The Greek Joint Kitchen & Bar
Last inspected: Jan 22, 2026
78
Score
The Greek Joint Kitchen & Bar has been inspected nine times since 2023. The Greek Joint Kitchen & Bar was last inspected on Jan 22, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
“Employee personal items stored” comes up most often, recorded three times in the inspection record.
The city-wide average is 79, putting The Greek Joint Kitchen & Bar squarely in typical territory. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 22, 2026
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
78
Jan 14, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
78
Jul 14, 2025
Routine - Food
4 minor violations.
View 4 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
82
Jan 6, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen right fliptop upper cooler, cut cheese (42-46F - Cold Holding). Cheese overstocked above chill line. Per employee prepped at 11:30am. Employee moved overstocked portion to lower cooler to rechill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen right fliptop lower cooler, containers of raw prepped steak above container of raw salmon. Manger inverted containers for proper separation. **Corrected On-Site**
08A-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Bowl or other container with no handle used to dispense food. 1) Bowl in container of cooked orzo in kitchen right lip top unit. Manager removed bowl. 2) Plastic cup in container of dried herbs on cook line. Manager removed cup. 3) Plastic cups in salt pepper mix in back prep area. Manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on back prep table next to slicer. **Repeat Violation**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. 1) At dessert station, simple syrup bottles not labeled. Employee added labels. 2) Bulk container of flour in back prep area missing label. Manager added label. **Corrected On-Site**
02D-01-5
61
Sep 18, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink in dishwashing area block with rolling cart. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
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/ Manager returns during inspection. **Corrected On-Site**
53A-05-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on food preparation table.
40-06-5
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked faro in refrigerator.
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth on food preparation table not stored in sanitizer solution between use. Operator placed cloth in sanitizer bucket **Corrected On-Site**
21-12-4
Basic - Stored food not covered. -Observed 2 uncovered containers with soups stored in walk in cooler. Soups are not in the cooking process.
08B-12-5
Basic - Standing water in bottom of Avantco reach-in-cooler. Operator clean. **Corrected On-Site**
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside Avantco refrigerator. Operator cleaned and sanitized **Corrected On-Site**
22-16-4
Basic - Food stored on floor. Observed various food items stored on kitchen floor. -Observed various food items stored on walk in freezer floor.
08B-38-4
55
May 15, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce (112F - Hot Holding); vegetable medley (109F - Hot Holding) at cook line steam table. Per operator, foods held out of temperature for less than 1 hour. Operator reheated foods to 176F-177F on flat top grill for hot holding. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above yogurt inside lowboy reach in cooler in prep area. Operator properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) Observed can opener at back prep table soiled with food debris. 2) Observed accumulation of black mold like substance on left soda gun nozzle at bar.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking hand wash sink at cook line.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tzatziki dressing stored inside back reach in cooler, no date marking. Per operator, food prepared on Saturday. Operator put date marking on food. **Corrected On-Site**
02C-02-5
55
Feb 16, 2024
Routine - Food
No violations found.
100
Feb 15, 2024
Routine - Food
9 critical violations. 2 major violations. 5 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (72-74F - Cold Holding at room temperature) as per manager, item was removed from refrigeration approximately 4.5-5 hours prior to inspection, see stop sale. **Warning**
01B-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee put dirty dishes in dishwasher area, then proceeded to prepare serve food to guest, without washing hands. **Warning**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored above cooked chicken in walk in cooler. **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment paid during inspection. **Corrected On-Site** **Warning**
50-17-3
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 employee use bare hands to place lemon on plate as garnish. Lemon was not heated prior to serving to guest. **Warning**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (135-105F - Hot Holding) on cook well on ineffective steam bath. Employee began to reheat to 165°F and maintain above 135°F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: 1) cooked rice (72-74F - Cold Holding at room temperature) as per manager, item was removed from refrigeration approximately 4.5-5 hours prior to inspection, see stop sale. 2) cheese (64F - Cold Holding); feta (62F - Cold Holding); cooked eggplant spread (64F - Cold Holding); feta spread (64F - Cold Holding) on cook line flip top with lid held open. As per manager, items were held on cook line approximately 3 hours. Operator closed lid to rapid chill and allow cooler to drop temperature. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mouth with hands then engaged in food preparation without washing hands. **Warning**
12A-25-4
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 dishwasher machine sanitizer level at 0ppm. Establishment set up 3 compartment sink to 300ppm. **Warning**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored in hand washing sink, being used as a dump sink. **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in glass on cook line. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on top of box of tomatoes. Additionally, observed employee headphones case stored on top of cutting board on cook line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
17
Mar 22, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation- expo line , hallway behind bar. Owner stated no foods will be stored in expo line. Will be reviewed at the next routine inspection. Priority: Basic
36-37-5
95
Frequently Asked Questions
When was The Greek Joint Kitchen & Bar last inspected?
The most recent health inspection at The Greek Joint Kitchen & Bar on file is from Jan 22, 2026. The public record contains nine inspections in total.
What is the most common violation at The Greek Joint Kitchen & Bar?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at The Greek Joint Kitchen & Bar.
How does The Greek Joint Kitchen & Bar compare to other restaurants in Davie?
The Greek Joint Kitchen & Bar most recently scored 78 out of 100, which is about the same as the Davie average of 79.
Has The Greek Joint Kitchen & Bar's inspection record improved over time?
Yes. Recent inspections at The Greek Joint Kitchen & Bar have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at The Greek Joint Kitchen & Bar 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 Greek Joint Kitchen & Bar inspected?
Based on the inspection history on file, The Greek Joint Kitchen & Bar is inspected around three times per year on average.
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