Greek Islands Taverna
Last inspected: Feb 23, 2026
39
Score
Across the available record, Greek Islands Taverna has 12 inspections on file, the first dated 2022. The latest inspection on file is from Feb 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to eight violations.
Across the inspection history, “cookline cutting board has cut marks” is the issue that surfaces most often, recorded five times.
Restaurants in Fort Lauderdale average 80, so Greek Islands Taverna trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
5
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 23, 2026
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Dish employee submerging items in quaternary for 2-3 seconds. Reviewed proper procedures and employee re-sanitized items. **Corrected On-Site**
22-50-4
High Priority - Gyro meat in a broiler that is turned off. Cookline - operator relit burner. **Corrected On-Site**
03C-97-2
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline grill drawers - raw beef comminuted burgers stored over raw whole muscle beef. Reviewed proper storage and operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table - cooked rice (125-126F - Hot Holding). Per operator items cooked less than 3 hours ago. Operator immediately moved items to oven to reheat.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb by dumpster.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Cookline hand filled food pan at Cookline hand sink. Reviewed proper procedures and employee took to prep sink for task. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Cookline Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
39
Feb 2, 2026
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Cookline low boy - Raw fish stored over/not properly separated from ready-to-eat prepared vegetables. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw fish, then handled ready to eat cooked beef without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-12-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Walk in cooler - Chicken. Reviewed non-continuous cooking - operator stated they would fully cook chicken. **Corrected On-Site** **Warning**
03C-89-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Cutting board has cut marks and is no longer cleanable. Cookline cutting boards. **Repeat Violation** **Warning**
14-09-4
Basic - Accumulation of debris on exterior of warewashing machine. Both machines. **Repeat Violation** **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cookline microwave . Operator cleaned during inspection. **Corrected On-Site** **Warning**
23-24-4
Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-08-4
50
Aug 14, 2025
Routine - Food
8 minor violations.
View 8 violations
Basic - Accumulation of debris on top exterior of warewashing machine.
16-21-4
Basic - Ceiling vents soiled with accumulated dust.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Damage to walls in ware washing area.
36-24-5
Basic - Floor area at bar covered with standing water.
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Cases of bread and ribs in 2nd walk in cooler
08B-47-4
Basic - Interior of reach in cooler units at cookline and walk in cooler door frame gaskets in disrepair. **Repeat Violation**
14-36-5
Basic - Open dumpster lid.
33-16-4
67
Mar 26, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Cook- Line Sanitizer Bucket (Quaternary 400ppm), operator remade solution Cook- Line Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Warning**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Cook line drawers; raw lamb over ready to eat cooked chicken. -Walk in cooler; raw shrimp over cooked octopus. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -Triple Sink (Quaternary 400ppm), operator began changing water to make new solution. **Corrective Action Taken** **Warning**
41-18-4
Basic - Cutting board has cut marks and is no longer cleanable at cookline. **Repeat Violation** **Warning**
14-09-4
Basic - Floor area(s) covered with standing water at; -Bar -Prep area by back door. **Warning**
36-22-4
Basic - Interior of refrigerator in disrepair. -2 door lowboy reach in cooler gaskets below microwave at cookline. **Warning**
14-36-5
Basic - Stored food not covered. -Cookline reach in; ribs stored not covered. Operator stored properly. **Corrected On-Site** **Warning**
08B-12-5
52
Nov 18, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
70
Apr 17, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Jan 23, 2024
Routine - Food
No violations found.
