STELLA'S GREEK CUISINE
4783 Swift Road
Florida, 34231
Sarasota County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/17/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe on the dishmachine. - From follow-up inspection 2025-01-17: **Time Extended**
Food safety inspection conducted on 1/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/9/2025
High Priority
1
Intermediate
0
Basic
9
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food prep table on the cook line. The employee properly stored the beverage. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-12-5:Basic - In-use scoops stored on soiled surface between uses. Observed in-use scoops for flour, sugar,and rice stored on top of soiled lids. The operator removed the scoops for cleaning. **Corrective Action Taken**
- 10-17-4:Basic - In-use spatula stored in between a cutting board and food prep table on the cook line. The operator properly stored the spatula. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe on the dishmachine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line.
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution. **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. Observed the chlorine sanitizer solution at 0ppm. The operator set up the three compartment sink for ware washing. **Corrective Action Taken** **Warning**
Food safety inspection conducted on 1/9/2025 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).
Inspection on 9/3/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top exterior of warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles and microwave door handles soiled with a build up of residue. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed the floor between and underneath equipment on the cook line soiled with a build up of grease and food debris. **Repeat Violation**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly store the scoop handle. **Corrected On-Site**
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. The operator discarded the sanitizer solution. **Corrected On-Site**
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the three compartment sink chlorine sanitizer at 0ppm. The operator added bleach to 100ppm. **Corrected On-Site**
- 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 an employee handle cooked ready to eat spanakopita with bare hands. The operator discarded the spanakopita.
- 01B-12-4:High Priority - Food contaminated by employee. See stop sale. Observed an employee handle cooked ready to eat spanakopita with bare hands. The operator discarded the spanakopita.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked gyro meat (54F - Cold Holding) on the cook line. The operator stated the gyro meat has been held for less than 1 hour. The operator placed the gyro meat in the reach in cooler. **Corrective Action Taken**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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 marinated chicken prepared on site and held for more than 24 hours not date marked. The operator placed a date mark on the container of chicken. **Corrected On-Site**
Food safety inspection conducted on 9/3/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).