GREEK JOINT KITCHEN & BAR
5810 S UNIVERSITY DR, Davie FL 33328 · 954 541 5828
Last inspected Jun 29, 2026 · 9 visits since February 2024
JAN 25
JUL 25
JAN 26
JAN 26
JUN 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Establishment paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031945 | May 15, 2024 | Jun 20, 2024 | $400 |
Inspection history
9 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Toxic substance/chemical improperly stored. Observed bug spray stored over bottles of wine in the back storage area. Operator stored properly.
Bowl or other container with no handle used to dispense food. Observed take out container used to scoop rice. Operator removed take out container.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets near the ice machine not stored inverted. Operator stored properly.
Food stored on floor in the walk in freezer. Operator stored properly.
Show the remaining 1 finding ▾
In-use wet wiping cloth/towel used under cutting board. Operator removed wiping cloth from under cutting board.
Jan 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed front kitchen hand sink. Operator provided paper towels.
Employee personal food not properly identified and segregated from food to be served to the public. Operator food stored on same shale fin cooler as other sellable food. Operator properly separated personal food
Floor area(s) covered with standing water. Observed at dish area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on right side of walk in freezer
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1.Raw chicken over raw beef ribs in right flip top cooler. 2. Raw chicken over raw sea food in walk in cooler Operator properly seperated
Floor area(s) covered with standing water. Observed at dish area. Operator swept water into drain
No handwashing sign provided at a hand sink used by food employees. Observed at kitchen sink. Operator posted hand washing procedures sign during inspection
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Bowls in containers of cooked orzo and bulgarian wheat in back Avantco reach in cooler. Manager removed bowls.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Stack of clean plates directly beside handwashing sink and under paper towel dispenser at far end of cook line. Manager moved plates away from sink area.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Employee in cookline not wearing hair restraint.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen right fliptop lower cooler, containers of raw prepped steak above container of raw salmon. Manger inverted containers for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen right fliptop upper cooler, cut cheese (42-46F - Cold Holding). Cheese overstocked above chill line. Per employee prepped at 11:30am. Employee moved overstocked portion to lower cooler to rechill.
Bowl or other container with no handle used to dispense food. 1) Bowl in container of cooked orzo in kitchen right lip top unit. Manager removed bowl. 2) Plastic cup in container of dried herbs on cook line. Manager removed cup. 3) Plastic cups in salt pepper mix in back prep area. Manager removed.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on back prep table next to slicer.
Working containers of food removed from original container not identified by common name. 1) At dessert station, simple syrup bottles not labeled. Employee added labels. 2) Bulk container of flour in back prep area missing label. Manager added label.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. -Observed hand wash sink in dishwashing area block with rolling cart. Operator removed.
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/ Manager returns during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked faro in refrigerator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table.
Food stored on floor. Observed various food items stored on kitchen floor. -Observed various food items stored on walk in freezer floor.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside Avantco refrigerator. Operator cleaned and sanitized
Standing water in bottom of Avantco reach-in-cooler. Operator clean.
Stored food not covered. -Observed 2 uncovered containers with soups stored in walk in cooler. Soups are not in the cooking process.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth on food preparation table not stored in sanitizer solution between use. Operator placed cloth in sanitizer bucket
May 15, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above yogurt inside lowboy reach in cooler in prep area. Operator properly stored.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce (112F - Hot Holding); vegetable medley (109F - Hot Holding) at cook line steam table. Per operator, foods held out of temperature for less than 1 hour. Operator reheated foods to 176F-177F on flat top grill for hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed can opener at back prep table soiled with food debris. 2) Observed accumulation of black mold like substance on left soda gun nozzle at bar.
Handwash sink not accessible for employee use at all times. Observed cart blocking hand wash sink at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tzatziki dressing stored inside back reach in cooler, no date marking. Per operator, food prepared on Saturday. Operator put date marking on food.
Feb 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 9 high priority.
9 High priority2 Intermediate5 Basic
Show 16 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. Observed dishwasher machine sanitizer level at 0ppm. Establishment set up 3 compartment sink to 300ppm.
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 mouth with hands then engaged in food preparation without washing hands.
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 use bare hands to place lemon on plate as garnish. Lemon was not heated prior to serving to guest.
Operating with an expired Division of Hotels and Restaurants license. Establishment paid during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored above cooked chicken in walk in cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee put dirty dishes in dishwasher area, then proceeded to prepare serve food to guest, without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (72-74F - Cold Holding at room temperature) as per manager, item was removed from refrigeration approximately 4.5-5 hours prior to inspection, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: 1) cooked rice (72-74F - Cold Holding at room temperature) as per manager, item was removed from refrigeration approximately 4.5-5 hours prior to inspection, see stop sale. 2) cheese (64F - Cold Holding); feta (62F - Cold Holding); cooked eggplant spread (64F - Cold Holding); feta spread (64F - Cold Holding) on cook line flip top with lid held open. As per manager, items were held on cook line approximately 3 hours. Operator closed lid to rapid chill and allow cooler to drop temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (135-105F - Hot Holding) on cook well on ineffective steam bath. Employee began to reheat to 165°F and maintain above 135°F.
Handwash sink used for purposes other than handwashing. Observed strainer stored in hand washing sink, being used as a dump sink.
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in glass on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of box of tomatoes. Additionally, observed employee headphones case stored on top of cutting board on cook line.
Employee with no hair restraint while engaging in food preparation.
Wet mop not stored in a manner to allow the mop to dry.
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.