Sarah Greek Village Deli
Last inspected: Mar 16, 2026
33
Score
Inspectors have visited Sarah Greek Village Deli 10 times, with records going back to 2022. The latest inspection on file is from Mar 16, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 17 violations per visit versus roughly 13 violations earlier in the record.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Sarah Greek Village Deli's latest score of 33 falls below the Clermont average of 68. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
3
Major latest
13
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged in freezer chest **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets Inside oven on front line Ice shoot **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Heat test kit not used to ensure proper sanitization of equipment and utensils when using a heat as sanitizer. **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
16-33-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured near back door **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over soda area **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair reach in cooler front line Ice **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed under seasonings shelf **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - Light not functioning through pout the restaurant **Warning** - From follow-up inspection 2026-03-16: Progress made, some lights replaced **Time Extended** **Corrective Action Taken**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in reach in cooler soiled Walk in cooler gasket Exterior large white buckets under microwave Hood filter **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as wallcover. **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored in old walk in **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized old walk in **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
33-34-4
Basic - - From initial inspection : Basic - Utensils in poor condition. Food storage container in freezer chest **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
14-12-4
33
Mar 13, 2026
Routine - Food
7 critical violations. 4 major violations. 16 minor violations.
View 27 violations
High Priority - Container of medicine improperly stored next to clean cups next to dishwasher and clean small wares **Warning**
41-07-4
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. **Warning**
03C-98-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged in freezer chest **Warning**
08A-02-6
High Priority - Self-service area lacking adequate sneezeguards or other proper protection from contamination. Desserts on front counter **Warning**
08B-01-4
High Priority - Stop Sale issued due to adulteration of food product. Unidentified black granules in flour **Warning**
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. roasted eggplant (45F - Cold Holding); raw steak skewers (53F - Cold Holding); raw chicken (50F - Cold Holding); house made falafel (51F - Cold Holding); shawarma (51F - Cold Holding) stuffed grape leaves (51F - Cold Holding) shred lettuce (50F - Cold Holding); shred cheese (47F - Cold Holding)gyro left over from yesterday in cone reheating **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday shred lettuce (50F - Cold Holding); shred cheese (47F - Cold Holding) stuffed grape leaves (51F - Cold Holding) roasted eggplant (45F - Cold Holding); raw steak skewers (53F - Cold Holding); raw chicken (50F - Cold Holding); house made falafel (51F - Cold Holding); shawarma (51F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling with lids in walk in cooler **Corrected On-Site** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets Inside oven on front line Ice shoot **Warning**
22-02-4
Intermediate - Heat test kit not used to ensure proper sanitization of equipment and utensils when using a heat as sanitizer. **Warning**
16-33-4
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. **Warning**
53B-05-5
Basic - Carbon dioxide/helium tanks not adequately secured near back door **Warning**
51-11-4
Basic - Cardboard used to line nonfood-contact shelves under prep tables **Warning**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over soda area **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Repeat Violation** **Warning**
50-09-4
Basic - Equipment in poor repair reach in cooler front line Ice **Warning**
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed under seasonings shelf **Warning**
36-01-4
Basic - Light not functioning through pout the restaurant **Warning**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit reach in **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees sink near soda area **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in reach in cooler soiled Walk in cooler gasket Exterior large white buckets under microwave Hood filter **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. **Warning**
35B-03-4
Basic - Ripped/worn tin foil used as wallcover. **Warning**
14-20-4
Basic - Single-service articles improperly stored in old walk in **Warning**
25-05-4
Basic - Storage area not maintained clean and organized old walk in **Warning**
33-34-4
Basic - Utensils in poor condition. Food storage container in freezer chest **Warning**
14-12-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Warning**
33-23-4
11
Nov 4, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill grates -interior of both reach in coolers on front line -interior of oven in back kitchen
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
16-37-1
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. -Fady
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wall beside oven in back kitchen -hood filters and area above cook line
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -drill stored on shelf with canned goods. Operator relocated drill. **Corrected On-Site**
42-03-5
Basic - Bowl or other container with no handle used to dispense food. -chickpea container, operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling tiles missing in kitchen
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
58
Jun 17, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
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
Proper Sanitizer Contact Time and Concentration
FL-33
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
41
Oct 22, 2024
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwashing sink to right of cook line. - From follow-up inspection 2024-10-22: **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice nozzle on soda machine - From follow-up inspection 2024-10-22: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -throughout the kitchen **Repeat Violation** - From follow-up inspection 2024-10-22: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -entry to walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-22: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Interior of oven and microwaves have accumulation of black substance/grease/food debris. **Repeat Violation** - From follow-up inspection 2024-10-22: Interior of oven **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under flat top grill -filters under hood suppression system **Repeat Violation** - From follow-up inspection 2024-10-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. -shelf in back storage area across from dry storage. - From follow-up inspection 2024-10-22: **Time Extended**
14-52-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cook line - From follow-up inspection 2024-10-22: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -on cook line - From follow-up inspection 2024-10-22: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler - From follow-up inspection 2024-10-22: **Time Extended**
38-04-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises -recliner in back area. **Repeat Violation** - From follow-up inspection 2024-10-22: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-10-22: **Time Extended**
14-17-4
50
Oct 21, 2024
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -greater than 41 degrees Fahrenheit. -hummus (47F - Cold Holding); potato salad (46F - Cold Holding); salad mix (45F - Cold Holding); grape leaves (51F - Cold Holding); babaganoush (51F - Cold Holding), raw chicken skewers (47F - Cold Holding); raw beef (48F - Cold Holding) in reach in cooler on cook line, held more than four hours per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hummus (47F - Cold Holding); potato salad (46F - Cold Holding); salad mix (45F - Cold Holding); grape leaves (51F - Cold Holding); babaganoush (51F - Cold Holding), raw chicken skewers (47F - Cold Holding); raw beef (48F - Cold Holding) in reach in cooler on cook line, held more than four hours per operator. Operator discarded. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice nozzle on soda machine
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwashing sink to right of cook line.
