ATHENS RESTAURANT
226 MAIN ST, Safety Harbor FL 34695 · 17274180316
Last inspected Aug 21, 2026 · 10 visits since October 2023
SEP 24
FEB 25
OCT 25
MAR 26
AUG 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2017037113 | Jul 27, 2017 | Aug 30, 2017 | $400 |
Inspection history
10 visits, newest first
Aug 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer in 3 compartment sink 100+ppm, corrected to 50ppm.
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. 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 61F held on counter, moved to reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on upper shelf over clean prep table. Operator moved employee beverage.
Show the remaining 6 findings ▾
Floor soiled/has accumulation of debris. Floors and walls heavily soiled throughout the cook line, prep and storage areas,
Food stored on floor. Bottled water stored on floor in back room near chest coolers. Discussed the need to store all food a minimum of 6" off the floor.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in refrigerators both white in main kitchen and in back room near chest freezers.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in refrigerator holding bread in back room heavily soiled.
Silverware/utensils dried with a towel/cloth. Dishes and utensils being dried with a cloth after going through the dish machine.
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed celery. Operator moved the raw eggs to gain compliance
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in storage room near rest rooms near soda, dishes
Buildup of food debris/soil residue on equipment door handles. White refrigerator in kitchen, chest freezers
Floor soiled/has accumulation of debris. Floors soiled cook line, prep areas, storage areas Walls soiled cook line, prep area and storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelving Lower shelves of prep tables, exterior of bulk sugar bin.
Stored food not covered. Bacon in reach in cooler removed from its box and stored without being covered or protected.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing foods removed from their original container original container not labeled with common name. Discussed the need to label all food removed from the original container.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes being held on time no time mark, portioned butter held on time no time mark, batter held on time, no time mark. Operator was able to determine the time foods were placed on time as a public health control.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding Deli meats
Buildup of food debris/soil residue on equipment door handles. White refrigerator at the end of the cook line soiled. Black can holding bulk sugar exterior soiled
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above 3 compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employees beverages on prep tables over and around food and clean equipment. Cook removed beverages.
Floor soiled/has accumulation of debris. Floors and walls in cook line area, prep areas and storage areas have an accumulation of grease and food debris
In-use wet wiping cloth/towel used under cutting board. Discussed the need to use a material that is no porous under cutting boards
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from the original container container containers not labeled with common name. Water whirl.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2025
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2025
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above ready to eat sauces in reach in cooler. Employee relocated eggs to the bottom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (52F - Cold Holding); cottage cheese (51F - Cold Holding); sausage (56F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler next to toasters: cut tomatoes (48F - Cold Holding); gyro meat (51F - Cold Holding); sausage (49F - Cold Holding). Cher states temperatures were taken at 6:30am and the food was at 39F. Food was relocated. Inside same cooler: sour cream (52F - Cold Holding); cottage cheese (51F - Cold Holding); sausage (56F - Cold Holding). No temperatures were taken this morning. Food was in cooler over night. No food was prepared or used in preparation today. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl with no handle in hash browns. Employee removed bowls.
Employee personal food not properly identified and segregated from food to be served to the public. Employees state eggs in the refrigerator are not used for the restaurant and are the operators. Eggs are above ready to eat food for the restaurant. Operator relocated and labeled.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate11 Basic
Show 19 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 touched dirty utensils, ran them through the dish machine, then touches clean plates and clean utensils. Discussed with manager on duty. Employee ran utensils back through the dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cookline: potato salad (50F - Cold Holding) operator states potato salad was not prepared today, was in the cooler over night and that no temperatures were taken today. See stop sale. butter (53F - Cold Holding) ambient temperature of cooler 20F
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 poster.
Handwash sink used for purposes other than handwashing. Food particles in handwash sink. Operator disposed of bleach in handwash sink. Discussed with operator who cleaned out handwash sink.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs on menu have an asterisk, but there is no asterisk next to the consumer advisory. Discussed with manager on duty.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available
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. There is proof for all employees except for Jim. Discussed with manager.
Spray bottle containing toxic substance not labeled. Spray bottle containing bleach and water not labeled near dishmachine. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine and drop plate.
