IT'S ALL GREEK
9704 CLINT MOORE RD A-102, BOCA RATON 33496
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 11/13/2023
High Priority
6
Intermediate
2
Basic
1
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 11/13/2023 revealed 9 total violations (6 high priority, 2 intermediate, 1 basic).
Inspection on 7/24/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 7/24/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).