The Hungry Greek
3947 Van Dyke Rd Unit 201B, Lutz, FL 33558 · Permanent Food Service · License 3918820
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection4 high priority (3 fixed by the Jul 24 follow-up, 1 fixed on the spot)-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 · 2 visitsRoutine inspection
- Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Cooked yellow rice (57°F-cold holding) rice in walk in cooler date 7/20/26. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition.
House made Potato salad dated on 7/13 in walk in cooler. See stop sales
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
House made Potato salad dated on 7/13 in walk in cooler. See stop sales
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced tomato (50°F - Cold Holding); cut lettuce (52°F - Cold Holding); potato salad (52°F - Cold Holding); feta cheese (52°F - Cold Holding); tzatziki sauce (47°F - Cold Holding) in reach in cooler in front line. Operator stated that all items are there less than two hours. Operator moved then to walk in cooler chill off quickly. Cooked yellow rice (57°F-cold holding) rice in walk in cooler date 7/20/26. See stop sale
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.