Bowl or other container with no handle used to dispense food. Multiple bowls and/or single service bowls used as scoops in food items held in reach in cooler. Operator removed bowls
Cove molding at floor/wall juncture broken/missing. Gap between wall and step leading into dry storage frogmen kitchen
Cutting board has cut marks and is no longer cleanable. Cutting boards stained
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on shelf next to squeeze bottle of liquid butter. Glasses relocated
Employee with no hair restraint while engaging in food preparation. Dishwasher not wearing a hair restraint
Floor soiled/has accumulation of debris. Floor and wall near dishmachine. Floor in dry storage area.
No Heimlich maneuver/choking sign posted. Emailed operator poster
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple sink 30ppm, second test 50ppm Sanitizer bucket 20ppm, second test 100ppm Operator refilled and corrected both.
Wood food-contact surface not properly sealed. Shelves in dry storage room
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cook line not labeled. Discussed with manager on duty.
Feb 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links sitting on counter less than 4 hours 103F. Cook placed in cooler, second temp 70F. Butter at front counter 55F. Operator placed in reach-in cooler. Unable to obtain second temperature
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.
Bathroom facility not clean. Employee restroom, men's room and women's room
Buildup of food debris/soil residue on equipment door handles. Refrigerator on cook line heavy buildup of dirt, grease, rust on exterior.
Cove molding at floor/wall juncture broken/missing. Cove molding damaged at entrance to dry storage and kitchen. Holes in wall near entrance to dry storage.
Floor soiled/has accumulation of debris. Floor, walls, cook line, prep area, storage area
Wood food-contact surface not properly sealed. Dry storage shelves, prep table with can opened in dry storage.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
Show 16 findings ▾
Container of medicine improperly stored. Medicine stored on lower shelf of prep. Employee medicine from lower shelf.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook used gloved hands to crack raw eggs. Wiped hands on apron and continued to prepare food. Employee handled cracked eggs and did not wash hands before putting on gloves. Discussed proper handwashing after cracking eggs with employees.
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 talking on cell phone and returned to preparing food without washing hands. Discussed proper handwashing.
Operating with an expired Division of Hotels and Restaurants license.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs cracked
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links sitting on counter less than 4 hours 103F. Cook placed in cooler, second temp 70F. Butter at front counter 55F. Operator placed in reach-in cooler. Unable to obtain second temperature
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 123F reheat to 189F
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.
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.
Bathroom facility not clean. Employee restroom, men's room and women's room
Bowl or other container with no handle used to dispense food. Dry ingredient bin
Buildup of food debris/soil residue on equipment door handles. Refrigerator on cook line heavy buildup of dirt, grease, rust on exterior.
Cove molding at floor/wall juncture broken/missing. Cove molding damaged at entrance to dry storage and kitchen. Holes in wall near entrance to dry storage.
Floor soiled/has accumulation of debris. Floor, walls, cook line, prep area, storage area
Wood food-contact surface not properly sealed. Dry storage shelves, prep table with can opened in dry storage.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name
Oct 13, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw eggs (71F - held on counter); cooked hash browns (117F - held on counter); breakfast potatoes (91F - held on counter)
Toxic substance/chemical on premise that is not required for the operation of establishment. Gallon paint stored near bottles water in dry storage. Discussed the need to separate paint from food and clean utensils. Operator moved water
Floor soiled/has accumulation of debris. Cook line prep area and storage areas. Walls soiled cook line, prep area and storage areas.
Hole in or other damage to wall. Holes in wall near hand wash sink at entrance of kitchen on the right.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line contain food removed from its original container not labeled with common name.
Oct 12, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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 ppm 0ppm. Operator to utilize 3 compartment sink to sanitize dishes until the machine can be repaired.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw egg mixture stored over deli turkey. Operator moved egg mixture to lower shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw eggs (71F - held on counter); cooked hash browns (117F - held on counter); breakfast potatoes (91F - held on counter)
No paper towels or mechanical hand drying device provided at handwash sink. Operation provided paper towels at hand wash sink during inspection.
Toxic substance/chemical on premise that is not required for the operation of establishment. Gallon paint stored near bottles water in dry storage. Discussed the need to separate paint from food and clean utensils. Operator moved water
Floor soiled/has accumulation of debris. Cook line prep area and storage areas. Walls soiled cook line, prep area and storage areas.
Food stored on floor. Bottled water stored on floor in store room. Operator moved bottled water to be a minimum of 6" off the floor
Hole in or other damage to wall. Holes in wall near hand wash sink at entrance of kitchen on the right.
Opened employee beverage container in a cold holding unit with food to be served to customers. 2 employee beverages stored in glass front cooler near front counter. Operator moved beverages.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line contain food removed from its original container not labeled with common name.
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.