LITTLE GREEK FRESH GRILL
LITTLE GREEK FRESH GRILL has 4 health inspections on file for its ORLANDO location, with an overall rating of 1.9/5. Recent inspections show improving food safety practices.
Last inspection: 2 months ago · 4 reports on file
11830 Glass House Lane
Orlando, Florida, 32836
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
All Inspection Reports
1/8/2026· 2mo ago
Visit ID: 13478716
Met Inspection Standards4 int, 4 basic
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed grease and old food debris spilled on the cardboard.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage shelves.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed toaster has old food debris left on the trays.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloths stored on the cutting board in the front service area.
- 02C-03-5: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. Observed butter stored inside reach in cooler not date marked.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting soiled has blue discoloration left on the surface used for salads and sandwiches. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for checking sanitizer
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap provided for hand wash sink located in the front cook line.
7/30/2025· 7mo ago
Visit ID: 10881300
Met Inspection Standards1 high, 4 int, 2 basic
- 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
2/14/2025· 1y ago
Visit ID: 8871687
Met Inspection Standards1 high, 2 int, 2 basic
- 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.
8/26/2024· 1y 6mo ago
Visit ID: 8836357
Met Inspection Standards1 high, 3 int
- 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.