Krazy Greek Kitchen
Last inspected: Mar 2, 2026
70
Score
Krazy Greek Kitchen has been inspected eight times since 2022. The newest entry in the record is dated Mar 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 10 violations earlier on.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 79, which Krazy Greek Kitchen's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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 Adequate to Maintain Product Temperature
FL-29
Washing Fruits and Vegetables
FL-42
70
Sep 29, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Washing Fruits and Vegetables
FL-42
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
70
Mar 12, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked potato (118F - Hot Holding) Manager put in oven for reheat **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - portioned tzatziki sauce (48 - Cold Holding) Manager moved to bottom cabinet of cooler - savoo (garlic and oil) (77 - Cold Holding) Manager brought to walk in cooler **Repeat Violation**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. - plastic portion cup no handle used to dispense sugar
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee at front make line wearing watch
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - employee changed waters brought to warmer side of grill **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. - at hand wash sink near triple sink
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
36-02-5
45
Sep 4, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rotisserie chicken (126 - Hot Holding). Manager turned unit up. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - feta (44f-47f - Cold Holding). - portioned tzatziki sauce (46 - Cold Holding) Observed at front make line. Advised manager to cool items to 41f before placing into make cooler.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over bottled drinks in walk in cooler. Manager moved **Corrected On-Site**
08A-05-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings
03C-89-4
Basic - Accumulation of debris on exterior of warewashing machine. - top of dishwasher
16-21-4
Basic - Ceiling tile missing. - over ice machine
36-36-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles at soup station 102f. Manager moved to ware wash station **Corrective Action Taken**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. - provided to operator
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers dusty
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
36-02-5
39
Jan 5, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored next to go plates at front counter **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy whipping cream temping at 48F in make table ,per operator item make table was open during prep and cooking for over an hour. Operator placed heavy whipping cream in walk in cooler for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 30 ounce of Mahi that was not thawed per instruction on packaging
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line. **Corrected On-Site**
31B-02-4
Intermediate - 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. Emailed operator food employee reporting agreement **Corrective Action Taken**
11-26-1
Basic - Floors not maintained smooth and durable. Throughout kitchen
36-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and warmer on cooks line
10-17-4
Basic - Light not functioning. Walk in feeezer
36-62-4
Basic - Time/temperature control for safety food thawed in an improper manner. Mahi not removed from packaging before thawing per instruction on packaging
06-01-5
43
Jul 20, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Basic - Light not functioning. Kitchen 6-8 lights have burnt bulbs
36-62-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari sitting at room temperature
06-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Spoons at the service window
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink on the line soiled
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the dishwasher hood
36-32-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
61
Dec 6, 2022
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Gryo meat in a broiler that is turned off. Gyro broiler off at beginning of the report - From follow-up inspection 2022-12-06: Broiler was off with a cone in each broiler **Time Extended**
03C-97-2
86
Jul 22, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Falafel 7/14 operdiscarded **Corrected On-Site**
02C-01-5
High Priority - Raw animal food stored over or with ready-to-eat food operator corrected **Corrected On-Site**
08A-02-6
Intermediate - 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. Only4 certificates available
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice chute to the soda dispenser dirty
22-20-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Front kitchen floor -3compartment sinks
36-02-5
61
Frequently Asked Questions
When was Krazy Greek Kitchen last inspected?
The most recent health inspection at Krazy Greek Kitchen on file is from Mar 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Krazy Greek Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Krazy Greek Kitchen.
How does Krazy Greek Kitchen compare to other restaurants in Lake Mary?
Krazy Greek Kitchen most recently scored 70 out of 100, which is lower than the Lake Mary average of 79.
Has Krazy Greek Kitchen's inspection record improved over time?
Yes. Recent inspections at Krazy Greek Kitchen have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Krazy Greek Kitchen 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 Krazy Greek Kitchen inspected?
Based on the inspection history on file, Krazy Greek Kitchen is inspected around two times per year on average.
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