Eat Hellenic
10436 W Atlantic Blvd, Coral Springs, FL 33071 · Permanent Food Service · License 1626502
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority, 6 intermediate, 10 basic-40
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken hot held in steam table at 96°F. Per operator, chicken cooked 30 minutes prior to the inspection. Operator reheat chicken to 182°F.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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 employee use her bare hand to dispense garnish into customer soup.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed no date marked on lasagna stored in walk in cooler. Per operator, item cooked on 10/24/2026.
Code 11, Employee health: 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.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Observed an accumulation of old food residue on vegetable cutter. -Observed accumulation of black substances buildup on can opener blade.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in prep area.
No soap provided at handwash sink in prep station.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. No proof of employees training at this time.
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an uncovered container with mixed vegetables stored in walk in freezer.
Food stored on floor.
-Observed container with cooking oil stored on kitchen floor. -Observed bags with onions, salt and potatoes stored on dry storage floor.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed male chef with no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed heavy ice buildup inside walk in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed a wet wiping cloth on food preparation table at prep station not stored not stored in sanitizer solution.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation of old food residue buildup on can opener holster.
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases with takeout containers and lids stored on dry storage floor.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
-Observed faucet missing handles at wash hand sink in prep station.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees throughout.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.