LOUIS PAPPAS FRESH GREEK
3409 W BAY TO BAY BLVD STE D
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
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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).
Inspection on 1/17/2024
High Priority
1
Intermediate
7
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and food preparation table on cooks line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork cold holding at 47F. Grape leaves cold holding at 46F. Items placed on ice inside walk in cooler at 2:35. Re-temp at 3:30 39F. 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. Emailed operator body fluid clean up sign. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains and is no longer cleanable. Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Mattie Philon has A manager certification but doesn't have card on her it's at another location.
- 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 at time of inspection. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by dishwasher.
- 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 operator body fluid clean up sign.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink by dishwasher. Repeat Violation
Food safety inspection conducted on 1/17/2024 revealed 12 total violations (1 high priority, 7 intermediate, 4 basic).
Inspection on 7/20/2023
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored overtop food preparation table while food is being prepared. Employee removed drinks and properly stored them. Corrected On-Site Repeat Violation
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink has wash and sanitizer next to each other. Manager emptied sink and refilled it in proper order. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler across from fryer are torn.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and food preparation table on cooks line. Employee removed knife and placed at dishwasher. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Employee removed tongs and placed at dishwasher. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler across from fryer on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler across from fryer are soiled with old food debris. Repeat Violation
- 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 picked trash up off the floor started working with food. Had a discussion with employee about proper hand washing procedures. Employee washed hands. Corrected On-Site
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings boards on shelves in back kitchen area have stains and are no longer cleanable. Repeat Violation
- 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 at time of inspection. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Manager placed soap at hand washing sink. Corrected On-Site
Food safety inspection conducted on 7/20/2023 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).