IT'S ALL GREEK TO ME!
5456 SAMPLE RD, Margate FL 33073 · 754.307.9980
Last inspected Jan 21, 2026 · 9 visits since August 2023
AUG 24
JAN 25
JUN 25
SEP 25
JAN 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers in walk in cooler over raw salmon. Employee moved salmon and burgers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 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. Chlorine sanitizer at dishwasher is 0 ppm. Employee changed bucket and primed to 100 ppm chlorine
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers in walk in cooler over raw salmon. Employee moved salmon and burgers.
Covered waste receptacle not provided in women's bathroom. Unisex employee restroom has no waste receptacle with a lid or covered
Sep 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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. Salmon in reduced oxygen packaging that had the tops cut. Chef removed fish from packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on cutting board. Employee discarded coffee.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Cook moved wet cloth
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink was showing quaternary ammonium sanitizer at 0 ppm. Worker emptied and refilled with quaternary at 200 ppm
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes at front counter not inverted. Manager inverted
Equipment and utensils not properly air-dried - wet nesting. Pots and pans were being stacked wet. Worker took down pots and pans and let air dry
Rice spoon handle in contact with rice. Chef removed
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler three door cooler on cook line at cut tomatoes (48F - Cold Holding); cut lettuce (51F - Cold Holding) both items double panned, cook removed bottom pan and put items in walk in cooler to cook to required temperature
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.grilled chicken on steam table at grill chicken (105F - Hot Holding), cook reheatedto 171°, over 165°
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.
May 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 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. Chlorine at 0 ppm. Chef changed bucket and primed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top on cook-line at cut tomato (48F - Cold Holding); cheese (48F - Cold Holding); lettuce cut (48F - Cold Holding) Chef moved all item to working cooler and called for maintenance
Opened employee beverage container in a cold holding unit with food to be served to customers. Chef discarded bottles of water.
Nov 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice not cooled within two hours first reading 100°-95, second 99°-95 after twenty minutes.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0 ppm
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at 0 ppm. manager added quaternary till 200 ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler in covered containers-1st temp Rice 95-100F, second temp 95-99F after twenty minutes. Cooling since 12:30 pm. At current rate of cooling food will not reach 70F within 2 hours. Food uncovered.
Toxic substance/chemical on premise that is not required for the operation of establishment. Powered deodorant stored above food in prep area by the dishwasher
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches worn.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water at 41F in prep cooler at frontline.
Opened employee beverage container in a cold holding unit with food to be served to customers at frontline flip top cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw salmon in cook line drawers under flat top. Operator reorganized
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. Observed at raw salmon. Salmon partially frozen. Operator opened packaging
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.