THE GREEK JOINT

Name: THE GREEK JOINT
Address: 1925 HOLLYWOOD BLVD, HOLLYWOOD, FL, 33020, US
Rating: 81.1

1925 HOLLYWOOD BLVD, HOLLYWOOD, FL 33020

License #1620857

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

81.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE GREEK JOINT in HOLLYWOOD currently holds an InspectFL Health Score of 81.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 27, 2026. Across those visits, inspectors documented 20 total violations — 9 critical, 3 major, 8 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 February 27, 2026 included 2 critical violations, 0 major, and 3 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.

Administrative complaint recommended
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of plates in service area. Manager removed purse.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline sanitizer bucket reading greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top glass of tea on top of bread cooler and beside mini oven at cook line. Employee removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1) In cook line 2 door lowboy cooler, container pooled raw shell eggs on shelf above cooked wings and orzo. Manager rearranged to properly separate. 2) In front walk in cooler, raw beef and pork skewers on top of bread box. Employee rearranged for proper separation.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Frost/ice buildup in back of walk in freezer.

Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee restroom door in back of kitchen area left open. Operator closed
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked moussaka prepared yesterday cooling overnight (56F-63F - Cooling). Item not prepared on portioned today See stop sale.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw lamb, raw steak thawing at room temperature in prep sink. Operator turned on cold running water
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee preparing lettuce without washing. Employee washed after preparation. Discussed with employee, operator
[14-69-4] Ice buildup in walk-in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ ppm chlorine. Instructed operator on proper concentration. Operator remade and diluted and retested at 100ppm chlorine
[53A-05-6] 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/ Certified Food manager arrived at time of inspection
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
[09-01-4] 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 handling cut lettuce with bare hands. Lettuce washed after preparation Discussed with employee, operator
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (46F); Greek lasagna (45F); cooked octopus (46F); feta cheese (45F); cooked asparagus (45F); raw pork (45F); raw beef (45F); cooked orzo (45F); cooked pasta (45F) being held in unit overnight. Operator turned down thermostat. Items temped at 45F-42F at end of inspection
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee receiving delivery and signing paperwork then proceed to put on gloves and begin working with food. Discussed with employee, employee removed gloves washed hands and put on new gloves

Community reaction

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Community pulse