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Licensee
Name: ACROPOLIS GREEK TAVERNA License Number: SEA3911800
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 1833 E 7 AVE
TAMPA, FL 33605

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/15/2014 Met Inspection Standards
During This Visit
More information about inspections.
4 8 18
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing.
16-55-4    Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
14-38-4    Basic - Food storage container/container lid cracked or broken. Lids by dish machine
10-08-4    Basic - Ice scoop handle in contact with ice. Server station
10-19-4    Basic - In-use tongs stored on oven door handle.
16-46-4    Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
33-16-4    Basic - Open dumpster lid.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Salad prep
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Dry storage shelf off of cook line
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
36-30-4    Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed concrete by reached in cooler by gyros
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
29-23-4    Basic - Water leaking from faucet/faucet handle. Hand wash sink by dish machine
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
09-01-4    High Priority - 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. **Corrected On-Site**
12A-19-4    High Priority - Employee washed hands with cold water.
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk food
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. goat cheese reached 40°f, potato salad reached 43°f, stuffed grape leaves reached 43°f, chicken reached 40°f, diced tomatoes 42°f, cheese 43°f, cooked sausage reached 43°f, pasta reached 43°f **Corrected On-Site**
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Server area
22-22-4    Intermediate - Encrusted material on can opener blade.
22-23-4    Intermediate - Encrusted, soiled material on slicer.
31A-10-4    Intermediate - Equipment drain line draining into handwash sink. Bar
14-77-4    Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line
53B-09-4    Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. On spreadsheet
16-53-4    Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Reached 104°f
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.