Athens Grecian Delight

1441 Tamiami Trail #595, Port Charlotte, FL 33948 · Permanent Food Service · License 1801100

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Nonfood-grade bags used in direct contact with food.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
4 high priority (3 fixed on the spot), 4 intermediate, 3 basic
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed a non-food grade plastic bag used to store and in direct contact with cut lettuce in the reach in cooler behind the front counter.
  More time given
Intermediate1
- Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
  More time given
Basic1
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit behind the front counter.
  Observed no conspicuously located ambient air temperature thermometer in holding unit behind the front counter.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed spanakopita (53°F - Cold Holding) in the top portion of the reach in cooler behind the front counter. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the spanakopita.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed spanakopita (53°F - Cold Holding) in the top portion of the reach in cooler behind the front counter. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the spanakopita.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed an employee handle a raw onion while slicing. The onions are not cooked before service. Educated the employee on when bare hand contact is permitted.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed a non-food grade plastic bag used to store and in direct contact with cut lettuce.
Intermediate4
- Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
  Observed the chlorine solution test kit expired 2/1/2020.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed the slicer soiled with food debris.
  Non-pitting surface rust on food-contact equipment.
  Observed rust on the can opener blade.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit behind the front counter.
- 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.
  Observed the scoop handle used for feta cheese not stored above the food. The operator properly stored the scoop.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.