The Great Greek Mediterranean Grill
Last inspected: Apr 3, 2026
100
Score
The Great Greek Mediterranean Grill appears in inspection records nine times, starting in 2022. The Great Greek Mediterranean Grill was last inspected on Apr 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around eight violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Restaurants in St. Johns average 69, so The Great Greek Mediterranean Grill is doing better than most peers. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
No violations found.
100
Mar 30, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. chicken and rice soup (114F - Hot Holding) in hot holding unit on cook line, per employee soup was heated up on the stove top less then 2 hours ago and placed in unit, employee turned up temperature of hot holding unit. **Corrective Action Taken**
03B-15-5
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw beef burgers stored on top of raw salmon and raw shrimp in walk in cooler.
08A-16-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. spanakopita (71F - Cold Holding) sitting out on speed rack in prep area, per employee spanakopita was cooked yesterday and placed on rack and has been sitting there since yesterday without any additional preparation done today. Individual soufflé cups of tzatziki (44F-46F - Cold Holding) in small black refrigerator at front counter under service window, per employee all items where made yesterday and no one has even opened the refrigerator today. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spanakopita (71F - Cold Holding) sitting out on speed rack in prep area, per employee spanakopita was cooked yesterday and placed on rack and has been sitting there since yesterday without any additional preparation done today. Individual soufflé cups of tzatziki (44F-46F - Cold Holding) in small black refrigerator at front counter under service window, per employee all items where made yesterday and no one has even opened the refrigerator today. hummus (46F - Cold Holding); heavy cream (49F,48F - Cold Holding) in 3 door cooler in prep area, per employee door has been opened several times for an hour, all items moved to opposite side of cooler. **Corrective Action Taken** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Large bottle of soap and towel in sink if hand wash station in ware washing area, items removed. **Corrected On-Site**
31A-09-4
50
Oct 14, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken kabob (150F - Cooking, rechecked at 171F) employee cooking raw chicken kabob on grill on cook line and stated chicken was done and temperature of the larger portions of meat was 150F, chicken placed back on grill and rechecked at 171F **Corrected On-Site**
03C-44-5
High Priority - Food placed in soiled container/equipment. Box of ketchup packets wet and sitting in spilled tea in cabinet under drink station in dining area.
08B-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (47F - Cold Holding); tzatziki (44F - Cold Holding) in reach in cooler in prep area, per manager door was consistently open for less then 1 hour prior.
03A-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station in hallway by bathrooms, operator corrected during inspection. **Corrected On-Site**
31B-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table next to cook line soiled with food debris.
22-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of romaine straight out of package in prep area, employee stopped and began to wash lettuce. **Corrective Action Taken**
08B-39-4
50
Apr 28, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw chicken kabobs on grill then changed gloves and continued to make food orders without washing hands between tasks.
12A-12-4
High Priority - Toxic substance/chemical improperly stored. Bottles of hand soap next to boxes of gloves and over bag of salt in back storage area.
41-10-4
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. One employee on site working at establishment over 2 years is unable to find proof of training.
53B-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter under soda machine dated for 2022, per operator they have not changed the filter since then.
29-28-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside reach in cooler in corner of make line.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed cucumbers and bell peppers stored over containers of cut cucumbers and cut tomatoes in walk in cooler.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of salt on rack in prep area, salt labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine in lobby area, around nozzles. Exterior of pressure cooker on cook line. Handle on reach in coolers on make line. Exterior of dish machine. **Repeat Violation**
23-03-4
50
Oct 24, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (64F - Cold Holding) thawing out in prep sink in prep area, per employee salmon has been in sink for 2 hours, salmon removed from packaging and placed in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Rice pudding in reach in cooler in prep area, per employee pudding was made Tuesday.
02C-02-5
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. Operator unable to find.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. **Repeat Violation**
31B-02-4
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. Multiple packages of partially thawed out raw salmon thawing in prep sink in prep area, per employee fish has been thawing out for 2 hours, employee removed fish from bags and placed in walk in cooler. **Corrective Action Taken**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and backpack stored with various dry food stuffs on rack by walk in cooler.
40-06-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment and reach in coolers on make and cook lines.
36-73-4
Basic - Food stored on floor. Box of rice by walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers on cook line. Side of reach in cooler in prep area. Handles of reach in cooler under grill on cook line.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand wash station in ware washing area.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of breading under table near front counter.
02D-01-5
45
Jan 25, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding) thawing in running cold water bath in prep area in individual bags, per manager chicken has been thawing for no more then a couple of hours.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spanakopita (78F - Hot Holding) in non working warmer on cook line, per manager spanakopita has been in warmer no more then 1.5 hours, spanakopita placed in oven. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda machine in dining area.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line, manager corrected during inspection. **Corrected On-Site**
31B-02-4
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. One employee present on cook line.
