DirtyFLRestaurant Inspection Data

THE GREEK JOINT KITCHEN & BAR

5810 S UNIVERSITY DR, UNIT 118

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8613210

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above yogurt inside lowboy reach in cooler in prep area. Operator properly stored. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce (112F - Hot Holding); vegetable medley (109F - Hot Holding) at cook line steam table. Per operator, foods held out of temperature for less than 1 hour. Operator reheated foods to 176F-177F on flat top grill for hot holding. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed can opener at back prep table soiled with food debris. 2) Observed accumulation of black mold like substance on left soda gun nozzle at bar.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking hand wash sink at cook line.
  • 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. Observed tzatziki dressing stored inside back reach in cooler, no date marking. Per operator, food prepared on Saturday. Operator put date marking on food. Corrected On-Site

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8613055

  • N/A:No Violations Were Observed

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8381067

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in glass on cook line. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of box of tomatoes. Additionally, observed employee headphones case stored on top of cutting board on cook line. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 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. Observed dishwasher machine sanitizer level at 0ppm. Establishment set up 3 compartment sink to 300ppm. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mouth with hands then engaged in food preparation without washing hands. Warning
  • 09-01-4:High Priority - 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. Observed employee use bare hands to place lemon on plate as garnish. Lemon was not heated prior to serving to guest. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment paid during inspection. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored above cooked chicken in walk in cooler. Warning
  • 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. Observed employee put dirty dishes in dishwasher area, then proceeded to prepare serve food to guest, without washing hands. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (72-74F - Cold Holding at room temperature) as per manager, item was removed from refrigeration approximately 4.5-5 hours prior to inspection, see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: 1) cooked rice (72-74F - Cold Holding at room temperature) as per manager, item was removed from refrigeration approximately 4.5-5 hours prior to inspection, see stop sale. 2) cheese (64F - Cold Holding); feta (62F - Cold Holding); cooked eggplant spread (64F - Cold Holding); feta spread (64F - Cold Holding) on cook line flip top with lid held open. As per manager, items were held on cook line approximately 3 hours. Operator closed lid to rapid chill and allow cooler to drop temperature. **Corrective Action Taken** 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. Observed cooked rice (135-105F - Hot Holding) on cook well on ineffective steam bath. Employee began to reheat to 165°F and maintain above 135°F. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored in hand washing sink, being used as a dump sink. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning