GREEK JOINT
1925 HOLLYWOOD BLVD, Hollywood FL 33020 · 954.540.2662
Last inspected Feb 27, 2026 · 9 visits since July 2023
APR 24
DEC 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. Parmesan cheese stored in 3 door low top reach in cooler in prep area with mold-like growth. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030076 | Feb 27, 2026 | May 19, 2026 | $800 |
| 2--2024038710 | Jun 17, 2024 | Jul 25, 2024 | $160 |
Inspection history
9 visits, newest first
Feb 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In cook line 2 door lowboy cooler, container pooled raw shell eggs on shelf above cooked wings and orzo. Manager rearranged to properly separate. 2) In front walk in cooler, raw beef and pork skewers on top of bread box. Employee rearranged for proper separation.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top glass of tea on top of bread cooler and beside mini oven at cook line. Employee removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top glass of tea on top of bread cooler and beside mini oven at cook line. Employee removed.
Show the remaining 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of plates in service area. Manager removed purse.
Ice buildup in reach-in freezer and/or walk-in freezer. Frost/ice buildup in back of walk in freezer.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
Ice buildup in walk-in freezer.
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 10 high priority.
10 High priority3 Intermediate5 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked moussaka prepared yesterday cooling overnight (56F-63F - Cooling). Item not prepared on portioned today
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked moussaka prepared yesterday cooling overnight (56F-63F - Cooling). Item not prepared on portioned today See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee receiving delivery and signing paperwork then proceed to put on gloves and begin working with food. Discussed with employee, employee removed gloves washed hands and put on new gloves
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling cut lettuce with bare hands. Lettuce washed after preparation Discussed with employee, operator
Food with mold-like growth. Parmesan cheese stored in 3 door low top reach in cooler in prep area with mold-like growth. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked chicken wings on speed rack in walk in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked orzo date marked 9-12 in walk in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (46F); Greek lasagna (45F); cooked octopus (46F); feta cheese (45F); cooked asparagus (45F); raw pork (45F); raw beef (45F); cooked orzo (45F); cooked pasta (45F) being held in unit overnight. Operator turned down thermostat. Items temped at 45F-42F at end of inspection
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ ppm chlorine. Instructed operator on proper concentration. Operator remade and diluted and retested at 100ppm chlorine
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
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/ Certified Food manager arrived at time of inspection
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bathroom door left open other than during cleaning or maintenance. Employee restroom door in back of kitchen area left open. Operator closed
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries slacking at room temperature for 2 hours temped at 68F. Operator discarded and replaced with frozen French fries. Discussed using time as a public health control with operator
Ice buildup in walk-in freezer.
Raw fruits/vegetables not washed prior to preparation. Observed employee preparing lettuce without washing. Employee washed after preparation. Discussed with employee, operator
Time/temperature control for safety food thawed in an improper manner. Raw lamb, raw steak thawing at room temperature in prep sink. Operator turned on cold running water
Mar 25, 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 ▾
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. Bar dishwasher tested at 0ppm chlorine. Sanitizer empty. Operator switched sanitizer and retested at 100ppm chlorine
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw lamb in walk in cooler. Operator reorganized
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. Not provided for new employees. Provided to operator
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cutting board on cook line. Employee removed, sanitized cutting board
Ice buildup in walk-in freezer. Operator states parts/door on order
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting cucumber for salad with bare hands, discussed with operator. Operator instructed employee to wash hands and put on gloves
Metal stem-type thermometer soiled. Operator cleaned and sanitized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom door left open other than during cleaning or maintenance. Back of house employee restroom door open. Operator closed
Ice buildup in walk-in freezer.
Standing water in bottom of reach-in-cooler. Observed at 2 door low top on cook line
Jun 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Roula k. Vanessa M and Pavel S.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed an accumulation of black mold like debris in ice machine.
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Observed raw steak stored over ready to eat wings and beef balls. Employee removed and stored appropriately.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes prepared more than 24 hours not date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Roula k. Vanessa M and Pavel S.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed an accumulation of black mold like debris in ice machine.
Floor area(s) covered with standing water. Observed standing water next to ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed throughout walk-in.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils held at 97F on cook line. Employee placed water to be reheated to 135F.
Jul 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling tile missing in preparation area.
Ceiling/ceiling tile shows damage or is in disrepair over rear of walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cook line.
Ice buildup on floor in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees on cook line and in preparation area.
Jul 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (62F - Cold Holding). Per operator stored less than 2 hours unit was open and closed during lunch service. Operator placed ice bags on top. Observed in flip top #2 hummus (47F - Cold Holding); tzatziki (49F - Cold Holding); melizanosalta eggplant spread (49F - Cold Holding) Per operator held in cooler since 11:30 less than 4 hours. Operator placed in freezer for quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine solution in excess of 200Ppm. Operator discarded made new sanitizer solution rechecked 50 Ppm.
Spray bottle containing bleach substance not labeled. Operator labeled.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup in container of salt and pepper mix. Operator removed.
Ceiling tile missing in preparation area.
Ceiling/ceiling tile shows damage or is in disrepair over rear of walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cook line.
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. Observed potatoes and plastic water bottles on floor in produce walk in cooler.
Ice buildup on floor in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 117F on stove. Operator turned up heat.
No handwashing sign provided at a hand sink used by food employees on cook line and in preparation area.
Old labels stuck to food containers after cleaning. Observed labels on food containers on rack in dishwashing area. Operator removed.
Working containers of flour removed from original container not identified by common name. Operator labeled.
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.