LITTLE GREEK FRESH GRILL
3131 DANIELS RD STE 104, Winter Garden FL 34787 · 407-702-8136
Last inspected Jun 2, 2026 · 9 visits since December 2023
APR 24
OCT 24
APR 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 around soiled liniment containers
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate14 Basic
What the inspector wrote — 19 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over peppers in walk in cooler,
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding juice and ice nozzles in dining room.
Handwash sink used for purposes other than handwashing.Mug is in handwashing sink.
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.
Show the remaining 15 findings ▾
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.
Cutting boards has cut marks and is no longer cleanable throughout the establishment.
Employee beverage container on a food preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Floor soiled/has accumulation of debris.Walk in cooler.
Garbage cans soiled.
Interior of oven has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in cold holding units throughout the establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled. Ceiling is soiled with dust throughout the establishment. Residue build up on the stove. Exterior of pts.
Single-service articles not stored inverted or protected from contamination.Lids at front line area.
Standing water in bottom of reach-in-cooler.Cooks line area.
Unwashed tomatoes stored with ready-to-eat dressing in walk in cooler.
Utensils in poor condition.Broken cambro containers and lids.
Wall soiled with accumulated grease, food debris, and/or dust.Three comp sink area.
Working containers of food removed from original container not identified by common name.Salt in kitchen.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime interior toaster oven soiled Interior and back of fryer Juice nozzles Ice shoot Interior oven
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cold table in front counter area
Cutting board has cut marks and is no longer cleanable. Large white front line
Ice buildup in reach-in freezer
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near walk in cooler
Old labels stuck to food containers after cleaning.
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 5 high priority.
5 High priority7 Intermediate17 Basic
Show 29 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch 3 compartment sink
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (45F - Cooling)
Live, small flying insects found 2 around soiled liniment containers
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over over raw salmon in cooler drawers
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (45F - Cooling)
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered
Food-contact surface soiled with food debris, mold-like substance or slime interior toaster oven soiled Interior and back of fryer Juice nozzles Ice shoot Interior oven
Handwash sink not accessible for employee use at all times with brooms in kitchen
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.
No soap provided at handwash 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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cold table in front counter area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware on storage rack
Cutting board has cut marks and is no longer cleanable. Large white front line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
Floor drain under 3 comp sink has accumulation of debris. Under large cold table across from grills Exterior Under storage shelves under register area Under hot side cooks area Under equipment back of house
Food stored on floor. Oil in kitchen
Food-contact surface not smooth and easily cleanable. Microwave plates
Ice buildup in reach-in freezer
In-use wet wiping cloth/towel used under cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near walk in cooler
No conspicuously located ambient air temperature thermometer in holding unit main cold table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. E terror mop bucket Exterior of large pots and hotel pans Wall behind grills Exterior of coolers drawers and gaskets heavily soiled Fronts of grills Shelves under hand sink to left of fryers Top of stove
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored. Take out cups on floor in kitchen
Unwashed fruits/vegetables stored with ready-to-eat food unwashed tomatoes over ready to eat apple juice.
Wall soiled with accumulated grease, food debris, and/or dust over 3 compartment sink
Wiping cloth sanitizing solution stored on the floor.
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Spray hose at dish sink lower than flood rim of sink.Three comp sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained and grooved throughout the establishment. Iced tea holder is stained and interior of iced tea containers. Interior of fryer cabinets are soiled. Food storage container are soiled.. Interior of sprayer hose is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled.
Apr 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Spray hose at dish sink lower than flood rim of sink.Three comp sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained and grooved throughout the establishment. Iced tea holder is stained and interior of iced tea containers. Interior of fryer cabinets are soiled. Food storage container are soiled.. Interior of sprayer hose is soiled.
Buildup of food debris/soil residue on equipment door handles. Wipe down all equipment throughout the establishment.
Ceiling soiled with dust throughout the establishment.
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris throughout the establishment.
Ice buildup in reach-in freezer.
Interior of oven has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometers in cold holding units throughout the establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled.
Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.
Water leaking from pipe at handwash sink at back line area.
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 7 high priority.
7 High priority7 Intermediate14 Basic
Show 28 findings ▾
Employee touched ear with glove in hand and continued working without washing hands.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Gyros,131 f held less than four hours transferred.Heat is increased.
