It's All Greek

522 Belvedere Rd, West Palm Beach, FL 33405 · Permanent Food Service · License 6022607

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Jul 9, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 3 basic
-16
Safety score84

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

Inspection history

1 inspection · 1 visit

Jul92026

Routine inspection

8 violations found

First visitJul 9, 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.
8 violations found:
- 1 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Shaved gyro meat (78°F - Hot Holding) in pan on top of flat top grill. Per operator item has been held for less than 2 hours. Operator opted to placed item on time.
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (54°F - Cooling for 15 minutes at 1:00, 53°F at 1:30) ambient cooling in deep filled covered container in walk in. At current rate of cooling, item will not reach 41°F within required 4 hour window.
  Operator removed top and mixed item to increase cooling rate.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with food debris build up.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink in warewashing area used to stored dish rack. Employee removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink near dishwasher.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Heavily torn gaskets on protein lowboy cooler on cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cook line hood filter soiled. Cook line protein reach in cooler gaskets heavily soiled with slime/food debris. Prep area handsink soiled with food debris.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris underneath ware washing equipment and cook line equipment.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.