Grecian Island Restaurant
Last inspected: Apr 7, 2026
95
Score
Public records show eight inspections at Grecian Island Restaurant stretching back to 2022. On Apr 7, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to two violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
Among Tampa restaurants, the typical score is 79; Grecian Island Restaurant is comfortably above that bar. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection.
14-09-4
95
Oct 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
22-02-4
90
Feb 19, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
58
Aug 6, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage links stored overtop cooked ham inside sliding door refrigerator in kitchen area. **Repeat Violation**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. Broken shelled egg in carton on food preparation table in kitchen area. Chef discarded egg. **Corrected On-Site**
01B-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat inside sliding door refrigerator in kitchen area has no date markings. **Repeat Violation**
02C-02-5
Basic - Equipment in poor repair. Gasket inside double door refrigerator are torn.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between steam table and and food preparation table in kitchen area. **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket inside double door refrigerator are soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees drinks stored inside refrigerator next to double door freezers.
12B-13-4
47
Feb 21, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage Pattie's stored overtop cooked ham inside refrigerator by fryer. **Repeat Violation**
08A-05-6
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 held on time as a public health control has no time stamp.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly. Potatoe salad Cooked shrimp Meatloaf Ham Cooked chicken Has no date markings inside refrigerator next to fryers.
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between food preparation tables. **Repeat Violation**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon inside egg salad is laying in salad.
10-06-5
Basic - Stored food not covered. Cooked shrimp,anchovies, stored inside refrigerator uncovered.
08B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back door. **Repeat Violation**
35B-01-4
43
Aug 15, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Jan 27, 2023
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored overtop flat bread in reach in cooler by back door. **Repeat Violation**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs ambient temperature of 54F. Chef placed eggs inside reach in cooler on cooks line. **Corrective Action Taken**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef cracked shelled eggs then used seasoning,used same gloved hand to plate a ready to eat omelette. Had a discussion with chef about proper hand washing and changing of gloves.
12A-09-4
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. No time markers on hash browns or cook potatoes. Had a discussion with chef about using time as a public health control. **Repeat Violation**
03F-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back door. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Box of Diet Coke Cole syrup, bucket of Greek peppers stored on floor by back door.
08B-38-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between food preparation table and steam table. Chef removed knife and placed at dishwasher.
10-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
23-03-4
41
Aug 16, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage and bacon stored overtop cooked ham and spinach inside reach in cooler next to cooks line. Owner removed raw bacon and sausage and properly stored it. **Corrected On-Site**
08A-05-6
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. No time stamp on gravy,hash browns,grits, owner added proper time markers to items. **Corrected On-Site**
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. Potato salad prepared on site has no date markings. Employee added proper date markings to potato salad. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap at bottom. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing next to hot water heater leading into kitchen area. **Repeat Violation**
36-17-5
Basic - Food storage container/container lid cracked or broken. Container on shelves overtop 3 compartment sink has broken edges. Owner discarded container. **Corrected On-Site**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table that small fryer sits on has grease buildup and is soiled with debris.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Underneath food preparation on cooks line has buildup of rust on bottom shelf.
14-17-4
52
Frequently Asked Questions
When was Grecian Island Restaurant last inspected?
The most recent health inspection at Grecian Island Restaurant on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Grecian Island Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Grecian Island Restaurant.
How does Grecian Island Restaurant compare to other restaurants in Tampa?
Grecian Island Restaurant most recently scored 95 out of 100, which is higher than the Tampa average of 79.
Has Grecian Island Restaurant's inspection record improved over time?
Yes. Recent inspections at Grecian Island Restaurant have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Grecian Island Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Grecian Island Restaurant inspected?
Based on the inspection history on file, Grecian Island Restaurant is inspected around two times per year on average.
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