DirtyFLRestaurant Inspection Data

LITTLE GREEK FRESH GRILL

LITTLE GREEK FRESH GRILL has 3 health inspections on file for its ORLANDO location, with an overall rating of 1.7/5. Recent inspections indicate some food safety concerns.

11830 Glass House Lane
Orlando, Florida, 32836
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/30/2025

Inspection #: Visit ID: 10881300

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on storage shelves Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flat grill and charbroil has build up of old grease accumulation.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of shredded lettuce 44°f stored on the top panel of the reach in cooler, Per Manager stored in cooler less than 4 hours recommend to quick chill product. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown and white cutting board has blue stains on the surface located on the main service line. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed. no paper towels for hand wash sink located in the front service area.
  • 53B-13-5: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. Fransceca Wega no proof of food employee (Different Employee) training,must have training by next inspection. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle hanging on the shelves near mop sink. Corrected On-Site

Inspection Date: 2/14/2025

Inspection #: Visit ID: 8871687

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on storage shelves.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature gyro 95°f stored on the stove, recommend to reheat gyro to 165°f. rechecked temperature 186°f Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blue discoloration on the surface of the cutting board, spoke to owner recommend replace or resurface.( sandwiches and salad cooler) Repeat Violation
  • 53B-13-5: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. Luke Marketta working in the restaurant has no proof of food handlers training, must complete by next unannounced inspection.

Inspection Date: 8/26/2024

Inspection #: Visit ID: 8836357

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of hummus 46°f stored on the top panel less than 4 hours recommend to quick chill product. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board soiled recommend to replace or resurface.
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quat ammonia test strips used for chlorine must use correct chemical test strips.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer provided for three compartment sink Spoke to Manager notify must bring sanitizer, immediately.