Ethos Greek Bistro
1465 SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1623383
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 Aug 10 routine inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
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 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.
5 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.
Steam table. skin lamb/gyro (112-109°F - Hot Holding), Food hot held for one hour. Per manager food rotate fast, once ordered it gets reheated on grill . Advised operator to place food on time procedures for time control. Employee placed time label, at 11:00 am.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee wearing gloves, grabbed clams to boil, after used paper towel to clean glove and continue preparing other customers orders, using same gloves. After manager educated employee, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cooking and serving utensils in 110°F. Employee removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Under hand wash in cook line. Employee placed on under shelf.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Single service plates stored on rusty surface, under shelf from front counter. Employee removed.
Fixed on the spot
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.