Louis Pappas Fresh Greek
Last inspected: Mar 23, 2026
78
Score
Public records show 11 inspections at Louis Pappas Fresh Greek stretching back to 2022. Louis Pappas Fresh Greek was last inspected on Mar 23, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
The city-wide average is 79, putting Louis Pappas Fresh Greek squarely in typical territory. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection. **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on expo line next to soups. Operator moved phone during inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stacked on shelf at time of inspection.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed during inspection. **Repeat Violation**
10-20-4
78
Oct 7, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed two pans of chicken salad date marked 9/25. Inspection on 10/7
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are stained in kitchen at time of inspection
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in dish room filled with blue liquid at time of inspection.
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed Gatorade drink and coconut water drink stored in walk in cooler next to bread
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on food containers stored on shelves in back room at time of inspection.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Kitchen floor material is missing in sections that can hold water at time of inspection
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk sugar at time of inspection.
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar/salt and flour in back prep room not labeled at time of inspection.
02D-01-5
55
Mar 19, 2025
Complaint Partial
1 major violation.
View 1 violation
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
16-37-1
90
Jan 31, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand washing sink on cooks line. - From follow-up inspection 2025-01-31: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door self close mechanism is broken. - From follow-up inspection 2025-01-31: **Time Extended**
35B-03-4
82
Jan 28, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold Holding - grape leaves (50F - Cold Holding) cooked pork (49F - Cold Holding) cooked rice (51F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grape leaves (50F - Cold Holding) cooked pork (49F - Cold Holding) cooked rice (51F - Cold Holding) **Warning**
03A-02-5
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. **Warning**
53B-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand washing sink on cooks line.
31B-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of spoon laying on rice inside drawer underneath flattop grill.
10-01-5
Basic - Outer openings not protected with self-closing doors. Back door self close mechanism is broken.
35B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
10-20-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonium sanitizer bucket tested 0ppm of quaternary ammonium. Manager refilled bucket and retested at 200ppm. **Corrected On-Site**
21-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table on cooks line. Manager removed knife and placed at dishwasher. **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloth sitting on reach in cooler on cooks line.
21-12-4
47
Sep 24, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Some employees don't have food handlers certificate. - From follow-up inspection 2024-09-24: **Admin Complaint**
53B-10-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler. **Repeat Violation** - From follow-up inspection 2024-09-24: **Time Extended**
05-09-4
86
Jul 23, 2024
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves cold holding 50F. Cooked pork cold hold 49F.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grape leaves cold holding 50F. Cooked pork cold hold 49F.
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has a splitter with no back flow protection device.
29-34-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Joy Smith has expired CFM. **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cooks line has a grill scraper stored inside it.
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Some employees don't have food handlers certificate.
53B-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over top sandwich press on cooks line. Employee discarded drink. **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and and table n cooks line. **Repeat Violation**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle inside cooked pork is laying inside cooked pork.
10-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler. **Repeat Violation**
05-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing solution stored on floor underneath hand wash sink on cooks line.
21-38-4
30
Jan 17, 2024
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork cold holding at 47F. Grape leaves cold holding at 46F. Items placed on ice inside walk in cooler at 2:35. Re-temp at 3:30 39F. **Corrected On-Site**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Mattie Philon has A manager certification but doesn't have card on her it's at another location.
53A-01-7
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. Emailed operator body fluid clean up sign. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains and is no longer cleanable. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by dishwasher.
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. Emailed operator body fluid clean up sign.
11-26-1
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink by dishwasher. **Repeat Violation**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and food preparation table on cooks line. **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line. **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled. **Repeat Violation**
23-03-4
35
Jul 20, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has a splitter with no Back-flow protection device.
29-34-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked trash up off the floor started working with food. Had a discussion with employee about proper hand washing procedures. Employee washed hands. **Corrected On-Site**
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings boards on shelves in back kitchen area have stains and are no longer cleanable. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection. **Repeat Violation**
16-37-1
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Manager placed soap at hand washing sink. **Corrected On-Site**
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Employee removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler across from fryer on cooks line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler across from fryer are soiled with old food debris. **Repeat Violation**
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and food preparation table on cooks line. Employee removed knife and placed at dishwasher. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Equipment in poor repair. Gaskets inside reach in cooler across from fryer are torn.
14-11-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink has wash and sanitizer next to each other. Manager emptied sink and refilled it in proper order. **Corrected On-Site**
16-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored overtop food preparation table while food is being prepared. Employee removed drinks and properly stored them. **Corrected On-Site** **Repeat Violation**
12B-07-4
39
Jan 18, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
43
Jul 29, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice at 48F Cooked chicken 50F Anchovy 46F
03A-02-5
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 tested 0ppm of chlorine. Employee changed out chlorine bucket. Dishwasher tested 100ppm of chlorine.
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and stored longer then 24 hours has no date markings. Employee added proper date markings. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has deep groves and is no longer cleanable. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at the beginning of cooks line had dirty dishes stored in it. Employee removed dirty dishes and properly stored them. **Corrected On-Site**
31A-09-4
Basic - Food storage container/container lid cracked or broken. Plastic container on clean dishes storage shelves has broken corner.
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Employee removed tongs and properly stored them. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket inside reach in cooler on cooks line in front of grill are soiled with black-Mold like substance
23-03-4
Basic - Plumbing system in disrepair. Water not draining down drain in dishwasher area plumber has been notified. **Corrective Action Taken**
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients on cooks line. **Repeat Violation**
02D-01-5
43
Frequently Asked Questions
When was Louis Pappas Fresh Greek last inspected?
The most recent health inspection at Louis Pappas Fresh Greek on file is from Mar 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Louis Pappas Fresh Greek?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Louis Pappas Fresh Greek.
How does Louis Pappas Fresh Greek compare to other restaurants in Tampa?
Louis Pappas Fresh Greek most recently scored 78 out of 100, which is about the same as the Tampa average of 79.
Has Louis Pappas Fresh Greek's inspection record improved over time?
Results have been roughly steady. Inspections at Louis Pappas Fresh Greek have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Louis Pappas Fresh Greek means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Louis Pappas Fresh Greek inspected?
Based on the inspection history on file, Louis Pappas Fresh Greek is inspected around three times per year on average.
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