STELLA'S GREEK CUISINE
4783 SWIFT RD, Sarasota FL 34231 · 941-960-9613
Last inspected Jun 17, 2026 · 9 visits since October 2023
MAR 24
SEP 24
JAN 25
OCT 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in the walk in cooler. The operator properly stored the raw products.
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Inspection history
9 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
In-use tongs stored on equipment door handle between uses. Observed multiple tongs stored on the oven handle. Operator removed them.
In-use wet wiping cloth/towel used under cutting board. Observed multiple cloth under cutting boards. Operator removed them.
Single-service articles not stored inverted or protected from contamination. Observed multiple tongs go containers not inverted. Operator inverted them.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over raw lamb in the walk in cooler. The operator properly stored the raw ground beef.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 83F standing water on the cook line. The operator properly stored the utensils.
Soup spoons stored upright with the food-contact surface up near the soup well. The operator removed the spoons for cleaning.
Jan 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Water leaking from pipe on the dishmachine.
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority0 Intermediate9 Basic
Show 10 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. Observed the chlorine sanitizer solution at 0ppm. The operator set up the three compartment sink for ware washing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food prep table on the cook line. The employee properly stored the beverage.
Employee with no hair restraint while engaging in food preparation.
In-use scoops stored on soiled surface between uses. Observed in-use scoops for flour, sugar,and rice stored on top of soiled lids. The operator removed the scoops for cleaning.
In-use spatula stored in between a cutting board and food prep table on the cook line. The operator properly stored the spatula.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth.
Water leaking from pipe on the dishmachine.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line.
Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the three compartment sink chlorine sanitizer at 0ppm. The operator added bleach to 100ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handle cooked ready to eat spanakopita with bare hands. The operator discarded the spanakopita.
Food contaminated by employee. See stop sale. Observed an employee handle cooked ready to eat spanakopita with bare hands. The operator discarded the spanakopita.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked gyro meat (54F - Cold Holding) on the cook line. The operator stated the gyro meat has been held for less than 1 hour. The operator placed the gyro meat in the reach in cooler.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinated chicken prepared on site and held for more than 24 hours not date marked. The operator placed a date mark on the container of chicken.
Accumulation of debris on top exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles and microwave door handles soiled with a build up of residue.
Floor soiled/has accumulation of debris. Observed the floor between and underneath equipment on the cook line soiled with a build up of grease and food debris.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly store the scoop handle.
Sanitizing solution for wiping cloths not free of food debris and visible soil. The operator discarded the sanitizer solution.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in the walk in cooler. The operator properly stored the raw products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (63F - Cold Holding) on the expo line. The operator stated the tomatoes have been held for approximately 1 hour. The operator placed the tomatoes in the reach in cooler.
Buildup of food debris/soil residue on the walk in cooler door handle.
Ceiling/ceiling tile shows damage or is in disrepair above the rear exit door.
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 thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the salmon.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee hat stored near in-use knives on the expo line. The operator properly stored the employee personal belonging.
Floor soiled/has accumulation of debris behind equipment on the cook line.
Food stored on floor. Observed bagged ice stored on the floor in the walk in freezer. The operator properly stored the bagged ice.
In-use tongs stored on the oven door handle between uses. The operator removed the tongs and placed in the dish area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handles for cooked rice and cooked orzo not stored above the food. The operator removed the scoops from the foods.
Single-service articles not stored inverted or protected from contamination. Observed to go boxes not stored inverted above the beverage station. The operator properly stored the to go boxes.
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No certified food manager for establishment. 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. Observed no quaternary test kit for the three compartment sink.
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/
Ice buildup in the walk-in freezer.
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over parmesan cheese in the walk in cooler. Observed raw fish stored over cut lettuce in the walk in cooler. The operator properly stored the raw foods.
No certified food manager for establishment. 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. Observed no quaternary test kit for the three compartment sink.
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 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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed operators probe thermometer read 180F for cooked chicken. Observed inspectors probe thermometer read 140F for cooked chicken. The operator calibrated the thermometer.
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 thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee vape pen stored on a shelf above a food preparation area. The employee properly stored the personal item.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a wrist watch. The employee removed the watch.
Ice buildup in the walk-in freezer.
Wet mop not stored in a manner to allow the mop to dry in the dry storage area. The operator properly stored the wet mop.
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.