DirtyFLRestaurant Inspection Data

THE GREAT GREEK

THE GREAT GREEK in PORT ST. LUCIE has 4 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 4 reports on file

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

2/13/2026· 3w ago

Visit ID: 13631989

Met Inspection Standards

2 int, 2 basic

  • 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Inside seating 35 and outside per staff is 28. Totaling 63 seats. Form has been emailed. **Corrective Action Taken** - From follow-up inspection 2026-02-13: Spoke to Manager. **Time Extended** **Corrective Action Taken**
  • 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. In a shared plaza. - From follow-up inspection 2026-02-13: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At dish pit. Repeat Violation - From follow-up inspection 2026-02-13: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish pit. - From follow-up inspection 2026-02-13: **Time Extended**

2/12/2026· 4w ago

Visit ID: 13525320

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Inside seating 35 and outside per staff is 28. Totaling 63 seats. Form has been emailed. **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid. In a shared plaza.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 cans of roasted eggplant puree.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler -Feta cheese shredded 52F cold holding, spinach filled pastry 53F cold holding, garbanzo beans mix 51F cold holding. Advised to rapid chill. **Corrective Action Taken** Repeat Violation Warning
  • 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 skewers 117-120F hot holding. Made 1.5 hours ago. Advised to rapid reheat. Cook placed back on grill. Rechecked and found at 154-163F. Provided education. Cook discarded. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At dish pit. Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish pit.

9/19/2025· 5mo ago

Visit ID: 10912138

Met Inspection Standards

1 high, 2 int, 5 basic

  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer on cooks line.
  • 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Business license reads 35 seats. 35 seats inside and 22 outside for a total of 57 seats. Reemailed seating evaluation form and went over form with Manager and employee. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
  • 36-62-4:Basic - Light not functioning. 2 light bulbs under hood system.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small black fan on prep table. Grill coolers. Employee cleaned. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp 45F cold holding, raw steak 46F cold holding. Placed in cooler 1 hr ago. Advised to rapid chill and monitor front areas of grill coolers. Recheck raw steak 35F cold holding, raw shrimp 33F cold holding Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In ware washing area. Corrected On-Site
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Manager's thermometer reached to 36F. Please make sure thermometers reach 32F/33F.

5/9/2025· 10mo ago

Visit ID: 10830083

Met Inspection Standards

2 int, 6 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers and metal pans. Manager started to fix and educated staff. **Corrective Action Taken**
  • 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Change of ownership licensing. Inside seating has 35 and outside has 22 seats. Manager counted. Emailed black seating form to Operator.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen sink. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in prep sink. No running water. Manager corrected. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Precooked potatoes 94F cooling. Cooling ambient room temp. Employee placed in walk in cooler. Education provided. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.