GREAT GREEK MEDITERRANEAN GRILL
7038 OKEECHOBEE BLVD, West Palm Beach FL 33411 · 561-247-7278
Last inspected Jun 11, 2026 · 11 visits since September 2023
DEC 24
APR 25
JUL 25
SEP 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked potatoes 60F at 2:15( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024051954 | Jul 25, 2024 | Sep 19, 2024 | $200 |
Inspection history
11 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
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 handled soiled dishes then proceeded to touch clean equipment and single serve items without washing hands. Advised operator of proper hand washing. Employee washed hands.
Sep 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair then proceed to change gloves and touch a tomato. Discussed with operator. Employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touch soiled plated then proceed to touch clean plates without washing hands. Discussed with operator employee washed hands.
Cutting board has cut marks and is no longer cleanable at cook line.
Employees with no hair restraint while engaging in food preparation. Employees put on hairnet.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, then proceed to handle ready to eat sauce bottles without washing hands first at prep counter in kitchen, operator reviewed proper hand washing with employee to wash hands
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium sanitizer at 3 compartment sink set to wash, rinse, sanitize at0ppm. Operator fixed solution jam from dispenser and brought sanitizer up to 200 ppm at time of inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked potatoes sitting on metal containers on cooling rack in kitchen at 72F (cooling at 1:45 since 12:00-68F at-2:30) at current rate of cooling, items will not reach 41F within 4 hours of cooling. Operator placed items in walk in cooler and removed lids to quick chill
Buildup of food debris/soil residue on equipment door handles at reach in cooler cook line. Employee cleaned at time of inspection
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed quaternary ammonium wiping cloth sanitizer solution at cook line at 0 ppm. Operator mixed fresh solution with chlorine sanitizer 50ppm at time of inspection
Apr 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline- employee handled raw chicken than proceeded to wash hands at hand sink for 5 seconds before putting on new gloves and preparing food- educated operator- employee washed hands properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses. At cookline - damp/ soiled wiping cloth stored on prep counter- operator removed.
Dec 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked potatoes 60F at 2:15( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
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. At walk in cooler- Cooked potatoes 60F at 2:15( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- raw shrimp 46F - cold holding, raw salmon 49F- cold holding, cooked potatoes 49F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in cooler to quick chill.
Toxic substance/chemical improperly stored. At storage/ prep area- unlabeled spray bottle of vinegar cleaning product - not labeled- operator labeled.
Jul 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands.
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 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 and then proceeded to handle food. At prep area employee handled trash bag in garbage can and then put on clean gloves without washing hands and then proceeded to prep food, made operator aware who then corrected employee, employee then washed hands.
Raw animal food stored over or with unwashed produce. At walk in cooler Raw salmon over lettuce, operator relocated salmon to proper position
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler Hummus 44F cold holding, yogurt 44F cold holding. Operator removed items to walk in cooler. Operator stated that all items stored less than 4 hours. Squeeze bottle containing oil, vinaigrette and garlic at 78F cold holding, All items not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pastry with spinach and cheese (105F - Hot Holding); French fries (98F - Hot holding) Operator stated that product stored for approximately 3 hours. Operator decided to discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler in back prep area Marinated beef 53F at 3:27 cooling since 1:30 back kitchen same temp at 3:47 operator moved product to walk in cooler to facilitate faster cooling. At this cooling rate product will not reach 41F within 4 hours At prep area Rice puddingAt 2 pm cooling for 30 min (128F - Cooling)at 2:59pm 114F cooling At this cooling rate product will not reach 70 F within 2 hours.
Spray bottle containing toxic substance not labeled. At dish washing area spray bottle containing cleaning chemicals not labeled.
In-use knife/knives stored in cracks between pieces of equipment. At make line knife stored between equipment. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed onions over cut tomatoes. Operator stored properly
Working containers of food removed from original container not identified by common name. At cook line bottle containing oil not labeled. Operator removed bottle to be labeled
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2023Administrative 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 ▾
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. Dishwasher (Chlorine 0ppm)- operator set up three compartment sink- to sanitize dishes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over aprons by dry storage shelf near cookline- operator removed.
Equipment and utensils not properly air-dried - wet nesting. At clean dish rack- metal and plastic pans wet nesting- operator removed to be cleaned and dryed properly.
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.