NOSTALGIA GREEK TAVERNA
6196 SE FEDERAL HWY, Stuart FL 34997 · 708-752-0295
Last inspected Aug 10, 2026 · 8 visits since February 2024
FEB 24
JUL 24
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline reach in cooler raw chicken stored over raw beef - operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030903 | Mar 4, 2026 | May 19, 2026 | $200 |
| 2--2023034033 | Jun 8, 2023 | Oct 16, 2023 | $400 |
Inspection history
8 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cookline reach in cooler raw chicken stored over raw beef - operator removed.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for garlic in oil- operator tine marked for ramping 1.75 hours.
Proof of required state approved employee training not available for some 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 in between prep tables at cookline- operator removed.
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- sliced cheese 53F- cold holding, cooked egg plant 59F- cold holding, taziki sauce 53F- cold holding, cheese sauce 50F- cold holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed on ice to quick chill. At cookline ice well- Sliced gyro meat 82F- cold holding, taziki sauce 65F- cold holding, feta cheese 53F- cold holding- food not prepared or portioned today- food sitting on top of ice - food out of temperature for 2 hours- operator submerged in ice to quick chill.
At server station- Equipment drain line draining into handwash sink.
Manager or person in charge lacking proof of food manager certification.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority9 Intermediate4 Basic
Show 20 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline area- employee handled dirty handled raw chicken/ lamb than proceeded to handle clean plates and food for order without washing their hands - educated operator - employee washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shell eggs stored over ketchup- operator removed and stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At server station- server handled dirty dishes than proceeded to handle spray bottled and clean equipment without washing their hands- educated operator - Employee washed their hands.
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. At walk in cooler - Commercially processed reduced oxygen packaged grouper bearing a label indicating to remove from packaging be fore thaw not removed- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- sliced cheese 53F- cold holding, cooked egg plant 59F- cold holding, taziki sauce 53F- cold holding, cheese sauce 50F- cold holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed on ice to quick chill. At cookline ice well- Sliced gyro meat 82F- cold holding, taziki sauce 65F- cold holding, feta cheese 53F- cold holding- food not prepared or portioned today- food sitting on top of ice - food out of temperature for 2 hours- operator submerged in ice to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table - Lemon sauce 120F- got holding, beef sauce121F- hot holding- food not prepared or portioned today- food out of temperature from 1.5 hours- operator placed on stove to be reheated.
At server station- Equipment drain line draining into handwash sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At tall reach in cooler - gallon of milk opened more than. 24 hours ago not dated - operator dated.
Handwash sink not accessible for employee use at all times. At cookline hand wash sink- hand wash sink blocked by large kart- operator removed.
Handwash sink used for purposes other than handwashing. At server station hand wash sink- ice dumped into sink.
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink- by cookline - operator provided.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Purple chemical spray bottle not labeled- operator labeled.
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. At walk in cooler - Commercially processed reduced oxygen packaged grouper bearing a label indicating to remove from packaging be fore thaw not removed- see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored over clean glasses- operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) corrected to 100ppm
Wiping cloth sanitizing solution stored on the floor.
Sep 2, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certified food manager at time of inspection.
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 of employee training at time of inspection.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub his hands on pants then touched basket of ready to eat food. Educated employee on proper handwashing procedures. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish and raw shrimp over sauces, hard boiled eggs and yogurt flip top cooler on cook line, raw bacon over French fries not in commercial packaging at reach in freezer by cook line. Educated operator on proper storage procedures.
Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags no date of last order sold. Educated operator on proper shellfish tag maintenance.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certified food manager at time of inspection.
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 of employee training at time of inspection.
Clams/mussels/oysters removed from original container for long-term storage. Observed fresh mussels in cooler with no tag. Operator provided tag. Educated operator on proper shellfish tag procedures.
Insect control device installed over food preparation area. Bug light over sauce packets, portion cups and lids by cook line. Operator removed bug light.
Feb 2, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing. 2 ceiling tiles missing in kitchen.
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.