Provided to operator. All employees over 60 days CFM Warning - From follow-up inspection 2024-07-19: Some provided. Next unannounced. **Time Extended** **Corrective Action Taken**

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8790808

  • 35A-03-4:Basic - Dead roaches on premises. Observed approximately 20 dead roaches on control device located on ground under glass slide top reach in freezer in prep area in kitchen Observed 1 dead roach on wall in ware washing area Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed under equipment,equipment Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in shelving in walk in cooler Warning
  • 08B-12-5:Basic - Stored food not covered. Multiple items in walk in cooler stored uncovered Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind equipment Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach going into left side wall under hand wash sink on front cook line in kitchen. Observed 2 live roaches inside of gap between triple sink in ware washing area in kitchen Observed 2 live roaches inside of wheel of glass slide top reach in freezer in prep area in kitchen. Observed approximately 5 live roaches on ground under glass slide top reach in freezer in prep area in kitchen. Observed 1 live roach on control device located on ground under glass slide top reach in freezer in prep area in kitchen Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon chicken soup (113F - Hot Holding); lentil soup (104F - Hot Holding). Operator states items were reheated on stove and moved to steam table for hot holding. Item reheated less than 2 hours ago. Operator started to reheat to 165F **Corrective Action Taken** Repeat Violation Warning
  • 11-26-1:Intermediate - 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. Not provided for new employees. Provided to operator. All employees over 60 days CFM Warning

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8453061

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line 2 door flip top
  • 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. cooked chicken (49°F-50°F - Cooling) in walk in cooler. Operator state's chickens was cook last night and has been cooling in walk in cooler over night. See Stop Sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (49°F-50°F - Cooling) in walk in cooler. Operator state's chickens was cook last night and has been cooling in walk in cooler over night.
  • 03C-98-1:High Priority - Gyro meat initially heated longer than 60 minutes was cooled in intact cone. See stop sale.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact with plastic handle thank you bag in reach in freezer. Operator removed Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially heated longer than 60 minutes was cooled in intact cone.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon chicken soup (104°F-110°F - Hot Holding) being held in steam table. Operator states item was reheated on the stove and moved to steam table for hot holding. Operator states item has been in steam table less than 1 hour. Operator reheated to 165°F Corrected On-Site
  • 11-26-1:Intermediate - 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. Not provided for new employees. Provided to operator
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8363865

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in stew in Walk In Cooler. Owner removed bowl. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Iced coffee in Reach In freezer. Owner removed Item Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Employe cleaned microwave Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Employee removed garbage can Corrected On-Site