Greek Tavern
Last inspected: Feb 5, 2026
86
Score
The Greek Tavern, located at 337 Jesse Jewell Pkwy in Gainesville, Georgia, underwent a low-risk inspection on February 5, 2026, with a score of 86. This inspection identified one major and one minor violation concerning employee knowledge of food safety procedures and the use of proper cooling methods. Across four recorded inspections, the establishment has predominantly received low-risk classifications.
4
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Followup
1 major violation. 1 minor violation. 2 corrected on site.
86
Dec 19, 2025
Followup
2 critical violations. 5 minor violations. 6 corrected on site.
58
Nov 18, 2025
Routine
1 major violation. 5 minor violations. 5 corrected on site.
70
Aug 5, 2025
Initial
No violations found.
100
Violations — Feb 5, 2026 Inspection
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: Person in charge (PIC) not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. PIC is responsible for ensuring: Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Corrective Actions: EHS consulted with PIC on their responsibility to monitor proper cooling methods.
511-6-1.03(2)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed raw meatballs cooling while fully covered. Observed raw chicken and raw breaded chicken prepped within the last hour per PIC, stored in cooler drawer under grill, indicating it was ready to be used/cooked while in a cooling state. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in co...
511-6-1.04(6)(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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