IT'S ALL GREEK
522 BELVEDERE RD, West Palm Beach FL 33405 · 561-619-8424
Last inspected Jul 9, 2026 · 8 visits since August 2023
SEP 24
FEB 25
JUL 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections trending up, 39 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shaved gyro meat (78F - Hot Holding) in pan on top of flat top grill. Per operator item has been held for less than 2 hours. Operator opted to placed item on time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (54F - Cooling for 15 minutes at 1:00, 53F at 1:30) ambient cooling in deep filled covered container in walk in. At current rate of cooling, item will not reach 41F within required 4 hour window. Operator removed top and mixed item to increase cooling rate.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris build up.
Handwash sink not accessible for employee use at all times. Handwashing sink in warewashing area used to stored dish rack. Employee removed.
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink near dishwasher.
Equipment in poor repair. Heavily torn gaskets on protein lowboy cooler on cook line.
Floor soiled/has accumulation of debris underneath ware washing equipment and cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter soiled. Cook line protein reach in cooler gaskets heavily soiled with slime/food debris. Prep area handsink soiled with food debris.
Nov 13, 2025Inspection 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw seafood stored over raw beef.
Food-contact surface soiled with food debris, mold-like substance or slime. In dishwasher area, cutting boards have mold like substance
No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels provided. Operator provided paper towels.
Current Hotel and Restaurant license not displayed. Operator does not have current copy of license.
Food stored on floor. In walk in cooler, two buckets of food stored on floor. Operator moved buckets to shelf.
Stored food not covered. In walk in cooler, rice, spinach pie, cut lettuce not covered while bring stored.
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, mousaka (45F - Cooling), per operator, item was placed into walk in cooler the previous day, Item did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw beef stored over cooked hamburgers, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, mousaka (45F - Cooling), per operator, item was placed into walk in cooler the previous day, Item did not reach 41F within 6 hours. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler prepared onsite and held over 24 hours with no date marking. Advised operator to date marked all items prepared onsite and held over 24 hours.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-Potatoes stored over open bucket of olives. Advised operator of proper storage. Operator corrected storage.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 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 Bean soup 45 f around the edges, 47 f in the center as per manager cooling overnight. Not handled today ( did not remove from walk in cooler for the entire time )
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Partial cone on rotisserie. Asked manager. As per him it's from yesterday. He put in refrigerator.Gyro cone from yesterday cooled intact. Emailed safe handling of Gyro.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut tomatoes in the walk in cooler. Explained and manager rearranged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Bean soup 45 f around the edges, 47 f in the center as per manager cooling overnight Partial cone on rotisserie. Asked manager. As per him it's from yesterday. He put in refrigerator.Gyro cone from yesterday cooled intact.
Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in three compartment sink. Explained and she washed in hand sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Vegetarian ( rice ) stuffed Grap leaves 48 f as per manager can was opened an hour ago. Ambient cooling one hour. Second temperature 48 f after 20 minutes. At this rate of cooling it will not reach 41 f within 4 hours after opening the can. Advised to put can in walk in cooler night before or after opening the can put stuffed leaves on sheet pan and put in walk in cooler to cool quickly. Cooked Bean soup 45 f around the edges, 47 f in the center as per manager cooling overnight
No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks. Manager put napkins at both hand sinks.
Spray bottle containing toxic substance not labeled. Purple color liquid spray bottle in dishwasher area not labeled. Explained.
In-use wet wiping cloth/towel used under cutting board. Explained.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. 1 new employee hired within last 60 days. No training certificate yet. Explained and emailed food employee reporting agreement.
Employee with no hair restraint while engaging in food preparation. 2 male employees preparing food without any hair restraint for loose head hair. Explained
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rice pudding for self serve in glass door cooler in dining room no label. Explained
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Chicken breast 88 f cooling 1.5 hours, second temperature after 1 hour 85 f. Not cooled from 135 f to 70 f within 2 hours. ( was on prep table when arrived. Operator put in oven. First temperaturé taken from the oven. Operator left chicken on prep table second temperature taken at prep table. Issued 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. dishwasher chlorine 0 ppm, operator changed the solution container, primed and tested. Chlorine 100 ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.open bag of raw chicken tenders stored over raw calamari in upright freezer. Explained and emailed proper storage chart. Manager rearranged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes 72 f on speed rack.as per operator not cooked today. As per him he takes it out from walk in cooler every day, leaves on speed rack, uses for lunch hours then puts back in walk in cooler. Explained cold food 41 f or colder, hot food 135 f or hotter or use time as public health control. 3 and half hour on speed rack. He moved potatoes to walk in cooler. Second temperature 52 f after hour and half. Issued stop sale. Cooked Chicken breast 88 f cooling 1.5 hours, second temperature after 1 hour 85 f. Not cooled from 135 f to 70 f within 2 hours. ( was on prep table when arrived. Operator put in oven. First temperaturé taken from the oven. Operator left chicken on prep table second temperature taken at prep table. Issued stop sale. Tzatziki 49 f, Baba Ganoush 46 f overnight, falafel 49 f overnight, shredded cheese 48 f, cut tomatoes 48 f (tomatoes cut on Sunday today is Tuesday) all food in this flip top cooler was not pt prepared or portioned today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes 72 f on speed rack.as per operator not cooked today. As per him he takes it out from walk in cooler every day, leaves on speed rack, uses for lunch hours then puts back in walk in cooler. Explained cold food 41 f or colder, hot food 135 f or hotter or use time as public health control. 3 and half hour on speed rack. He moved potatoes to walk in cooler. Second temperature 52 f after hour and half. Issued stop sale. Tzatziki 49 f, Baba Gganoush 46 f overnight, f overnight, shredded cheese 48 f, cut tomatoes 48 f (tomatoes cut on Sunday today is Tuesday) all food in this flip top cooler was not pt prepared or portioned today
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Certified food manager couldn't answer thermometer calibration temperature in ice water. Explained 32 f, he couldn't answer food allergens.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at front counter, and by dishwasher. Explained and he put roll of paper towel.
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. 1 new employee hired within last 60 days. No training certificate yet. Explained and emailed food employee reporting agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baba Ganoush, tzatziki, rice pudding all prepared longer than 2 days ago not date marked explained.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage container stored with and above food in walk in cooler. Explaand manager moved container to bottom shelf.
Employee with no hair restraint while engaging in food preparation. 2 male employees preparing food without any hair restraint for loose head hair. Explained
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rice pudding for self serve in glass door cooler in dining room no label. Explained
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler door.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed lettuce heads stored over open cheese in walk in cooler. Explained.
Feb 29, 2024Administrative 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
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed returning to work from outside and began handling clean utensils to cook. Gloves not changed and hands not washed. Educated on site.
Operating with an expired Division of Hotels and Restaurants license.
Spray bottle containing toxic substance not labeled. Degreaser on rack storing chemicals
Food stored on floor. Bucket of potatoes on floor in walk in cooler
No handwashing sign provided at a hand sink used by food employees. Hand sinks
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (97F - Hot Holding); rice (107F - Hot Holding) in steam table. Operator states food reheated in microwave less than four hours ago. Reheated to 165F.
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.