LITTLE GREEK
40908 US HWY 19 N, Tarpon Springs FL 34689 · 727-888-1828
Last inspected Jun 15, 2026 · 10 visits since July 2023
FEB 24
DEC 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator, primed and ran machine 2 more times. Still 0 ppm, operat called for repair
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. blanched fries (47F - Cold Holding); breaded falafel (47F - Cold Holding) Cut tomato wedges (47F - Cold Holding) in drop in cooler at front counter,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler under grill -raw steak skewers (47F - Cold Holding); raw chicken skewers (46F - Cold Holding), salmon (47F - Cold Holding); blanched fries (47F - Cold Holding); breaded falafel (47F - Cold Holding) see stop sale in cooler overnight, temperatures not taken today, chicken, beef and salmon moved to freezer, see stop sale Cut tomato wedges (47F - Cold Holding) in drop in cooler at front counter, cut 5 hours ago.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. tomato wedges (47F - Cold Holding) in drop in cooler at front counter, cut 5 hours ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter above- cooked rice (102F - Hot Holding); operator discarded, was in steam table for 3 hours. gyro (110F - Hot Holding), cut off gyro cone 1 hour ago, operator put on grill to reheat. Heated to 166F
Vacuum breaker missing at mop sink splitter added to mop sink faucet.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Mary
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over microwave and bulk foods for customers, operator removed both
Food stored on floor. Fry oil on floor under front counter above, operator moved to shelf
Nov 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at splitter added to hose bibb.
Cutting board has cut marks and is no longer cleanable. At front counter
Interior of microwave has accumulation of grease/food debris.
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator, primed and ran machine 2 more times. Still 0 ppm, operat called for repair
Vacuum breaker missing at splitter added to hose bibb.
Accumulation of pink mold-like substance in the interior of the ice machine/bin. On top of gray drop plate
Cutting board has cut marks and is no longer cleanable. At front counter
Food stored on floor. Fry oil on floor under front counter
Interior of microwave has accumulation of grease/food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. In 3 door cooler in back room - case of tomatoes over bucket of dressings, operator moved to other cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket at front counter 0 ppm, corrected to 200 ppm
Apr 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher at 0ppm, operator discontinued using dishwasher machine and will use triple sink to sanitize, triple sink quaternary sanitizer at 200plm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator came on cook line from dining area after touching dirty dishes put gloves on and started touching clean plates and clean utensils without washing hands
Gyro meat in a broiler that is turned off. Gyro cooking device turned off with gyro meat on pit, gyro machine turned on
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (50F - Cold Holding); potato salad (45F - Cold Holding); sliced tomatoes (50F - Cold Holding) in cold holding unit at front counter, temperature taken within the last 4 hours and all food at proper temperature, operator put all items on ice
Handwash sink not accessible for employee use at all times. Pitcher of water stored in hand sink at front cooking area Hand sink in back prep area has linens stored in it All items removed from hand sinks
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to microwave in back prep area, cell phone removed
In-use tongs stored on equipment door handle between uses. Tongs on cart on cook line, tongs removed
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut and prepared cucumbers in reach in cooler. Employee moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep line Tzatziki auce (51F - Cold Holding); wedge tomatoes (50F - Cold Holding); cut leafy greens (50F - Cold Holding) Employee added ice in bags on all products Tzatziki auce (41F - Cold Holding); wedge tomatoes (40F - Cold Holding); cut leafy greens (42F - Cold Holding)
Bowl or other container with no handle used to dispense food. Garlic
Cutting board has cut marks and is no longer cleanable.
Wiping cloth sanitizing solution stored on the floor. Front counter
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched phone with gloved hands then took gloves off and put new gloves on without washing hands
Non-food grade paper/paper towel used as liner for food container. Brown paper towels from the paper towel dispenser used to line in between salmon
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024, operator renewed license during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (49F - Cold Holding) 43F; spicy salmon (45F - Cold Holding) 43F; spicy tuna (47F-Cold Holding) 43F, manager put in freezer and added more ice to front counter cold well
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink in kitchen, sanitizer bucket removed Bleach bottle stored in hand sink in dish area, bleach bottle removed
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. Tuna thawed in cooler still in original packaging
Cutting board has cut marks and is no longer cleanable. Green, blue and yellow cutting boards
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
Jul 20, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then put gloves on without washing hands, discussed proper hand washing procedure with employee, employee properly washed hands
Non-food grade paper/paper towel used as liner for food container. Medium duty industrial wipers used on top of rice in warmer, operator removed from rice
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked stuff up off floor then touched clean utensils without changing gloves or washing hands, discussed proper hand washing procedure and glove changing with operator, employee removed gloves and properly washed hands
Handwash sink not accessible for employee use at all times. Hand sink out front blocked by door held open, door has been closed
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer at front counter
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.