Katerina's Greek Grill
Last inspected: Apr 6, 2026
47
Score
The health department has logged eight inspections at Katerina's Greek Grill, the earliest from 2022. The latest inspection on file is from Apr 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around nine violations to closer to seven violations per visit over the last few inspections.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited four times.
Katerina's Greek Grill's latest score of 47 falls below the Tarpon Springs average of 77. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
4
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In storage shed - pans of raw chicken over tzatziki sauce, spinach, and buckets of feta cheese. Operator rearranged cooler. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Open and operating, serving customers. Expired since 2/1/2026 **Repeat Violation** **Admin Complaint**
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans are from 2019, no longer accurate, gyro rotisserie moved, bathroom added, room added to back of restaurant, chlorine dishwasher, hand wash sink added, has trailer in back of restaurant with coolers, freezers and dry storage
51-16-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish room **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**
22-02-4
Basic - Food stored on floor. In storage area- bottled water, bag of onions, jug of fry oil.
08B-38-4
47
Feb 2, 2026
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26
50-17-3
High Priority - Schwarma meat in a broiler that is turned off. Operator started cooking at 9:40, turned rotisserie off at 1:00, turned rotisserie back on at 2:30, 60F. Heated to 175F **Corrected On-Site**
03C-97-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at wait station - butter pads (60F - Cold Holding) recheck 41F.
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, Chlorine sanitizer jug empty, operator put another jug on. 50 ppm **Corrected On-Site**
22-49-4
Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizing
16-37-1
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.
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
Intermediate - No soap provided at handwash sink. On cook line
31B-03-4
33
Jun 12, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat bulk sauces in reach in cooler in storage room at time of inspection.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are stained on some equipment at time of inspection.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee on shelf over prep table in kitchen at time of inspection. Operator disposed of coffee during inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed bagged bread stored on floor on cooks line at time of inspection. Operator moved bread to shelf during inspection. **Corrected On-Site**
08B-38-4
70
May 15, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating selling food to the public. License expired on 02-01-2024. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked beef refrigerator in storage room.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on cooks line at 2:00pm. Operator turned steam table temp up. Re check at 2:45pm a. cooked rice (123F - Hot Holding) 144f **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in storage area used more than 4 hours ago soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool inside bowl of hand wash sink on cooks line.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General Manager Niki Hatzleris arrived during inspection. Discussed with manager a CFM needs to be present when 4 or more employees are engaging in food preparation. **Corrected On-Site**
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink on cooks line.
31B-05-4
Intermediate - Spray bottle in three-compartment sink containing toxic substance not labeled. Unlabeled squeeze bottles containing pink substance in warewashing area and on shelf storage area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located near warewashing area.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above three-compartment sink.
36-32-5
Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has three-compartment sink setup. Chlorine sanitizer reading 50ppm.
16-55-4
Basic - Hole in or other damage to wall near ice machine located near warewashing area.
36-24-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water stored on top of open reach-in cooler on cooks line. Operator removed bottled water. **Corrected On-Site**
12B-13-4
29
Feb 20, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef 46F in the middle 41F at edge of container cooled in deep food container over night. See stop sale. **Warning** - From follow-up inspection 2024-02-20: Nothing being cooled at time of inspection **Time Extended**
03D-02-5
Basic - - From initial inspection : Basic - Employee dumping mop water or other wastewater in the toilet/urinal. Mop water dumped in toilet per operator. **Warning** - From follow-up inspection 2024-02-20: Manager stated that the mop water is being dumped in a bucket outside next to the dumpster. No bucket observed at time of inspection. I asked the manager where the soiled water is disposed of when the bucket is full. There is presently no suitable place to dump mop water with no mop saint. **Admin Complaint**
28-04-5
Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil stored on the floor at back storage room and prep room. Operator moved the oil a minimum of 6 inches off the ground to gain compliance. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-20: Cases of pork on the floor in prep room **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning** - From follow-up inspection 2024-02-20: No curbed mop sink has been installed at time of inspection**Admin Complaint** **Admin Complaint**
29-27-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers on cook line containing food removed from its original container, not labeled with common name. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
02D-01-5
70
Dec 20, 2023
Routine - Food
4 critical violations. 4 minor violations.
View 8 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 beef 46F in the middle 41F at edge of container cooled in deep food container over night. See stop sale. **Warning**
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw beef in reach in cooler. Operator moved eggs to bottom shelf to gain compliance. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Beef 46F 41F at edge of pan cooling in deep food container over night. **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored above bag in box beverage, concentrate. Operator moved chemical to get in Compliance. **Corrected On-Site** **Warning**
41-10-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers on cook line containing food removed from its original container, not labeled with common name. **Warning**
02D-01-5
Basic - Employee dumping mop water or other wastewater in the toilet/urinal. Mop water dumped in toilet per operator. **Warning**
28-04-5
Basic - Food stored on floor. Fryer oil stored on the floor at back storage room and prep room. Operator moved the oil a minimum of 6 inches off the ground to gain compliance. **Corrected On-Site** **Warning**
08B-38-4
45
Jun 20, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
70
Dec 16, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger or ready to eat items in stand up cooler. Item moved **Corrected On-Site**
08A-05-6
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area.
38-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator added chlorine, now 50 ppm. **Corrected On-Site**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Prep area.
13-03-4
70
Frequently Asked Questions
When was Katerina's Greek Grill last inspected?
The most recent health inspection at Katerina's Greek Grill on file is from Apr 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Katerina's Greek Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Katerina's Greek Grill.
How does Katerina's Greek Grill compare to other restaurants in Tarpon Springs?
Katerina's Greek Grill most recently scored 47 out of 100, which is lower than the Tarpon Springs average of 77.
Has Katerina's Greek Grill's inspection record improved over time?
Yes. Recent inspections at Katerina's Greek Grill have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Katerina's Greek Grill 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 Katerina's Greek Grill inspected?
Based on the inspection history on file, Katerina's Greek Grill is inspected around two times per year on average.
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