THE GREEK JOINT

Name: THE GREEK JOINT
Address: 1925 HOLLYWOOD BLVD, HOLLYWOOD, FL, 33020, US
Rating: 62.6

1925 HOLLYWOOD BLVD, HOLLYWOOD, FL 33020

License #1620857

🥙 Mediterranean ℹ️

62.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 27, 2026 · 6 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE GREEK JOINT in HOLLYWOOD currently holds an InspectFL Health Score of 62.6 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 February 27, 2026. Across those visits, inspectors documented 47 total violations — 18 critical, 8 major, 21 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 shows 6 observation rows: 2 critical, 0 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

THE GREEK JOINT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top glass of tea on top of bread cooler and beside mini oven at cook line. Employee removed.
[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.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Frost/ice buildup in back of walk in freezer.
[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.
[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.

Disposition: 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
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries slacking at room temperature for 2 hours temped at 68F. Operator discarded and replaced with frozen French fries. Discussed using time as a public health control with operator
[14-69-4] Ice buildup in walk-in freezer.
[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
[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
[03D-02-5] 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
[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.
[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
[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
[01B-07-4] Food with mold-like growth. Parmesan cheese stored in 3 door low top reach in cooler in prep area with mold-like growth. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked chicken wings on speed rack in walk in cooler. Operator reorganized
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked orzo date marked 9-12 in walk in cooler. See stop sale.
[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
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[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
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.