Athens Restaurant
Last inspected: Mar 25, 2026
47
Score
Going back to 2022, Athens Restaurant has 10 inspections in the public record. Athens Restaurant was last inspected on Mar 25, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 11 violations before that.
The most common issue across all inspections has been “floor soiled/has accumulation of debris”, showing up eight times.
By comparison, the average Safety Harbor facility scores 81, putting Athens Restaurant on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed celery. Operator moved the raw eggs to gain compliance
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in storage room near rest rooms near soda, dishes
41-04-4
Basic - Floor soiled/has accumulation of debris. Floors soiled cook line, prep areas, storage areas Walls soiled cook line, prep area and storage area. **Repeat Violation**
36-73-4
Basic - Buildup of food debris/soil residue on equipment door handles. White refrigerator in kitchen, chest freezers **Repeat Violation**
23-24-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing foods removed from their original container original container not labeled with common name. Discussed the need to label all food removed from the original container. **Repeat Violation**
02D-01-5
Basic - Stored food not covered. Bacon in reach in cooler removed from its box and stored without being covered or protected.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelving Lower shelves of prep tables, exterior of bulk sugar bin.
23-03-4
47
Oct 21, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes being held on time no time mark, portioned butter held on time no time mark, batter held on time, no time mark. Operator was able to determine the time foods were placed on time as a public health control.
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding Deli meats
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from the original container container containers not labeled with common name. Water whirl.
02D-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Discussed the need to use a material that is no porous under cutting boards
21-04-4
Basic - Floor soiled/has accumulation of debris. Floors and walls in cook line area, prep areas and storage areas have an accumulation of grease and food debris
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employees beverages on prep tables over and around food and clean equipment. Cook removed beverages. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above 3 compartment sink.
36-32-5
Basic - Buildup of food debris/soil residue on equipment door handles. White refrigerator at the end of the cook line soiled. Black can holding bulk sugar exterior soiled
23-24-4
58
Feb 13, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2025 **Warning** - From follow-up inspection 2025-02-13: **Time Extended**
50-17-3
86
Feb 6, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler next to toasters: cut tomatoes (48F - Cold Holding); gyro meat (51F - Cold Holding); sausage (49F - Cold Holding). Cher states temperatures were taken at 6:30am and the food was at 39F. Food was relocated. Inside same cooler: sour cream (52F - Cold Holding); cottage cheese (51F - Cold Holding); sausage (56F - Cold Holding). No temperatures were taken this morning. Food was in cooler over night. No food was prepared or used in preparation today. See stop sale. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream (52F - Cold Holding); cottage cheese (51F - Cold Holding); sausage (56F - Cold Holding) **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above ready to eat sauces in reach in cooler. Employee relocated eggs to the bottom. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2025 **Warning**
50-17-3
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in hash browns. Employee removed bowls. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees state eggs in the refrigerator are not used for the restaurant and are the operators. Eggs are above ready to eat food for the restaurant. Operator relocated and labeled. **Corrected On-Site** **Warning**
08B-49-4
47
Sep 4, 2024
Routine - Food
2 critical violations. 6 major violations. 11 minor violations.
View 19 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty utensils, ran them through the dish machine, then touches clean plates and clean utensils. Discussed with manager on duty. Employee ran utensils back through the dish machine **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cookline: potato salad (50F - Cold Holding) operator states potato salad was not prepared today, was in the cooler over night and that no temperatures were taken today. See stop sale. butter (53F - Cold Holding) ambient temperature of cooler 20F
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator poster.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Food particles in handwash sink. Operator disposed of bleach in handwash sink. Discussed with operator who cleaned out handwash sink. **Corrective Action Taken**
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs on menu have an asterisk, but there is no asterisk next to the consumer advisory. Discussed with manager on duty. **Corrected On-Site**
02B-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available
16-37-1
Intermediate - 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. There is proof for all employees except for Jim. Discussed with manager.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach and water not labeled near dishmachine. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine and drop plate.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls and/or single service bowls used as scoops in food items held in reach in cooler. Operator removed bowls **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Gap between wall and step leading into dry storage frogmen kitchen
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards stained
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on shelf next to squeeze bottle of liquid butter. Glasses relocated **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher not wearing a hair restraint
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor and wall near dishmachine. Floor in dry storage area. **Repeat Violation**
36-73-4
Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster
51-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple sink 30ppm, second test 50ppm Sanitizer bucket 20ppm, second test 100ppm Operator refilled and corrected both. **Repeat Violation**
21-07-4
Basic - Wood food-contact surface not properly sealed. Shelves in dry storage room **Repeat Violation**
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cook line not labeled. Discussed with manager on duty. **Repeat Violation**
02D-01-5
23
Feb 19, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links sitting on counter less than 4 hours 103F. Cook placed in cooler, second temp 70F. Butter at front counter 55F. Operator placed in reach-in cooler. Unable to obtain second temperature **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-02-19: No sausage links sitting on counter. Butter packet at front counter 47F. Employee put back in reach in cooler. **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Bathroom facility not clean. Employee restroom, men's room and women's room **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
