THE GREEK JOINT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In cook line 2 door lowboy cooler, container pooled raw shell eggs on shelf above cooked wings and orzo. Manager rearranged to properly separate. 2) In front walk in cooler, raw beef and pork skewers on top of bread box. Employee rearranged for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top glass of tea on top of bread cooler and beside mini oven at cook line. Employee removed. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top glass of tea on top of bread cooler and beside mini oven at cook line. Employee removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of plates in service area. Manager removed purse.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Frost/ice buildup in back of walk in freezer. Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached Warning - From follow-up inspection 2025-09-24: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation Warning - From follow-up inspection 2025-09-24: Next unannounced Time Extended

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. Bar dishwasher tested at 0ppm chlorine. Sanitizer empty. Operator switched sanitizer and retested at 100ppm chlorine Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw lamb in walk in cooler. Operator reorganized Corrected On-Site

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. Not provided for new employees. Provided to operator

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cutting board on cook line. Employee removed, sanitized cutting board Corrected On-Site

Basic - Ice buildup in walk-in freezer. Operator states parts/door on order Corrective Action Taken Repeat Violation

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 employee cutting cucumber for salad with bare hands, discussed with operator. Operator instructed employee to wash hands and put on gloves Corrective Action Taken

High Priority - Metal stem-type thermometer soiled. Operator cleaned and sanitized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Back of house employee restroom door open. Operator closed Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Standing water in bottom of reach-in-cooler. Observed at 2 door low top on cook line

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Roula k. Vanessa M and Pavel S. Warning - From follow-up inspection 2024-06-17: Still observed Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed an accumulation of black mold like debris in ice machine. Warning - From follow-up inspection 2024-06-17: Still observed. Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing in preparation area. - From follow-up inspection 2023-07-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair over rear of walk in cooler. - From follow-up inspection 2023-07-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cook line. - From follow-up inspection 2023-07-13: Time Extended

Basic - - From initial inspection : Basic - Ice buildup on floor in walk-in freezer. - From follow-up inspection 2023-07-13: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees on cook line and in preparation area. - From follow-up inspection 2023-07-13: Time Extended

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Main kitchen grill station- observed raw diced chicken breast temperature 145 degrees F. Operator immediately reheated dice chicken breast to 176 degrees F. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Main kitchen cold holding unit cutting board- observed wiping cloth on cutting board. Operator removed cutting board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen cook line- observed employee thermo cup on cutting board.

Basic - Floor area(s) covered with standing water. Observed at walk-in freezer door entrance.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator to contact Customer service at 850-487-1395 to resolve. Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

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/ Christos Sklavenitis 3/14/2021 Dinitri Sklavenitis 3/14/2021

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line or employee restroom. The manager provided towels for both sinks. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed on the top of the machine.

Basic - Ceiling tile shows damage or is in disrepair. Observed above the dish machine and dry storage area.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice buildup in walk-in freezer caused by deteriorated gasket.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on the shelf under the flat top grill.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler, beef stored above calamari. Employee rearranged for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the True reach-in cooler, baked chicken (45-46°F - Cold Holding). Per the employee the door to the cooler has been opened several times today. Employee added ice to top of the item to quick-chill. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed on hot and cold faucets. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the cook line. Employee provided towels. Also observed at the sink in the employee restroom. Manager provided towels. Corrected On-Site

Intermediate - No soap provided at handwash sink in the employee restroom. Manager provided soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. Observed meatballs in the reach-in cooler not date- marked. Per the employee the item was prepared 2 days prior. Employee added date-mark. 2. Observed in the walk-in cooler, vegetable ragu not date-marked. Per the employee the item was made yesterday. Employee added date-mark. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with yellow liquid not labeled. Per the operator the bottle contained fabuloso. Operator labeled bottle. Also observed a bottled with a clear liquid. Per the operator the bottle contained bleach and water. Operator labeled the bottle. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at the cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor in the walk-in freezer - gyro bread and French fries. Employee restocked items on shelving for proper storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a hot well at 123°F. Employee increased temperature of the well. Corrective Action Taken Repeat Violation