Greek Spice Grill
2103 E Commercial Blvd, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1613096
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 Nov 2 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate, 3 basic-21
- Safety score79
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 visitNov 2, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In bowl beside flattop griddle, under no temperature control, sliced gyro meat (86°F - Hot Holding). Per manager sliced and holding approximately 30 minutes. Manager placed gyro meat on flattop to reheat and set up a hot holding container.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee failed to wash hands before putting on gloves to assist at cookline immediately after handling paperwork for inspection. Reviewed procedures and employee washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Two threaded hose bibs in kitchen with attached hoses missing vacuum breakers.
Intermediate3
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.
In walk in freezer, portioned mousaka not date marked. Per manager prepared on 10-31.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water at hand sink to left of stove turned off due to stripped faucet handle.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substance in spray bottle on rack by back door. Advised manager to label when possible.
Basic3
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Foil to go pans on shelf opposite office not inverted.
Code 29, Plumbing and backflow prevention: Faucet/handle missing/damaged at plumbing fixture.
Hot water faucet handle at hand sink to left of cookline stripped.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee purse on dry goods shelf next to bottles of lemon juice.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.