PALMETTO, FL. A state inspector visiting Greyson on 96th Street East in August found food sourced from unapproved or unknown suppliers, a violation that means the ingredients on customers' plates bypassed the federal safety inspections designed to catch Listeria, Salmonella, and other pathogens before they reach a kitchen.
That was one of six high-severity violations documented at the Palmetto restaurant on August 11. The facility was not closed.
What Inspectors Found
The inspector's report shows two violations that, together, form a direct path to a multi-victim outbreak. Greyson had no written employee health policy, and separately, employees were not reporting symptoms of illness. The first violation means there is no documented system telling workers when to stay home. The second means workers were already failing to do so.
Inspectors also cited improper handwashing technique. This is distinct from employees skipping handwashing entirely. It means workers were making the attempt and still leaving pathogens on their hands.
Food contact surfaces were not properly cleaned or sanitized. Multi-use utensils had the same problem, cited separately as an intermediate violation.
The allergen violation rounds out the high-severity list. Inspectors found no demonstrated allergen awareness at the facility.
What These Violations Mean
The unapproved food source violation is the one with the longest reach. When food enters a kitchen from an unknown supplier, there is no chain of custody, no federal inspection record, and no way to trace an outbreak back to its origin if customers get sick. Greyson's inspector flagged this on August 11, and the food had already been served.
The combination of no health policy and employees not reporting symptoms is how Norovirus spreads through a dining room. Norovirus is responsible for the majority of foodborne illness outbreaks in restaurant settings. A single sick food worker handling ready-to-eat food can expose dozens of customers in a single shift, and without a written policy requiring workers to report illness, there is no mechanism to stop it.
The allergen finding carries a different kind of urgency. Food allergies affect 32 million Americans, and allergic reactions send 30,000 people to emergency rooms each year. When staff cannot demonstrate allergen awareness, a customer with a peanut, shellfish, or dairy allergy has no reliable way to know whether a dish is safe.
Inadequate cooling equipment, cited as an intermediate violation, compounds the food safety picture. Equipment that cannot maintain required cold-holding temperatures allows bacteria to multiply in the range between 41 and 135 degrees Fahrenheit, the zone where pathogens grow fastest.
The Longer Record
August's inspection was not a bad day. It was the worst entry in a record that stretches back to April 2023.
In eight inspections on file, Greyson has accumulated 47 total violations. Every inspection since September 2023 has included at least three high-severity citations. The February 2026 inspection, six months before this one, produced four high-severity and four intermediate violations. The October 2024 inspection produced four high-severity violations. The pattern does not show a facility struggling with isolated problems and correcting them.
The facility has never been emergency-closed.
High-severity violations in the illness and hygiene category have appeared across multiple inspection cycles. The August 2026 report is the first to cite both no health policy and employees not reporting symptoms simultaneously, but the underlying category has been flagged before.
Still Open
State inspectors documented ten violations at Greyson on August 11, six of them high-severity. One involved food from a supplier whose safety record cannot be verified. One meant a sick employee could have been working the line with no policy requiring otherwise. One meant that employee, even if they washed their hands, may not have done it correctly.
Greyson remained open after the inspection.
