LITTLE GREEK FRESH GRILL
45 BLAKE BLVD BLDG F, Celebration FL 34747
Last inspected Jan 21, 2026 · 12 visits since July 2023
FEB 24
SEP 24
MAR 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 34 points off where it started.
Pesticide/insecticide labeled for household use only present in establishment. Raid and hot shot ant and roach spray
★ 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--2019016785 | Jan 17, 2019 | Apr 30, 2019 | $200 |
Inspection history
12 visits, newest first
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Accumulation of debris on exterior of warewashing machine. Old food debris on top of dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build on vents and ceiling tiles throughout prep area
Exterior door has a gap at the threshold that opens to the outside. At back door
Hole in or other damage to wall. In wall next to back door
Show the remaining 2 findings ▾
Unnecessary items/unused equipment on the premises. Old fryer stored in back prep area
Walk-in cooler/freezer shelves with rust that has pitted the surface. Next to condenser unit.
Jan 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority1 Intermediate17 Basic
Show 21 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine multiple times and test strip did not turn black.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above containers of mayo in walk in cooler. Operator moved eggs to different shelf.
Toxic substance/chemical improperly stored. Spray bottles containing sanitizer and degreaser hanging on rack next to single use items. Operator removed items.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to prep table. Operator refilled dispenser
Accumulation of debris on exterior of warewashing machine. Old food debris on top of dish machine
Carbon dioxide/helium tanks not adequately secured. At back wall next to dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build on vents and ceiling tiles throughout prep area
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can and employee beverage on prep table
Exterior door has a gap at the threshold that opens to the outside. At back door
Food storage container/container lid cracked or broken. 2 cracked lids on rice in hot holding unit. Multiple cracked lids on drying rack next to dish machine. Operator discarded items
Food stored on floor. 2 containers of frying oil. Operator moved onto shelf
Hole in or other damage to wall. In wall next to back door
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease seeping down from hood onto tiled wall
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table with old food debris.
Old food stuck to clean dishware/utensils. On cutting board and spatula on drying rack. Operator moved to triple sink to wash
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler on cooks line. Bottom of reach in freezer in prep area
Silverware/utensils stored upright with the food-contact surface up. Forks and spoons not inverted on drying rack. Operator moved items to triple sink to wash
Unnecessary items/unused equipment on the premises. Old fryer stored in back prep area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery, onions, carrots, and fruits above washed lettuce and cucumbers in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Next to condenser unit.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. RAID bug spray stored under triple sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler cut lettuce (53F - Cold Holding); cut tomatoes (53F - Cold Holding); Hummas (53F - Cold Holding); beets (53F - Cold Holding); gyro meat (53F - Cold Holding); rice (53F - Cold Holding); soup (53F - Cold Holding); lemon sauce (53F - Cold Holding); Mac and cheese (53F); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding); potato wedges (53F - Cold Holding); Canapoia (53F - Cold Holding); falafel (53F - Cold Holding); stuffed grape leafs (53F - Cold Holding); rice pudding (53F - Cold Holding); garlic in oil (53F - Cold Holding); butter (53F - Cold Holding); sliced American cheese (53F - Cold Holding); raw shell eggs (53F - Cold Holding); feta cheese (53F - Cold Holding); sour cream (53F - Cold Holding) Reach in cooler on front line cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); tzatziki sauce (45F - Cold Holding); feta cheese (48F - Cold Holding). Per operator all items came from walk in cooler overnight.
Handwash sink not accessible for employee use at all times. Handwash sink at triple sink has sponge and other cleaning utensils in it.
Bowl or other container with no handle used to dispense food. Plastic cup in feta cheese container
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted next to triple sink.
Cutting board has cut marks and is no longer cleanable. Small cutting boards in back prep area
Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing food
Light not functioning. Lights above hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout front line and kitchen is soiled. Hoods are soiled.
Jul 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Pesticide/insecticide labeled for household use only present in establishment. RAID bug spray stored under triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler cut lettuce (53F - Cold Holding); cut tomatoes (53F - Cold Holding); Hummas (53F - Cold Holding); beets (53F - Cold Holding); gyro meat (53F - Cold Holding); rice (53F - Cold Holding); soup (53F - Cold Holding); lemon sauce (53F - Cold Holding); Mac and cheese (53F); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding); potato wedges (53F - Cold Holding); Canapoia (53F - Cold Holding); falafel (53F - Cold Holding); stuffed grape leafs (53F - Cold Holding); rice pudding (53F - Cold Holding); garlic in oil (53F - Cold Holding); butter (53F - Cold Holding); sliced American cheese (53F - Cold Holding); raw shell eggs (53F - Cold Holding); feta cheese (53F - Cold Holding); sour cream (53F - Cold Holding) Reach in cooler on front line cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); tzatziki sauce (45F - Cold Holding); feta cheese (48F - Cold Holding). Per operator all items came from walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cut lettuce (53F - Cold Holding); cut tomatoes (53F - Cold Holding); Hummas (53F - Cold Holding); beets (53F - Cold Holding); gyro meat (53F - Cold Holding); rice (53F - Cold Holding); soup (53F - Cold Holding); lemon sauce (53F - Cold Holding); Mac and cheese (53F); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding); potato wedges (53F - Cold Holding); Canapoia (53F - Cold Holding); falafel (53F - Cold Holding); stuffed grape leafs (53F - Cold Holding); rice pudding (53F - Cold Holding); garlic in oil (53F - Cold Holding); butter (53F - Cold Holding); sliced American cheese (53F - Cold Holding); raw shell eggs (53F - Cold Holding); feta cheese (53F - Cold Holding); sour cream (53F - Cold Holding) operator states in unit overnight Reach in cooler on front line cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); tzatziki sauce (45F - Cold Holding); feta cheese (48F - Cold Holding). Per operator all items came from walk in cooler overnight.
