HUNGRY GREEK LUTZ
23651 SR 54, Lutz FL 33559 · 813-536-2208
Last inspected Aug 18, 2026 · 9 visits since December 2023
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make top table main prep line hummus 47F taziki sauce 44F operator placed foods in walk in freezer. 2nd temp taziki 43F hummus 47F
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Gyro meat 150F shredded off from the gyro cone. Operator put it on grill to cook to 178F.
Food-contact surface soiled with food debris, mold-like substance or slime Vegetables slicer blade food debris buildup in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened shredded mozzarella cheese no date mark over 24 hours in walk in cooler. Operator marked the date correctly
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed full metal pans being washed and sanitized, but sanitizer is testing. Manager had employee start sanitizing all pans that were previously washed but not sanitized
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Dispenser not working properly and manager manually remade sanitizer. Manager added more sanitizer and will need to get to get unit serviced.
Ice buildup in walk-in freezer. On condenser line
Observed multiple Food storage containers- 1/3 pans cracked in walk in cooler holding cooked rice
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm. Retested to 200 ppm manager fixed the tubes connected to the sanitizer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make top table main prep line hummus 47F taziki sauce 44F operator placed foods in walk in freezer. 2nd temp taziki 43F hummus 47F
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm. Retested to 200 ppm manager fixed the tubes connected to the sanitizer.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine ran twice, chlorine sanitizer at 10ppm
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hand together for 6 seconds
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came from restroom then touched clean dishes without washing hands
Toxic substance/chemical improperly stored. Bag of onions hanging on rack next to WD40, bag of onions removed
Food-contact surface soiled with food debris, mold-like substance or slime. Diced and slicer soiled
Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on
Employee with no hair restraint while engaging in food preparation. Employees put hair restraints on
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cash at the register and then placed on gloves. Discussed with manager the employee washed her hands.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mini black fridge by register Cold holding: cream dessert 45 f cheese cake 45 f rice pudding 45 f employee placed in freezer 2nd temp cream dessert 43 f cheese cake 43 f rice pudding 45 f
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook potatoes with wrapping liner over pan
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.