Greektown Taverna
150 N Nova Rd, Ormond Beach, FL 32174 · Permanent Food Service · License 7403409
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate, 6 basic (3 repeats)-20
- Safety score80
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 visitSep 29, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat 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.
-sliced gyro meat at 94°f. Operator placed on stove to reheat.
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-torn gaskets on reach in cooler. -bottom shelf of prep table corroded/rusted.
Repeat violation
Wire shelf in prep area with rust that has pitted the surface.
Code 25, Single-service items: Single-service articles improperly stored.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
-build up of mildew, mold-like substance on interior walls of walk in cooler.
Floor soiled/has accumulation of debris behind prep table.
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.