DirtyFLRestaurant Inspection Data

THE GREAT GREEK MEDITERRANEAN GRILL

14152 Narcoossee Road
Orlando, Florida, 32832
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8848654

  • 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 in ROP in walk-in cooler - fish no longer frozen Advised operator to remove
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water next to single service items at front counter Removed Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer at cook line
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored inside grill opening ( area with food debris and unable to be sanitized) Removed Corrected On-Site
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator changed
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor and prep table Removed Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Stuffed cabbage can - 3 pounds
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on without washing hands and started working with foods; educated ; employee washed hands; Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp and French fries and raw lamb over French fries not commercially packaged in reach in freezer at cook line Advised to store properly
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in walk-in cooler; Stored properly Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. feta spread (46F - Cooling)in glass cooler at front counter ; food portioned yesterday and stored inside cooler ; food never reached 41 F or below within 4 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed cabbage (44F - Cold Holding);in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale tzatziki (71F - Cold Holding) in small plastic containers at front counter; food not prepared or portioned today; ice bath not properly set up out of temperature for more than four hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffed cabbage (44F - Cold Holding);in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for more than four hours; tzatziki (71F - Cold Holding) in small plastic containers at front counter; food not prepared or portioned today; ice bath not properly set up out of temperature for more than four hours; See Stop Sale
  • 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- cooked potatoes and spinach pies on speed rack at prep area by walk-in cooler; As per operator outside since 10:00 am; See Stop Sale
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. feta spread (46F - Cooling)in glass cooler at front counter ; food portioned yesterday and stored inside cooler ; food never reached 41 F or below within 4 hours; See Stop Sale
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro (100F - Hot Holding) at cook line; as per operator food out of temperature for approximately 2 hours; broiler turned back on **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser and other chemicals stored over sanitizer compartment at three compartment sink Moved Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dishwasher and quaternary at three compartment sink
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8848310

  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon potatoes (112F - Hot Holding) on top of cooking equipment at cook line; as per operator food cooked earlier; food out of temperature for approximately 2 hours; cook decided to use 4 hour 10:30-2:30 to be discarded **Corrective Action Taken** - From follow-up inspection 2024-10-02: Lemon potatoes and spinach pie on the speed rack since 1:00 ; advised operator time marked Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-10-02: Operator unable to locate training certificates No proof Admin Complaint

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8743124

  • 25-05-4:Basic - Single-service articles improperly stored- to go boxes on the floor at prep station Advised to store properly
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. ROP salmon in standing water in three compartment sink; water turned on; Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Dressings bottles at cook line with no label
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon potatoes (112F - Hot Holding) on top of cooking equipment at cook line; as per operator food cooked earlier; food out of temperature for approximately 2 hours; cook decided to use 4 hour 10:30-2:30 to be discarded **Corrective Action Taken**
  • 53A-11-4:Intermediate - No person in charge present during hours of operation.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; leaking and unable to turn on; handwash sink available at prep station

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8594235

  • 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 - spinach pies and cooked potatoes on the speed rack at prep station ; Operator time marked Corrected On-Site