HAPPY GREEK RESTAURANT
180 RACE TRACK RD, Oldsmar FL 34677
Last inspected Jun 20, 2025 · 5 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
JUN 24
DEC 24
JUN 25
— STEADY
4 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken cooked previous day reheated at 115 F at 12:00 pm reheated in oven at 9:30 am. Per person in charge, reheated to 150 F.. Reviewed reheating with person in charge.. Chicken discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Raw eggs over unwashed produce. Operator moved eggs to gain compliance
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at make tables
No soap provided at handwash sink. Soap was replenished at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sour cream, cheese
Show the remaining 2 findings ▾
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. Flip top cooler not working
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler neat exit door soiled
Dec 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above jalapeños. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained. Fryer soiled with grease buildup.
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. Grixie, Isamar, Carlota. Other employees have proof of responsibilities.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Grixie and Isamar who have been hired for over 60 days.
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. Flip top cooler, refrigerator next to exit door, and reach in by the service window. Food was relocated to freezer or working refrigerator unit.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
Stored food not covered. Reach in freezer: mozzarella sticks and shrimp.
Dec 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above jalapeños. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream sauce (55F - Cold Holding) in flip top cooler. sliced cheese (55F - Cold Holding) second temp 43F; shredded mozzarella (57F - Cold Holding) in reach in cooler by the service window. Second temp 43F Employee states food was moved from to cooler at 9am. Employee moved to freezer for rapid chill. shredded cheese (44F - Cold Holding); ham (45F - Cold Holding); hot dogs (45F - Cold Holding) in refrigerator next to the exit door. Operator moved all food to the freezer for rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained. Fryer soiled with grease buildup.
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. Grixie, Isamar, Carlota. Other employees have proof of responsibilities.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Grixie and Isamar who have been hired for over 60 days.
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. Flip top cooler, refrigerator next to exit door, and reach in by the service window. Food was relocated to freezer or working refrigerator unit.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
Stored food not covered. Reach in freezer: mozzarella sticks and shrimp.
Jun 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food in silver door refrigerator. Reviewed with person in charge
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken cooked previous day reheated at 115 F at 12:00 pm reheated in oven at 9:30 am. Per person in charge, reheated to 150 F.. Reviewed reheating with person in charge.. Chicken discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheddar/ mozzarella mix 66 F in silver refrigerator. Cheese on counter for orders under 30 minutes. Person in charge relocated cheese to freezer. Recheck 61 F at 12:30 pm - American cheese 56 F placed in ice bath at 9:30 am. Person in charge moved cheese to freezer. Reviewed monitoring of food temperatures with person in charge
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chicken cooked previous day, reheated 115 F at 12:00 pm reheated in oven at 9:30 am. Per person in charge, stated chicken was reheated to 150 F. Reviewed with person in charge reheating procedures and hot holding. Reviewed monitoring of food temperatures with person in charge. Manager discarded chicken
Handwash sink used for purposes other than handwashing. Items stored in hand wash sink in dish washing area. Reviewed with person in charge that hand wash sinks must be accessible at all times and is used for washing hands only. Items removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to single service cups. Reviewed with person in charge. He relocated employee drink.
Nov 4, 2023Inspection 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 ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.- person in charge picked up sanitizer ( quaternary ) during inspection;
Handwash sink used for purposes other than handwashing. - pots inside kitchen hand wash sink - reviewed with person in charge hand wash sinks must be accessible at all times and hand wash sinks are for washing hands only - person in charge removed items
No paper towels or mechanical hand drying device provided at handwash sink in dish washing area - person in charge placed paper towels at hand wash sink
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.
Food ( jars of peppers) stored on floor in kitchen
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.