The Great Greek Mediterranean Grill
60 Shopes Blvd Unit 50, St. Johns, FL 32259 · Permanent Food Service · License 6502438
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic-20
- Administrative complaint on Sep 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in left reach-in cooler at pass thru window, cut tomato (47°F - Cold Holding); tzatziki (50°F - Cold Holding); tomato/onion (49°F - Cold Holding). All items placed in top section of cooler 2.5 hours earlier. Operator stated lid open during lunch. Observed ice build up on back wall of reach-in cooler interior. At cook line in top section of right flip top reach-in cooler, cut melon (50°F - Cold Holding), cut melon filled above chill line of container. Operator stated item placed in cooler 2 hours prior. Operator removed cut melon from service.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line in hot holding cabinet, chicken (122°F - Hot Holding). Operator stated chicken placed in warmer 15 minutes prior. Operator turned thermostat up on unit. Observed door latch not closing door tight. Manager repaired handle.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. At dish area, Triple Sink (Quaternary 0ppm). Operator made new sanitizer sink, no change. Operator called for service.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At front prep table, can opener blade soiled with debris.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At front counter area, spray bottle of blue chemical not labeled. Operator had employee label bottle.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At cook line, employee drink with no lid on top of reach-in freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At front prep table, bulk walnut mix on lower shelf has togo cup used as scoop. Operator removed cup.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
At dish area, clean bowl not stored inverted, water in bowl.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At front prep table, aluminum togo pans on top,shelf not inverted. Operator moved pans to cabinet.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.