Ethos Greek Bistro
2055 Wilton Drive, Wilton Manors, FL 33305 · Permanent Food Service · License 1624236
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection3 high priority (no follow-up needed, 1 repeat), 1 intermediate (fixed on the spot), 2 basic-15
- Safety score85
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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed at salad prep station hummus (49°F - Cold Holding); tzatziki (46°F- Cold Holding) not prepped or portioned today. As per operator items moved from walk-in more than 4 hours ago. Operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at salad prep station hummus (49°F - Cold Holding); tzatziki (46°F- Cold Holding) not prepped or portioned today. As per operator items moved from walk-in more than 4 hours ago. Operator discarded.See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Non commercially packaged raw beef and raw chicken stored above cooked ready to eat beef and lamb gyro in reach in freezer.
Repeat violation
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potatoes (84°F - Cooling for 1/2 hour at 2:00, 84°F at 3:00) at cooling rack in prep area room temperature.
At current rate of cooling, item will not reach 70°F within required 2 hour window. Operator moved to walk in to chill.
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed working container of salt not labeled in storage area. Operator labeled
Fixed on the spot
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.
Observed on dish rack employee cell phone. Operator 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.