Little Greek Fresh Grill
Last inspected: Jan 21, 2026
74
Score
Public records show 13 inspections at Little Greek Fresh Grill stretching back to 2022. On Jan 21, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly nine violations before.
“Reach-in cooler interior/shelves have accumulation” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Celebration restaurant scene, where the average is 69, this is a stronger showing. On the whole, the file is mixed but not concerning.
13
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
74
Jan 9, 2026
Routine - Food
3 critical violations. 1 major violation. 17 minor violations.
View 21 violations
High Priority - 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. **Warning**
22-57-6
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing sanitizer and degreaser hanging on rack next to single use items. Operator removed items. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to prep table. Operator refilled dispenser **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Old food debris on top of dish machine
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. At back wall next to dish machine**Corrected On-Site** **Corrected On-Site**
51-11-4
Basic - 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
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can and employee beverage on prep table **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At back door
35B-01-4
Basic - 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 **Corrected On-Site**
14-38-4
Basic - Food stored on floor. 2 containers of frying oil. Operator moved onto shelf **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. In wall next to back door
36-24-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease seeping down from hood onto tiled wall
36-68-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table with old food debris. **Corrected On-Site**
22-08-4
Basic - Old food stuck to clean dishware/utensils. On cutting board and spatula on drying rack. Operator moved to triple sink to wash **Corrective Action Taken**
16-48-4
Basic - 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 **Corrected On-Site**
22-16-4
Basic - 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 **Corrected On-Site**
24-18-4
Basic - Unnecessary items/unused equipment on the premises. Old fryer stored in back prep area
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery, onions, carrots, and fruits above washed lettuce and cucumbers in walk in cooler
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Next to condenser unit.
14-17-4
25
Jul 22, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID bug spray stored under triple sink. - From follow-up inspection 2025-07-22: **Time Extended**
41-05-4
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-22: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at triple sink has sponge and other cleaning utensils in it. - From follow-up inspection 2025-07-22: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic cup in feta cheese container - From follow-up inspection 2025-07-22: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted next to triple sink. - From follow-up inspection 2025-07-22: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards in back prep area - From follow-up inspection 2025-07-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing food - From follow-up inspection 2025-07-22: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Light not functioning. Lights above hood - From follow-up inspection 2025-07-22: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout front line and kitchen is soiled. Hoods are soiled. - From follow-up inspection 2025-07-22: **Time Extended**
23-03-4
50
Jul 21, 2025
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
27
Mar 18, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2025-03-18: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2025-03-18: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink, dishwasher, handwashing sink in back - From follow-up inspection 2025-03-18: **Time Extended**
36-27-5
74
Mar 17, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Sep 16, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink - From follow-up inspection 2024-09-13: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**
16-37-1
90
Sep 13, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-09-13: Gyro meat 45F- 56F prepared yesterday and stored overnight in walk-in cooler Feta cheese 45F-46F prepared yesterday and stored overnight in walk-in cooler per operator. Potato salad 45F-51F prepared yesterday and stored overnight in walk-in cooler. See stop sale. Raw Chicken skewers 41F Cooked potato 41F Potato salad 42F Gyro meat 42F Raw chicken breast 41F **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink - From follow-up inspection 2024-09-13: **Time Extended**
16-37-1
78
Sep 12, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Verified license is current and active. **Corrected On-Site**
50-17-3
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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. **Warning**
03A-02-5
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. Placed on line at 11AM, per operator. Operator placed time marking. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Warewashing handwash sink as evidenced by scrub pads inside sink basin. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink
16-37-1
Intermediate - 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 **Warning**
53B-05-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine. **Repeat Violation**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 large tanks and 2 small tanks by BIB soda tower. **Repeat Violation**
51-11-4
Basic - Food stored on floor. Rice box on floor under handwash sink. Operator removed. **Corrected On-Site**
08B-38-4
Basic - 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. **Corrected On-Site**
10-01-5
Basic - Ripped/worn tin foil used as shelf cover. Shelf holding cutting boards has ripped foil.
14-20-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Back prep area handwash sink.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and bulk flour per employee not labeled.
02D-01-5
29
Feb 28, 2024
Routine - Food
1 major violation. 12 minor violations.
View 13 violations
Intermediate - Handwash sink used for purposes other than handwashing. Warewashing handwash sink, as evidenced by scrubbing items in sink basin.
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled with dust throughout kitchen.
36-34-5
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing watch and bracelets.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food storage container/container lid cracked or broken. Multiple lids stored and working containers on cookline.
14-38-4
Basic - 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.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline handwash sink paper towel dispenser soiled with dust.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers in warewashing storage area.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warewashing sink wall.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink.
42-01-4
50
Sep 6, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler underneath grill **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Underneath grill station **Warning** - From follow-up inspection 2023-09-06: **Time Extended**
22-16-4
86
Jul 13, 2023
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator has paid license **Corrected On-Site** **Warning**
50-17-3
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. **Warning**
11-26-1
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
53A-10-4
Intermediate - Certified food manager unable to answer basic questions about allergens. **Warning**
53A-16-4
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. **Warning**
11-27-4
Intermediate - 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/ **Warning**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink Operator added **Corrected On-Site** **Warning**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Warning**
14-09-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cook line **Warning**
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler underneath grill **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Underneath grill station **Warning**
22-16-4
39
Dec 8, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect in back storage room next unannounced inspection per Supervisor Randy Hicks Operator killed bug with hands then washed hands **Corrected On-Site**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. gyro meat (52F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro meat (52F - Cold Holding)over night in walk in operator threw away Tizikia sauce (70F - Cold Holding) less then 4 hours in portion cups advised operator to fill out Time as a public health form for the sauce **Corrected On-Site**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee rough housing with other employee touching other gloves clothing then went to put gloves on to start working. Advised employee to always wash hands after doing any other task. Employee washed hands **Corrected On-Site**
12A-07-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Advised operator to fill out time as a public health control form for Tizikia sauce **Corrective Action Taken**
03F-10-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Underneath grill reach in cooler Underneath reach in cooler next to grill Advised operator to clean when possible **Corrective Action Taken**
22-16-4
47
Frequently Asked Questions
When was Little Greek Fresh Grill last inspected?
The most recent health inspection at Little Greek Fresh Grill on file is from Jan 21, 2026. The public record contains 13 inspections in total.
What is the most common violation at Little Greek Fresh Grill?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at Little Greek Fresh Grill.
How does Little Greek Fresh Grill compare to other restaurants in Celebration?
Little Greek Fresh Grill most recently scored 74 out of 100, which is higher than the Celebration average of 69.
Has Little Greek Fresh Grill's inspection record improved over time?
No. Recent inspections at Little Greek Fresh Grill have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Little Greek Fresh Grill 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 Little Greek Fresh Grill inspected?
Based on the inspection history on file, Little Greek Fresh Grill is inspected around four times per year on average.
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