It's All Greek
Last inspected: Nov 13, 2025
61
Score
The health department has logged 10 inspections at It's All Greek, the earliest from 2022. The most recent visit was on Nov 13, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
Across the inspection history, “raw animal food stored over or with ready-to-eat food” is the issue that surfaces most often, recorded three times.
By comparison, the average West Palm Beach facility scores 79, putting It's All Greek on the weaker side. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw seafood stored over raw beef.
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In dishwasher area, cutting boards have mold like substance
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels provided. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. Operator does not have current copy of license.
50-09-4
Basic - Food stored on floor. In walk in cooler, two buckets of food stored on floor. Operator moved buckets to shelf. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. In walk in cooler, rice, spinach pie, cut lettuce not covered while bring stored.
08B-12-5
61
Jul 16, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, mousaka (45F - Cooling), per operator, item was placed into walk in cooler the previous day, Item did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw beef stored over cooked hamburgers, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, mousaka (45F - Cooling), per operator, item was placed into walk in cooler the previous day, Item did not reach 41F within 6 hours. See stop sale.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler prepared onsite and held over 24 hours with no date marking. Advised operator to date marked all items prepared onsite and held over 24 hours.
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-Potatoes stored over open bucket of olives. Advised operator of proper storage. Operator corrected storage. **Corrected On-Site**
08B-17-4
55
Feb 11, 2025
Routine - Food
4 critical violations. 4 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 Bean soup 45 f around the edges, 47 f in the center as per manager cooling overnight. Not handled today ( did not remove from walk in cooler for the entire time ) **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Partial cone on rotisserie. Asked manager. As per him it's from yesterday. He put in refrigerator .Gyro cone from yesterday cooled intact . Emailed safe handling of Gyro.
03C-98-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut tomatoes in the walk in cooler. Explained and manager rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Bean soup 45 f around the edges, 47 f in the center as per manager cooling overnight Partial cone on rotisserie. Asked manager. As per him it's from yesterday. He put in refrigerator .Gyro cone from yesterday cooled intact .
01B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed hands in three compartment sink. Explained and she washed in hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Vegetarian ( rice ) stuffed Grap leaves 48 f as per manager can was opened an hour ago. Ambient cooling one hour. Second temperature 48 f after 20 minutes. At this rate of cooling it will not reach 41 f within 4 hours after opening the can. Advised to put can in walk in cooler night before or after opening the can put stuffed leaves on sheet pan and put in walk in cooler to cool quickly. Cooked Bean soup 45 f around the edges, 47 f in the center as per manager cooling overnight
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks. Manager put napkins at both hand sinks. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple color liquid spray bottle in dishwasher area not labeled. Explained.
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Explained .
21-04-4
35
Sep 4, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. 1 new employee hired within last 60 days. No training certificate yet. Explained and emailed food employee reporting agreement. **Warning** - From follow-up inspection 2024-09-04: Same **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 2 male employees preparing food without any hair restraint for loose head hair. Explained **Warning** - From follow-up inspection 2024-09-04: Same **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rice pudding for self serve in glass door cooler in dining room no label . Explained **Warning** - From follow-up inspection 2024-09-04: Same **Time Extended**
02D-03-4
82
Sep 3, 2024
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Chicken breast 88 f cooling 1.5 hours , second temperature after 1 hour 85 f. Not cooled from 135 f to 70 f within 2 hours. ( was on prep table when arrived. Operator put in oven. First temperaturé taken from the oven. Operator left chicken on prep table second temperature taken at prep table. Issued stop sale. **Warning**
03D-01-5
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. dishwasher chlorine 0 ppm, operator changed the solution container, primed and tested . Chlorine 100 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.open bag of raw chicken tenders stored over raw calamari in upright freezer. Explained and emailed proper storage chart. Manager rearranged. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes 72 f on speed rack.as per operator not cooked today. As per him he takes it out from walk in cooler every day , leaves on speed rack , uses for lunch hours then puts back in walk in cooler. Explained cold food 41 f or colder, hot food 135 f or hotter or use time as public health control. 3 and half hour on speed rack. He moved potatoes to walk in cooler. Second temperature 52 f after hour and half . Issued stop sale. Cooked Chicken breast 88 f cooling 1.5 hours , second temperature after 1 hour 85 f. Not cooled from 135 f to 70 f within 2 hours. ( was on prep table when arrived. Operator put in oven. First temperaturé taken from the oven. Operator left chicken on prep table second temperature taken at prep table. Issued stop sale. Tzatziki 49 f, Baba Ganoush 46 f overnight , falafel 49 f overnight, shredded cheese 48 f, cut tomatoes 48 f (tomatoes cut on Sunday today is Tuesday) all food in this flip top cooler was not pt prepared or portioned today **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes 72 f on speed rack.as per operator not cooked today. As per him he takes it out from walk in cooler every day , leaves on speed rack , uses for lunch hours then puts back in walk in cooler. Explained cold food 41 f or colder, hot food 135 f or hotter or use time as public health control. 3 and half hour on speed rack. He moved potatoes to walk in cooler. Second temperature 52 f after hour and half . Issued stop sale. Tzatziki 49 f, Baba Gganoush 46 f overnight , f overnight, shredded cheese 48 f, cut tomatoes 48 f (tomatoes cut on Sunday today is Tuesday) all food in this flip top cooler was not pt prepared or portioned today **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baba Ganoush, tzatziki, rice pudding all prepared longer than 2 days ago not date marked explained. **Warning**
02C-02-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Certified food manager couldn't answer thermometer calibration temperature in ice water. Explained 32 f, he couldn't answer food allergens. **Warning**
53A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at front counter, and by dishwasher. Explained and he put roll of paper towel. **Corrected On-Site** **Warning**
31B-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. 1 new employee hired within last 60 days. No training certificate yet. Explained and emailed food employee reporting agreement. **Warning**
11-26-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage container stored with and above food in walk in cooler. Explaand manager moved container to bottom shelf. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 male employees preparing food without any hair restraint for loose head hair. Explained **Warning**
13-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rice pudding for self serve in glass door cooler in dining room no label . Explained **Warning**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler door. **Warning**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed lettuce heads stored over open cheese in walk in cooler. Explained. **Warning**
08B-17-4
25
Feb 29, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed returning to work from outside and began handling clean utensils to cook. Gloves not changed and hands not washed. Educated on site.
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser on rack storing chemicals **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Bucket of potatoes on floor in walk in cooler
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks
31B-04-4
61
Aug 14, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jun 9, 2023
Routine - Food
No violations found.
100
Apr 10, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and green beans made Saturday 4/8/2023 in walk in cooler **Warning**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent Over shelf storing clean pots in dish area Vent outside walk in cooler **Warning**
36-34-5
Basic - Working containers of food removed from original container not identified by common name. Flour container on cook line **Warning**
02D-01-5
74
Sep 26, 2022
Routine - Food
2 major violations.
View 2 violations
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
82
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 Nov 13, 2025. The public record contains 10 inspections in total.
What is the most common violation at It's All Greek?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited three times, more than any other issue at It's All Greek.
How does It's All Greek compare to other restaurants in West Palm Beach?
It's All Greek most recently scored 61 out of 100, which is lower than the West Palm Beach average of 79.
Has It's All Greek's inspection record improved over time?
Results have been roughly steady. Inspections at It's All Greek have averaged around seven violations per visit across the recent 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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