GREEK ISLANDS TAVERNA
3300 N OCEAN BLVD, Fort Lauderdale FL 33308 · 954.565.5505
Last inspected Feb 23, 2026 · 9 visits since January 2024
NOV 24
MAR 25
AUG 25
FEB 26
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 to operator
★ 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--2023034024 | Jun 8, 2023 | Jul 24, 2023 | $200 |
Inspection history
9 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Dish employee submerging items in quaternary for 2-3 seconds. Reviewed proper procedures and employee re-sanitized items.
Gyro meat in a broiler that is turned off. Cookline - operator relit burner.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline grill drawers - raw beef comminuted burgers stored over raw whole muscle beef. Reviewed proper storage and operator stored all items properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table - cooked rice (125-126F - Hot Holding). Per operator items cooked less than 3 hours ago. Operator immediately moved items to oven to reheat.
Show the remaining 4 findings ▾
Vacuum breaker missing at hose bibb by dumpster.
Handwash sink used for purposes other than handwashing. Cookline hand filled food pan at Cookline hand sink. Reviewed proper procedures and employee took to prep sink for task.
Accumulation of debris on exterior of warewashing machine.
Cookline Cutting board has cut marks and is no longer cleanable.
Feb 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris on exterior of warewashing machine. Both machines.
Cutting board has cut marks and is no longer cleanable. Cookline cutting boards.
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Cookline low boy - Raw fish stored over/not properly separated from ready-to-eat prepared vegetables. Operator stored all items properly.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw fish, then handled ready to eat cooked beef without washing hands. Reviewed proper hand washing and employee washed hands.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Walk in cooler - Chicken. Reviewed non-continuous cooking - operator stated they would fully cook chicken.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine. Both machines.
Buildup of food debris/soil residue on equipment door handles. Cookline microwave. Operator cleaned during inspection.
Cutting board has cut marks and is no longer cleanable. Cookline cutting boards.
Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of debris on top exterior of warewashing machine.
Ceiling vents soiled with accumulated dust.
Cutting board has cut marks and is no longer cleanable.
Damage to walls in ware washing area.
Floor area at bar covered with standing water.
Food not stored at least 6 inches off of the floor. Cases of bread and ribs in 2nd walk in cooler
Interior of reach in cooler units at cookline and walk in cooler door frame gaskets in disrepair.
Open dumpster lid.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Cook line drawers; raw lamb over ready to eat cooked chicken. -Walk in cooler; raw shrimp over cooked octopus. Operator stored properly.
Warewashing sanitizing solution exceeding the maximum concentration allowed. -Triple Sink (Quaternary 400ppm), operator began changing water to make new solution.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Cook- Line Sanitizer Bucket (Quaternary 400ppm), operator remade solution Cook- Line Sanitizer Bucket (Quaternary 200ppm)
Cutting board has cut marks and is no longer cleanable at cookline.
Floor area(s) covered with standing water at; -Bar -Prep area by back door.
Interior of refrigerator in disrepair. -2 door lowboy reach in cooler gaskets below microwave at cookline.
Stored food not covered. -Cookline reach in; ribs stored not covered. Operator stored properly.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee left cookline area, returned and began food preparation. Reviewed proper glove usage and hand washing with employee, employee washed hands and changed gloves.
Cutting board has cut marks and is no longer cleanable at Cookline.
Equipment in poor repair. -Gaskets on reach in coolers at cookline.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil in water next to steam table; water 93F. Operator removed and stored dry.
Stored food not covered. -Cookline reach in; ribs stored not covered. Operator removed stored covered.
Portable fire extinguisher gauge in red zone. For reporting purposes only. -Prep area fire suppression system.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 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. Chlorine 0PPM. Operator primed, 100ppm chlorine
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 to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris
No soap provided at handwash sink. Hand wash sink in dish area, no soap provided. Operator supplied soap.
In-use wet wiping cloth/towel used under cutting board. At prep table, wet wiping cloth stored under cutting board. Operator removed
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 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee washed hands with no soap. By dish machine. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat soup in walk in cooler. Operator stored all items properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler - glass door unit - raw shell eggs - ambient temperature (46-48F). Items not prepped or portioned today. Operator moved items to another unit to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - glass door unit - raw chicken (45-50F). Per operator item was held in unit overnight. Not prepped or portioned today. Operator moved item to freezer to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Reviewed proper hand washing and employee properly washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack in prep area visibly soiled with clean knives attached.
Handwash sink by dishwashing area- water turned off. Drips when supply water is turned on. No cold water - 124F.
Accumulation of debris on exterior of warewashing machine. Both dish units.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen prep areas - cardboard visibly soiled.
Cutting board has cut marks and is no longer cleanable. Cookline.
No handwashing sign provided at a hand sink used by food employees. Ladies room hand sink. Operator posted.
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.