Stella's Greek Cuisine
Last inspected: Oct 29, 2025
78
Score
Inspectors have visited Stella's Greek Cuisine nine times, with records going back to 2023. The latest inspection on file is from Oct 29, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded two times.
Stella's Greek Cuisine scores about where you'd expect for a Sarasota restaurant. The file should reassure diners considering a visit.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over raw lamb in the walk in cooler. The operator properly stored the raw ground beef. **Corrected On-Site**
08A-05-6
Basic - Soup spoons stored upright with the food-contact surface up near the soup well. The operator removed the spoons for cleaning. **Corrected On-Site**
24-18-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 83F standing water on the cook line. The operator properly stored the utensils. **Corrected On-Site**
10-07-4
78
Jan 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water leaking from pipe on the dishmachine. - From follow-up inspection 2025-01-17: **Time Extended**
29-11-4
95
Jan 9, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 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. Observed the chlorine sanitizer solution at 0ppm. The operator set up the three compartment sink for ware washing. **Corrective Action Taken** **Warning**
22-41-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food prep table on the cook line. The employee properly stored the beverage. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use scoops stored on soiled surface between uses. Observed in-use scoops for flour, sugar,and rice stored on top of soiled lids. The operator removed the scoops for cleaning. **Corrective Action Taken**
10-12-5
Basic - In-use spatula stored in between a cutting board and food prep table on the cook line. The operator properly stored the spatula. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. **Corrected On-Site**
21-04-4
Basic - Water leaking from pipe on the dishmachine.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook line.
21-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution. **Corrected On-Site**
21-03-4
55
Sep 3, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 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 an employee handle cooked ready to eat spanakopita with bare hands. The operator discarded the spanakopita.
09-01-4
High Priority - Food contaminated by employee. See stop sale. Observed an employee handle cooked ready to eat spanakopita with bare hands. The operator discarded the spanakopita.
01B-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked gyro meat (54F - Cold Holding) on the cook line. The operator stated the gyro meat has been held for less than 1 hour. The operator placed the gyro meat in the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the three compartment sink chlorine sanitizer at 0ppm. The operator added bleach to 100ppm. **Corrected On-Site**
22-42-4
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.
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. Observed marinated chicken prepared on site and held for more than 24 hours not date marked. The operator placed a date mark on the container of chicken. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris on top exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles and microwave door handles soiled with a build up of residue. **Repeat Violation**
23-24-4
Basic - Floor soiled/has accumulation of debris. Observed the floor between and underneath equipment on the cook line soiled with a build up of grease and food debris. **Repeat Violation**
36-73-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. The operator discarded the sanitizer solution. **Corrected On-Site**
21-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly store the scoop handle. **Corrected On-Site**
10-01-5
35
Mar 1, 2024
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in the walk in cooler. The operator properly stored the raw products. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (63F - Cold Holding) on the expo line. The operator stated the tomatoes have been held for approximately 1 hour. The operator placed the tomatoes in the reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Buildup of food debris/soil residue on the walk in cooler door handle.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair above the rear exit door.
36-32-5
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. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the salmon. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee hat stored near in-use knives on the expo line. The operator properly stored the employee personal belonging. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floor soiled/has accumulation of debris behind equipment on the cook line.
36-73-4
Basic - Food stored on floor. Observed bagged ice stored on the floor in the walk in freezer. The operator properly stored the bagged ice. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on the oven door handle between uses. The operator removed the tongs and placed in the dish area. **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handles for cooked rice and cooked orzo not stored above the food. The operator removed the scoops from the foods. **Corrected On-Site**
10-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes not stored inverted above the beverage station. The operator properly stored the to go boxes. **Corrected On-Site**
25-06-4
47
Feb 7, 2024
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2023-12-04: Observed the operator did not pass the initial exam I'm 11/13/2023. Time extension given per Eric Rodarte. **Time Extended**
53A-07-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. Observed no quaternary test kit for the three compartment sink. - From follow-up inspection 2023-12-04: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2023-12-04: Observed the operator did not pass the initial exam I'm 11/13/2023. Time extension given per Eric Rodarte. **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Ice buildup in the walk-in freezer. - From follow-up inspection 2023-12-04: **Time Extended**
14-69-4
70
Oct 4, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over parmesan cheese in the walk in cooler. Observed raw fish stored over cut lettuce in the walk in cooler. The operator properly stored the raw foods. **Corrected On-Site**
08A-05-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed operators probe thermometer read 180F for cooked chicken. Observed inspectors probe thermometer read 140F for cooked chicken. The operator calibrated the thermometer. **Corrected On-Site**
05-06-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. Observed no quaternary test kit for the three compartment sink.
16-37-1
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/
53A-05-6
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 - 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. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee vape pen stored on a shelf above a food preparation area. The employee properly stored the personal item. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a wrist watch. The employee removed the watch. **Corrected On-Site**
13-07-4
Basic - Ice buildup in the walk-in freezer.
14-69-4
Basic - Wet mop not stored in a manner to allow the mop to dry in the dry storage area. The operator properly stored the wet mop. **Corrected On-Site**
42-01-4
41
Jan 20, 2023
Food-Licensing Inspection
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Frequently Asked Questions
When was Stella's Greek Cuisine last inspected?
The most recent health inspection at Stella's Greek Cuisine on file is from Oct 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Stella's Greek Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Stella's Greek Cuisine.
How does Stella's Greek Cuisine compare to other restaurants in Sarasota?
Stella's Greek Cuisine most recently scored 78 out of 100, which is about the same as the Sarasota average of 81.
Has Stella's Greek Cuisine's inspection record improved over time?
Yes. Recent inspections at Stella's Greek Cuisine have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Stella's Greek Cuisine 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 Stella's Greek Cuisine inspected?
Based on the inspection history on file, Stella's Greek Cuisine is inspected around three times per year on average.
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