It's All Greek
Last inspected: Mar 24, 2026
61
Score
Inspectors have visited It's All Greek 11 times, with records going back to 2022. Inspectors last stopped by on Mar 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
It's All Greek's latest score of 61 falls below the Boca Raton average of 74. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line cooked chicken 104-139F hot holding . Per operator food out of temperature for less than four hours. Operator placed in steam table to reheat to 165F or higher. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of soil residue on door handles of reach in freezer in dry storage.
23-24-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed to go trays stored next to handwashing sink exposed to splash. Operator removed. **Corrected On-Site**
24-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at prep table with cut marks.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint engaging in food preparation. Employee put on hair restraint. **Corrected On-Site**
13-03-4
Basic - Food storage container/container lid cracked or broken. Observed cracked container lids at steam table.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at cook line.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease at cook line.
23-03-4
61
Jan 6, 2026
Routine - Food
No violations found.
100
Oct 16, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-10-16: **Time Extended**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-10-16: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observed cardboard used on top of shelf near grill. **Warning** - From follow-up inspection 2025-10-16: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and or food debris. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-16: **Time Extended**
23-03-4
74
Oct 7, 2025
Routine - Food
8 critical violations. 2 major violations. 3 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler raw chicken (49F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator decided to cook food on grill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12-1-24 Operator renewed at time of inspection **Corrected On-Site** **Admin Complaint**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked rice 45-46F, cooked green beans 45-46F,. Per operator food was prepared yesterday. Observed foods cooling covered. Observed foods cooling in large containers. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked rice 45-46F, cooked green beans 45-46F,. Per operator food was prepared yesterday. Observed foods cooling covered. Observed foods cooling in large containers. See stop sale. **Warning**
01B-36-5
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. Observed Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast 123-138F. Per operator food held out of temperature less than four hours. Observed food held under no temperature control stored on counter. Operator placed back on grill to reheat to 165F or higher. **Corrective Action Taken** **Warning**
03B-01-6
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. Observed in walk in cooler shredded lettuce 45F, . Per operator letttuce was cut yesterday. Observed cooling in large container. See stop sale . **Warning**
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in walk in cooler shredded lettuce 45F, . Per operator letttuce was cut yesterday. Observed cooling in large container. See stop sale . **Warning**
01B-38-5
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
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Pots not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and or food debris. **Corrected On-Site** **Warning**
23-03-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard used on top of shelf near grill. **Warning**
14-05-4
21
Sep 18, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed Raw mahi in commerially processes reduced oxygen packaging with label to be removed not removed.
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potatoes cooked 1 hour ago (4:00) (76F-78F - Cooling); cooked potatoes 4:30 (76F-78F - Cooling) being cooled at room temperature on speed rack. Based on current rate item will not reach 70F within 2 hours. Operator moved to walk in cooler **Corrective Action Taken**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance not labeled. Operator labeled sanitizer **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed Raw mahi in commerially processes reduced oxygen packaging with label to be removed not removed. See Stop Sale
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature. Operator moved to cooler **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in walk in cooler **Repeat Violation**
23-03-4
61
Jul 19, 2024
Routine - Food
1 major violation.
View 1 violation
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. Not provided for new employees. Provided to operator. All employees over 60 days CFM **Warning** - From follow-up inspection 2024-07-19: Some provided. Next unannounced. **Time Extended** **Corrective Action Taken**
11-26-1
90
Jul 18, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Nov 13, 2023
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (49°F-50°F - Cooling) in walk in cooler. Operator state's chickens was cook last night and has been cooling in walk in cooler over night. See Stop Sale
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (49°F-50°F - Cooling) in walk in cooler. Operator state's chickens was cook last night and has been cooling in walk in cooler over night.
01B-36-5
High Priority - Gyro meat initially heated longer than 60 minutes was cooled in intact cone. See stop sale.
03C-98-1
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact with plastic handle thank you bag in reach in freezer. Operator removed **Corrected On-Site**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially heated longer than 60 minutes was cooled in intact cone.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon chicken soup (104°F-110°F - Hot Holding) being held in steam table. Operator states item was reheated on the stove and moved to steam table for hot holding. Operator states item has been in steam table less than 1 hour. Operator reheated to 165°F **Corrected On-Site**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
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. Not provided for new employees. Provided to operator
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line 2 door flip top
23-24-4
32
Jul 24, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Employee removed garbage can **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in stew in Walk In Cooler. Owner removed bowl. **Corrected On-Site**
14-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Employe cleaned microwave **Corrected On-Site**
22-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Iced coffee in Reach In freezer. Owner removed Item **Corrected On-Site**
40-06-5
78
Mar 21, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 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. Dishwasher **Repeat Violation**
12A-13-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Stored food not covered. Soup. Walk In cooler
08B-12-5
78
Jul 11, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Dishwasher. Employee washed hands and put new gloves on **Corrected On-Site**
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can **Corrected On-Site**
31A-09-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
70
Frequently Asked Questions
When was It's All Greek last inspected?
The most recent health inspection at It's All Greek on file is from Mar 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at It's All Greek?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at It's All Greek.
How does It's All Greek compare to other restaurants in Boca Raton?
It's All Greek most recently scored 61 out of 100, which is lower than the Boca Raton average of 74.
Has It's All Greek's inspection record improved over time?
Yes. Recent inspections at It's All Greek have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at It's All Greek 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 It's All Greek inspected?
Based on the inspection history on file, It's All Greek is inspected around three times per year on average.
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