ACROPOLIS GREEK TAVERNA

Name: ACROPOLIS GREEK TAVERNA
Address: 6108 WINTHROP TOWN CENTER AVE, RIVERVIEW, FL, 33578, US
Rating: 52.6

6108 WINTHROP TOWN CENTER AVE, RIVERVIEW, FL 33578

License #3915868

🥙 Mediterranean ℹ️

52.6 Grade F / 100

Failing Health Score

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Latest inspection

March 2, 2026 · 12 findings · 2 critical

Routine - Food

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Usually lower-risk context.

Quick take

ACROPOLIS GREEK TAVERNA in RIVERVIEW currently holds an InspectFL Health Score of 52.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 87 total violations — 15 critical, 10 major, 62 minor.

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The latest inspection on March 2, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.

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Inspector notes

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ACROPOLIS GREEK TAVERNA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near dish area not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and on shelf with bread. Removed at time of inspection.
[12B-01-4] Employee eating while preparing food. Observed employee eating while preparing food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Removed at time of in. employee bags on food items in dry storage.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee eating cooking food with no beard guard.
[08B-38-4] Food stored on floor. Box of salmon on floor in walk in freezer.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm quat. Employee remade tested 150 ppm quat.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed potatoes in walk in cooler.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed dish washer go from soiled dishes to clean dishes without changing gloves and washing hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents soiled throughout establishment.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair next to fryers.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
[35A-03-4] Dead roaches on premises. One dead roach next to office. Manager removed and sanitized area at time of inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with to go containers. Manager removed at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and glasses on table with plates.
[14-11-5] Equipment in poor repair. Reach in cooler and reach in freezer gaskets torn on cook line.
[08B-38-4] Food stored on floor. Sauce on floor in walk in cooler.
[10-08-5] Ice scoop handle in contact with ice. Manager removed a5 time of inspection.
[51-18-6] No copy of latest inspection report available.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Grill sitting on brick on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled throughout kitchen.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, manager remade tested 200ppm quaternary ammonium.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under griddle.
[01B-01-4] Dented/rusted cans present. See stop sale. One dented can of cucumber pickles.
[22-41-4] 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. Dish machine tested 10 ppm chlorine, manager switched out sanitizer tested 50 ppm chlorine.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch raw meat then change glove without washing hands in between to begin prepping food.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer go from soiled dishes to clean dishes without washing hands. Discussed proper hand washing procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 45 F- retemp 45 F, potato 45 F- retemp 45 F, salmon 45 F- retemp 43 F, shrimp 44 F- retemp 43 F in walk in cooler. Manager propped walk in freezer door open.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in cheese, operator removed at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed at time of inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler with milk and cheese.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and jacket on dry storage shelf.
[08B-38-4] Food stored on floor. Tahini on floor in walk in cooler.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Grill sitting on bricks on cook line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over potato salad in walk in cooler.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm quaternary ammonium, operator remade tested 150 ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line. Operator removed at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 44 F- retemp 43 F, beef 44 F in reach in cooler. Operator placed items on ice. Pasta 48 F, in walk in cooler. Operator turned down temperature in cooler.
[02C-03-5] 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 in reach in cooler not date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda machine. Soda gun at bar.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler over restaurant food, operator removed at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Charger on top of seasoning in dry storage, operator removed at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish area.
[08B-38-4] Food stored on floor. Tahini on floor in walk in cooler and gyros on floor in walk in freezer.
[33-11-4] Missing drain plug at dumpster.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Grill sitting on bricks on cook line.
[33-16-4] Open dumpster lid.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over spinach dip in walk in cooler. Operator removed at time of inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of seasoning not labeled, operator labeled at time of inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch raw chicken then changed gloves without washing hands.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer go from soiled dishes to clean dishes without changing gloves and washing hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Bread in grocery bag in reach in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong side of splitter, operator removed at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board pasta. Soda gun at bar.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes in reach in cooler not date marked.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in cheese in reach in cooler on cook line.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted over ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above to go containers. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler across from walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above to go containers. Employee removed at time of inspection.
[08B-38-4] Food stored on floor. Oil and chicken base on floor in dry storage.
[35B-02-4] Insect control device installed over food preparation area. Bug light over plates near dish machine.
[51-18-6] No copy of latest inspection report available.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over sauces in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage.
[41-07-4] Container of medicine improperly stored. Employee medicine above seasonings next to cook line. Employee removed at time of inspection.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee go from soiled dishes to clean dishes without washing hands.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested 500+ ppm quaternary ammonia, employee remade tested 200 ppm Quaternary ammonia
[11-27-4] 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. Sent to operator at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar.