Little Greek Fresh Grill
Last inspected: Mar 11, 2026
61
Score
The health department has logged eight inspections at Little Greek Fresh Grill, the earliest from 2022. The most recent visit was on Mar 11, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 11 violations per visit.
The pattern that stands out is “employee personal items stored”, which has been cited four times.
By comparison, the average Orlando facility scores 79, putting Little Greek Fresh Grill on the weaker side. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzles by customer self service
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting boards in front counter area
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in hummus and tzatziki on front counter , operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket in front of dry storage
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. In back kitchen area
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in freezer and all reach in coolers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. By prep area and front counter line
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons by front counter
25-06-4
61
Sep 3, 2025
Routine - Food
1 critical violation. 2 major violations. 15 minor violations.
View 18 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat 0ppm.
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Potato cutter soiled with food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line hand sink.
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board near kitchen prep table .
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ Drinks on kitchen prep table. Employee removed immediately. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch bag stored next to falafel in kitchen reach in cooler. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employees bag hanging on food service rack next to kitchen freezer. Employees charger and cell phone at prep table.
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks on cook line.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook on cook line.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Two microwaves in kitchen interior rusted.
14-11-5
Basic - Food storage container/container cracked or broken at the rim.
14-38-4
Basic - Food stored on floor. Several buckets of rice stored on kitchen floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line reach in cold draws gaskets soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on top shelf.
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Front line reach in cooler.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled. Wall behind three compartment sink.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Feb 19, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
Aug 1, 2024
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus (47F - Cold Holding) hummus has been on line more than 4 hours per manager.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hummus (47F - Cold Holding) hummus has been on line more than 4 hours per manager.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Greater on dry storage rack **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at frontline
31B-02-4
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. One employee on cooks line.
53B-13-5
Basic - Equipment and utensils not properly air-dried - wet nesting. - Clear containers on disk rack.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor by cooks line and behind the fryer and soda cooler.
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer soiled.
36-27-5
Basic - Cutting board has cut marks and is no longer cleanable. -Large white cutting board on prep line front counter.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup and water bottle on prep table to the right wen entering the warewashing area **Corrected On-Site**
40-06-5
43
Mar 7, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
47
Sep 6, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Mar 27, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator, Blanched French fries 71F Cooked at 11am Yellow rice cooked at 11 am. Checked at 3:10 Yellow rice 72F. Operator cooked and cooled on sheet tray on speed rack at room temperature. Item was not place in refrigerator for further cooling. Food was discarded by operator. Discussed with operator about proper procedures for cooling and reviewed cooling hand out.
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator, Blanched French fries 71F Cooked at 11am Yellow rice cooked at 11 am. Checked at 3:10 Yellow rice 72F. Operator cooked and cooled on sheet tray on speed rack at room temperature. Item was not place in refrigerator for further cooling. Food was discarded by operator.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat 115-1125F Operator returned meat to flat top for temperature recovery. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Plastic bucket in sink at prep area **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Middle sink in prep area
31B-04-4
Basic - Floor area(s) covered with standing water. Water on floor under front dessert display case.
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hanging over prep table. Drink on prep table. **Corrected On-Site**
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over house made sauces.
08B-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Blue tank by back door
51-11-4
43
Dec 13, 2022
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. Operator was able to discard single broken egg. **Warning**
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked mashed potato 107F Rice pudding 45F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator stated items in reach in cooler less than 3 hours, returned to walk in cooler for temperature recovery. Hummus 44F Sliced tomato 44F Lettuce 43F Tzatziki sauce 45F Display case Rice pudding 45F **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat 90F **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mashed potato 107F **Warning**
03D-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near 3 compartment sink **Warning**
27-16-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
42-01-4
Basic - Plumbing system in disrepair. Hot water will not turn on at hand sink in prep area. **Warning**
29-08-4
30
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 Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Little Greek Fresh Grill?
Across the inspection record, “employee personal items stored” 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 Orlando?
Little Greek Fresh Grill most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Little Greek Fresh Grill's inspection record improved over time?
No. Recent inspections at Little Greek Fresh Grill have averaged around 11 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 two times per year on average.
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