The Great Greek #70005
Last inspected: Jan 29, 2026
100
Score
Across the available record, The Great Greek #70005 has 11 inspections on file, the first dated 2022. The most recent report on file is from Jan 29, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly 15 violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
Restaurants in Winter Garden average 66, so The Great Greek #70005 is doing better than most peers. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Complaint Partial
No violations found.
100
Jan 12, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
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
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
45
Aug 18, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical bottle used for oil in the kitchen **Warning** - From follow-up inspection 2025-08-18: **Time Extended**
14-15-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler register area **Warning** - From follow-up inspection 2025-08-18: **Time Extended**
29-49-6
82
Aug 15, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
21
Mar 28, 2025
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - One live small flying insect found in the kitchen. **Corrected On-Site**
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm. Operator used bleach afterwards.50 ppm.
22-43-4
High Priority - Roach activity present as evidenced by the one live roach found in the back storage area.Operator killed the roach and discarded.
35A-05-4
High Priority - Toxic substance/chemical improperly stored.Peroxide stored next to lids on storage rack . **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Vaccum breaker is not at the correct location on the hose Bibb.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can. **Corrected On-Site**
31A-09-4
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.
11-26-1
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.
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Restrooms.
27-16-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/David Daniels.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime build up on the iced tea nozzle. Can opener holder is soiled . Red cutting board is stained. Interior of sprayer hose is soiled. Dicer has food debris.
22-02-4
Basic - Unwashed rosemary stored over cheese in walk in cooler. **Repeat Violation**
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling tile missing.Above mop sink area.
36-36-4
Basic - Clean dishes stored in dirty container in kitchen.
24-06-4
Basic - Interior of salamander has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of fryer cabinets.
23-03-4
Basic - Onions not washed prior to preparation. **Corrected On-Site**
08B-39-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination.Lids at condiment station.
25-09-4
16
Oct 22, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp,45 f ,cut tomatoes,44 f held less than fours transferred to walk in freezer for a quick chill.After .5 hour,shrimp,41 f,cut tomatoes,39 f
03A-02-5
High Priority - Toxic substance/chemical improperly stored.Multi purpose cleaner on top of prep table. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue buildup surrounding drink nozzles. Interior of sprayer hose is soiled Interior of can blade opener is soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Spoon in handwash sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided for vegetable wash in kitchen.
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Holes in wall by the dishmachine area..
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of fryer cabinets are soiled. Back splash for the gyro cooker at the cooks line. Side of walk in cooler door is soiled . Top of stove is soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Unwashed cucumbers stored over ready-to-eat food tzatziki in walk in cooler. **Corrected On-Site**
08B-17-4
41
May 15, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw breaded chicken over fully cooked gyro cones. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Dicer. -Can opener blade.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Rear hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler across from fryers.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -Oil spray bottle.
02D-01-5
58
Oct 26, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored.Stainless steel cleaner stored over three comp sink area. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Residue build up surrounding the drink nozzles. Iced tea holder is soiled.
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling tile missing.Above the mop sink area.
36-36-4
Basic - Cleaned and sanitized bowls not properly stored in the dish storage rack.
24-07-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salamander is soiled . Back and side of fryer cabinets have a residue build. Hood suppression filters are soiled. Back of the gyro machine has a residue build up.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
55
May 23, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Floor disrepair in kitchen **Warning** - From follow-up inspection 2023-05-23: **Time Extended**
36-10-4
Basic - - From initial inspection : Basic - Floor tiles molding missing and/or in disrepair. **Warning** - From follow-up inspection 2023-05-23: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout establishment **Warning** - From follow-up inspection 2023-05-23: Back line wall needs to clean by three comp sink area. **Time Extended**
36-27-5
86
May 9, 2023
Routine - Food
8 critical violations. 9 major violations. 23 minor violations.
View 40 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Warning**
10-05-5
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 **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut lettuce (45F-46 - Cooling) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. cooked rice (74F - Cold Holding). Moved to freezer to quick chill **Corrective Action Taken** **Warning**
03A-02-5
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. Per operator from yesterday cut lettuce (45F-46 - Cooling) **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours soup (106F - Hot Holding) rice (122F - Hot Holding) Soup 199°f reheat **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Green chemical stored next to potatoes under 3 compartment sink Chemicals stored over 3 compartment sink **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lid on top and stacked high **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Iced nozzle is soiled Gyro blades heavily soiled Inside oven Soda nozzle soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Carbon dioxide/helium tanks in front of hand sink on front line **Warning**
31A-09-4
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 and District Manager arrived during inspection **Corrected On-Site** **Warning**
53A-05-6
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 - Spray bottle containing toxic substance not labeled. Spray bottle with liquid stored ne t to hand sink in the kitchen **Warning**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 78°f **Warning**
27-16-4
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. **Warning**
11-07-5
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
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment **Warning**
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured in front of hand sink on front line **Repeat Violation** **Warning**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drinking water upon entering the kitchen **Corrected On-Site** **Warning**
12B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone stored on counter where drinks and food is repaired. **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Equipment in poor repair. Cutting board mats shredded Food storage containers cracked and broken. **Warning**
14-11-5
Basic - Floor disrepair in kitchen **Warning**
36-10-4
Basic - Floor soiled/has accumulation of debris in kitchen **Warning**
36-73-4
Basic - Floor tiles molding missing and/or in disrepair. **Warning**
36-17-5
Basic - Ice buildup in reach-in freezer **Warning**
14-69-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in kitchen stored on soiled cooler top **Warning**
10-02-4
Basic - Light not functioning in 3 compartment sink area **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large white storage containers soiled Racks soiled walk in cooler Fan motor covered with dust walk in cooler Front of oven lifting of fryer Front of all reach in coolers Interior of hood system Prep sleeves soiled **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. **Warning**
35B-03-4
Basic - Sanitizer bucket stored on prep table. **Warning**
21-44-1
Basic - Stored food not covered. Salt open on shelf in dry storage area **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout establishment **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm **Warning**
21-08-4
4
Dec 8, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Warning**
22-49-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation** **Warning**
29-34-4
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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled. **Warning**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
13-03-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Warning**
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers in prep area. **Warning**
02D-01-5
39
Frequently Asked Questions
When was The Great Greek #70005 last inspected?
The most recent health inspection at The Great Greek #70005 on file is from Jan 29, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Great Greek #70005?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at The Great Greek #70005.
How does The Great Greek #70005 compare to other restaurants in Winter Garden?
The Great Greek #70005 most recently scored 100 out of 100, which is higher than the Winter Garden average of 66.
Has The Great Greek #70005's inspection record improved over time?
Yes. Recent inspections at The Great Greek #70005 have averaged around three violations per visit, down from roughly 15 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Great Greek #70005 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Great Greek #70005 inspected?
Based on the inspection history on file, The Great Greek #70005 is inspected around three times per year on average.
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