The Greek Joint
1925 Hollywood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1620857
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection1 high priority (no follow-up needed), 8 basic (1 repeat)-12
- Safety score88
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 16, 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 priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw beef scraps for soup stored in standard plastic to go bags in Upright reach in freezer at back of kitchen.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk flour and sugar containers missing labels. Employee added new labels.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
In front walk in cooler, containers of feta cheese on floor.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
In lowboy cooler at end of cook line, scoop handle submerged in raw calamari. Manager removed scoop to be washed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cups in bulk flour and sugar containers. Employee removed both.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
1) Heavy ice build up in slidetop reach in freezer by cookline ovens. 2) Heavy ice build up in walk in freezer.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Kitchen sanitizer buckets reading less than 50ppm chlorine. Employee corrected to proper 100ppm chlorine.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mold like buildup along baffle in ice machine. Employee cleaned and sanitized.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At bar jphand sink. Sign provided to printed and posted.
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.