Greektown Taverna
2440 Vanderbilt Beach Rd Unit 200, Naples, FL 34109 · Permanent Food Service · License 2103499
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 complaint inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 19, 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.
4 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 cold held at greater than 41°F.
On the reach in cooler across from cook top observed raw salmon (48°F - Cold Holding); raw shrimp (58°F - Cold Holding)@11:55 Operator stated foods are moved from walk in cooler around 10:30am. Operator placed ice on raw foods.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed food handler crack raw shelled eggs and touch ready to eat pita bread without a hand wash. Discussed proper hand washing with operator and food handler. Operator discarded pita bread. Food handler properly washed hands and changed gloves.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on drainboards located at prep sink on cook line.
Earlier inspections 1
B89Routine inspection4 violations, 2 high priority No follow-up needed
- First visitAug 5, 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.
4 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.
On the cook line observed, tomato sauce (127°F - Hot Holding); chicken soup (122°F - Hot Holding) operator stated foods are reheated on cook line and moved to steam table 15 minutes prior to inspection. Operator stirred foods and turned up heat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the walk in cooler, observed a container of raw ground beef stored above a case of raw shelled eggs and a box of butter. Operator rearranged for proper storage.
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink located in the dish machine area.
Operator provided hand soap.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Daisy, Xhon, Iva, Anisa, Diana expired on 7/3/26.
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.