Athenian Garden

6940 22 Ave N, St Petersburg, FL 33710 · Permanent Food Service · License 6210230

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 3, 2026

What drove the grade

Gyro meat in a broiler that is turned off.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
3 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Aug32026

Routine inspection

11 violations found

First visitAug 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.
11 violations found:
- 3 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Gyro meat in a broiler that is turned off.
  -gyro broiler heat was turned off, surface temperature of 90°F. Operator turned heat back on. Discussed proper cooking of gyros with operators.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  -Raw chicken stored over box of avocados in walk in cooler Operator moved avocados for proper storage.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  -line cook took phone call with gloved hands and proceeded to engage in food preparation without changing gloves. Operator changed gloves and washed hands.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Tzatziki in walk in cooler made last Thursday not date marked. Operator date marked.
  Fixed on the spot
- 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.
  -Two new employees hired within last 60 days have no proof of health reporting responsibilities. I emailed operator employee health reporting agreements.
  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
Basic5
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -in walk in freezer
- Code 50, Current license displayed: 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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.