GALINI GREEK RESTAURANT
7491 N FEDERAL HWY C9, Boca Raton FL 33487 · 9549379483
Last inspected Jan 8, 2026 · 6 visits since November 2023
MAR 24
OCT 24
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 →
Inspection history
6 visits, newest first
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....whipped cream 45 F in glass door tall reach in cooler at bottom shelf, food not prepped or portion today, food being held less than four hours, operator removed food to acceptable up shelf.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area.. Operator provided.
Show the remaining 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....chicken stock, chicken soup, lamb sauce was cooked 3 days, 4 days ago at walk in cooler. Operator date marked.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit.... chicken on stick 137 F to 157F, operator recooked chicken over 165F during inspection.
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 00 ppm. Operator set triple sink to sanitize utensils.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...removed dirty dishes and then served food without washing hands. Washed hands after discussion.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....home made dressing with fresh garlic in oil 80F at expo line by the kitchen. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....home made dressing with fresh garlic in oil 80F at expo line by the kitchen. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Operator discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade, employee removed to cleaned.
Handwash sink used for purposes other than handwashing...pouring water from handwashing sink. Discussion with operator
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service...employee provided on wall during inspection.
In-use tongs stored on equipment door handle between uses... tongs stored oven door handle touched with pant. Operator removed tongs.
Working containers of food removed from original container not identified by common name....flour, sugar shelf underneath prep table at kitchen. Operator labeled.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Warewashing machine not automatically dispensing the chlorine sanitizer. Observed catheter draw tube above sanitizer. Operator corrected to 100 ppm chlorine.
Buildup of food debris/soil residue on equipment door gaskets.
No CONSPICUOUSLY located ambient air temperature thermometer in multiple cold holding unit.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...feta cheese 45F, feta cheese 57F, humus 53F, tzatziki sauce 51F, gcooked green 47F, meatballs 46F in flip top reach in cooler across from handwashing Sink and grill at kitchen. Food not prepped or portion today, food being held less than 4 hours. Employee removed food walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding rice 115F in steam table at kitchen, food being held less than 4 hours, time marked on rice.
Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink. Employee cleaned.
No soap provided at handwash sink at dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...lamb juice, chicken stock, dressing, several cooked food not date marked in walk cooler which was cooked 3 and 2 days ago. Employee date marked.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license...operator renewed at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food....raw eggwash directly above spinach pie, scallops directly stored above cut vegetables, raw shrimp above gyro in reach in cooler. Employee properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut tomatoes 55F at cook line, food not prepped or portion today, food being held less than an hour. Employee removed food to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...gyro fat 95F getting from hot holding gyro at cook line being held less than an hour, employee removed to reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled build up in can opener blade and outside the blade. Employee removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple soup, several kind food in walk in cooler, reach in cooler not date marked. Employee date marked
Old labels stuck to food containers after cleaning.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...avgolemono soup 46° in walk in cooler, per manager soup was cooked yesterday. Stop sale issue. Manager discarded food.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...sever handle dirty dishes and then grabbed clean plate without washing hands. Employee washed hands after discussion.
Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...avgolemono soup 46° in walk in cooler, per manager soup was cooked yesterday.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Manager provided paper towel.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....pastiche, lamb sank, tomato sauce, spinach pie was cooked 2 and 3 days ago at reach in cooler, walk in cooler. Manager date marked.
Spray bottle containing toxic substance not labeled...degreaser spray bottle. Manager labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...tong, spoon, knife at 80°F water at kitchen. Manager moved.
No handwashing sign provided at a hand sink used by food employees at kitchen.
Old labels stuck to food containers after cleaning...sauce, dressings containers at walk 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.