It's All Greek
9704 Clint Moore Rd A-102, Boca Raton, FL 33496 · Permanent Food Service · License 6019177
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection6 high priority (2 fixed by the Aug 27 follow-up, 4 fixed on the spot, 1 repeat), 2 intermediate, 4 basic (1 repeat)-31
- Administrative complaint on Aug 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in glass top reach-in freezer.
More time given
- 1st follow-up visitAug 20, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 packs ROP fish with label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler.
Administrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Per operator awaiting part for dish machine.
More time given
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic2
Code 06, Food properly thawed: Walk in cooler - packs of Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed 3 packs ROP fish with label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. See stop sale.
Administrative complaint
Code 14, Food-contact surfaces designed and maintained: Ice buildup in glass top reach-in freezer.
Observed same.
More time given
- First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Front counter - glass unit - galaktoboureko - per operator with cream (54°F). Per operator, galaktoboureko held in unit overnight. No items prepped or portioned today. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Walk in cooler - packs of Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Front counter - flip top - cheese (46-48°F - Cold Holding); tzatziki (49-50°F - Cold Holding); raw chicken (48-50°F); raw pork (48-50°F). Per operator items placed in unit approximately 2.5 hours ago. No items prepped or portioned today. Operator placed cheese and tzatziki in ice bath and moved all other items to walk in to quick chill. 2. Front counter - glass unit - rice pudding (56°F); galaktoboureko - per operator with cream (54°F). Per operator, rice pudding placed in unit approximately 2.5 hours ago. Operator moved to walk in to quick chill. Per operator, galaktoboureko held in unit overnight. No items prepped or portioned today. See stop sale.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Front counter- rice (124-140°F - Hot Holding). Per operator holding approximately 1 hour. Operator immediately moved to oven to reheat. 5 minutes later, 185°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled dishes and utensils and then picked up clean plates, without washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
Fixed on the spot
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Code 53, Manager certification and employee training: 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.
Basic4
Code 06, Food properly thawed: Walk in cooler - packs of Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Walk in cooler - bowl in chick peas. Back prep area- bowl in oregano. Operator removed.
Fixed on the spot
Ice buildup in glass top reach-in freezer.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm.
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.
- Stop sale
- An order that the food can’t be sold or served.