The Greeks of Tarpon Springs
128 N Pinellas Ave Ste B, Tarpon Springs, FL 34689 · Permanent Food Service · License 6218661
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 22 complaint inspection2 high priority (fixed by the Sep 25 follow-up), 1 intermediate (fixed on the spot), 5 basic (1 repeat)-14
- Extension granted on Sep 24, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- 2nd follow-up visitSep 25, 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 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
- 1st follow-up visitSep 24, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Greek lasagna (49°F - Cold Holding); in cooler since yesterday, see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In vertical cooler in hallway-Greek lasagna (49°F - Cold Holding); in cooler since yesterday, see stop sale, raw chicken skewers (48°F - Cold Holding)cooler temperature yesterday morning was 41°F, moved to freezer.
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
On cook line, next to 3compartment sink- no soap or paper towels, operator placed both at sink
Fixed on the spot
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In refrigerator in storage area
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket of reach in cooler across from rotisserie torn
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Tongs, spatulas, operator turned all to handles up
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both bathrooms do not self close
Repeat violation
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Operator charges 4% for credit card payments, charge not posted on receipt or menu
Earlier inspections 1
A98Routine inspection2 violations No follow-up needed
- First visitJul 7, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Soap and sanitizer in towel bucket on cook line, corrected to 200 ppm, sanitizer only.
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both bathroom
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.