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

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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 — 10 critical, 3 major, 7 minor.

Inspection data quality

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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.

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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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Frost/ice buildup in back of walk in freezer.
[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.

Warning Issued
[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
[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
[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.
[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
[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
[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
[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
[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-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.
[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

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