Happy Greek Restaurant
Last inspected: Jun 20, 2025
58
Score
The health department has logged six inspections at Happy Greek Restaurant, the earliest from 2022. The latest inspection on file is from Jun 20, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around six violations each.
The most common issue across all inspections has been “no proof provided that food employees are informed”, showing up three times.
Restaurants in Oldsmar average 82, so Happy Greek Restaurant trails the local norm. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jun 20, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over unwashed produce. Operator moved eggs to gain compliance **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at make tables
22-02-4
Intermediate - No soap provided at handwash sink. Soap was replenished at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sour cream, cheese
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler neat exit door soiled
22-16-4
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. Flip top cooler not working **Repeat Violation**
14-74-7
58
Dec 14, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream sauce (55F - Cold Holding) in flip top cooler. sliced cheese (55F - Cold Holding) second temp 43F; shredded mozzarella (57F - Cold Holding) in reach in cooler by the service window. Second temp 43F Employee states food was moved from to cooler at 9am. Employee moved to freezer for rapid chill. shredded cheese (44F - Cold Holding); ham (45F - Cold Holding); hot dogs (45F - Cold Holding) in refrigerator next to the exit door. Operator moved all food to the freezer for rapid chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above jalapeños. Operator relocated. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained. Fryer soiled with grease buildup. **Warning**
22-02-4
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. Grixie, Isamar, Carlota. Other employees have proof of responsibilities. **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Grixie and Isamar who have been hired for over 60 days. **Warning**
53B-13-5
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. Flip top cooler, refrigerator next to exit door, and reach in by the service window. Food was relocated to freezer or working refrigerator unit. **Warning**
14-74-7
Basic - Stored food not covered. Reach in freezer: mozzarella sticks and shrimp. **Warning**
08B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. **Warning**
14-09-4
47
Jun 1, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheddar/ mozzarella mix 66 F in silver refrigerator . Cheese on counter for orders under 30 minutes . Person in charge relocated cheese to freezer. Recheck 61 F at 12:30 pm - American cheese 56 F placed in ice bath at 9:30 am . Person in charge moved cheese to freezer. Reviewed monitoring of food temperatures with person in charge **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken cooked previous day reheated at 115 F at 12:00 pm reheated in oven at 9:30 am . Per person in charge , reheated to 150 F . . Reviewed reheating with person in charge . . Chicken discarded **Corrective Action Taken**
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food in silver door refrigerator. Reviewed with person in charge
14-31-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chicken cooked previous day , reheated 115 F at 12:00 pm reheated in oven at 9:30 am . Per person in charge , stated chicken was reheated to 150 F . Reviewed with person in charge reheating procedures and hot holding . Reviewed monitoring of food temperatures with person in charge . Manager discarded chicken **Corrected On-Site**
03E-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink in dish washing area. Reviewed with person in charge that hand wash sinks must be accessible at all times and is used for washing hands only . Items removed . **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to single service cups . Reviewed with person in charge . He relocated employee drink . **Corrected On-Site**
12B-07-4
47
Nov 4, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.- person in charge picked up sanitizer ( quaternary ) during inspection; **Corrected On-Site**
22-48-5
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. **Corrected On-Site**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. - pots inside kitchen hand wash sink - reviewed with person in charge hand wash sinks must be accessible at all times and hand wash sinks are for washing hands only - person in charge removed items **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish washing area - person in charge placed paper towels at hand wash sink **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Food ( jars of peppers) stored on floor in kitchen **Repeat Violation**
08B-38-4
61
Mar 24, 2023
Routine - Food
1 critical violation. 7 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw beef Pattie's stored with prep cooked chicken and French fries in reach in freezer - reviewed proper food storage with employee
08A-02-6
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Item stored in hand wash sink in prep area near triple sink - reviewed hand wash sinks must be accessible at all times
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing - ice cubes inside hand wash sink in kitchen - reviewed hand wash sinks are for washing hands only
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks - employee placed paper towels at hand wash sink - reviewed hand wash sinks must be properly stocked at all times **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 employees hired 3 months previously
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.
11-26-1
Basic - Unwrapped single-service utensils not presented so that only the handles are touched at service window available to customers - employee moved plastic ware inside
25-02-4
Basic - Food ( plastic bottles of water ) stored on floor in kitchen
08B-38-4
39
Dec 1, 2022
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in kitchen near exit door
29-34-4
86
Frequently Asked Questions
When was Happy Greek Restaurant last inspected?
The most recent health inspection at Happy Greek Restaurant on file is from Jun 20, 2025. The public record contains six inspections in total.
What is the most common violation at Happy Greek Restaurant?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Happy Greek Restaurant.
How does Happy Greek Restaurant compare to other restaurants in Oldsmar?
Happy Greek Restaurant most recently scored 58 out of 100, which is lower than the Oldsmar average of 82.
Has Happy Greek Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Happy Greek Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Happy Greek Restaurant 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 Happy Greek Restaurant inspected?
Based on the inspection history on file, Happy Greek Restaurant is inspected around two times per year on average.
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