GREAT GREEK MEDITERRANEAN GRILL
60 SHOPES BLVD UNIT 50, Saint Johns FL 32259 · 860.966.0957
Last inspected Apr 3, 2026 · 7 visits since July 2023
JAN 24
OCT 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 21 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. Operator unable to find.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. chicken and rice soup (114F - Hot Holding) in hot holding unit on cook line, per employee soup was heated up on the stove top less then 2 hours ago and placed in unit, employee turned up temperature of hot holding unit.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw beef burgers stored on top of raw salmon and raw shrimp in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. spanakopita (71F - Cold Holding) sitting out on speed rack in prep area, per employee spanakopita was cooked yesterday and placed on rack and has been sitting there since yesterday without any additional preparation done today. Individual soufflé cups of tzatziki (44F-46F - Cold Holding) in small black refrigerator at front counter under service window, per employee all items where made yesterday and no one has even opened the refrigerator today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spanakopita (71F - Cold Holding) sitting out on speed rack in prep area, per employee spanakopita was cooked yesterday and placed on rack and has been sitting there since yesterday without any additional preparation done today. Individual soufflé cups of tzatziki (44F-46F - Cold Holding) in small black refrigerator at front counter under service window, per employee all items where made yesterday and no one has even opened the refrigerator today. hummus (46F - Cold Holding); heavy cream (49F,48F - Cold Holding) in 3 door cooler in prep area, per employee door has been opened several times for an hour, all items moved to opposite side of cooler.
Handwash sink not accessible for employee use at all times. Large bottle of soap and towel in sink if hand wash station in ware washing area, items removed.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken kabob (150F - Cooking, rechecked at 171F) employee cooking raw chicken kabob on grill on cook line and stated chicken was done and temperature of the larger portions of meat was 150F, chicken placed back on grill and rechecked at 171F
Food placed in soiled container/equipment. Box of ketchup packets wet and sitting in spilled tea in cabinet under drink station in dining area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (47F - Cold Holding); tzatziki (44F - Cold Holding) in reach in cooler in prep area, per manager door was consistently open for less then 1 hour prior.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table next to cook line soiled with food debris.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station in hallway by bathrooms, operator corrected during inspection.
Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of romaine straight out of package in prep area, employee stopped and began to wash lettuce.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw chicken kabobs on grill then changed gloves and continued to make food orders without washing hands between tasks.
Toxic substance/chemical improperly stored. Bottles of hand soap next to boxes of gloves and over bag of salt in back storage area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site working at establishment over 2 years is unable to find proof of training.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter under soda machine dated for 2022, per operator they have not changed the filter since then.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in lobby area, around nozzles. Exterior of pressure cooker on cook line. Handle on reach in coolers on make line. Exterior of dish machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Inside reach in cooler in corner of make line.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed cucumbers and bell peppers stored over containers of cut cucumbers and cut tomatoes in walk in cooler.
Working containers of food removed from original container not identified by common name. Bulk container of salt on rack in prep area, salt labeled.
Oct 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (64F - Cold Holding) thawing out in prep sink in prep area, per employee salmon has been in sink for 2 hours, salmon removed from packaging and placed in walk in cooler.
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. Operator unable to find.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding in reach in cooler in prep area, per employee pudding was made Tuesday.
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. Multiple packages of partially thawed out raw salmon thawing in prep sink in prep area, per employee fish has been thawing out for 2 hours, employee removed fish from bags and placed in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and backpack stored with various dry food stuffs on rack by walk in cooler.
Floor soiled/has accumulation of debris. Under cooking equipment and reach in coolers on make and cook lines.
Food stored on floor. Box of rice by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers on cook line. Side of reach in cooler in prep area. Handles of reach in cooler under grill on cook line.
Water leaking from pipe and/or faucet/handle. Pipe under hand wash station in ware washing area.
Working containers of food removed from original container not identified by common name. Bulk container of breading under table near front counter.
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding) thawing in running cold water bath in prep area in individual bags, per manager chicken has been thawing for no more then a couple of hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spanakopita (78F - Hot Holding) in non working warmer on cook line, per manager spanakopita has been in warmer no more then 1.5 hours, spanakopita placed in oven.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda machine in dining area.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line, manager corrected during inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present on cook line.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the auto sham; chicken skewers (127F - Hot Holding). Operator voluntarily discarded the chicken skewers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the auto sham; chicken skewers (127F - Hot Holding) on the middle rotisserie; gyro (98/86F - Cold Holding). Middle gyro rotisserie has broken bottom plate holder and isn't holding the cone of meat high enough to be fully heated. Operator inverted the cone so the thickest portion would receive heat and turned the heat source up to bring back into temperature range. Operator voluntarily discarded the chicken skewers.
Toxic substance/chemical improperly stored. Chemical spray bottle stored at the front service counter over wrapped straws. Chemical spray bottle stored on dry storage shelf over canned product. Operator relocated all chemical spray bottles.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the front prep counter has old food debris on the blade. Clean cutting board stored on the bottom shelf of the prep table by the prep sink has food residue debris staining build up. Operator relocated the can opener and the cutting board to the dishwashing area to be cleaned.
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/ No certified food manager present and over 4 food handling employees currently working.
Bowl or other container with no handle used to dispense food. Brown bowl used as a scoop in the bulk breadcrumbs container. Operator removed the bowl from the bulk container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the dishmachine has mold like substance spots in the vent.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the hand wash sink in the dishwashing area, clean plastic containers stacked while wet. Operator began to unstack the containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots.
Stored food not covered. In the walk in cooler, uncovered container of soup. Operator covered the container of soup.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in the prep sink. Operator turned on cold running water.
Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in the mop sink. Operator voluntarily discarded the mop heads.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the in use front counter prep table. Operator relocated the wiping cloth to the correct storage location.
Working containers of food removed from original container not identified by common name. Bulk container of flour with no product labeling. Operator labeled the bulk container of flour.
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.