Handwash sink not accessible for employee use at all times. Handwash sink at triple sink has sponge and other cleaning utensils in it.
Bowl or other container with no handle used to dispense food. Plastic cup in feta cheese container
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted next to triple sink.
Cutting board has cut marks and is no longer cleanable. Small cutting boards in back prep area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water at back prep table
Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing food
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Single use items stored next to handwashing sink
Light not functioning. Lights above hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout front line and kitchen is soiled. Hoods are soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Low boy on front line gaskets are soiled.
Mar 18, 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chopped lettuce (47F - Cold Holding); cut tomatoes (45F - Cold Holding); cut potato wedges (48F - Cold Holding) All in make table for over 4 hours per operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink, dishwasher, handwashing sink in back
Mar 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Raid and hot shot ant and roach spray
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chopped lettuce (47F - Cold Holding); cut tomatoes (45F - Cold Holding); cut potato wedges (48F - Cold Holding) All in make table for over 4 hours per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chopped lettuce (47F - Cold Holding); cut tomatoes (45F - Cold Holding); cut potato wedges (48F - Cold Holding) All in make table for over 4 hours per operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad in walk in cooler
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed. 2024 license displayed
Employee preparing food in customer section of dining area. In use blanched fries stored uncovered on front counter open to guests
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment exteriors
Silverware/utensils stored upright with the food-contact surface up. On table in lobby
Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink, dishwasher, handwashing sink in back
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink
Sep 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (56F - Cold Holding); chicken skewers (56F - Cold Holding); raw chicken breast (56F - Cold Holding). Items sitting on counter at room temperature, 2 hours per operator. Walk-in cooler was being serviced at time of inspection and access into walk-in cooler was completely restricted. Advised operator to quick chill items in reach-in freezer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Verified license is current and active.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw salmon in Holden unit under grill. Operator switched.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (56F - Cold Holding); chicken skewers (56F - Cold Holding); raw chicken breast (56F - Cold Holding). Items sitting on counter at room temperature, 2 hours per operator. Walk-in cooler was being serviced at time of inspection and access into walk-in cooler was completely restricted. Advised operator to quick chill items in reach-in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Placed on line at 11AM, per operator. Operator placed time marking.
Handwash sink used for purposes other than handwashing. Warewashing handwash sink as evidenced by scrub pads inside sink basin. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees trained 5/17/2021
Accumulation of debris on exterior of warewashing machine. Top of dishmachine.
Carbon dioxide/helium tanks not adequately secured. 2 large tanks and 2 small tanks by BIB soda tower.
Food stored on floor. Rice box on floor under handwash sink. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar handle inside sugar.
Ripped/worn tin foil used as shelf cover. Shelf holding cutting boards has ripped foil.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Back prep area handwash sink.
Working containers of food removed from original container not identified by common name. Bulk sugar and bulk flour per employee not labeled.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate12 Basic
Show 13 findings ▾
Handwash sink used for purposes other than handwashing. Warewashing handwash sink, as evidenced by scrubbing items in sink basin.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled with dust throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse in microwave prep area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing watch and bracelets.
Equipment and utensils not properly air-dried - wet nesting.
Food storage container/container lid cracked or broken. Multiple lids stored and working containers on cookline.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline handwash sink paper towel dispenser soiled with dust.
Old labels stuck to food containers after cleaning. Containers in warewashing storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Warewashing sink wall.
Wet mop not stored in a manner to allow the mop to dry. In mop sink.
Sep 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. On cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler underneath grill
Reach-in cooler interior/shelves have accumulation of soil residues. Underneath grill station
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator has paid license
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Certified food manager unable to answer basic questions about allergens.
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 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/
No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink Operator added
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.
Cutting board has cut marks and is no longer cleanable. On cook line
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler underneath grill
Reach-in cooler interior/shelves have accumulation of soil residues. Underneath grill station
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.