The Great Greek of Coral Springs
2764 N University Dr, Coral Springs, FL 33065 · Permanent Food Service · License 1624437
What drove the grade
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 prep area spanakopita, operator time marked.
How the score was calculated
- Starting score100
- Violations at the Aug 10 complaint inspection2 high priority (fixed on the spot), 2 intermediate, 4 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 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 identified in the written procedure as a food held using time as a public health control has no time marking prep area spanakopita, operator time marked.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1. Employee with cellphone in hand as sitting with drink sent up instructed employee to wash hands.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Employee poured drink mix into cookline hand washing sink.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor, operator stored properly.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment at drying rack not properly air-dried - wet nesting.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured by bag in box station.
Earlier inspections 1
Licensing inspectionNo violations No follow-up needed
- First visitJul 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.