The Great Greek 70005-02
Last inspected: Jan 27, 2026
58
Score
The health department has logged eight inspections at The Great Greek 70005-02, the earliest from 2022. The Great Greek 70005-02 was last inspected on Jan 27, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Orlando facility scores 79, putting The Great Greek 70005-02 on the weaker side. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
9
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven on cook line
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on prep table on cook line. Drink on front counter area . Operator removed **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. Keys at front counter area. Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Bottom doors to prep cooler are broken. Operator has doors sealed shut until repairs are made
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water of 96F. Operator immediately removed utensils and discarded water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in fry freezer
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in freezer
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment line
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -hand sinks on cook line and at front counter both have hot handles strioped and in disrepair.
29-11-4
58
Jul 22, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Test kit for Dish machine is expired. Advised to get chlorine test strips
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on line
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned **Corrective Action Taken**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Personal bags and items over dry cases of olives in dry storage area
40-06-5
Basic - Floor soiled/has accumulation of debris. Slight debris behind stainless steel coolers. Floor under warewashing area
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed **Corrected On-Site**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. All hand sinks are leaking from faucets due to difficulty of turning water off. Operator has repairs scheduled
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 sani buckets on floor. Operator immediately removed **Corrected On-Site**
21-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drinks on on dish machine -Employee Drink on line at end prep table. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator immediately removed from packaging **Corrected On-Site**
06-09-1
52
Nov 18, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
58
Jul 24, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
55
Jan 26, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table cooler and side table in kitchen **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator removed to properly air dry **Corrective Action Taken**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 3 containers of utensils in water 92F. Operator heated to 141F **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Operator removed to be recleaned **Corrective Action Taken**
16-46-4
70
Aug 8, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1fly by the mop sink. 1 fly in kitchen area. Next unannounced inspection per Dennis Watson
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken kabobs 119F Lamb 109F Sliced chicken 123F All less than 4 hours per operator. Operator added water to steam well and turned to high. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator cut open packaging **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over make table reach in cooler. Employee drinks in make table reach in cooler next to ready to eat food **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on grill handle **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in front counter and second restroom
31B-04-4
Basic - Old labels stuck to food containers after cleaning. On dry dish rack
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups on both sides of front counter
25-06-4
39
Mar 15, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by ware wash area hot water handle stripped . No hot water at sink - From follow-up inspection 2023-03-15: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. 3 employees - From follow-up inspection 2023-03-15: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter and war wash area - From follow-up inspection 2023-03-15: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under oven on cook line - From follow-up inspection 2023-03-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door not completely self closing - From follow-up inspection 2023-03-15: **Time Extended**
35B-03-4
74
Aug 2, 2022
Complaint Full
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -soup cooling more than 6 hours (45-49F - Cooling); hummus cooling more than 6 hours (45-52F - Cooling) Products in deep 5 gallon buckets with lids on.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -soup, hummus, gyro cones.
01B-36-5
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. -thin leftover gyro cones cooled overnight per operator and returned to vertical broiler for next day service.
03C-98-1
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect in prep area. Did not observe on any food contact surface.
35A-02-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -hummus ambient cooling more than 4 hours (45-52F - Cooling)
03D-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled with old food debris. **Corrected On-Site**
22-02-4
Basic - Old labels stuck to food containers after cleaning. -baba ganoush label states made more than 7 days ago. Per operator, label is not for current batch.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -employee opened beverage on shelf in walk-in cooler. **Corrected On-Site**
12B-13-4
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. -tools on top of boxes of single use gloves. **Corrected On-Site**
42-03-5
37
Frequently Asked Questions
When was The Great Greek 70005-02 last inspected?
The most recent health inspection at The Great Greek 70005-02 on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at The Great Greek 70005-02?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Great Greek 70005-02.
How does The Great Greek 70005-02 compare to other restaurants in Orlando?
The Great Greek 70005-02 most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has The Great Greek 70005-02's inspection record improved over time?
Results have been roughly steady. Inspections at The Great Greek 70005-02 have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Great Greek 70005-02 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 The Great Greek 70005-02 inspected?
Based on the inspection history on file, The Great Greek 70005-02 is inspected around two times per year on average.
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