ACROPOLIS GREEK TAVERNA ORLANDO
390 N ORANGE AVE STE 110, Orlando FL 32801 · 4074979243
Last inspected Jul 1, 2026 · 9 visits since August 2023
NOV 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at bar. Next unannounced per Dennis Watson
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023000780 | Aug 15, 2022 | Jun 14, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate5 Basic
What the inspector wrote — 13 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Date onion aoili 6/22. Operator discarded
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -kitchen Dishwasher tested (Chlorine 00ppm). Operator adjusted sani line. Tested again kitchen Dishwasher (Chlorine 50ppm);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter: Tzatziki, garlic; (57F - Cold Holding) in ice well. Operator put on ice bath for temperature recovery. Recheck both items 32-42F cooling ( correct on site) -gyro meat (57F - Cold Holding) in prep cooler less than 4hrs. Advised not to keep food above fill line in pan and dont double pan. Operator moved to bottom cooler for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at entry to bar. Operator cleaned
Show the remaining 9 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink at end of prep line blocked by broom and dustpan. Operator removed
Handwash sink used for purposes other than handwashing. Ice in handsink at bakery Employee filled ice container at handsink at salad station
No soap provided at handwash sink. At bar. Operator replaced
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Pastaio prepared on 6/18 and frozen same day. thawed yesterday per operator. Operator put correct date
Ceiling tile missing. in back prep area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon operator removed from freezer this morning. Operatorcut open package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Motor bike in back kitchen
Standing water in bottom of reach-in-cooler. In prep cooler on cook line
Wet wiping cloth not stored in sanitizing solution between uses. On prep table cooler. Operator removed
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic 60F in insufficient ice bath less than 4hrs per operator. Operator put on ice barh for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken (123F - Hot Holding) less than 4hrs per operator. Operator voluntarily discarded
Ceiling tile missing. In back kitchen
Cutting board has cut marks and is no longer cleanable. -Cutting board on seafood prep. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing hanging jewelry. Operator removed
Floor soiled/has accumulation of debris. Bar floor Side of ice machine
Food not stored at least 6 inches off of the floor. Case of wine on floor at bar. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of upright ovens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bakery cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of bakery reach in cooler
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Homemade Acropolis dressing that is served on several salad's contains raw egg
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara 68F-84F cooling in ice bath for 4.5hrs. Advised to immediately break into smaller portions and put in freezer for temperature recovery. Retested at 4:32pm. 56 F. Operator discarded.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep person wearing gloves touch faced then mixed salad with gloved hands. Immediately directed employee to remove gloves and wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Marinara 68F-84F cooling in ice bath for 4.5hrs. Advised to immediately break into smaller portions and put in freezer for temperature recovery. Retested at 4:32pm. 56 F. Operator discarded -lamb on gyro cone 62F-100F hot holding 4hrs per operator. Advised to immediately discard. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Togo station cool well : Tzatziki, garlic sauce; (42-56F - Cold Holding) less than 4hrs per operator. Advised to put in cooler for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lamb on gyro cone 62F-100F hot holding 4hrs per operator. Advised to immediately discard. Operator discarded
Handwash sink used for purposes other than handwashing. -sani bucket in and ice at Bakery bar. Operator immediately removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Homemade Acropolis dressing that is served on several salad's contains raw egg
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. In multiple containers of sauces, and cheese. Operator immediately removed all.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plates on prep table used for catering stored next to handsink. Advised to store in other area away from splash or install splash guard at hand sink
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator immediately removed fish completely from packaging.educated operator on new enforcement regarding thawing ROP fish
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink on top of dishwasher. Operator immediately removed
Floor soiled/has accumulation of debris. Oil on floor next to ice machine
Water leaking from pipe and/or faucet/handle. From hands ink by ice machine
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored in same container as ready-to-eat food. Cooked lamb in same container as raw sausage. No cross contamination observed. Advised operator to immediately reheat lamb to 165F as a precaution. And advised to keep raw food and ready to eat food in different containers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator immediately corrected
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Chicken marinade dated 12/31 in walk in cooler. 1qt -Garlic aioli dated 1/8 8qt. In walk in cooler. Operator immediately discarded both items
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg. Operator immediately discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table table. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person. Immediately removed
Employee with no beard guard/restraint while engaging in food preparation. Prep person
Equipment in poor repair. Gasket torn on walk in cooler door
In-use knife/knives stored in cracks between pieces of equipment. Knife in between 2 prep tables
Nov 14, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Swordfish, salmon,
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packaging on site raw fresh fish
Handwash sink not accessible for employee use at all times. Hand sink in back prep area next to 3 bay sink. Hand sink at bar blocked by co2 tanks
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold poached eggs on lyonnaise salad
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At entrance to bar. At hand sink at bakery area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Multiple cooked and animal food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in bakery prep area. Vent over 3 bay sink in prep area
Cutting board has cut marks and is no longer cleanable.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 8 high priority.
8 High priority10 Intermediate5 Basic
Show 23 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Swordfish, salmon,
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects at bar. Next unannounced per Dennis Watson
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crab cake, Escargot, Chicken salad, Tomato jam, leek fondue, in house Buffalo ranch, beef au ju, coleslaw, chicken confit, garlic mayo, duck confit mustard sauce with cream sauerkraut,All products date marked from 4/15-7/31
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon burger, garlic, tomato spice sauce, Grier cheese, American cheese, cheddar, provolone, boiled eggs, pork. All temperature range 57F-69F. All products in reach in cooler overnight per operator. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon burger, garlic, tomato spice sauce, Grier cheese, American cheese, cheddar, provolone, boiled eggs, pork. All temperature range 57F-69F. All products in reach in cooler overnight per operator. Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken 119F under heat lamp. Advised operator to move chicken closer to heat lamp.
Toxic substance/chemical improperly stored. Orange cleaner by bottled bbq sauce
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packaging on site raw fresh fish
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator moved to warewashing area
Handwash sink not accessible for employee use at all times. Hand sink in back prep area next to 3 bay sink. Hand sink at bar blocked by co2 tanks
Handwash sink used for purposes other than handwashing. Scrubby in hand sink on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold poached eggs on lyonnaise salad
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At entrance to bar. At hand sink at bakery area
No soap provided at handwash sink. At far hand sink at bar
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Multiple cooked and animal food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in bakery prep area. Vent over 3 bay sink in prep area
Cutting board has cut marks and is no longer cleanable.
In-use tongs and ladles stored on grill rails.
Standing water in bottom of reach-in-cooler. On cook line. Water leaking on to floor
Working containers of food removed from original container not identified by common name. Containers of Flour and sugar
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.