Greek Spot

1811 Cape Coral Pkwy E, Cape Coral, FL 33904 · Mobile Food Dispensing Vehicle · License 4651280

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

11 violations found

First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed gyro meat 53°F cold hold more than 4 hours. Stop Sale. Operator discarded gyro meat.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed Gyro meat 120°F hot hold less than 4 hours. Operator reheated gyro meat on stove to 165°F.
  Fixed on the spot
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed pan stored inside handwash sink. Operator removed pan.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Operator dumped out water.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
- Code 50, Current license displayed: Observed current Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
  Current Hotel and Restaurant license not displayed.
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.
Stop sale: An order that the food can’t be sold or served.