ACROPOLIS GREEK TAVERNA

Name: ACROPOLIS GREEK TAVERNA
Address: 6108 WINTHROP TOWN CENTER AVE, RIVERVIEW, FL, 33578, US
Rating: 79.1

6108 WINTHROP TOWN CENTER AVE, RIVERVIEW, FL 33578

License #3915868

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ACROPOLIS GREEK TAVERNA in RIVERVIEW currently holds an InspectFL Health Score of 79.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 25 total violations — 7 critical, 1 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 2, 2026 included 2 critical violations, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee eating cooking food with no beard guard.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[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.
[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.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed potatoes in walk in cooler.
[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.
[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.

Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. One dented can of cucumber pickles.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line.
[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.
[51-18-6] No copy of latest inspection report available.
[08B-38-4] Food stored on floor. Sauce on floor in walk in cooler.
[35A-03-4] Dead roaches on premises. One dead roach next to office. Manager removed and sanitized area at time of inspection.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled throughout kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents soiled throughout establishment.
[10-08-5] Ice scoop handle in contact with ice. Manager removed a5 time of inspection.
[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.
[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.
[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.
[14-11-5] Equipment in poor repair. Reach in cooler and reach in freezer gaskets torn on cook line.
[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.
[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.

Community reaction

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Community pulse