100
Jan 16, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Employee washed hands with no soap. By dish machine. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat soup in walk in cooler. Operator stored all items properly. **Corrected On-Site** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler - glass door unit - raw shell eggs - ambient temperature (46-48F). Items not prepped or portioned today. Operator moved items to another unit to quick chill. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - glass door unit - raw chicken (45-50F). Per operator item was held in unit overnight. Not prepped or portioned today. Operator moved item to freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife rack in prep area visibly soiled with clean knives attached. **Warning**
22-02-4
Intermediate - Handwash sink by dishwashing area- water turned off. Drips when supply water is turned on. No cold water - 124F. **Warning**
31A-04-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Both dish units. **Warning**
16-21-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen prep areas - cardboard visibly soiled. **Warning**
36-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Cookline. **Warning**
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room hand sink. Operator posted. **Corrected On-Site** **Warning**
31B-04-4
33
Jun 8, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
50
Apr 28, 2023
Complaint Full
No violations found.
100
Apr 27, 2023
Complaint Full
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two dented cansof eggplant at prep table shelf across from office-see stop sale.
01B-01-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at bread station handled bread with barehands- educated operator- employee used gloves. Employee at bread station handled bread without gloves- educated operator- employee used gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp over cooked green beans- operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. At flip top cooler by salad station- sliced tomatoes 47-48 at 2:30 to 45F at 3:15( coming since 11:00)- at current rate of cooling food will not reach 41F within remaining time- operator placed ice bags on top to quick chill. **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area stove - Cooked potatoes 110F hot holding operator states- food out of temperature for 3 hours- operator turned on stove to reheat to 165F. At square steamer unit near cookline- chicken 126F- hot holding, cooked potatoes - 126F- hot holding- operator states food out of temperature for 2 hours- door for unit not properly closing- operator placed on stove to reheat to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. At dishwashing area- Handwash sink by cookline with multiple buckets on floor- inaccessible for handwashing- operator removed buckets.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by dish machine with utensils and stainles steal equipment inside - operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink by dish machine area- water 76F.
27-16-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard in floor through out kitchen area.
36-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At clean dish rack employee speaker and bag over clean dishes - operator removed. **Corrected On-Site**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open water bottle at drink in cooler by cookline- operator removed. **Corrected On-Site**
12B-13-4
30
Dec 9, 2022
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed placing ready to eat bread loaves in to go bag. Educated employee to not use barehand contact with ready to eat food. No hand washing or gloves observed.
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly at prep area of kitchen. Killed and removed. **Corrected On-Site**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over zucchini in bottom of fish reach in cooler on cook line. Raw shrimp over zucchini in walk in cooler. Raw eggs over salad dressing in walk in cooler. Removed. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Live fly landed on octopus in prep area of kitchen.
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (75F - Cold Holding) on counter in front of cooling rack in kitchen. No one observed actively working with food item. Operator states beef taken out less than four hours ago. Placed in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel container in hand sink at dish wash area.
31A-11-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (85F - Cooling) at 11:25 am to 85F at 12:00 pm since 11:00 am. Chicken cooling at room temperature. At this rate, chicken will not cool to 41 F within 6 hours. Operator placed chicken in walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink-dish wash area.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling unclean in corner at dish machine area.
36-34-5
Basic - Floor area(s) covered with standing water. Under dish machine.
36-22-4
Basic - Food stored on floor. Bucket of potatoes on floor in dish wash area. Bucket of raw chicken on floor of walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink on cook line unclean. Contains food debris.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dish machine.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Sink at dish machine.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Sugar flour and salt containers under food prep table in prep area of kitchen.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Stainless steel container as scoop in oil base on counter near mop sink in kitchen.
14-01-5
19
Frequently Asked Questions
When was Greek Islands Taverna last inspected?
The most recent health inspection at Greek Islands Taverna on file is from Feb 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Greek Islands Taverna?
Across the inspection record, “cookline cutting board has cut marks” has been cited five times, more than any other issue at Greek Islands Taverna.
How does Greek Islands Taverna compare to other restaurants in Fort Lauderdale?
Greek Islands Taverna most recently scored 39 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Greek Islands Taverna's inspection record improved over time?
No. Recent inspections at Greek Islands Taverna have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Greek Islands Taverna 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 Greek Islands Taverna inspected?
Based on the inspection history on file, Greek Islands Taverna is inspected around four times per year on average.
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