It's All Greek to Me!
Last inspected: Jan 21, 2026
70
Score
Going back to 2022, It's All Greek to Me! has 11 inspections in the public record. The newest entry in the record is dated Jan 21, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
Restaurants in Margate average 80, so It's All Greek to Me! trails the local norm. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
70
Sep 9, 2025
Complaint Full
3 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
86
Jun 17, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
74
Jan 24, 2025
Routine - Food
No violations found.
100
Aug 26, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler three door cooler on cook line at cut tomatoes (48F - Cold Holding); cut lettuce (51F - Cold Holding) both items double panned , cook removed bottom pan and put items in walk in cooler to cook to required temperature
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.grilled chicken on steam table at grill chicken (105F - Hot Holding), cook reheatedto 171°, over 165° **Corrected On-Site**
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
67
May 20, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 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. Chlorine at 0 ppm. Chef changed bucket and primed to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top on cook-line at cut tomato (48F - Cold Holding); cheese (48F - Cold Holding); lettuce cut (48F - Cold Holding) Chef moved all item to working cooler and called for maintenance
03A-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Chef discarded bottles of water. **Corrected On-Site**
12B-13-4
70
Nov 7, 2023
Routine - Food
No violations found.
100
Nov 6, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice not cooled within two hours first reading 100°-95, second 99°-95 after twenty minutes. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0 ppm **Warning**
22-49-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at 0 ppm. manager added quaternary till 200 ppm **Corrected On-Site** **Warning**
22-43-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Powered deodorant stored above food in prep area by the dishwasher **Warning**
41-04-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler in covered containers-1st temp Rice 95-100F , second temp 95-99F after twenty minutes. Cooling since 12:30 pm. At current rate of cooling food will not reach 70F within 2 hours. Food uncovered. **Warning**
03D-15-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-12-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches worn. **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water at 41F in prep cooler at frontline. **Corrected On-Site** **Warning**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at frontline flip top cooler. **Corrected On-Site** **Warning**
12B-13-4
41
Aug 4, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
82
Mar 22, 2023
Routine - Food
3 critical violations.
View 3 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. Observed employee cutting tomatoes with bare hands, tomatoes are to be cold held. Discussed with operator.
09-01-4
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro cone from yesterday cooled and reheated on cone.
03C-98-1
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro cone from yesterday cooled and reheated on cone.
01B-13-4
64
Jul 14, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 128 degrees Fahrenheit in kitchen. Per operator, item placed in unit 30 minutes prior to the inspection. Operator reheat to 167°f **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical in prep area.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table.
40-06-5
Basic - Employee eating in a food preparation or other restricted area. -Observed employee eating in prep area. **Corrected On-Site**
12B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth on food preparation table not stored in sanitizer solution between uses.
21-12-4
67
Frequently Asked Questions
When was It's All Greek to Me! last inspected?
The most recent health inspection at It's All Greek to Me! on file is from Jan 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at It's All Greek to Me!?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at It's All Greek to Me!.
How does It's All Greek to Me! compare to other restaurants in Margate?
It's All Greek to Me! most recently scored 70 out of 100, which is lower than the Margate average of 80.
Has It's All Greek to Me!'s inspection record improved over time?
Results have been roughly steady. Inspections at It's All Greek to Me! have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at It's All Greek to Me! 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 to Me! inspected?
Based on the inspection history on file, It's All Greek to Me! is inspected around three times per year on average.
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