THE GREAT GREEK

Name: THE GREAT GREEK
Address: 11300 LEGACY AVE #120, PALM BEACH GARDENS, FL, 33410, US
Rating: 32.8

11300 LEGACY AVE #120, PALM BEACH GARDENS, FL 33410

License #6021990

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

32.8 Grade F / 100

Failing Health Score

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Quick take

THE GREAT GREEK in PALM BEACH GARDENS currently holds an InspectFL Health Score of 32.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 42 total violations — 19 critical, 13 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 10, 2026

The latest inspection on May 12, 2026 shows 5 observation rows: 1 critical, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Call Back - Admin. complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on flip top coolers grooved and no longer cleanable, discussed with operator to repair or replace.
[21-08-4] Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected solution to 200ppm.
[27-16-4] Hand washing sink at dish washing area hot water turned off, discussed with operator to turn on water, operator states repair company called
[52-08-4] Menu not corrected
[22-41-4] Dishwasher (Chlorine 0ppm) ran machine multiple times, operator changed chemical supply at re-test 100ppm.

Disposition: Administrative complaint recommended
[35A-03-4] Dead roaches on premises. Approximately 1 dead roach under soda a,aching rack on floor, discussed with operator who cleaned and sanitized area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on flip top coolers grooved and no longer cleanable, discussed with operator to repair or replace.
[53B-02-5] 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. On employee currently working for more than 60 days with no food handler training completed, discussed with operator to complete tracing with employee.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator to correct to 200ppm.
[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. Dishwasher (Chlorine 0ppm) ran machine multiple times, operator changed chemical supply at re-test 100ppm.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hand to adjust eye glasses and without washing hands employee handled clean utensils to cook salmon, discussed with employee who washed hands.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in front of three compartment sink blocked by chemical bottle, discussed with operator who removed bottle.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped diced tomatoes (52F - Cooling) at 2:20 since 10:00, at this current rate of cooling product never reached 41F within 4 hours, see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped diced tomatoes (52F - Cooling) at 2:20 since 10:00, at this current rate of cooling product never reached 41F within 4 hours, see stop sale.
[52-08-4] When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. On menu "Australian Lamb" offered for sale, operator provided lamb - product has no identification stating product is imported from Australia product marked as packaged in Detroit, discussed with operator to correct menu.
[41-17-4] Spray bottle containing toxic substance not labeled. In bathroom unlabeled spray bottle with cleaner, discussed with operator to label bottle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line Utensils in standing water at 129F, discussed with employee who placed container on stove to heat water to above 135F.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink at dish washing area hot water turned off, discussed with operator to turn on water.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on speed rack in front of walk in cooler cheese and spinach pastry (75F - Cooling) at 2:15 since 11:00, at this current rate of cooling product never reached 70F within 2 hours, see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fresh garlic in oil dressing (80F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for unknown amount of time, see stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped hummus (52F - Cooling) at 2:20since 12:00 to 50F at 2:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.
[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. Employee handled trash can and after without washing hands employee handled cutting board and touched container of food inside flip top cooler, discussed with employee who washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line fresh garlic in oil dressing (80F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for unknown amount of time, see stop sale.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on speed rack in front of walk in cooler cheese and spinach pastry (75F - Cooling) at 2:15 since 11:00, at this current rate of cooling product never reached 70F within 2 hours, see stop sale.

Disposition: Emergency order recommended
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator to correct to 200ppm
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped stacked pans of diced tomatoes ( 47F- Cooling) at 11:20 since 10:50 to 47F at 11:35 ; cut lettuce (67F - Cooling) at 11:20 since10:50 to 67F at 11:35, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator to unwrap pans and unstack to allow adequate air flow cooling.
[35A-05-4] Roach activity present as evidenced by live roaches found. At front counter approximately 6 live roaches on glue trap on top of glass door reach in cooler. At front counter approximately 7 live roaches crawling out of cove molding under hand washing sink, discussed with operator to eliminate all live roaches and clean and sanitize all areas.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm) discussed with operator to correct to 200ppm.
[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. Dishwasher (Chlorine 200+ppm) ran multiple times, discussed with operator to correct to 100ppm.
[35A-03-4] Dead roaches on premises. At front counter approximately 3 dead roaches on glue trap on top of glass door reach in cooler. At front counter approximately 1 dead roach on top of soda dispenser unit. At front counter approximately 1 dead roach on floor by floor drain under soda machine. Approximately 1 dead roach on floor under hand washing sink. Discussed with operator to eliminate all dead roaches and clean and sanitize all areas.

Disposition: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer door gaskets soiled, discussed with operator to clean and sanitize.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at prep station used to store soiled rag and dirty dishes, discussed with employee who removed items.
[10-20-4] In-use tongs stored on equipment door handle between uses. At cook line in use tongs stored on oven door handle in between uses, discussed with operator who removed tongs.
[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. Dishwasher (Chlorine 0ppm) ran machine multiple times establishment has no refill of chlorine sanitizer, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[41-17-4] Spray bottle containing toxic substance not labeled. At front counter unlabeled spray bottle containing bleach, discussed with operator to label bottle.
[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. Employee moved trash can with hand and after without washing hands employee handled raw shell eggs, discussed with operator employee washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table next to rotating gyro ovens cooked potato wedges (103F - Cooling) at 12:00 since 10:30 to 100F at 12:20, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved product to reach in freezer to rapid chill.
[35A-03-4] Dead roaches on premises. At front counter in cabinets approximately 2 dead roaches. At front counter on floor under pastry display case approximately 1 dead roach, discussed with operator who cleaned and sanitized areas.
[41-10-4] Toxic substance/chemical improperly stored. At front counter multiple Chemical spray bottles stored above soda syrup bags, discussed with operator who removed bottles.

Community reaction

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Community pulse