Greek City Cafe
Last inspected: Jan 27, 2026
70
Score
Greek City Cafe appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Jan 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to five violations per visit.
When inspectors have written things up, “working containers of food removed” has been the most frequent reason, cited three times.
Greek City Cafe's latest score of 70 falls below the Clearwater average of 79. The record is unremarkable in either direction.
11
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee food bin containing raw eggs stored on top shelf of cooler. Operator moved food moved employee food to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board board.
22-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Commercial hand held mixer stored on wall of mop sink next to fly trap. Operator moved mixer during inspection. **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks
14-09-4
70
Aug 5, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46F , operator placed tomatoes in freezer for quick cool. Second temperature at 2:45pm 42F Tzatziki and dill sauces made with dairy 46F see stop sale **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Discussed the need to have a back flow preventer when a splitter is added
29-34-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tomatoes cut 46F tomatoes placed in freezer for quick cool. Second Temperature 42F cold hold **Corrected On-Site**
03D-06-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken cooked at 8:00am at 2:00pm temperature fluctuations in the pan 90-101F discussed cooling parameters with operatorsee stop Sale
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooling stacked in walk in cooler with lids secured . Not meeting cooling parameters. See stop sale **Repeat Violation**
03D-15-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee mainly working the front counter did not use hair restraint when involved in food prep
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed the importance of storing wiping cloths in sanitizer solution between uses **Corrected On-Site**
21-12-4
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. Discussed the importance of of labeling foods removed from its original container container
02D-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small counter top refrigerator holding sauces
14-74-7
41
Feb 21, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
64
Oct 31, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
41
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. 10ppm. Operator ran Dishmachine a second time, 50ppm **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-08: 0ppm chlorine. Operator set up 3 compartment sink. 200ppm quaternary **Time Extended**
22-41-4
86
Jul 3, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta 7/2/24 48F, feta 7/1/24 50F, rice 48F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 50F, feta prepared 7/2/24 48F, feta prepared 7/1/24 50F. See stop sale. Brown rice 44F operator moved to walk in cooler to rapid chill **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink above 400ppm quaternary. Strip turned blue. Operator added water, retest 200ppm **Corrected On-Site** **Warning**
41-18-4
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. 10ppm. Operator ran Dishmachine a second time, 50ppm **Corrected On-Site** **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher sitting in handwash sink. Operator relocated. **Corrected On-Site** **Warning**
31A-11-4
50
Jan 9, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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. 0 ppm, container empty . 50 ppm after container change. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 95f, held in steam well, put back on flat top to reheat. Gyro 110f, put back on flat to reheat. All items now 178-185f, **Corrected On-Site** **Repeat Violation**
03B-01-6
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.
11-26-1
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
64
Aug 4, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 46f, potato salad 47f, found at inspection. Dated 8/2/2023 missed cooling window. Item discarded.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken 105f, found in steam well, staff put chicken back on flat top grill for reheat to 165f, now 172f, **Corrected On-Site**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potato salad 46f, potato salad 47f, found at inspection. Dated 8/2/2023 missed cooling window. Item discarded.
03D-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cooks line less than 100f, **Repeat Violation**
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
31B-04-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Small bag on shelf with dry foods. **Corrected On-Site**
40-01-4
47
Apr 24, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
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. Operator moved garbage can, and moved box of gyro bread. Discussed proper hand washing.
12A-29-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Operator moved garbage can **Corrected On-Site**
31A-09-4
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. Discussed vomit and diarrheal events clean up.
11-27-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in hand wash sink behind cook line.
27-16-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle not labeled with common name. Discussed with operator the need to label all food removed from its original container with its common name **Repeat Violation**
02D-01-5
Basic - Cardboard used to line nonfood-contact shelves. Discussed the need to use a non porous material to line shelves. Operator removed card board. **Corrected On-Site**
14-45-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed the importance of letting pans completely dry before stacking.
24-08-4
Basic - Floor soiled/has accumulation of debris. Cook line prep are behind and under equipment. Build up of grease.
36-73-4
Basic - Food stored on floor. Gyro bread stored on floor in front of hand wash sink. Operator moved gyro bread **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. They were taken down to be cleaned. Accumulate of grease behind filter in hood system. **Corrected On-Site**
14-42-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Pizz wheel stored with to go cups
10-04-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass front reach in cooler. Discussed the need to have ambient thermometers present in all coolers stored at the warmest part of the cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system grease build up
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Oper returned wiping cloth to sanitizer solution. Discussed the importance of storing wiping cloths in sanitizer solution to avoid the growth of bacteria **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved sanitizer bucket off the floor
21-38-4
37
Dec 15, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger and raw salmon stored over tzitziki sauce in walk in cooler. Items move. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 110f, 121f, , item is being reheated to 165f, . Now 171f, **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop touching sugar product. **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. No label on container of sugar like substance. Labeled. **Corrected On-Site**
02D-01-5
61
Frequently Asked Questions
When was Greek City Cafe last inspected?
The most recent health inspection at Greek City Cafe on file is from Jan 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Greek City Cafe?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Greek City Cafe.
How does Greek City Cafe compare to other restaurants in Clearwater?
Greek City Cafe most recently scored 70 out of 100, which is lower than the Clearwater average of 79.
Has Greek City Cafe's inspection record improved over time?
No. Recent inspections at Greek City Cafe have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Greek City Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Greek City Cafe inspected?
Based on the inspection history on file, Greek City Cafe is inspected around four times per year on average.
Nearby Restaurants