ATHENIAN GARDEN
6940 22 AVE N, Saint Petersburg FL 33710 · 727-345-7040
Last inspected Aug 3, 2026 · 14 visits since October 2023
AUG 24
JAN 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on bowl stored over stand mixer 1 live roach in prep cooler gasket 1 live roach under ledge of expo window
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026004487 | Jan 5, 2026 | Mar 4, 2026 | $400 |
| 3--2025072816 | Oct 1, 2025 | Nov 3, 2025 | $400 |
| 3--2023005497 | Jan 23, 2023 | Feb 15, 2023 | $400 |
| 3--2015024364 | May 28, 2015 | Jun 23, 2015 | $800 |
| 3--2015010733 | Feb 3, 2015 | Apr 1, 2015 | $400 |
| 3--2014043279 | Sep 17, 2014 | Jan 2, 2015 | $200 |
Inspection history
14 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Gyro meat in a broiler that is turned off. -gyro broiler heat was turned off, surface temperature of 90F. Operator turned heat back on. Discussed proper cooking of gyros with operators.
Raw animal food stored over or with unwashed produce. -Raw chicken stored over box of avocados in walk in cooler Operator moved avocados for proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -line cook took phone call with gloved hands and proceeded to engage in food preparation without changing gloves. Operator changed gloves and washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled
Show the remaining 7 findings ▾
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. -Two new employees hired within last 60 days have no proof of health reporting responsibilities. I emailed operator employee health reporting agreements.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tzatziki in walk in cooler made last Thursday not date marked. Operator date marked.
Accumulation of debris inside warewashing machine.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. -in walk in freezer
Ice buildup in walk-in freezer.
Interior of oven has accumulation of black substance/grease/food debris.
Jan 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting boards in prep areas have cut marks and are no longer cleanable.
Jan 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in employee restroom on floor, went under sink and was not found again or killed. 1 live roach in employee restroom fell on my head, I flushed down toilet
Cutting boards in prep areas have cut marks and are no longer cleanable.
Dead roaches on premises. 1 dead roach in employee restroom in corner behind toilet Employee cleaned up.
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in employee restroom on floor, went under sink and was not found again or killed. 1 live roach in employee restroom fell on my head, I flushed down toilet
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw marinated lamb (49F - Cold Holding) in reach in cooler shelf under flattop grill. Prepared yesterday around 1PM. Operator voluntarily discarded.
Cutting boards in prep areas have cut marks and are no longer cleanable.
Dead roaches on premises. 1 dead roach in employee restroom in corner behind toilet Employee cleaned up.
Open dumpster lid.
Standing water in bottom of reach-in-cooler at end of cook line. Operator cleaned up water.
Wall soiled with accumulated grease, food debris, and/or dust. Wall under dish wash equipment is soiled with black mold like substance
Oct 4, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor in walk in freezer in has large tear and hole in it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers soiled with accumulation of food debris
Oct 3, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings on shelf in left corner of end cook line near front expo window 2 rodent droppings on floor in right corner of end of cook line near expo windows
Dead roaches on premises. 2 dead roaches in floor in employee restroom 1 dead roach in dry storage area near office 1 dead roach behind door in office 3 dead roaches under dry storage in office
Floor in walk in freezer in has large tear and hole in it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers soiled with accumulation of food debris
Wall soiled with mold like substance in dish wash area
Oct 3, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings on shelf in left corner of end cook line near front expo window 2 rodent droppings on floor in right corner of end of cook line near expo windows
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzles soiled with accumulation of slime -Cutting boards at prep stations and on cook line stained
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine temped 110F
Buildup of food debris/soil residue on equipment door handles -On reach in cooler door on cook line
Cutting board has cut marks and is no longer cleanable on prep coolers in kitchen and on cook line.
Dead roaches on premises. 2 dead roaches in floor in employee restroom 1 dead roach in dry storage area near office 1 dead roach behind door in office 3 dead roaches under dry storage in office
Floor in walk in freezer in has large tear and hole in it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers soiled with accumulation of food debris
Wall soiled with mold like substance in dish wash area
Oct 2, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings on shelf in left corner of end cook line near front expo window 2 rodent droppings on floor in right corner of end of cook line near expo windows
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzles soiled with accumulation of slime -Cutting boards at prep stations and on cook line stained
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine temped 110F
Buildup of food debris/soil residue on equipment door handles -On reach in cooler door on cook line
Cutting board has cut marks and is no longer cleanable on prep coolers in kitchen and on cook line.
