IT'S ALL GREEK
9704 CLINT MOORE RD A-102, Boca Raton FL 33496 · 561.883.6337
Last inspected Aug 20, 2026 · 11 visits since July 2023
JUL 24
SEP 24
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 12-1-24 Operator renewed at time of inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038060 | Mar 24, 2026 | Jun 18, 2026 | $400 |
| 2--2024042491 | Jul 18, 2024 | Aug 14, 2024 | $400 |
| 2--2022002682 | Dec 7, 2021 | Feb 18, 2022 | $200 |
Inspection history
11 visits, newest first
Aug 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler - packs of Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in glass top reach-in freezer.
Show the remaining 1 finding ▾
Walk in cooler - packs of Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority2 Intermediate4 Basic
Show 12 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. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
Employee handled soiled dishes and utensils and then picked up clean plates, without washing hands. Reviewed proper procedures and employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler - packs of Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass unit - galaktoboureko - per operator with cream (54F). Per operator, galaktoboureko held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Front counter - flip top - cheese (46-48F - Cold Holding); tzatziki (49-50F - Cold Holding); raw chicken (48-50F); raw pork (48-50F). Per operator items placed in unit approximately 2.5 hours ago. No items prepped or portioned today. Operator placed cheese and tzatziki in ice bath and moved all other items to walk in to quick chill. 2. Front counter - glass unit - rice pudding (56F); galaktoboureko - per operator with cream (54F). Per operator, rice pudding placed in unit approximately 2.5 hours ago. Operator moved to walk in to quick chill. Per operator, galaktoboureko held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter- rice (124-140F - Hot Holding). Per operator holding approximately 1 hour. Operator immediately moved to oven to reheat. 5 minutes later, 185F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Bowl or other container with no handle used to dispense food. Walk in cooler - bowl in chick peas. Back prep area- bowl in oregano. Operator removed.
Ice buildup in glass top reach-in freezer.
Walk in cooler - packs of Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line cooked chicken 104-139F hot holding. Per operator food out of temperature for less than four hours. Operator placed in steam table to reheat to 165F or higher.
Buildup of food debris/soil residue on equipment door handles. Observed buildup of soil residue on door handles of reach in freezer in dry storage.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed to go trays stored next to handwashing sink exposed to splash. Operator removed.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at prep table with cut marks.
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint engaging in food preparation. Employee put on hair restraint.
Food storage container/container lid cracked or broken. Observed cracked container lids at steam table.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease at cook line.
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Cardboard used to line food-contact shelves. Observed cardboard used on top of shelf near grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and or food debris.
Oct 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority2 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked rice 45-46F, cooked green beans 45-46F,. Per operator food was prepared yesterday. Observed foods cooling covered. Observed foods cooling in large containers. See stop sale.
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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked rice 45-46F, cooked green beans 45-46F,. Per operator food was prepared yesterday. Observed foods cooling covered. Observed foods cooling in large containers. See stop sale.
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 (Chlorine 0ppm)
Operating with an expired Division of Hotels and Restaurants license. 12-1-24 Operator renewed at time of inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler raw chicken (49F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator decided to cook food on grill.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in walk in cooler shredded lettuce 45F,. Per operator letttuce was cut yesterday. Observed cooling in large container. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in walk in cooler shredded lettuce 45F,. Per operator letttuce was cut yesterday. Observed cooling in large container. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast 123-138F. Per operator food held out of temperature less than four hours. Observed food held under no temperature control stored on counter. Operator placed back on grill to reheat to 165F or higher.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Cardboard used to line food-contact shelves. Observed cardboard used on top of shelf near grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and or food debris.
Pots not stored inverted or in a protected manner.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed Raw mahi in commerially processes reduced oxygen packaging with label to be removed not removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potatoes cooked 1 hour ago (4:00) (76F-78F - Cooling); cooked potatoes 4:30 (76F-78F - Cooling) being cooled at room temperature on speed rack. Based on current rate item will not reach 70F within 2 hours. Operator moved to walk in cooler
Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance not labeled. Operator labeled sanitizer
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed Raw mahi in commerially processes reduced oxygen packaging with label to be removed not removed. See Stop Sale
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature. Operator moved to cooler
Jul 19, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. All employees over 60 days CFM
Jul 18, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection
Roach activity present as evidenced by live roaches found. Observed 1 live roach going into left side wall under hand wash sink on front cook line in kitchen. Observed 2 live roaches inside of gap between triple sink in ware washing area in kitchen Observed 2 live roaches inside of wheel of glass slide top reach in freezer in prep area in kitchen. Observed approximately 5 live roaches on ground under glass slide top reach in freezer in prep area in kitchen. Observed 1 live roach on control device located on ground under glass slide top reach in freezer in prep area in kitchen
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon chicken soup (113F - Hot Holding); lentil soup (104F - Hot Holding). Operator states items were reheated on stove and moved to steam table for hot holding. Item reheated less than 2 hours ago. Operator started to reheat to 165F
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. All employees over 60 days CFM
Dead roaches on premises. Observed approximately 20 dead roaches on control device located on ground under glass slide top reach in freezer in prep area in kitchen Observed 1 dead roach on wall in ware washing area
Floor soiled/has accumulation of debris. Observed under equipment,equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in shelving in walk in cooler
Stored food not covered. Multiple items in walk in cooler stored uncovered
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind equipment
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (49°F-50°F - Cooling) in walk in cooler. Operator state's chickens was cook last night and has been cooling in walk in cooler over night. See Stop Sale
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. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (49°F-50°F - Cooling) in walk in cooler. Operator state's chickens was cook last night and has been cooling in walk in cooler over night.
Gyro meat initially heated longer than 60 minutes was cooled in intact cone. See stop sale.
Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact with plastic handle thank you bag in reach in freezer. Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially heated longer than 60 minutes was cooled in intact cone.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon chicken soup (104°F-110°F - Hot Holding) being held in steam table. Operator states item was reheated on the stove and moved to steam table for hot holding. Operator states item has been in steam table less than 1 hour. Operator reheated to 165°F
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
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.
Buildup of food debris/soil residue on equipment door handles. Observed at cook line 2 door flip top
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Blocked by garbage can. Employee removed garbage can
Bowl or other container with no handle used to dispense food. Bowl in stew in Walk In Cooler. Owner removed bowl.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Iced coffee in Reach In freezer. Owner removed Item
Interior of oven/microwave has accumulation of black substance/grease/food debris. Employe cleaned microwave
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.