KRAZY GREEK KITCHEN
Lakeview Avenue
Florida, 32795
Seminole County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 3/12/2025
Inspection #: Visit ID: 8879978
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic portion cup no handle used to dispense sugar
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee at front make line wearing watch
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - employee changed waters brought to warmer side of grill **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - at hand wash sink near triple sink
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - portioned tzatziki sauce (48 - Cold Holding) Manager moved to bottom cabinet of cooler - savoo (garlic and oil) (77 - Cold Holding) Manager brought to walk in cooler Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked potato (118F - Hot Holding) Manager put in oven for reheat **Corrective Action Taken**
- 53B-14-5: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.
Inspection Date: 9/4/2024
Inspection #: Visit ID: 8773426
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. - top of dishwasher
- 36-36-4:Basic - Ceiling tile missing. - over ice machine
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles at soup station 102f. Manager moved to ware wash station **Corrective Action Taken**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers dusty
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over bottled drinks in walk in cooler. Manager moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - feta (44f-47f - Cold Holding). - portioned tzatziki sauce (46 - Cold Holding) Observed at front make line. Advised manager to cool items to 41f before placing into make cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rotisserie chicken (126 - Hot Holding). Manager turned unit up. **Corrective Action Taken**
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken wings
Inspection Date: 1/5/2024
Inspection #: Visit ID: 8450301
- 36-11-4:Basic - Floors not maintained smooth and durable. Throughout kitchen
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and warmer on cooks line
- 36-62-4:Basic - Light not functioning. Walk in feeezer
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Mahi not removed from packaging before thawing per instruction on packaging
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 30 ounce of Mahi that was not thawed per instruction on packaging
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy whipping cream temping at 48F in make table ,per operator item make table was open during prep and cooking for over an hour. Operator placed heavy whipping cream in walk in cooler for temperature recovery **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored next to go plates at front counter Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line. Corrected On-Site
- 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. Emailed operator food employee reporting agreement **Corrective Action Taken**
Inspection Date: 7/20/2023
Inspection #: Visit ID: 8372334
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At the dishwasher hood
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 36-62-4:Basic - Light not functioning. Kitchen 6-8 lights have burnt bulbs
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink on the line soiled
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Spoons at the service window
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Calamari sitting at room temperature
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.