HUNGRY GREEK WESLEY CHAPEL LLC
2653 BRUCE B DOWNS BLVD STE 118, Wesley Chapel FL 33544 · 813-345-8526
Last inspected May 1, 2026 · 7 visits since July 2023
DEC 23
OCT 24
MAR 25
DEC 25
MAY 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following: Tzoki at 49f Potato Salad at 49 f Tomatoes at 46f. Manager put the items in the freezer for quick cool down.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on prep tables.
Cutting board has cut marks and is no longer cleanable on cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the cook line, employee removed.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 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. Dishmachine dispensing at 10PPM. Established already using 3 compartment sink to clean dishes. Triple Sink (Quaternary - 200PPM)
Wet mop not stored in a manner to allow the mop to dry. observe mop stored in mop bucket. Manager hung mop to dry
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line: cut tomatoes (49F - Cold Holding); cheese (49F - Cold Holding); cut tomatoes (50F - Cold Holding) 1:42 take to cooler. Retemp at 2:44 cut tomatoes 43F, cheese 42F, cut tomatoes 42F. Front cooler: tzatziki (50F - Cold Holding) ambient 44F, operator placed in freezer retemp at 2:43 40 F.
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. 1 employee training expired.
Spray bottle containing toxic substance not labeled. Sanitizer below cash register. Operator labeled.
Toxic substance/chemical on premise that is not required for the operation of establishment. WD40 for cleaning back wall. Explained need for food contact surface stainless steel spray.
3 employees with no hair restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair on the front line.
Interior of reach in freezer on front line in disrepair/has exposed insulation.
Nonfood-contact surface soiled with rust. Walk in door and wall have pitted rust. Food debris behind stove.
Soiled dry wiping cloth in use. Employee used dirty dry cloth to wipe down table after gyro meat fell on it.
Oct 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No soap provided at handwash sink. Men's bathroom. Operator replaced soap.
Spray bottle containing toxic substance not labeled. Operator labeled spray bottle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of soda head on soda machine.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 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 not properly working Operator has service and maintenance working on machine during inspection. 3-compartment sink has been set up and tested at 200ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Ob black mold inside ice spout at soda machine Observed employee clean during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above prep table Corrected -observed employee voluntarily discard
Food not stored at least 6 inches off of the floor. Observed a container of sauce stored on floor on cookline Corrected -observed remove and place in walk-in cooler
Raw fruits/vegetables not washed prior to preparation. Observed employee cut cucumber before washing product Inspector explained proper washing and cutting process for produce to employee and manager
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping clothes stored on prep table Corrected observed employee remove
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following: Tzoki at 49f Potato Salad at 49 f Tomatoes at 46f. Manager put the items in the freezer for quick cool down.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.