LITTLE GREEK DR PHILLIPS
5154 DR PHILLIPS BLVD, Orlando FL 32819 · 4074610709
Last inspected Mar 11, 2026 · 7 visits since September 2023
MAR 24
AUG 24
FEB 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flying insects throughout kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzles by customer self service
Bowl or other container with no handle used to dispense food. Bowl in hummus and tzatziki on front counter, operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. Brown cutting boards in front counter area
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket in front of dry storage
Equipment and utensils not properly air-dried - wet nesting. In back kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in freezer and all reach in coolers
Reach-in cooler interior/shelves have accumulation of soil residues. By prep area and front counter line
Single-service articles not stored inverted or protected from contamination. Plastic spoons by front counter
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate15 Basic
Show 18 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat 0ppm.
Food-contact surface soiled with food debris, mold-like substance or slime.Potato cutter soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. Front line hand sink.
Cutting board has cut marks and is no longer cleanable. Blue cutting board near kitchen prep table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ Drinks on kitchen prep table. Employee removed immediately.
Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch bag stored next to falafel in kitchen reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employees bag hanging on food service rack next to kitchen freezer. Employees charger and cell phone at prep table.
Employee with no beard guard/restraint while engaging in food preparation. Two cooks on cook line.
Employee with no hair restraint while engaging in food preparation. One cook on cook line.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Two microwaves in kitchen interior rusted.
Food storage container/container cracked or broken at the rim.
Food stored on floor. Several buckets of rice stored on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line reach in cold draws gaskets soiled.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted on top shelf.
Standing water in bottom of reach-in-cooler. Front line reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled. Wall behind three compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Food-contact surface stained/ soiled with food debris, mold-like substance or slime. 1)Cutting board on front sandwich top reach in cooler 2) cutting board on sandwich top,reach in cooler in prep area
Handwash sink not accessible for employee use at all times. Pans in hand sink by three comp sink
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Front line employee since September
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off on front line Turned on and then was 88F
Equipment in poor repair. Microwave left of instant vortex oven above sandwich stop reach in cooler on back area.
Food stored on floor. Bucket of pepperoncini in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Standing water for whole muscle beef
Aug 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hummus (47F - Cold Holding) hummus has been on line more than 4 hours per manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus (47F - Cold Holding) hummus has been on line more than 4 hours per manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Greater on dry storage rack
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at frontline
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on cooks line.
Cutting board has cut marks and is no longer cleanable. -Large white cutting board on prep line front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup and water bottle on prep table to the right wen entering the warewashing area
Equipment and utensils not properly air-dried - wet nesting. - Clear containers on disk rack.
Floor soiled/has accumulation of debris. Floor by cooks line and behind the fryer and soda cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer soiled.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef patties stored above rice inside walk in cooler
Toxic substance/chemical improperly stored. -all purpose glass cleaner left on surface of cutting board in back
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Handwash sink not accessible for employee use at all times. -hand sink in front blocked by broom
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured.
No handwashing sign provided at a hand sink used by food employees. -hand sink next to 3 compartment sink
Walk-in cooler shelves have accumulation of soil residues. -above rice being cooled, left side rack
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice in cooling process over two hours per operator. Rice stored wrapped in walk in cooler. yellow rice - 2.5 hours 81F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in cooling process over two hours per operator. Rice stored wrapped in walk in cooler. yellow rice - 2.5 hours 81F
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.
Sep 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice in cooling process over two hours per operator. Rice stored wrapped in walk in cooler. yellow rice - 2.5 hours 81F
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flying insects throughout kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. yellow rice - 2.5 hours (81F In walk in cooler, wrapped without completing the cooling process. hummus 50-71F - in pre portioned cups from previous day on cookline
Toxic substance/chemical improperly stored. Stored over single service backs for Togo
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in cooling process over two hours per operator. Rice stored wrapped in walk in cooler. yellow rice - 2.5 hours 81F
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink was removed from service from back of house, being the only sink in the whole prep area. Only other hand sink is from grill area.
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 wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch worn by employee during cooking
Floor soiled/has accumulation of debris. Floor drain soiled
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Extremely soiled fly tape hanging over clean dishes. Bowls with vinegar solution on sheet pan over cooling foods.
Food stored on floor. Multiple white buckets on floor in walk in.
No conspicuously located ambient air temperature thermometer in holding unit. In dessert cooler.
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.