THE HUNGRY GREEK Inspection – March 23, 2026

High Priority 2

#5High Priority03C-44-5

High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Grilled chicken breast 154F, operator put it back on grill continuously cooking until reached 176F ,

#6High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken no wash hand before change gloves to start handle salad, discussed with operator and he washed hand properly before changing the gloves **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in front counter

Basic 4

#1Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. Employees no beard guard while engaging food preparation

#2Basic08B-38-4

Basic – Food stored on floor. Chicken on floor in walk in cooler, operator removed it to shelf

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles exterior soiled and black mold like substance buildup in dining room

#4Basic21-08-4

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested quaternary less than 150ppm, operator remade it and tested 200ppm

Florida Food Watch

THE HUNGRY GREEK

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 2

Intermediate 1

Basic 4

Inspection Report

THE HUNGRY GREEK

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 2

Intermediate 1

Basic 4