53B-02-5
55
Jul 19, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the auto sham; chicken skewers (127F - Hot Holding). Operator voluntarily discarded the chicken skewers. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the auto sham; chicken skewers (127F - Hot Holding) on the middle rotisserie; gyro (98/86F - Cold Holding). Middle gyro rotisserie has broken bottom plate holder and isn't holding the cone of meat high enough to be fully heated. Operator inverted the cone so the thickest portion would receive heat and turned the heat source up to bring back into temperature range. Operator voluntarily discarded the chicken skewers. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored at the front service counter over wrapped straws. Chemical spray bottle stored on dry storage shelf over canned product. Operator relocated all chemical spray bottles. **Corrected On-Site**
41-10-4
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the front prep counter has old food debris on the blade. Clean cutting board stored on the bottom shelf of the prep table by the prep sink has food residue debris staining build up. Operator relocated the can opener and the cutting board to the dishwashing area to be cleaned. **Corrective Action Taken** **Repeat Violation**
22-02-4
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/ No certified food manager present and over 4 food handling employees currently working.
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Brown bowl used as a scoop in the bulk breadcrumbs container. Operator removed the bowl from the bulk container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the dishmachine has mold like substance spots in the vent.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the hand wash sink in the dishwashing area, clean plastic containers stacked while wet. Operator began to unstack the containers. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots.
23-03-4
Basic - Stored food not covered. In the walk in cooler, uncovered container of soup. Operator covered the container of soup. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water in the prep sink. Operator turned on cold running water.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in the mop sink. Operator voluntarily discarded the mop heads. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the in use front counter prep table. Operator relocated the wiping cloth to the correct storage location. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour with no product labeling. Operator labeled the bulk container of flour. **Corrected On-Site**
02D-01-5
30
Nov 18, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 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. At time of inspection, chlorine dish machine at 0ppm, operator replaced chlorine sanitizer, machine still at 0ppm. Operator set up the three compartment sink. **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection hand wash sink in the dish area blocked by two large bus tubs in sink. Operator relocated the bus tubs. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the end of the prep line has old food debris remnants on the blade. Ice chute at the soda dispenser in the lobby has mold like substance staining. Operator cleaned and sanitized the ice chute. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk container of baklava seasoning, bowl used as a scoop. Operator removed the bowl from the container. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees apron stored on bags of brown sugar at the front prep counter. Operator removed the apron. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dish machine, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Old labels stuck to food containers after cleaning. On the side of the dish machine, clean containers stored with old sticker on the containers.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line, two wet wiping cloths stored on the back side of the flip top reach in coolers.
21-12-4
55
Aug 8, 2022
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer on the main cook line closest to the fryers, raw frozen chicken tenders stored on shelf over frozen french fries. Operator switched the storage levels of the two products in the reach in freezer. In the standup reach in freezer in the prep area, raw frozen fish stored over a container of ice cream. Operator relocated the raw frozen fish to the proper storage level. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. At the front service counter, chemical spray bottles stored handing off of shelf under the main counter with single service carry out boxes under the spray bottle nozzles. Operator relocated the chemicals to the proper storage location. **Corrected On-Site**
41-10-4
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. In the walk in cooler, two containers of heavy cream that had been opened and stored with no date marking. Operator unable to identify when the product was opened and voluntarily discarded the containers of heavy cream. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the reach in freezer under the gyro station has accumulation of food debris at the base of the cooler. Operator had employee clean the interior of the reach in freezer. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. At the hand wash sink inbetween the three compartment sink and the clean utensils storage rack, no soap available. Operator replaced the soap dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. On bottom shelf of the metal storage shelf at the end of the main kitchen line, blue chemical spray bottle with no product label. Operator labeled the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Single-service articles improperly stored. At the rear exterior door, container of single service carry out boxes stored on the floor. Operator relocated the container to the proper storage location. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main cook line, employee drink stored on the top of the flip top reach in cooler closest to the employee hand wash sink. Operator relocated the employee beverage to the proper storage location. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings and keys stored on top of container of deli paper on the dry storage shelf closest to the rear exterior door. Operator removed the personal belongings to the proper storage location. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dishwasher, clean plastic containers stacked while wet. Operator unstacked the plastic containers to properly air dry. **Corrected On-Site**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At time of inspection, on the prep table at the entrance to the cook line, plastic serving spoon stored in ambient water with a temperature of 105. Operator removed the spoon from the standing water to replace with new hot water. **Corrective Action Taken**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. On the main cook line, standing water in the base of the reach in cooler opposite the gyro station. Operator cleared the standing water and wiped clean the interior of the reach in cooler. **Corrected On-Site**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the prep table to the side of the main cook line, bulk containers of spices with no product labels. Operator labeled all the bulk containers of spices on the storage shelf. **Corrected On-Site**
02D-01-5
35
Frequently Asked Questions
When was The Great Greek Mediterranean Grill last inspected?
The most recent health inspection at The Great Greek Mediterranean Grill on file is from Apr 3, 2026. The public record contains nine inspections in total.
What is the most common violation at The Great Greek Mediterranean Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Great Greek Mediterranean Grill.
How does The Great Greek Mediterranean Grill compare to other restaurants in St. Johns?
The Great Greek Mediterranean Grill most recently scored 100 out of 100, which is higher than the St. Johns average of 69.
Has The Great Greek Mediterranean Grill's inspection record improved over time?
Yes. Recent inspections at The Great Greek Mediterranean Grill have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at The Great Greek Mediterranean Grill 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 The Great Greek Mediterranean Grill inspected?
Based on the inspection history on file, The Great Greek Mediterranean Grill is inspected around two times per year on average.
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