32-07-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator on cook line heavy buildup of dirt, grease, rust on exterior. **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding damaged at entrance to dry storage and kitchen. Holes in wall near entrance to dry storage. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor, walls, cook line, prep area, storage area **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Dry storage shelves, prep table with can opened in dry storage. **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
14-06-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name **Warning** - From follow-up inspection 2024-02-19: Talked to employees about labeling squeeze bottles **Time Extended**
02D-01-5
58
Feb 15, 2024
Routine - Food
7 critical violations. 2 major violations. 7 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Medicine stored on lower shelf of prep. Employee medicine from lower shelf. **Warning**
41-07-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook used gloved hands to crack raw eggs. Wiped hands on apron and continued to prepare food. Employee handled cracked eggs and did not wash hands before putting on gloves. Discussed proper handwashing after cracking eggs with employees. **Warning**
12A-27-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee talking on cell phone and returned to preparing food without washing hands. Discussed proper handwashing. **Warning**
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 eggs cracked **Warning**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links sitting on counter less than 4 hours 103F. Cook placed in cooler, second temp 70F. Butter at front counter 55F. Operator placed in reach-in cooler. Unable to obtain second temperature **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 123F reheat to 189F **Corrected On-Site** **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - 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. **Warning**
11-26-1
Basic - Bathroom facility not clean. Employee restroom, men's room and women's room **Warning**
32-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name **Warning**
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator on cook line heavy buildup of dirt, grease, rust on exterior. **Warning**
23-24-4
Basic - Wood food-contact surface not properly sealed. Dry storage shelves, prep table with can opened in dry storage. **Warning**
14-06-4
Basic - Floor soiled/has accumulation of debris. Floor, walls, cook line, prep area, storage area **Warning**
36-73-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding damaged at entrance to dry storage and kitchen. Holes in wall near entrance to dry storage. **Repeat Violation** **Warning**
36-03-4
Basic - Bowl or other container with no handle used to dispense food. Dry ingredient bin **Warning**
14-01-5
20
Oct 13, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw eggs (71F - held on counter); cooked hash browns (117F - held on counter); breakfast potatoes (91F - held on counter) - From follow-up inspection 2023-10-13: Tzatziki sauce 47F cold hold, see Stop Sale, all foods held on counter are now held on time. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallon paint stored near bottles water in dry storage. Discussed the need to separate paint from food and clean utensils. Operator moved water **Corrective Action Taken** - From follow-up inspection 2023-10-13: **Time Extended**
41-04-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line prep area and storage areas. Walls soiled cook line , prep area and storage areas. - From follow-up inspection 2023-10-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in wall near hand wash sink at entrance of kitchen on the right. - From follow-up inspection 2023-10-13: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line contain food removed from its original container not labeled with common name. - From follow-up inspection 2023-10-13: **Time Extended**
02D-01-5
67
Oct 12, 2023
Food-Licensing Inspection
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw eggs (71F - held on counter); cooked hash browns (117F - held on counter); breakfast potatoes (91F - held on counter)
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw egg mixture stored over deli turkey. Operator moved egg mixture to lower shelf **Corrected On-Site**
08A-02-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer ppm 0ppm. Operator to utilize 3 compartment sink to sanitize dishes until the machine can be repaired.
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operation provided paper towels at hand wash sink during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallon paint stored near bottles water in dry storage. Discussed the need to separate paint from food and clean utensils. Operator moved water **Corrective Action Taken**
41-04-4
Basic - Floor soiled/has accumulation of debris. Cook line prep area and storage areas. Walls soiled cook line , prep area and storage areas.
36-73-4
Basic - Food stored on floor. Bottled water stored on floor in store room. Operator moved bottled water to be a minimum of 6" off the floor **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Holes in wall near hand wash sink at entrance of kitchen on the right.
36-24-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 employee beverages stored in glass front cooler near front counter. Operator moved beverages. **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line contain food removed from its original container not labeled with common name.
02D-01-5
41
Sep 1, 2022
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food -raw bacon over cooked potatoes in double door cooler at cook line -raw chicken over pastry in upright freezer in storage room, manager rearranged food **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Service tech corrected while on site. Rechecked 100ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager moved to freezer for quick chill. -Shredded cheese 47F, rechecked-41, -ham 50F rechecked 39F **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient air temp 70 F, egg delivered 2 hours previously, manager moved to other coolers with ambient air temperatures of 38F. **Corrected On-Site**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance underside and nozzles of soda dispenser.
22-02-4
Basic - Carbon dioxide tanks not adequately secured. Near back door.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris under dish machine
36-73-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, lights above cook line no sheild
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit in refrigerator in storage area
05-09-4
Basic - Reach-in cooler interior on door has accumulation of soil residues reach in cooler by service window - soiled fan cover in reach-in cooler across from grill
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry at back door
42-01-4
35
Frequently Asked Questions
When was Athens Restaurant last inspected?
The most recent health inspection at Athens Restaurant on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Athens Restaurant?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited eight times, more than any other issue at Athens Restaurant.
How does Athens Restaurant compare to other restaurants in Safety Harbor?
Athens Restaurant most recently scored 47 out of 100, which is lower than the Safety Harbor average of 81.
Has Athens Restaurant's inspection record improved over time?
Yes. Recent inspections at Athens Restaurant have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Athens Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Athens Restaurant inspected?
Based on the inspection history on file, Athens Restaurant is inspected around three times per year on average.
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