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -throughout the kitchen **Repeat Violation**
36-32-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler on front line.
14-74-7
Basic - Cove molding at floor/wall juncture broken/missing. -entry to walk in cooler **Repeat Violation**
36-03-4
Basic - Interior of oven and microwaves have accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
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. -packages of Baklava on front counter. Operator put stickers on containers. **Corrected On-Site** **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under flat top grill -filters under hood suppression system **Repeat Violation**
23-03-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. -shelf in back storage area across from dry storage.
14-52-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cook line
22-16-4
Basic - Standing water in bottom of reach-in-cooler. -on cook line
29-49-6
Basic - Stored food not covered. -powdered milk above oven in back kitchen **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler
38-04-4
Basic - Unnecessary items/unused equipment on the premises -recliner in back area. **Repeat Violation**
33-31-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. -salt and syrup under prep table in kitchen. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
30
Apr 3, 2024
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
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
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
6
Sep 25, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Gyro meat in a broiler that is turned off. Cook turned back on **Corrected On-Site**
03C-97-2
High Priority - Vacuum breaker missing at fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Spray bottle containing purple toxic substance not labeled on shelf by three comp sink **Corrected On-Site**
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured by bag in box dispenser
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Clean spatulas not stored inverted or in a protected manner on clean item rack outside of walk in cooler . **Corrected On-Site**
24-05-4
Basic - Couple Lights not functioning on back area.
36-62-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Couscous salad in table top reach in cooler **Corrected On-Site**
10-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Lamb shoulder at room temperature **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
43
Mar 21, 2023
Routine - Food
8 critical violations. 3 major violations. 16 minor violations.
View 27 violations
High Priority - Toxic substance/chemical improperly stored. Chemicals stored over three compartment sink. Employee relocated. **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Medicine over food prep area and blender. Employee relocated. **Corrected On-Site**
41-07-4
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.
22-41-4
High Priority - Displayed food not properly protected from contamination. Pastries on counter by cash register. Advised to cover. **Corrected On-Site**
08B-02-4
High Priority - Raw animal food stored over or with ready-to-eat food in walk in freezer - not all products commercially packaged. Raw chicken tenders over frozen vegetables.
08A-02-6
High Priority - Raw chicken chicken stored over ready to eat moussaka. Chicken eggs over hummus in walk in cooler. Educated employee. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 61F, on counter, less than four hours per operator. Advised to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - beige cutting board - soda machine nozzles and ice chute
22-02-4
Intermediate - No soap provided at handwash sink entering kitchen.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus, Soup and Tzatziki made two days ago per operator. Educated employee. Dates added. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food in chick peas.
14-01-5
Basic - Cardboard used to line food-contact shelves in walk in cooler
14-05-4
Basic - Ceiling/ceiling tiles/vents missing, and soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen **Repeat Violation**
36-34-5
Basic - Clean utensils or equipment stored in dirty bin behind prep table in kitchen
24-06-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at time of inspection.
35B-01-4
Basic - Food stored on floor. Bag of chick peas.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Interior of oven and microwaves have accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Kitchen utensils stored upright with the food-contact surface up next to prep area in kitchen. Employee corrected. **Corrected On-Site**
24-18-4
Basic - Light not functioning, several lights in kitchen
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves holding equipment - exteriors of cooking equipment - shelving in walk in freezer and cooler
23-03-4
Basic - Reach-in coolers interior and shelves have accumulation of soil residues.
22-16-4
Basic - Unnecessary items/unused equipment on the premises. Non functioning Gyro equipment outside walk in freezer, and grinding wheel on top of microwave.
33-31-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry, mop in dirty water in mop bucket.
42-01-4
10
Sep 6, 2022
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** **Warning**
50-17-2
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over shrimp, not commercially packaged. **Corrected On-Site** **Warning**
08A-17-6
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. **Warning**
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board in kitchen - walk in cooler shelving - soda machine drip pan and nozzles **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken pieces, beef kabobs, lamb on cook line not dated. **Repeat Violation** **Warning**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen. Missing and broken tiles in several places. **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust throughout kitchen **Repeat Violation** **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in kitchen. **Warning**
14-09-4
Basic - Food stored on floor in walk in freezer and cooler. Educated. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Gyro shaver on front work table. Cook brought a plate out for shaver. **Corrected On-Site** **Warning**
10-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris next to rear prep area. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage shelves throughout kitchen - fan cover in walk in cooler - debris tray under dish machine drain - ventilation hood **Warning**
23-03-4
Basic - Standing water or very slow draining water in handwash sink as you enter back kitchen. **Warning**
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat lettuce in walk in cooler. Educated cook. **Corrected On-Site** **Warning**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen, especially in prep areas in rear. **Warning**
36-27-5
33
Frequently Asked Questions
When was Sarah Greek Village Deli last inspected?
The most recent health inspection at Sarah Greek Village Deli on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sarah Greek Village Deli?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sarah Greek Village Deli.
How does Sarah Greek Village Deli compare to other restaurants in Clermont?
Sarah Greek Village Deli most recently scored 33 out of 100, which is lower than the Clermont average of 68.
Has Sarah Greek Village Deli's inspection record improved over time?
No. Recent inspections at Sarah Greek Village Deli have averaged around 17 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sarah Greek Village Deli 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 Sarah Greek Village Deli inspected?
Based on the inspection history on file, Sarah Greek Village Deli is inspected around three times per year on average.
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