LOUIS PAPPAS FRESH GREEK
3409 W BAY TO BAY BLVD STE D, Tampa FL 33629 · 813-8390000
Last inspected Mar 23, 2026 · 9 visits since July 2023
JUL 24
JAN 25
MAR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 43 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator body fluid clean up sign.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016035278 | Jun 23, 2016 | Aug 16, 2016 | $200 |
Inspection history
9 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on expo line next to soups. Operator moved phone during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stacked on shelf at time of inspection.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed during inspection.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed two pans of chicken salad date marked 9/25. Inspection on 10/7
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are stained in kitchen at time of inspection
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in dish room filled with blue liquid at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed Gatorade drink and coconut water drink stored in walk in cooler next to bread
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on food containers stored on shelves in back room at time of inspection.
Floor tiles missing and/or in disrepair. Kitchen floor material is missing in sections that can hold water at time of inspection
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk sugar at time of inspection.
Working containers of food removed from original container not identified by common name. Observed bulk sugar/salt and flour in back prep room not labeled at time of inspection.
Mar 19, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
Jan 31, 2025□ 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 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 handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand washing sink on cooks line.
Outer openings not protected with self-closing doors. Back door self close mechanism is broken.
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold Holding - grape leaves (50F - Cold Holding) cooked pork (49F - Cold Holding) cooked rice (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grape leaves (50F - Cold Holding) cooked pork (49F - Cold Holding) cooked rice (51F - Cold Holding)
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.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table on cooks line. Manager removed knife and placed at dishwasher.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of spoon laying on rice inside drawer underneath flattop grill.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand washing sink on cooks line.
Outer openings not protected with self-closing doors. Back door self close mechanism is broken.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloth sitting on reach in cooler on cooks line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonium sanitizer bucket tested 0ppm of quaternary ammonium. Manager refilled bucket and retested at 200ppm.
Sep 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Records/documents for required employee training do not contain all of the required information. Some employees don't have food handlers certificate.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler.
Jul 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grape leaves cold holding 50F. Cooked pork cold hold 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves cold holding 50F. Cooked pork cold hold 49F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has a splitter with no back flow protection device.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joy Smith has expired CFM.
Handwash sink used for purposes other than handwashing. Hand washing sink on cooks line has a grill scraper stored inside it.
Probe thermometer not used to ensure proper food temperatures.
Records/documents for required employee training do not contain all of the required information. Some employees don't have food handlers certificate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over top sandwich press on cooks line. Employee discarded drink.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and and table n cooks line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle inside cooked pork is laying inside cooked pork.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler.
Wiping cloth sanitizing solution stored on the floor. Sanitizing solution stored on floor underneath hand wash sink on cooks line.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate4 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork cold holding at 47F. Grape leaves cold holding at 46F. Items placed on ice inside walk in cooler at 2:35. Re-temp at 3:30 39F.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator body fluid clean up sign.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains and is no longer cleanable.
Manager or person in charge lacking proof of food manager certification. Mattie Philon has A manager certification but doesn't have card on her it's at another location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by dishwasher.
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. Emailed operator body fluid clean up sign.
No soap provided at handwash sink. No hand washing soap at hand washing sink by dishwasher.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and food preparation table on cooks line.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked trash up off the floor started working with food. Had a discussion with employee about proper hand washing procedures. Employee washed hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has a splitter with no Back-flow protection device.
Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings boards on shelves in back kitchen area have stains and are no longer cleanable.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Manager placed soap at hand washing sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored overtop food preparation table while food is being prepared. Employee removed drinks and properly stored them.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink has wash and sanitizer next to each other. Manager emptied sink and refilled it in proper order.
Equipment in poor repair. Gaskets inside reach in cooler across from fryer are torn.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and food preparation table on cooks line. Employee removed knife and placed at dishwasher.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Employee removed tongs and placed at dishwasher.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler across from fryer on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler across from fryer are soiled with old food debris.
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.