Dead roaches on premises. 2 dead roaches in floor in employee restroom 1 dead roach in dry storage area near office 1 dead roach behind door in office 3 dead roaches under dry storage in office
Floor in walk in freezer in has large tear and hole in it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers soiled with accumulation of food debris
Wall soiled with mold like substance in dish wash area
Oct 2, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on bowl stored over stand mixer 1 live roach in prep cooler gasket 1 live roach under ledge of expo window
Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings on shelf in left corner of end cook line near front expo window 2 rodent droppings on floor in right corner of end of cook line near expo windows
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chocolate mousse (47F Cold Holding); cannoli (47F Cold Holding) in front reach in cooler by entrance -Chicken noodle soup (50F - Cold holding); cut tomatoes (54F - Cold Holding); hummus (48F - Cold Holding); shaved gyro meat (50F - Cold Holding) in deli cooler on cook like near expo window Operator moved foods to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzles soiled with accumulation of slime -Cutting boards at prep stations and on cook line stained
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine temped 110F
Buildup of food debris/soil residue on equipment door handles -On reach in cooler door on cook line
Cutting board has cut marks and is no longer cleanable on prep coolers in kitchen and on cook line.
Dead roaches on premises. 2 dead roaches in floor in employee restroom 1 dead roach in dry storage area near office 1 dead roach behind door in office 3 dead roaches under dry storage in office
Floor in walk in freezer in has large tear and hole in it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers soiled with accumulation of food debris
Soiled dry wiping cloth in use in cook line
Wall soiled with mold like substance in dish wash area
Oct 1, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Employee washed hands with no soap. Employee washed hands properly after correction.
Roach activity present as evidenced by live roaches found. 1 live roach on bowl stored over stand mixer 1 live roach in prep cooler gasket 1 live roach under ledge of expo window
Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings on shelf in left corner of end cook line near front expo window 2 rodent droppings on floor in right corner of end of cook line near expo windows
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chocolate mousse (47F Cold Holding); cannoli (47F Cold Holding) in front reach in cooler by entrance -Chicken noodle soup (50F - Cold holding); cut tomatoes (54F - Cold Holding); hummus (48F - Cold Holding); shaved gyro meat (50F - Cold Holding) in deli cooler on cook like near expo window Operator moved foods to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzles soiled with accumulation of slime -Cutting boards at prep stations and on cook line stained
Handwash sink used for purposes other than handwashing. Ice dumped into hand wash sink in kitchen and dirty rag being stored on top of sink.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine temped 110F
Buildup of food debris/soil residue on equipment door handles -On reach in cooler door on cook line
Cutting board has cut marks and is no longer cleanable on prep coolers in kitchen and on cook line.
Dead roaches on premises. 2 dead roaches in floor in employee restroom 1 dead roach in dry storage area near office 1 dead roach behind door in office 3 dead roaches under dry storage in office
Floor in walk in freezer in has large tear and hole in it
Floor soiled/has accumulation of debris and grease under cook line and behind prep coolers, and under ware washing area
Food stored on floor. -lettuce in walk in cooler stored in lined garbage bin on floor
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers soiled with accumulation of food debris
Soiled dry wiping cloth in use in cook line
Wall soiled with mold like substance in dish wash area
Wet wiping cloths stored in detergent and sanitizer mixed together.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 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. Chlorine sanitizer 0ppm. Employee primed dishwasher chlorine sanitizer 50ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes then encountered with clean dishes. Inspected educated staff.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (53F - Cold Holding). Employee placed item in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled with food debris. Can opener soiled with food debris.
Handwash sink used for purposes other than handwashing. Bag of ice in hand sink on cook line. Employee moved bag of ice
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad made 1-20-25 had No date marked in reach-in cooler in pr area. Employee date marked items.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen and prep area
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. Grouper fish label indicates remove from packaging. Employee cut all packages of grouper fish in walk-in cooler.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, keys on counter next to plates. Employees moved items
Equipment in poor repair. Gaskets torn on reach in cooler on cook line.
