DirtyFLRestaurant Inspection Data

THE GREAT GREEK 70005-02

THE GREAT GREEK 70005-02 has 6 health inspections on file for its ORLANDO location, with an overall rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

335 N MAGNOLIA AVE, SUITE 102

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13468836

Met Inspection Standards

1 int, 9 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on prep table on cook line. Drink on front counter area . Operator removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys at front counter area. Operator removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Bottom doors to prep cooler are broken. Operator has doors sealed shut until repairs are made
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water of 96F. Operator immediately removed utensils and discarded water Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in fry freezer
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in freezer
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment line
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sinks on cook line and at front counter both have hot handles strioped and in disrepair.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven on cook line

7/22/2025· 7mo ago

Visit ID: 10898810

Met Inspection Standards

3 int, 7 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator immediately removed from packaging Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drinks on on dish machine -Employee Drink on line at end prep table. Operator immediately removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Personal bags and items over dry cases of olives in dry storage area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Slight debris behind stainless steel coolers. Floor under warewashing area
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. All hand sinks are leaking from faucets due to difficulty of turning water off. Operator has repairs scheduled
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 sani buckets on floor. Operator immediately removed Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink on line
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Test kit for Dish machine is expired. Advised to get chlorine test strips

11/18/2024· 1y 3mo ago

Visit ID: 8838923

Met Inspection Standards

1 high, 2 int, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator immediately cut open Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice steamwell Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of stove -Sides of fryers -Inside under lowboy coolers at grill
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (122F - Hot Holding); reheated to 165F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately cleaned Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cookline had plastic container in basin. Operator immediately removed Hand sink in back kitchen had knife in basin. Operator immediately removed Corrected On-Site

7/24/2024· 1y 7mo ago

Visit ID: 8727400

Met Inspection Standards

1 high, 1 int, 7 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on top of aluminum containers on prep table . Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets in 1st prep cooler on cook line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor Under cooking equipment on cook line slightly soiled
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in back prep cooler
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in first prep cooler on cook line
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in bucket of standing water. Operator immediately placed under cool running water Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Oil spray bottle
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in water 98-102F advised operator to reheat to 165F **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

1/26/2024· 2y 1mo ago

Visit ID: 8466907

Met Inspection Standards

1 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table cooler and side table in kitchen Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Operator removed to properly air dry **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 3 containers of utensils in water 92F. Operator heated to 141F Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Operator removed to be recleaned **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

8/8/2023· 2y 7mo ago

Visit ID: 8349190

Met Inspection Standards

3 high, 2 int, 6 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator cut open packaging Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over make table reach in cooler. Employee drinks in make table reach in cooler next to ready to eat food Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on grill handle Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in front counter and second restroom
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On dry dish rack
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cups on both sides of front counter
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1fly by the mop sink. 1 fly in kitchen area. Next unannounced inspection per Dennis Watson
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken kabobs 119F Lamb 109F Sliced chicken 123F All less than 4 hours per operator. Operator added water to steam well and turned to high. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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. Milk Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener