GREEK CITY CAFE
2518 SR 580 STE C, CLEARWATER 33761
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 2/21/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and freezer exterior doors and door handles.
- 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 meat 112F held over steam well on top of another pan. Operator placed on grill and reheated to 164F Fries 109F held on counter, operator reheated the fries to 179F Both foods were out of temperature for less than 2 hours **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. 409 cleaner stored on prep table next to pita bread and clean plates. Operator removed cleaner. **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooling in walk in cooler stacked and covered. Discussed proper cooling method. Operator unstacked chicken and vented the lids for proper cooling.
Food safety inspection conducted on 2/21/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/31/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle, tongs removed **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board, wet wiping cloth put back in sanitizer bucket **Corrected On-Site**
- 12A-13-4:High Priority - 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 soiled towel then changed gloves without washing hands
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on soiled apron then touched to go box and ready to eat food without changing gloves or washing hands
- 03C-97-2:High Priority - Gyro meat in a broiler that is turned off.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (103F - Hot Holding) 173F, cook put chicken back on grill to reheat **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled chicken stored in 1/3 pans stacked on top of each other and covered in walk in cooler, grilled chicken 12:42 (115F - Cooling) 103F 1:30
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can and box, items removed Hand sink next to three compartment sink blocked by dirty dishes and a pitcher of water is stored in hand sink All items removed **Corrected On-Site**
Food safety inspection conducted on 10/31/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 7/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/8/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. 10ppm. Operator ran Dishmachine a second time, 50ppm **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-08: 0ppm chlorine. Operator set up 3 compartment sink. 200ppm quaternary **Time Extended**
Food safety inspection conducted on 7/8/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/3/2024
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. 10ppm. Operator ran Dishmachine a second time, 50ppm **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta 7/2/24 48F, feta 7/1/24 50F, rice 48F **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 50F, feta prepared 7/2/24 48F, feta prepared 7/1/24 50F. See stop sale. Brown rice 44F operator moved to walk in cooler to rapid chill **Warning**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink above 400ppm quaternary. Strip turned blue. Operator added water, retest 200ppm **Corrected On-Site** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher sitting in handwash sink. Operator relocated. **Corrected On-Site** **Warning**
Food safety inspection conducted on 7/3/2024 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).