GREEK TAVERNA

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 2026-05-27: Operator stated he has hired all new employees less than 1 month ago. Training will be completed in less than two weeks. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over butter and milk at walk in cooler. Operator stored products properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw fish at walk in freezer. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: avgolemono soup (112F - Hot Holding); lentil soup (113F - Hot Holding) Observed products double panned at steam table. Per operator, out of temperature for approximately 30 minutes. Operator placed back on stove to reheat to 165+F

High Priority - Toxic substance/chemical improperly stored. Chlorinating liquid stored over onions, bleach over bottled water in dry storage. Operator stored chemicals properly. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. dolmades opened 8/17 at walk in cooler not date marked.

Intermediate - Handwash sink used for purposes other than handwashing. Perforated pan in handwashing sink by entrance to kitchen. Operator removed pan. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwashing sink by Coke cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bechamel made 8/17, cooked chicken made 8/17 at walk in cooler not date marked.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Sauté pans not inverted by triple sink.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink area hose connection.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer used on food contact surfaces. Educated operator on appropriate test strips.