DirtyFLRestaurant Inspection Data

ATHENS RESTAURANT

226 Main Street
Florida, 34695
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 2/13/2025

Inspection #: Visit ID: 10774005

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2025 Warning - From follow-up inspection 2025-02-13: **Time Extended**

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8879807

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in hash browns. Employee removed bowls. Corrected On-Site Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees state eggs in the refrigerator are not used for the restaurant and are the operators. Eggs are above ready to eat food for the restaurant. Operator relocated and labeled. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2025 Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above ready to eat sauces in reach in cooler. Employee relocated eggs to the bottom. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (52F - Cold Holding); cottage cheese (51F - Cold Holding); sausage (56F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler next to toasters: cut tomatoes (48F - Cold Holding); gyro meat (51F - Cold Holding); sausage (49F - Cold Holding). Cher states temperatures were taken at 6:30am and the food was at 39F. Food was relocated. Inside same cooler: sour cream (52F - Cold Holding); cottage cheese (51F - Cold Holding); sausage (56F - Cold Holding). No temperatures were taken this morning. Food was in cooler over night. No food was prepared or used in preparation today. See stop sale. **Corrective Action Taken** Repeat Violation Warning

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8729325

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine and drop plate.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple bowls and/or single service bowls used as scoops in food items held in reach in cooler. Operator removed bowls Corrected On-Site Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Gap between wall and step leading into dry storage frogmen kitchen
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards stained
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on shelf next to squeeze bottle of liquid butter. Glasses relocated Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher not wearing a hair restraint
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor and wall near dishmachine. Floor in dry storage area. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple sink 30ppm, second test 50ppm Sanitizer bucket 20ppm, second test 100ppm Operator refilled and corrected both. Repeat Violation
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Shelves in dry storage room Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cook line not labeled. Discussed with manager on duty. Repeat Violation
  • 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 touched dirty utensils, ran them through the dish machine, then touches clean plates and clean utensils. Discussed with manager on duty. Employee ran utensils back through the dish machine **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cookline: potato salad (50F - Cold Holding) operator states potato salad was not prepared today, was in the cooler over night and that no temperatures were taken today. See stop sale. butter (53F - Cold Holding) ambient temperature of cooler 20F
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator poster.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food particles in handwash sink. Operator disposed of bleach in handwash sink. Discussed with operator who cleaned out handwash sink. **Corrective Action Taken**
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs on menu have an asterisk, but there is no asterisk next to the consumer advisory. Discussed with manager on duty. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available
  • 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. There is proof for all employees except for Jim. Discussed with manager.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach and water not labeled near dishmachine. Operator labeled. Corrected On-Site Repeat Violation

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8612804

  • 32-07-4:Basic - - From initial inspection : Basic - Bathroom facility not clean. Employee restroom, men's room and women's room Warning - From follow-up inspection 2024-02-19: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator on cook line heavy buildup of dirt, grease, rust on exterior. Warning - From follow-up inspection 2024-02-19: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding damaged at entrance to dry storage and kitchen. Holes in wall near entrance to dry storage. Repeat Violation Warning - From follow-up inspection 2024-02-19: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor, walls, cook line, prep area, storage area Warning - From follow-up inspection 2024-02-19: **Time Extended**
  • 14-06-4:Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Dry storage shelves, prep table with can opened in dry storage. Warning - From follow-up inspection 2024-02-19: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name Warning - From follow-up inspection 2024-02-19: Talked to employees about labeling squeeze bottles **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links sitting on counter less than 4 hours 103F. Cook placed in cooler, second temp 70F. Butter at front counter 55F. Operator placed in reach-in cooler. Unable to obtain second temperature **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-02-19: No sausage links sitting on counter. Butter packet at front counter 47F. Employee put back in reach in cooler. **Time Extended** **Corrective Action Taken**
  • 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. Warning - From follow-up inspection 2024-02-19: **Time Extended**

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8526153

  • 32-07-4:Basic - Bathroom facility not clean. Employee restroom, men's room and women's room Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Dry ingredient bin Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator on cook line heavy buildup of dirt, grease, rust on exterior. Warning
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding damaged at entrance to dry storage and kitchen. Holes in wall near entrance to dry storage. Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor, walls, cook line, prep area, storage area Warning
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Dry storage shelves, prep table with can opened in dry storage. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored on lower shelf of prep. Employee medicine from lower shelf. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook used gloved hands to crack raw eggs. Wiped hands on apron and continued to prepare food. Employee handled cracked eggs and did not wash hands before putting on gloves. Discussed proper handwashing after cracking eggs with employees. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee talking on cell phone and returned to preparing food without washing hands. Discussed proper handwashing. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs cracked Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links sitting on counter less than 4 hours 103F. Cook placed in cooler, second temp 70F. Butter at front counter 55F. Operator placed in reach-in cooler. Unable to obtain second temperature **Corrective Action Taken** Repeat Violation 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. Hash browns 123F reheat to 189F Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. Warning

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8524761

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line prep area and storage areas. Walls soiled cook line , prep area and storage areas. - From follow-up inspection 2023-10-13: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in wall near hand wash sink at entrance of kitchen on the right. - From follow-up inspection 2023-10-13: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line contain food removed from its original container not labeled with common name. - From follow-up inspection 2023-10-13: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw eggs (71F - held on counter); cooked hash browns (117F - held on counter); breakfast potatoes (91F - held on counter) - From follow-up inspection 2023-10-13: Tzatziki sauce 47F cold hold, see Stop Sale, all foods held on counter are now held on time. **Time Extended**
  • 41-04-4:Intermediate - - From initial inspection : Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallon paint stored near bottles water in dry storage. Discussed the need to separate paint from food and clean utensils. Operator moved water **Corrective Action Taken** - From follow-up inspection 2023-10-13: **Time Extended**

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8480378

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line prep area and storage areas. Walls soiled cook line , prep area and storage areas.
  • 08B-38-4:Basic - Food stored on floor. Bottled water stored on floor in store room. Operator moved bottled water to be a minimum of 6" off the floor Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Holes in wall near hand wash sink at entrance of kitchen on the right.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 employee beverages stored in glass front cooler near front counter. Operator moved beverages. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line contain food removed from its original container not labeled with common name.
  • 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 sanitizer ppm 0ppm. Operator to utilize 3 compartment sink to sanitize dishes until the machine can be repaired.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw egg mixture stored over deli turkey. Operator moved egg mixture to lower shelf Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw eggs (71F - held on counter); cooked hash browns (117F - held on counter); breakfast potatoes (91F - held on counter)
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operation provided paper towels at hand wash sink during inspection. Corrected On-Site
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallon paint stored near bottles water in dry storage. Discussed the need to separate paint from food and clean utensils. Operator moved water **Corrective Action Taken**