LITTLE GREEK FRESH GRILL
15225 N DALE MABRY HWY, Tampa FL 33618 · 813-374-8822
Last inspected Feb 11, 2026 · 8 visits since November 2023
APR 24
NOV 24
MAR 25
JUL 25
FEB 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. 2 in dish area and 1 in office
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pot of cooked rice in walk in cooler prepped at 11:00 am at 144 f at 3:30 pm
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cough in hands pick up phone without washing hands, employee washed hands. Discussed with employee the importance of handwashing.
Operating with an expired Division of Hotels and Restaurants license. Current License expired
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pot of cooked rice in walk in cooler prepped at 11:00 am at 144 f at 3:30 pm
Show the remaining 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. By front counter, Employee placed paper towels at sink.
No soap provided at handwash sink. By front counter, employee placed soap at hand sink
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on counter next to cash register, employee moved item.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and headphones on counter where to go food is placed,employee moved item.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sink by front counter.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate4 Basic
Show 13 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 another employee hair then proceed to work on the front line cook without first washing hands. Discussed with employee. Employee washed hands during time of inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing Vacuum breaker.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia at three compartment sink over 500ppm. Manager adjusted to 150ppm during time of inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Front line Reach in cooler cutting board soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 4 employees present. Operator arrived during time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At front line Employee handwash sink.
No soap provided at handwash sink. At front line Employee handwash sink.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on chemical shelf adjacent to three compartment sink.
Employee with no hair restraint while engaging in food preparation. Employee preparing food at front line without hair restraint.
Food stored on floor. Case of bottled water on floor next to front service Reach in cooler. 3 buckets of dressing on floor in back kitchen area. Manager relocated buckets to an approved location during time of inspection.
No handwashing sign provided at a hand sink used by food employees. At front line Employee handwash sink.
Single-service articles improperly stored. 2 boxes of take out containers stored on floor in back office.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025. Reviewed with manager
Dog in back kitchen food prep area near office. Person in charge stated dog is a service animal. Service dog is not controlled by owner as the owner is not present at time of inspection. Person in charge put up a cardboard separator between office and back food prep area. Dog was able to move cardboard to step into kitchen.Person in charge closed the office door Reviewed with the person in charge.
Handwash sink not accessible for employee use at all times. No hot or cold water at hand wash sink in front cook line area. Reviewed with person in charge
Handwash sink used for purposes other than handwashing. Ice cubes inside hand wash sink in front cook line area. Reviewed with person in charge hand wash sinks are for washing hands only.
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. Marco does not have food handler training hired over 60 days
Employee eating in a food preparation or other restricted area. Person in charge eating in walk in cooler. Reviewed with person in charge.
Opened employee beverage container in a cold holding unit with food to be served to customers in walk in cooler. Reviewed with person in charge
Plumbing system in disrepair. Clogged sink in front counter area. Reviewed with person in charge
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Buildup of food debris/soil residue on equipment door handles. Top of low boy reach in cooler under grill drawers soiled at time of inspection
Food stored on floor. Observed food stored on floor in walk in. Operator moved to shelf during inspection
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in dish area and 1 in office
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 47F put into freezer reached 41F, Cheesecake 46F put into freezer
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomato 48F - 50F cooling 10am retemped 43F at 2:30pm operator placed into reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cold hold drawer interior, wall slicer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area. Operator discarded.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Plastic food storage containers in disrepair
Floor soiled/has accumulation of debris. Cook line
No handwashing sign provided at a hand sink used by food employees. Front line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior, reach in cooler gaskets, walk in cooler shelving, dry storage shelving, walk cooler door handle
Single-service articles improperly stored. Cases of to go items stored on floor
Stored food not covered. On dry storage shelf by reach in freezer
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 8 high priority.
8 High priority10 Intermediate12 Basic
Show 30 findings ▾
Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Cooking gyro 138F - 162F did not undergo secondary cook. Employee put onto flattop grill reached 172F
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in dish area and 1 in office
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100ppm quaternary. Line not pulling sanitizer into sink. Had employee manually add to sink reached 300ppm quaternary ammonia
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over baklava in walk in cooler. Operator moved.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touched soiled walk in cooler door then went back to food prep
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 47F put into freezer reached 41F, Cheesecake 46F put into freezer
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomato 48F - 50F cooling 10am retemped 43F at 2:30pm operator placed into reach in freezer.
Toxic substance/chemical improperly stored. Hanging on shelf with seasonings. Operator moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes covered and in container greater than 4 inches
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jaan Piliste 2/4/2019 no other certified food manager for establishment. Scheduled for this week.
Food-contact surface soiled with food debris, mold-like substance or slime. Cold hold drawer interior, wall slicer
Handwash sink not accessible for employee use at all times. Water was turned off to sink by front line. Operator turned water back on at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Needs quaternary ammonia test kit
No paper towels or mechanical hand drying device provided at handwash sink. Front line
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. Some employees.
No soap provided at handwash sink. Front line
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. Employees worked 2-3 months and 2 years no training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken
Bowl or other container with no handle used to dispense food. Bowl in fry bin on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area. Operator discarded.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Plastic food storage containers in disrepair
Floor soiled/has accumulation of debris. Cook line
Food stored on floor. Plastic drink bottles. Operator brought off floor.
No handwashing sign provided at a hand sink used by food employees. Front line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior, reach in cooler gaskets, walk in cooler shelving, dry storage shelving, walk cooler door handle
Single-service articles improperly stored. Cases of to go items stored on floor
Stored food not covered. On dry storage shelf by reach in freezer
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cash register touched money than placed gloves on to prep food touch Togo containers. Discussed with employees the importance of hand washing Employee came from back door and went into kitchen and placed on gloves for food preparation.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink Tested at 10 ppm retested to 200 ppm employee added more Quaternary ammonia.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia.
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. Missing for 3 employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook potato salad and chicken soup in walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler. On cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep table. Employee removed
Food stored on floor. Oil case sugar lemon juice in packaging on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom reach in cooler drawer under grill on cooks line
Single-service articles improperly stored. Togo containers in boxes on floor office area.
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.