DirtyFLRestaurant Inspection Data

THE GREAT GREEK MEDITERRANEAN GRILL

60 Saint Johns Parkway
Florida, 32259
Saint Johns County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10703627

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in lobby area, around nozzles. Exterior of pressure cooker on cook line. Handle on reach in coolers on make line. Exterior of dish machine. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside reach in cooler in corner of make line.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed cucumbers and bell peppers stored over containers of cut cucumbers and cut tomatoes in walk in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt on rack in prep area, salt labeled. Corrected On-Site Repeat Violation
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw chicken kabobs on grill then changed gloves and continued to make food orders without washing hands between tasks.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of hand soap next to boxes of gloves and over bag of salt in back storage area.
  • 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. One employee on site working at establishment over 2 years is unable to find proof of training.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter under soda machine dated for 2022, per operator they have not changed the filter since then.

Inspection Date: 10/24/2024

Inspection #: Visit ID: 8739746

  • 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. Multiple packages of partially thawed out raw salmon thawing in prep sink in prep area, per employee fish has been thawing out for 2 hours, employee removed fish from bags and placed in walk in cooler. **Corrective Action Taken**
  • 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 jacket and backpack stored with various dry food stuffs on rack by walk in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment and reach in coolers on make and cook lines.
  • 08B-38-4:Basic - Food stored on floor. Box of rice by walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers on cook line. Side of reach in cooler in prep area. Handles of reach in cooler under grill on cook line.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand wash station in ware washing area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of breading under table near front counter.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (64F - Cold Holding) thawing out in prep sink in prep area, per employee salmon has been in sink for 2 hours, salmon removed from packaging and placed in walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Operator unable to find.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. Repeat Violation
  • 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. Rice pudding in reach in cooler in prep area, per employee pudding was made Tuesday.

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8449065

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding) thawing in running cold water bath in prep area in individual bags, per manager chicken has been thawing for no more then a couple of hours.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spanakopita (78F - Hot Holding) in non working warmer on cook line, per manager spanakopita has been in warmer no more then 1.5 hours, spanakopita placed in oven. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda machine in dining area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line, manager corrected during inspection. Corrected On-Site
  • 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. One employee present on cook line.

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8361158

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Brown bowl used as a scoop in the bulk breadcrumbs container. Operator removed the bowl from the bulk container. Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the dishmachine has mold like substance spots in the vent.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the hand wash sink in the dishwashing area, clean plastic containers stacked while wet. Operator began to unstack the containers. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots.
  • 08B-12-5:Basic - Stored food not covered. In the walk in cooler, uncovered container of soup. Operator covered the container of soup. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in the prep sink. Operator turned on cold running water.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in the mop sink. Operator voluntarily discarded the mop heads. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the in use front counter prep table. Operator relocated the wiping cloth to the correct storage location. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour with no product labeling. Operator labeled the bulk container of flour. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the auto sham; chicken skewers (127F - Hot Holding). Operator voluntarily discarded the chicken skewers. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the auto sham; chicken skewers (127F - Hot Holding) on the middle rotisserie; gyro (98/86F - Cold Holding). Middle gyro rotisserie has broken bottom plate holder and isn't holding the cone of meat high enough to be fully heated. Operator inverted the cone so the thickest portion would receive heat and turned the heat source up to bring back into temperature range. Operator voluntarily discarded the chicken skewers. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored at the front service counter over wrapped straws. Chemical spray bottle stored on dry storage shelf over canned product. Operator relocated all chemical spray bottles. Corrected On-Site
  • 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the front prep counter has old food debris on the blade. Clean cutting board stored on the bottom shelf of the prep table by the prep sink has food residue debris staining build up. Operator relocated the can opener and the cutting board to the dishwashing area to be cleaned. **Corrective Action Taken** Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present and over 4 food handling employees currently working.