LOUIS PAPPAS FRESH GREEK
3409 W BAY TO BAY BLVD STE D
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 3/19/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
Food safety inspection conducted on 3/19/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/31/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand washing sink on cooks line. - From follow-up inspection 2025-01-31: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door self close mechanism is broken. - From follow-up inspection 2025-01-31: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-01-31: **Time Extended**
Food safety inspection conducted on 1/31/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 1/28/2025
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table on cooks line. Manager removed knife and placed at dishwasher. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
- 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. Handle of spoon laying on rice inside drawer underneath flattop grill.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand washing sink on cooks line.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door self close mechanism is broken.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloth sitting on reach in cooler on cooks line.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonium sanitizer bucket tested 0ppm of quaternary ammonium. Manager refilled bucket and retested at 200ppm. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold Holding - grape leaves (50F - Cold Holding) cooked pork (49F - Cold Holding) cooked rice (51F - Cold Holding) **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grape leaves (50F - Cold Holding) cooked pork (49F - Cold Holding) cooked rice (51F - Cold Holding) **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**
Food safety inspection conducted on 1/28/2025 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler. **Repeat Violation** - From follow-up inspection 2024-09-24: **Time Extended**
- 53B-10-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Some employees don't have food handlers certificate. - From follow-up inspection 2024-09-24: **Admin Complaint**
Food safety inspection conducted on 9/24/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/23/2024
High Priority
3
Intermediate
5
Basic
5
Total
13
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. Employee drink stored over top sandwich press on cooks line. Employee discarded drink. **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and and table n cooks line. **Repeat Violation**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle inside cooked pork is laying inside cooked pork.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler. **Repeat Violation**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing solution stored on floor underneath hand wash sink on cooks line.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grape leaves cold holding 50F. Cooked pork cold hold 49F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves cold holding 50F. Cooked pork cold hold 49F.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has a splitter with no back flow protection device.
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joy Smith has expired CFM. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cooks line has a grill scraper stored inside it.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Some employees don't have food handlers certificate.
Food safety inspection conducted on 7/23/2024 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).