GREEKTOWN TAVERNA Inspection – March 19, 2026

High Priority 3

#5High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice at 50°f in walk in cooler. Cooked and placed in walk in cooler yesterday.

#6High Priority01B-36-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice at 50°f in walk in cooler. Cooked and placed in walk in cooler yesterday.

Stop Sale

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sliced gyro meat at cookline at 79°f. Less than 1 hour. Operator placed on cooktop and began reheating process.

Intermediate 1

#8Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 4

#1Basic14-11-5

Basic – Equipment in poor repair. -torn gasket on reach in cooler at cookline.

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#3Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

#4Basic25-05-4

Basic – Single-service articles improperly stored. -cases of cups and takeout containers stored on floor. **Corrected On-Site**

Corrected On-Site

Florida Food Watch