GREEK CITY CAFE
2518 SR 580 STE C, Clearwater FL 33761 · 727-726-9600
Last inspected Aug 7, 2026 · 10 visits since August 2023
OCT 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta 7/2/24 48F, feta 7/1/24 50F, rice 48F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021021317 | Dec 2, 2021 | Jun 1, 2021 | $520 |
| 3--2015010758 | Feb 5, 2015 | Mar 24, 2015 | $200 |
Inspection history
10 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment and utensils not rinsed between washing and sanitizing. 3 compartment sink set up wth empty compartment than wash followed by rinse. Operator corrected the order of the 3 compartment sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -100 corrected to 200ppm
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Employee food bin containing raw eggs stored on top shelf of cooler. Operator moved food moved employee food to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board board.
Cleaned and sanitized equipment or utensils not properly stored. Commercial hand held mixer stored on wall of mop sink next to fly trap. Operator moved mixer during inspection.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken cooked at 8:00am at 2:00pm temperature fluctuations in the pan 90-101F discussed cooling parameters with operatorsee stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46F, operator placed tomatoes in freezer for quick cool. Second temperature at 2:45pm 42F Tzatziki and dill sauces made with dairy 46F see stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tomatoes cut 46F tomatoes placed in freezer for quick cool. Second Temperature 42F cold hold
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Discussed the need to have a back flow preventer when a splitter is added
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooling stacked in walk in cooler with lids secured. Not meeting cooling parameters. See stop sale
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small counter top refrigerator holding sauces
Employee with no hair restraint while engaging in food preparation. Employee mainly working the front counter did not use hair restraint when involved in food prep
Wet wiping cloth not stored in sanitizing solution between uses. Discussed the importance of storing wiping cloths in sanitizer solution between uses
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. Discussed the importance of of labeling foods removed from its original container container
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat 112F held over steam well on top of another pan. Operator placed on grill and reheated to 164F Fries 109F held on counter, operator reheated the fries to 179F Both foods were out of temperature for less than 2 hours
Toxic substance/chemical improperly stored. 409 cleaner stored on prep table next to pita bread and clean plates. Operator removed cleaner.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooling in walk in cooler stacked and covered. Discussed proper cooling method. Operator unstacked chicken and vented the lids for proper cooling.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler and freezer exterior doors and door handles.
Oct 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 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 handled soiled towel then changed gloves without washing hands
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on soiled apron then touched to go box and ready to eat food without changing gloves or washing hands
Gyro meat in a broiler that is turned off.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (103F - Hot Holding) 173F, cook put chicken back on grill to reheat
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled chicken stored in 1/3 pans stacked on top of each other and covered in walk in cooler, grilled chicken 12:42 (115F - Cooling) 103F 1:30
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can and box, items removed Hand sink next to three compartment sink blocked by dirty dishes and a pitcher of water is stored in hand sink All items removed
In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle, tongs removed
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board, wet wiping cloth put back in sanitizer bucket
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. 10ppm. Operator ran Dishmachine a second time, 50ppm
Jul 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 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. 10ppm. Operator ran Dishmachine a second time, 50ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta 7/2/24 48F, feta 7/1/24 50F, rice 48F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 50F, feta prepared 7/2/24 48F, feta prepared 7/1/24 50F. See stop sale. Brown rice 44F operator moved to walk in cooler to rapid chill
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink above 400ppm quaternary. Strip turned blue. Operator added water, retest 200ppm
Handwash sink used for purposes other than handwashing. Pitcher sitting in handwash sink. Operator relocated.
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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, container empty. 50 ppm after container change.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 95f, held in steam well, put back on flat top to reheat. Gyro 110f, put back on flat to reheat. All items now 178-185f,
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.
Wiping cloth sanitizing solution stored on the floor.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potato salad 46f, potato salad 47f, found at inspection. Dated 8/2/2023 missed cooling window. Item discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 46f, potato salad 47f, found at inspection. Dated 8/2/2023 missed cooling window. Item discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken 105f, found in steam well, staff put chicken back on flat top grill for reheat to 165f, now 172f,
No paper towels or mechanical hand drying device provided at handwash sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cooks line less than 100f,
No handwashing sign provided at a hand sink used by food employees.
No suitable facilities provided to store employee clothing and other possessions. Small bag on shelf with dry foods.
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.