Little Greek
Last inspected: Jan 28, 2026
35
Score
Inspectors have visited Little Greek nine times, with records going back to 2022. The most recent report on file is from Jan 28, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 16 violations lately compared to roughly 11 violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up six times.
That's lower than the typical Windermere restaurant, which scores around 64. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
2
Major latest
14
Minor latest
Inspection History
Jan 28, 2026
Food-Licensing Inspection
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees switching between tasks, failed to wash hands
12A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -onion slicer soiled with old food -can opener
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -hand wash wink at front counter
31B-05-4
Basic - Bathroom door left open other than during cleaning or maintenance. -men and woman's restroom
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men and woman's restroom
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. -reach in freezer seals at 3 compartment sink torn
14-11-5
Basic - Floor soiled/has accumulation of debris. -under equipment throughout
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer next to 3 compartment sink
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish drying rack above 3 compartment sink -shelves under prep tables soiled and rusted
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. -under door handles can not be sealed
35B-04-4
Basic - Plumbing system in disrepair. -3 compartment sink spray hose
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in freezer st 3 compartment sink
22-16-4
Basic - Toilet leaking. -waste water leaking from under woman's toilet when flushed
29-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout
36-27-5
35
Jan 20, 2026
Routine - Food
1 critical violation. 5 major violations. 12 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over mayo/kitchen two door reach in cooler/ **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ Blue and brown cutting boards/back cleaned dish rack. **Warning**
22-02-4
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./no approved training for all employees. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink./back kitchen hand sink. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./front counter hand sink. **Warning**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./chicken soup, homemade tzatziki sauce/ **Corrected On-Site** **Warning**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hold filters soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen two door reach in cooler interior soiled. Back kitchen two door reach in freezer interior soiled. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind front cook line. **Repeat Violation** **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name./sugar container/ **Corrected On-Site** **Warning**
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured./next to front soda machine. **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./kitchen prep table/removed/ **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cellphone on kitchen prep table/removed/ **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
24-08-4
Basic - Food stored on floor./a bag of onions and a box of potatoes/removed/ **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
29
Jul 11, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over flour wrap, kitchen reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 55F, homemade tzatziki sauce (with sour cream) 60F, cut lettuce 60F/front line reach in cooler cold holding overnight per operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 55F, homemade tzatziki sauce (with sour cream) 60F, cut lettuce 60F/front line reach in cooler cold holding overnight. Raw salmon skewers 48F, cooked gyro 47F/both cold holding less than 4 hours per operator/moved to reach in freezer/rechecked salmon 37F, gyro 36F. **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Operator renewed on line immediately, license now current active expires 4/1/2026. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./potato cutter heavily soiled.
22-02-4
Intermediate - No soap provided at handwash sink./back kitchen 3 comp sink area/ **Corrected On-Site**
31B-03-4
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Bowl or other container with no handle used to dispense food./foam soda cup used to scoop sugar/ **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable./red, purple, brown cutting boards on cleaned dish shelf.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - Food stored on floor./boxes of flour wrap on floor/ **Repeat Violation**
08B-38-4
Basic - Light not functioning./one light bulb at cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./cook line behind deep fryers.
36-27-5
30
Jan 8, 2025
Complaint Full
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef. Raw chicken stored over raw salmon. Kitchen two door reach in cooler/ **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./hummus 45F, less than 4 hours/moved back to reach in cooler/ **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./grilled chicken 122F, gyro 120F/hot holding on grill/grilled chicken reheated to 167F. **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored./two containers of chemical bottles stored in between food, under front counter table/ **Corrected On-Site** **Warning**
41-10-4
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./5 employees working but no certificates for any employee. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, can opener, potato cutter. **Repeat Violation** **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/manager walked in in the middle of the inspection/ **Corrected On-Site** **Warning**
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./drinks on kitchen prep table/ **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./cell phone on kitchen prep table. **Warning**
40-06-5
Basic - Employee with ineffective hair restraint while engaging in food preparation./female prep employee with loose front hair. **Warning**
13-02-4
Basic - Food stored on floor./soda boxes, case of potatoes. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer across from 3 compartment sink exterior soiled. Reach in freezer across from 3 compartment sink gasket soiled. **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation./onions, advised. **Warning**
08B-39-4
30
Aug 20, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Food container interior soiled/used for cooked potatoes. Potato cutter interior soiled. Several cutting boards soiled/cleaned dish rack.
22-02-4
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./two new employees/forms available, filled out the form immediately/ **Corrected On-Site**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured./back kitchen.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable./several cutting boards has cut marks.
14-09-4
Basic - Drain cover(s) missing./under 3 compartment sink.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./front counter/ **Corrected On-Site**
12B-07-4
Basic - Light not functioning./one light bulb at cook line.
36-62-4
Basic - Utensils in poor condition./potato masher rusted.
14-12-4
Basic - Water leaking from pipe and/or faucet/handle./rinse sink leaking.
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen prep area hand sink soiled. Cook line light bulbs exterior soiled.
23-03-4
52
Jan 23, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./homemade tzatziki sauce cold holding at 46F overnight in front line reach in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade tzatziki sauce cold holding at 46F overnight in front line reach in cooler.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./both kitchen hand sinks/ **Corrected On-Site**
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./missing two employees training certificates.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled./purple liquid bottle not labeled/front counter. **Repeat Violation**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured./front counter and back in the kitchen.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - Working containers of food removed from original container not identified by common name./sugar and flour containers under kitchen prep table/ **Corrected On-Site**
02D-01-5
47
Aug 8, 2023
Routine - Food
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit./grilled chicken 152F, cooked to 166F/ **Corrected On-Site**
03C-44-5
High Priority - Employee failed to wash hands after taking off gloves and pick up cell phone then put same gloves back on/cook line employee.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./a case of raw chicken stored over cooked gyro/kitchen two door reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect near 3 compartment sink at back kitchen.
35A-02-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on cleaned dish shelf. Can opener blade soiled. Potato cutter soiled. Chopper soiled. Grill with grease build up.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/six employees working but no certified manager on duty/manager Carlos walked in in the middle of the inspection/ **Corrected On-Site**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./rice pudding made two days ago/front counter.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled./pink liquid bottles at back kitchen.
41-17-4
Basic - Bowl or other container with no handle used to dispense food./sauce cup used to scoop seasonings/kitchen storage shelve.
14-01-5
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./on kitchen prep table/ **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone on dry storage shelf/ **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook line employees wearing watch and bracelet while preparing food. **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation./male cook and kitchen prep/ **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - Food stored on floor. A container of oil. A bag of potatoes.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line cold drawers exterior soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Stored food not covered./cooked gyro in two door reach in cooler.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses./front counter under table/ **Corrected On-Site**
21-12-4
18
Jan 10, 2023
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Aug 4, 2022
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken skewer 160F, recooked to 170F **Corrected On-Site** - From follow-up inspection 2022-08-04: No chicken cooked today **Time Extended**
03C-44-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen reach in cooler gasket torn. - From follow-up inspection 2022-08-04: **Time Extended**
14-11-5
82
Frequently Asked Questions
When was Little Greek last inspected?
The most recent health inspection at Little Greek on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Little Greek?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Little Greek.
How does Little Greek compare to other restaurants in Windermere?
Little Greek most recently scored 35 out of 100, which is lower than the Windermere average of 64.
Has Little Greek's inspection record improved over time?
No. Recent inspections at Little Greek have averaged around 16 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Little Greek means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Little Greek inspected?
Based on the inspection history on file, Little Greek is inspected around three times per year on average.
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