LITTLE GREEK
21200-13 ST ANDREWS BLVD., Boca Raton FL 33433 · 561-756-9994
Last inspected Jul 29, 2026 · 10 visits since October 2023
SEP 24
JUN 25
OCT 25
FEB 26
JUL 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. Observed 5 small flying insects in mop sink area landing on mop sink equipment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 29, 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
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front counter. Manager refilled
Equipment and utensils not properly air-dried - wet nesting. Plastic pots and pans being stacked wet.
Working containers of food removed from original container not identified by common name. Flour containers not labeled. Manager labeled containers
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer at 0 ppm. Chef changed water and solution to 200 ppm quaternary
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top draw of cook line at Salmon; (48F - Cold Holding); burger (48F - Cold Holding), chef put ice on items
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lamb gyro meat (110F - Hot Holding) on top of grill on plate. Chef removed meat and reheated to 169°f
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels were stuck in machine, manager fixed paper towels
Food stored on floor. Bag of Carrots on the floor in walk in cooler. Bag of carrot on the floor in walk in cooler. Chef picked up carrot bag.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects found. Observed 5 small flying insects in mop sink area landing on mop sink equipment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki sauce (67F - Cold Holding) not prepared or portioned today stored in to go containers at salad prep line. Containers were being stored above fill/cooling line. Per employee, items were moved from reach in cooler less than 2 hours ago. Employee moved items back to reach in cooler to chill.
No paper towels or mechanical hand drying device provided at handwash sink at front counter area. No paper towels at back prep area hand sink.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. House-made dolmades dated 10/15 at prep area reach in. Per employee, item was frozen after preparation and had been held thawed for less than 7 days. Employee applied appropriate date mark.
Food stored on floor. Boxes of coned gyro meat stored on floor of walk in freezer.
Working containers of food removed from original container not identified by common name. Working container of sugar not labeled at back prep table. Employee labeled.
Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked by boxes and bucket.
Jun 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw whole shell eggs stored on top of containers of ready to eat rice pudding. Operator reorganized.
No paper towels or mechanical hand drying device provided at handwash sink by back prep table or at handwash sink at front counter. Operator provided.
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.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Sep 3, 2024Inspection Completed - No Further ActionComplaint Investigation
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. At the grill station, gyro slices (103-130F - Hot Holding). The gyro slices were stored in a pan above the grill. The chef moved the slices to a new shallower pan on the grill to reheat to 165F and hot hold.
Jul 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on steam table not hot. Chicken pieces; (94F - Hot Holding); lamb (94F - Hot Holding). Cook to reheat items
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen has broken paper towels dispenser Not dispensing paper towels
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in kitchen
Employee with no hair restraint while engaging in food preparation. Cook put hat on
Single-service articles not stored inverted or protected from contamination. Take out trays and plates not inverted on the cook line with no overhead protection Cook inverted items
Time/temperature control for safety food thawed in an improper manner. Thawing chicken in three compartment sink. Cook put frozen chicken under cool running water
Working containers of food removed from original container not identified by common name. Salt and sugar not labeled
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter guiding with gloved hands then proceed to touch food contact surfaces without removing gloves and washing hands. Discussed with operator. Operator instructed employee to wash hands and put on new gloves
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment starts cooking of raw chicken skewers and stops cooking process to be held off of heat until order is put in and then proceeds to finish cooking process. Discussed procedure with operator. Establishment will fully cook chicken continuously
Handwash sink used for purposes other than handwashing. Wiping cloths inside the washing sink. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup in the flip top cooler prepared 2 days ago not date marked. Operator dated
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized
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.