DirtyFLRestaurant Inspection Data

LITTLE GREEK FRESH GRILL

LITTLE GREEK FRESH GRILL has 10 health inspections on file for its CELEBRATION location, with an overall rating of 2.2/5. Food safety practices have remained consistent.

Pineloch Avenue
Orlando, Florida, 32806
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 7/22/2025

Inspection #: Visit ID: 13466932

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic cup in feta cheese container - From follow-up inspection 2025-07-22: **Time Extended**
  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted next to triple sink. - From follow-up inspection 2025-07-22: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards in back prep area - From follow-up inspection 2025-07-22: **Time Extended**
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing food - From follow-up inspection 2025-07-22: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Lights above hood - From follow-up inspection 2025-07-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout front line and kitchen is soiled. Hoods are soiled. - From follow-up inspection 2025-07-22: **Time Extended**
  • 41-05-4:High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID bug spray stored under triple sink. - From follow-up inspection 2025-07-22: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler cut lettuce (53F - Cold Holding); cut tomatoes (53F - Cold Holding); Hummas (53F - Cold Holding); beets (53F - Cold Holding); gyro meat (53F - Cold Holding); rice (53F - Cold Holding); soup (53F - Cold Holding); lemon sauce (53F - Cold Holding); Mac and cheese (53F); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding); potato wedges (53F - Cold Holding); Canapoia (53F - Cold Holding); falafel (53F - Cold Holding); stuffed grape leafs (53F - Cold Holding); rice pudding (53F - Cold Holding); garlic in oil (53F - Cold Holding); butter (53F - Cold Holding); sliced American cheese (53F - Cold Holding); raw shell eggs (53F - Cold Holding); feta cheese (53F - Cold Holding); sour cream (53F - Cold Holding) Reach in cooler on front line cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); tzatziki sauce (45F - Cold Holding); feta cheese (48F - Cold Holding). Per operator all items came from walk in cooler overnight. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-22: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at triple sink has sponge and other cleaning utensils in it. - From follow-up inspection 2025-07-22: **Time Extended**

Inspection Date: 7/21/2025

Inspection #: Visit ID: 10955779

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in feta cheese container
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted next to triple sink.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards in back prep area
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water at back prep table
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing food
  • 24-15-4:Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Single use items stored next to handwashing sink
  • 36-62-4:Basic - Light not functioning. Lights above hood
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout front line and kitchen is soiled. Hoods are soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy on front line gaskets are soiled.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID bug spray stored under triple sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat in walk in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler cut lettuce (53F - Cold Holding); cut tomatoes (53F - Cold Holding); Hummas (53F - Cold Holding); beets (53F - Cold Holding); gyro meat (53F - Cold Holding); rice (53F - Cold Holding); soup (53F - Cold Holding); lemon sauce (53F - Cold Holding); Mac and cheese (53F); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding); potato wedges (53F - Cold Holding); Canapoia (53F - Cold Holding); falafel (53F - Cold Holding); stuffed grape leafs (53F - Cold Holding); rice pudding (53F - Cold Holding); garlic in oil (53F - Cold Holding); butter (53F - Cold Holding); sliced American cheese (53F - Cold Holding); raw shell eggs (53F - Cold Holding); feta cheese (53F - Cold Holding); sour cream (53F - Cold Holding) Reach in cooler on front line cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); tzatziki sauce (45F - Cold Holding); feta cheese (48F - Cold Holding). Per operator all items came from walk in cooler overnight. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cut lettuce (53F - Cold Holding); cut tomatoes (53F - Cold Holding); Hummas (53F - Cold Holding); beets (53F - Cold Holding); gyro meat (53F - Cold Holding); rice (53F - Cold Holding); soup (53F - Cold Holding); lemon sauce (53F - Cold Holding); Mac and cheese (53F); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding); potato wedges (53F - Cold Holding); Canapoia (53F - Cold Holding); falafel (53F - Cold Holding); stuffed grape leafs (53F - Cold Holding); rice pudding (53F - Cold Holding); garlic in oil (53F - Cold Holding); butter (53F - Cold Holding); sliced American cheese (53F - Cold Holding); raw shell eggs (53F - Cold Holding); feta cheese (53F - Cold Holding); sour cream (53F - Cold Holding) operator states in unit overnight Reach in cooler on front line cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); tzatziki sauce (45F - Cold Holding); feta cheese (48F - Cold Holding). Per operator all items came from walk in cooler overnight. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at triple sink has sponge and other cleaning utensils in it.

