GREAT GREEK
10513 SW MEETING ST #101, Port St. Lucie FL 34987 · 7723032104
Last inspected Aug 26, 2026 · 9 visits since November 2023
NOV 24
MAY 25
SEP 25
FEB 26
AUG 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
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 and printed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator has paper copies. Advised to obtain hard/original certificates for food handlers.
Soap dispenser at handwash sink not working/unable to dispense soap. Cook line.
Accumulation of lime scale on the inside of the dishmachine.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Business license is for 34 seats. Establishment has 63 total. Seating evaluation form was emailed from previous inspection.
Show the remaining 1 finding ▾
Open dumpster lid. In a shared plaza.
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority4 Intermediate9 Basic
Show 14 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. Switched out sani bottle. Reran and primed and still found at 0 ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream. Employee dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator has paper copies. Advised to obtain hard/original certificates for food handlers.
Soap dispenser at handwash sink not working/unable to dispense soap. Cook line.
Accumulation of lime scale on the inside of the dishmachine.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Business license is for 34 seats. Establishment has 63 total. Seating evaluation form was emailed from previous inspection.
Floor soiled/has accumulation of debris. On cook line. Per Operator, was from this morning's catering order. Employee is sweeping.
Grease receptacle lid open.
Old labels stuck to food containers after cleaning. On ware washing rack 3 containers.
Open dumpster lid. In a shared plaza.
Single-service articles improperly stored. At front counter. Employee removed.
Wall soiled with accumulated dust. Throughout kitchen.
Water draining onto floor surface. From hand washing sink on cook line. Employee placed bucket to capture any water.
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No soap provided at handwash sink. At dish pit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish pit.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Inside seating 35 and outside per staff is 28. Totaling 63 seats. Form has been emailed.
Open dumpster lid. In a shared plaza.
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 3 cans of roasted eggplant puree.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler -Feta cheese shredded 52F cold holding, spinach filled pastry 53F cold holding, garbanzo beans mix 51F cold holding. Advised to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken skewers 117-120F hot holding. Made 1.5 hours ago. Advised to rapid reheat. Cook placed back on grill. Rechecked and found at 154-163F. Provided education. Cook discarded.
No soap provided at handwash sink. At dish pit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish pit.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Inside seating 35 and outside per staff is 28. Totaling 63 seats. Form has been emailed.
Open dumpster lid. In a shared plaza.
Wet mop not stored in a manner to allow the mop to dry.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp 45F cold holding, raw steak 46F cold holding. Placed in cooler 1 hr ago. Advised to rapid chill and monitor front areas of grill coolers. Recheck raw steak 35F cold holding, raw shrimp 33F cold holding
No soap provided at handwash sink. In ware washing area.
Probe thermometer not within the intended measuring range of use. Manager's thermometer reached to 36F. Please make sure thermometers reach 32F/33F.
Equipment in poor repair. Reach in freezer on cooks line.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Business license reads 35 seats. 35 seats inside and 22 outside for a total of 57 seats. Reemailed seating evaluation form and went over form with Manager and employee.
Ice buildup in reach-in freezer.
Light not functioning. 2 light bulbs under hood system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small black fan on prep table. Grill coolers. Employee cleaned.
May 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Precooked potatoes 94F cooling. Cooling ambient room temp. Employee placed in walk in cooler. Education provided.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of lime scale on the inside of the dishmachine.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers and metal pans. Manager started to fix and educated staff.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Change of ownership licensing. Inside seating has 35 and outside has 22 seats. Manager counted. Emailed black seating form to Operator.
Ice buildup in reach-in freezer.
No handwashing sign provided at a hand sink used by food employees. At kitchen sink.
Time/temperature control for safety food thawed in an improper manner. Beef thawing in prep sink. No running water. Manager corrected.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Raw chicken 45F cooling, raw beef skewers 44F cooling. Prepared from Sunday. Manager discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 45F cooling, raw beef skewers 44F cooling.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken and beef covered with plastic coverings. Educated.
Handwash sink not accessible for employee use at all times. In warewashing room. Blocked by trash bin.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of lime scale on the inside of the dishmachine.
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. Salmon in walk in cooler still frozen. Manager sliced open portions needed.
Food stored on floor. Bulk shortening.
Ice buildup in reach-in freezer in kitchen.
Light not functioning. All light bulbs under hood system.
Missing drain plug at dumpster. In a shared plaza.
No handwashing sign provided at a hand sink used by food employees. In front of Gryros machine. Provided printed copy.
Old labels stuck to food containers after cleaning. Found on storage container rack.
Open dumpster lid. In a shared plaza. Dumpster lid is blocked by a water heater. Manager unable to close lid. Manager closed lid for recycling.
May 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
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. Raw beef patties stored over puff pastry
Handwash sink not accessible for employee use at all times. Sanitizer bucket sitting in handwashing sink in dish pit area. Suggest the empty bucket stored on rack above sink.
No soap provided at handwash sink. No soap at Handwash sink in dish pit
Employee personal food not properly identified and segregated from food to be served to the public. Pizza rolls not segregated from restaurant food.
Employee preparing food in customer section of dining area. Employee prepping tzatziki into soufflé cups on front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled.
Single-service items for customer self-service not properly protected to prevent contamination. Plastic spoons, knives and forks by customer drink machine not presented handle first, they're going different directions.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 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 reran 50ppm refilled 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. Emailed and printed
No soap provided at handwash sink. By three compartment sink
Spray bottle containing toxic substance not labeled. By three compartment sink
Cloth used as a food-contact surface. Cloth used to wrap pita
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. In restrooms and kitchen. Emailed sign printed and hung
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.