IT'S ALL GREEK TO ME!
5456 West Sample Road
Florida, 33073
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/24/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/26/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler three door cooler on cook line at cut tomatoes (48F - Cold Holding); cut lettuce (51F - Cold Holding) both items double panned , cook removed bottom pan and put items in walk in cooler to cook to required temperature
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.grilled chicken on steam table at grill chicken (105F - Hot Holding), cook reheatedto 171°, over 165° 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.
Food safety inspection conducted on 8/26/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 5/20/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Chef discarded bottles of water. 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 at 0 ppm. Chef changed bucket and primed to 100 ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top on cook-line at cut tomato (48F - Cold Holding); cheese (48F - Cold Holding); lettuce cut (48F - Cold Holding) Chef moved all item to working cooler and called for maintenance
Food safety inspection conducted on 5/20/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 11/7/2023
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 11/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/6/2023
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches worn. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water at 41F in prep cooler at frontline. Corrected On-Site Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at frontline flip top cooler. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Warning
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice not cooled within two hours first reading 100°-95, second 99°-95 after twenty minutes. **Corrective Action Taken** Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0 ppm Warning
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at 0 ppm. manager added quaternary till 200 ppm Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler in covered containers-1st temp Rice 95-100F , second temp 95-99F after twenty minutes. Cooling since 12:30 pm. At current rate of cooling food will not reach 70F within 2 hours. Food uncovered. Warning
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Powered deodorant stored above food in prep area by the dishwasher Warning
Food safety inspection conducted on 11/6/2023 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 8/4/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed at raw salmon. Salmon partially frozen. Operator opened packaging Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw salmon in cook line drawers under flat top. Operator reorganized Corrected On-Site
Food safety inspection conducted on 8/4/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).