Grecian Island Restaurant
223 E Davis Blvd, Tampa, FL 33606 · Permanent Food Service · License 3900593
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
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 visitNov 3, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Observed raw pork sausage stored over cooked potatoes in reach in cooler. Operator moved.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. -Notice not posted and not on menu. I provided. Operator posted.
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- Observed items held out for 4 hours on cook line-cooked potatoes,crumbled feta,shredded cheddar,cut tomatoes and raw shell eggs. I provided the Time as Public Health Control forms to operator.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -One employee does not have training documentation.
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
-Observed handle of scoop touching ice in back storage shed.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-Observed dish machine testing 0 ppm chlorine. Dish machine has not been run today. Operator set up 3 compartment sink with sanitizer to use until dish machine is repaired.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
-I provided. Operator posted.
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.