Greek Grill and Gallery
14828 Tamiami Trail A102, North Port, FL 34287 · Permanent Food Service · License 6805180
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-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 visitRoutine inspection
- First visitJul 28, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed cooked potatoes (61°F - Cooling) in the stand up cooler in the kitchen. The potatoes were prepared the day prior to inspection. The operator discarded the potatoes.
Fixed on the spot
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked potatoes (61°F - Cooling) in the stand up cooler in the kitchen. The potatoes were prepared the day prior to inspection. The operator discarded the potatoes.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed a tube of ointment stored on top of a container with a spice mixture. The operator properly stored the ointment.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test kit for the dishmachine sanitizer solution. Observed no sink and surface sanitizer test kit for the three compartment sink.
Repeat violation
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
Observed grass fed beef Greek burgers in the menu. The ground beef on hand is ground sirloin with no mention of grass fed on the packaging. Observed the operator correcting the menu.
Fixed on the spot
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed an employee engaging in food preparation wearing a watch.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed the glass turn table tray soiled with food debris.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single-service to go containers stored on the floor behind the front counter.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed a hole in the wall in the back of the kitchen. Observed a hole in the wall behind the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling fans in the kitchen soiled with an accumulation of dust.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee personal belongings stored with clean equipment on a wire rack at the entrance to the kitchen. The operator properly stored the personal belongings.
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.