Food not stored at least 6 inches off of the floor. Gallons of oil on floor in storage area. Employee moved off floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
Working containers of food removed from original container not identified by common name. Multiple foods not labeled in dry storage area and walk-in cooler
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Dented cans of sweet red peppers on dry storage shelf with foods to be served to the public.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash. Employee educated. Washed hands and put on clean gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone cooled whole over night then began to reheat. gyro cone 71F Educated employee and stop sale the cone.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles and area soiled with black mold like debris, can opener soiled with food debris,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lemon potato made 8-21 no date mark. Employee dated potatoes.
Spray bottle containing toxic substance not labeled. Spray bottle on cook line no label. Employee labeled degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior door of ice machine soiled with black mold like debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen and prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter next to clean plates in kitchen. Employee removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to clean silverware.
Equipment in poor repair. Gaskets torn on reach in cooler on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with build up of burnt on food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler on cook line.
Working containers of food removed from original container not identified by common name. Multiple foods not labeled.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 35 violations recorded, none serious enough to require a return visit.
4 High priority8 Intermediate23 Basic
Show 35 findings ▾
Container of medicine improperly stored inside glass door cooler in prep area - reviewed with manager. - manager removed medicine
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shrimp 45 F,grouper 45 F, cooked rice 45 F in cooler overnight not temperatures taken this day - manager discarded food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - feta cheese 47 F under 3 hours, dolmades 50 F, goat cheese 45 F in cooler at reach in cooler at cook line - manager placed bags of ice on food ( corrective action )recheck 40 F dolmades, goat cheese 43 F Feta cheese 44 F - shrimp 45 F, grouper 45 F, cooked rice 45 F in cooler overnight not temperatures taken this day ( see stop sale)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Probe thermometer not used to ensure proper food temperatures. -No probe thermometer provided to measure temperature of food products.
Chemical test kit ( chlorine) not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. - soda nozzle soiled -soiled can opener
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Javier, Pedro missing proof
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made previous morning no date marking
Spray bottle containing toxic substance not labeled on shelf at cook line
Accumulation of debris inside warewashing machine. -Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured at front line and back storage room
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cold holding equipment not maintained in good repair located opposite stove with water accumulation inside. Do not store time/temperature control for safety food in this unit until the unit is repaired.
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. - discussed proper thawing with manager
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable at cook line
Employee personal food not properly identified and segregated from food to be served to the public in cooler at front line - discussed with manager - manager relocated food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets and backpacks stored next to containers of salt in dry storage area. Manager relocated items
Equipment and utensils not properly air-dried - wet nesting- glasses stacked at beverage station
Equipment in poor repair. Torn gaskets on cooler door and inside insulation on doors missing at cook line
Floor and wall junctures not coved in food preparation/storage/warewashing areas
Floor soiled/has accumulation of debris under cooking equipment
Food stored on floor. Container of lettuce stored on floor in walk in cooler
Interior of oven and microwave has accumulation of black substance/grease/food debris at cook line
No conspicuously located ambient air temperature thermometer in holding unit at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled handle of microwave - soiled handle of reach in cooler opposite stove
Open dumpster lid - shared dumpster
Standing water in bottom of reach-in-cooler opposite stove
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Lawn equipment battery chargers stored next to bag of sugar on shelf at expo line - manager relocated items
Utensils in poor condition.Knife handle taped. Manager removed knife from use - cracked lids on container at expo line
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name in dry storage area - Reviewed with manager
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at dish machine handled dirty equipment then proceeded to stack clean equipment without changing gloves or washing hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed hand washing baking sheets in tripe sink and using sanitizer
Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on top of gyro meat broilers Can opener blade soiled
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/ More than 4 employees present with no valid CFM. Per operator, employees with valid CFM temporarily working at other location
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pastitsio in walk in freezer prepared and frozen on 0/3
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. One employee certificate expired
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.porous acoustic tiles over kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.over kitche
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Prep tables
Equipment and utensils not properly air-dried - wet nesting. Baking sheets staked on speed rack
Equipment in poor repair. Torn cooler gaskets on cook line
Floor tiles missing and/or in disrepair. Cook line
In-use wet wiping cloth/towel used under cutting board. Prep table in kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over prepared salads in glass reach in cooler
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.