Inspection Date: 3/18/2025

Inspection #: Visit ID: 10800498

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink, dishwasher, handwashing sink in back - From follow-up inspection 2025-03-18: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chopped lettuce (47F - Cold Holding); cut tomatoes (45F - Cold Holding); cut potato wedges (48F - Cold Holding) All in make table for over 4 hours per operator - From follow-up inspection 2025-03-18: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad in walk in cooler - From follow-up inspection 2025-03-18: **Time Extended**

Inspection Date: 3/17/2025

Inspection #: Visit ID: 8887926

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2024 license displayed
  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. In use blanched fries stored uncovered on front counter open to guests
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment exteriors
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. On table in lobby
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink, dishwasher, handwashing sink in back
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid and hot shot ant and roach spray
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chopped lettuce (47F - Cold Holding); cut tomatoes (45F - Cold Holding); cut potato wedges (48F - Cold Holding) All in make table for over 4 hours per operator
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chopped lettuce (47F - Cold Holding); cut tomatoes (45F - Cold Holding); cut potato wedges (48F - Cold Holding) All in make table for over 4 hours per operator Repeat Violation Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad in walk in cooler

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8888370

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink - From follow-up inspection 2024-09-13: **Time Extended** - From follow-up inspection 2024-09-16: **Time Extended**

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8887630

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (56F - Cold Holding); chicken skewers (56F - Cold Holding); raw chicken breast (56F - Cold Holding). Items sitting on counter at room temperature, 2 hours per operator. Walk-in cooler was being serviced at time of inspection and access into walk-in cooler was completely restricted. Advised operator to quick chill items in reach-in freezer. Warning - From follow-up inspection 2024-09-13: Gyro meat 45F- 56F prepared yesterday and stored overnight in walk-in cooler Feta cheese 45F-46F prepared yesterday and stored overnight in walk-in cooler per operator. Potato salad 45F-51F prepared yesterday and stored overnight in walk-in cooler. See stop sale. Raw Chicken skewers 41F Cooked potato 41F Potato salad 42F Gyro meat 42F Raw chicken breast 41F **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink - From follow-up inspection 2024-09-13: **Time Extended**

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8789483

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 large tanks and 2 small tanks by BIB soda tower. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Rice box on floor under handwash sink. Operator removed. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar handle inside sugar. Corrected On-Site
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Shelf holding cutting boards has ripped foil.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Back prep area handwash sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and bulk flour per employee not labeled.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Verified license is current and active. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw salmon in Holden unit under grill. Operator switched. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (56F - Cold Holding); chicken skewers (56F - Cold Holding); raw chicken breast (56F - Cold Holding). Items sitting on counter at room temperature, 2 hours per operator. Walk-in cooler was being serviced at time of inspection and access into walk-in cooler was completely restricted. Advised operator to quick chill items in reach-in freezer. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Placed on line at 11AM, per operator. Operator placed time marking. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Warewashing handwash sink as evidenced by scrub pads inside sink basin. Operator removed. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary strips for 3-compartment sink
  • 53B-05-5: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. Employees trained 5/17/2021 Warning

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8446806

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled with dust throughout kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse in microwave prep area. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing watch and bracelets.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple lids stored and working containers on cookline.
  • 02D-03-4: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. product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline handwash sink paper towel dispenser soiled with dust.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers in warewashing storage area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warewashing sink wall.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Warewashing handwash sink, as evidenced by scrubbing items in sink basin.

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8446558

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning - From follow-up inspection 2023-09-06: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler underneath grill Warning - From follow-up inspection 2023-09-06: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Underneath grill station Warning - From follow-up inspection 2023-09-06: **Time Extended**

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8387760

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cook line Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in cooler underneath grill Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Underneath grill station Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator has paid license Corrected On-Site Warning
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning
  • 53A-16-4:Intermediate - Certified food manager unable to answer basic questions about allergens. Warning
  • 11-27-4: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
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink Operator added Corrected On-Site Warning
  • 11-26-1: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