LITTLE GREEK

Based on 6 health inspections, LITTLE GREEK in TAMPA has earned a 3.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 6 reports on file

1052 4th Street North

Saint Petersburg, Florida, 33701

Crescent Heights

Pinellas County County

★★★½☆ (3.7/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: 3666578

Inspection Completed - No Further Action

Visit ID: 10960392

Met Inspection Standards

2 int, 2 basic

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee food prepping without hair restraint. Employee put hat on during inspection. Corrected On-Site
36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled with old food debris around back legs of kitchen equipment at time of inspection.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards are stained in kitchen at time of inspection.
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 potatoes salad not labeled in small food containers in walk in cooler at time of inspection.

Visit ID: 8830548

Met Inspection Standards

1 int, 3 basic

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food preparation table in back kitchen area. Employee removed drinks and properly stored them. Corrected On-Site
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food not using hair restraint. Employee put on hair net. Corrected On-Site
14-11-5:Basic - Equipment in poor repair. Gasket inside freezer on cooks line are torn.
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. Gyro meat cooked and held longer then 24 hours has no date marking inside walk in cooler.

Visit ID: 8722120

Met Inspection Standards

2 int, 1 basic

14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic containers on shelves overtop preparation table has broken corners.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit at time of inspection.
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. Emailed operators employee Reporting agreement two times it has not been filled out.

Visit ID: 8441739

Met Inspection Standards

4 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent at the front of cooks line has buildup of dust.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Manager removed and properly stored drink. Corrected On-Site Repeat Violation
14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler are torn on cooks line. Corrected On-Site
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by food preparation sink. Repeat Violation

Visit ID: 8344331

Met Inspection Standards

1 high, 2 int, 4 basic

14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
51-13-4:Basic - No Heimlich maneuver/choking sign posted. Gave operator choking poster. **Corrective Action Taken**
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by food preparation table. Repeat Violation
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Storage shelves overtop 3 compartment have rust.
03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Gyro meat hot hood at 127F. Re- temp at 137F. 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.
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. Gave operator physical, copy updated education pack with employee health agreement paperwork. **Corrective Action Taken**