Non-food grade paper/paper towel used as liner for food container.Fries in kitchen.
Operating with an expired Division of Hotels and Restaurants license.
Spray hose at dish sink lower than flood rim of sink.Three comp sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Macaroni and cheese,48 f,spinach pie,,49,f,hummus,49 f,grape leaves,50 f,falafel,56 f,hummus,49 f,cheese cake,44 f,rice pudding,49 f held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,44 f,beef,44 f,cooked potatoes,44 f,raw chicken,47 f,tzatziki,44 f held less than four hours stated manager.Manager stated that there were two deliveries and the door was open. Macaroni and cheese,48 f,spinach pie,,49,f,hummus,49 f,grape leaves,50 f,falafel,56 f,hummus,49 f,cheese cake,44 f,rice pudding,49 f held more than four hours per operator.Stop Sale. Tzatziki,51 f held less than four hours.Advised operator to use time as a public health control.
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. Provided a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained and grooved throughout the establishment. Iced tea holder is stained and interior of iced tea containers. Interior of fryer cabinets are soiled. Food storage container are soiled.. Interior of sprayer hose is soiled.
Handwash sink used for purposes other than handwashing. Scrub stored inside handwash sink.
No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia.
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.
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.
Buildup of food debris/soil residue on equipment door handles. Wipe down all equipment throughout the establishment.
Cambro containers and lids in poor condition.
Ceiling soiled with dust throughout the establishment.
Covered waste receptacle not provided in women's bathroom.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Floor soiled/has accumulation of debris throughout the establishment.
Ice buildup in reach-in freezer.
Interior of oven has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometers in cold holding units throughout the establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled.
Sanitizer bucket stored on top of prep table.
Unwashed tomatoes stored over cheese in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.
Water leaking from pipe at handwash sink at back line area.
Oct 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 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. Sliced meat was at 138F when placed into pan by gyro spit, manager had cook place on flat top grill after secondary cook was 172F.
Non-food grade paper/paper towel used as liner for food container. Cooked French fries on towels on cooling rack outside of walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from reach in freezer less than four hours per manager grape leaves (46F - Cold Holding); hummus (45F - Cold Holding); spinach wrap (47F - Cold Holding) Manager placed items into walk-in cooler then reach in freezer for temperature recovery 45 minutes later grape leaves 41F hummus 41F spinach wrap 39F
Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cut boards stained on dry item shelf across from three compartment sink
Employee with no beard guard/restraint while engaging in food preparation. Frontline cook.
Equipment and utensils not properly air-dried - wet nesting. Containers on rear shelf.
No conspicuously located ambient air temperature thermometer in holding unit. At prep station at kitchen entry
No handwashing sign provided at a hand sink used by food employees. Front line hand wash sink. Has hand wash only sign.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - in walk-in cooler raw salmon over prep peppers
Toxic substance/chemical improperly stored. - spray bottle hanging on shelf next to Togo utensils.
Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at drink station in dining area. - white cutting board on front line.
No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to freezer
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. - 2 new hires
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent over make line
Cutting board has cut marks and is no longer cleanable. - white salad cutting board stored on rack next to 3 compartment sink.
Ice buildup in reach-in freezer.
No handwashing sign provided at a hand sink used by food employees. - hand sink on front line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Speed rack - hood filters - back splash on burner stove
Old labels stuck to food containers after cleaning.
Silverware/utensils stored upright with the food-contact surface up. - silverware stored on drying rack across 3 compartment sink.
Unwashed fruits/vegetables stored with ready-to-eat food. - in walk-in cooler vegetables over feta cheese
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over sour cream in walk in cooler.
Spray hose at dish sink lower than flood rim of sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Cheese in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Lettuce cutting board is heavily stained. All cutting boards are stained throughout the establishment. Ice dispensing nozzle is soiled.
Handwash sink used for purposes other than handwashing.Basket in handwash sink.
Spray bottle containing toxic substance not labeled.Glass cleaner in kitchen area.
Current Hotel and Restaurant license not displayed.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line.
No handwashing sign provided at a hand sink used by food employees.Front line area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled by three comp sink area. Top back of fryer cabinets are soiled. Gaskets are soiled at back prep area cooler. Ceiling is dusty at dining room area.
Unwashed vegetables stored with ready-to-eat cheese in walk in cooler..
Walk in cooler shelves have accumulation of soil residues.
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.