Filo Greek
Last inspected: Nov 4, 2025
74
Score
Public records show 10 inspections at Filo Greek stretching back to 2022. The latest inspection on file is from Nov 4, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up four times.
Compared to the broader Port Orange restaurant scene, where the average is 66, this is a stronger showing. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
5 minor violations.
View 5 violations
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
74
Jul 31, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta, spicy feta, garlic sauce, feta/tomatoes/leafy greens, tzatziki all 47-50F cold holding inside bottom portion of cooler at end of line near point of sale. Product inside unit overnight, see stop sale. Advised to seek service on unit, next day followup inspection to verify temperatures**Warning** **Warning** - From follow-up inspection 2025-05-19: -Feta cheese 47-49F, cut tomatoes from 5/17 44-46F on bottom section of cooler in storage, employee stated placed into cooler from walk in less than 1 hour prior. Advised to move back into walk in cooler. -feta cheese, spinach feta 50-51F, cut tomatoes 49F, hummus 51F, tatziki 50F, spicy hummus 52F, inside cooler across from stove on top side of unit, employee stated line flipped from down below less than 1 hour prior, **Admin Complaint** - From follow-up inspection 2025-07-31: -tzatziki 45F, feta cheese 50F, cut tomatoes 47F inside make line cooler across from cooking equipment up front. Employee stated line flipped 2 hours prior. Advised to keep lids of equipment closed between service, or use time a 4 hour public health control for top level service up front. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-05-19: Time extended 60 days **Time Extended** - From follow-up inspection 2025-07-31: Operator provided group of safestaff books, no certificates available for multiple employees present, employed longer than 60 days **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-05-19: **Time Extended** - From follow-up inspection 2025-07-31: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. -mens restroom - From follow-up inspection 2025-05-19: **Time Extended** - From follow-up inspection 2025-07-31: **Time Extended**
32-17-4
70
May 19, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta, spicy feta, garlic sauce, feta/tomatoes/leafy greens, tzatziki all 47-50F cold holding inside bottom portion of cooler at end of line near point of sale. Product inside unit overnight, see stop sale. Advised to seek service on unit, next day followup inspection to verify temperatures**Warning** **Warning** - From follow-up inspection 2025-05-19: -Feta cheese 47-49F, cut tomatoes from 5/17 44-46F on bottom section of cooler in storage, employee stated placed into cooler from walk in less than 1 hour prior. Advised to move back into walk in cooler. -feta cheese, spinach feta 50-51F, cut tomatoes 49F, hummus 51F, tatziki 50F, spicy hummus 52F, inside cooler across from stove on top side of unit, employee stated line flipped from down below less than 1 hour prior, **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -food debris/soil stuck to can opener blade in back prep area - From follow-up inspection 2025-05-19: -must be in compliance upon callback inspection to verify employee food handler training in 60 days **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-05-19: Time extended 60 days **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. -mens restroom - From follow-up inspection 2025-05-19: **Time Extended**
32-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving inside walk in cooler - From follow-up inspection 2025-05-19: -must be in compliance upon time extended callback inspection to verify training in 60 days **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-05-19: **Time Extended**
35B-01-4
61
May 16, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta, spicy feta, garlic sauce, feta/tomatoes/leafy greens, tzatziki all 47-50F cold holding inside bottom portion of cooler at end of line near point of sale. Product inside unit overnight, see stop sale. Advised to seek service on unit, next day followup inspection to verify temperatures**Warning** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta, spicy feta, garlic sauce, feta/tomatoes/leafy greens, tzatziki **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw gyro cone on rack inside walk in cooler stored above dairy products/other ready to eat food **Corrected On-Site**
08A-05-6
High Priority - 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. -0ppm, no sanitizer currently remaining in bucket. Dishes currently inside machine being washed. Advised person in charge to refill sani bucket to verify ppm prior to end of inspection. -person in charge could not locate any sanitizer for dish machine, set up 3 compartment sink with quat sanitizer for use until dish machine sanitizer is corrected. **Warning**
22-41-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -food debris/soil stuck to can opener blade in back prep area
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -chlorine dish machine, only quat test strips provided
16-32-5
Basic - Bowl or other container with no handle used to dispense food. -food tray/no handle used to dispense french fries from bulk container
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Grease receptacle lid open Grease on the ground and/or pad around grease receptacle.
33-29-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving inside walk in cooler
23-03-4
Basic - Self-closing device on bathroom door disconnected/broken. -mens restroom
32-17-4
32
Nov 19, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
55
Jan 29, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above prepped cucumbers, operator relocated **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -spinach pies, per operator less than 2 hours, operator marked time **Corrected On-Site** **Repeat Violation**
03F-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA
16-37-1
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - No copy of latest inspection report available. **Corrected On-Site**
51-18-6
61
Sep 28, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -spinach pies, operator marked time **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
03F-01-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over spinach in walk-in cooler, operator relocated **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - 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 Clean-up of Vomiting and Diarrheal Events poster. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks on shelf above prep table, operator relocated **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -set of tongs hanging off cart in cookline area, operator relocated **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. -operator removed **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
16-46-4
50
Jul 25, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over spinach in walk-in cooler, operator relocated **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -spinach pies, operator marked time **Corrected On-Site** **Repeat Violation** **Warning**
03F-01-5
Intermediate - 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 Clean-up of Vomiting and Diarrheal Events poster. **Corrected On-Site** **Warning**
11-27-4
Intermediate - 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. **Warning**
53B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks on shelf above prep table, operator relocated **Corrected On-Site** **Warning**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Old labels stuck to food containers after cleaning. -operator removed **Corrected On-Site** **Repeat Violation** **Warning**
16-46-4
Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. **Corrected On-Site** **Warning**
51-13-4
Basic - In-use tongs stored on equipment door handle between uses. -set of tongs hanging off cart in cookline area, operator relocated **Corrected On-Site** **Warning**
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack **Corrected On-Site** **Repeat Violation** **Warning**
24-08-4
45
Jan 20, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 29, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - 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. -spinach pie, operator marked time **Corrected On-Site**
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer for wiping cloths, triple sink, and dish machine. -CHLORINE for dish machine. -QUATERNARY AMMONIUM for whipping cloths **Repeat Violation**
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -spinach pie, provided Time as Public Health Control written procedures form
03F-10-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -clear plastic containers on dish drying rack
24-08-4
Basic - Floor soiled/has accumulation of debris. -accumulation of food debris throughout food prep area -walk in cooler floor soiled
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -jugs of fryer oil on floor
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. -both mens and womens restrooms **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sinks throughout kitchen soiled. -hood filters soiled -walk in cooler fan covers lightly soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. -clear plastic containers on dish drying rack
16-46-4
52
Frequently Asked Questions
When was Filo Greek last inspected?
The most recent health inspection at Filo Greek on file is from Nov 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at Filo Greek?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Filo Greek.
How does Filo Greek compare to other restaurants in Port Orange?
Filo Greek most recently scored 74 out of 100, which is higher than the Port Orange average of 66.
Has Filo Greek's inspection record improved over time?
Yes. Recent inspections at Filo Greek have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Filo Greek means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Filo Greek inspected?
Based on the inspection history on file, Filo Greek is inspected around three times per year on average.
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