ACROPOLIS GREEK TAVERNA
1833 E 7 AVE, Tampa FL 33605 · 813-242-4545
Last inspected Jun 2, 2026 · 8 visits since November 2023
AUG 24
MAR 25
AUG 25
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 fly in back kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016052279 | Nov 8, 2016 | Apr 18, 2017 | $800 |
| 3--2016048729 | Oct 19, 2016 | Nov 14, 2016 | $800 |
| 3--2015043125 | Aug 27, 2015 | Oct 29, 2015 | $400 |
Inspection history
8 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee washed hands with no soap. Employee on cooks line washed her hands without using any soap.
Live, small flying insects found 1 fly in back kitchen area.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle has buildup of mold-like substance. Manager cleaned soda nozzle.
Handwash sink used for purposes other than handwashing. Handwashing sink has dishes stored inside it on cooks line. Employee removed items from handwashing sink.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning chemicals has no labeling of ingredients underneath handwashing sink on cooks line.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon not removed from packaging before thawing.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in front of cooks line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on Cook's line tested 0ppm of a Quaternary ammonia. Chef refilled bucket retested at 200ppm of quaternary ammonia.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line.
Aug 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator relocated at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw burgers 51 F, Per operator but in walk in cooler at time of inspection. Raw burgers were put in reach in cooler 1 hour earlier.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Spray bottle containing toxic substance not labeled with yellow liquid unde handwash sink on cooksline.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceilings.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on bar top.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron and book on prep table in beverage area.
In-use tongs stored on equipment door handle between uses. Tongs hanging in oven door handle on cooksline.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop of handle in bulk salt.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at beverage station.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and beverage station.
Wiping cloth sanitizing solution stored on the floor under prep table in kitchen. Operator removed.
Working containers of food removed from original container not identified by common name. Bulk sat and seasonings.
Mar 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee had gloves on and answered phone. Then proceeded to touched plate of stuffed grape leaves without washing hands and changing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw octopus over cooked meatballs in walk in cooler. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: stuffed grape leaves 57 F Per operator items were taken out 2 hours earlier. Time temped 1:25 pm. Operator put in reach in cooler at time of inspection to bring back down to temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: cooked vegetables 110 F, Per operator items were made 15 minutes prior. Time temped 1:15. Operator turned up steam well at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Ice and straw in handwash sink at beverage area.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees working at time of inspection.
No soap provided at handwash sink at beverage area near soda machine.
Spray bottle containing toxic substance not labeled with clear liquid at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Metal bowl in bulk sugar.
Dead roaches on premises. 1 dead roach under prep table in beverage area. 1 dead roach on floor next to reach in freezer in kitchen. 1 dead roach between reach in freezers on cooks line. Operator cleaned and sanitized at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in beverage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and phone on shelf over prep table in kitchen.
Equipment and utensils not properly air-dried - wet nesting of clear containers at prep area.
Food stored on floor. Bulk grapefruit juice on floor at bar.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Metal cup,in ice at bar top.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Old labels stuck to food containers after cleaning on clear containers at prep area in kitchen.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked potatoes in walk in cooler. Operator relocated at time of inspection.
Toxic substance/chemical improperly stored. Spray bottle with sanitizer on reach in cooler in beverage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Employee dumped employees drinks into handwash sink at beverage area.
No paper towels or mechanical hand drying device provided at handwash sink at beverage area.
Spray bottle containing toxic substance not labeled with clear liquid on reach in cooler in beverage area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Ramiken in bulk salt.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on reach in cooler in beverage area.
No handwashing sign provided at a hand sink used by food employees at handwash sink in beverage area.
Old labels stuck to food containers after cleaning on clear containers in dish drying rack.
Presetting of unwrapped silverware and/or tableware outdoors. Plates on tables outside.
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on bar top.
Old labels stuck to food containers after cleaning on clear containers.
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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. 0 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on bar top.
Old labels stuck to food containers after cleaning on clear containers.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw lamb 50 F, raw chicken 47 F, operator put in walk in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Wooden skewer in handwash sink near gyro station.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Spray bottle containing toxic substance not labeled with clear liquid on service area counter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Ramekin in bulk salt.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on bar and prep table in beverage area.
Employee eating in a food preparation or other restricted area. Employee eating on prep table in beverage server area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
Food stored on floor. Bulk box of fries on floor in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses at bar.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.