LITTLE GREEK
19022 BRUCE B DOWNS BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/28/2025
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - Dish shelves with rust that has pitted the surface.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employee drinks on prep table.
- 13-03-4:Basic - Employee with no hair restraint, employee with no beard guard, while engaging in food preparation. Discussed with employee need for hair restraints while engaging in food prep.
- 14-11-5:Basic - Equipment in poor repair. Soda machine has rust build up on side of the machine.
- 08B-38-4:Basic - Food stored on floor. Rice hanging off shelf onto ground in storage room. Discussed with employee need for food to be off floor.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination on shelf above reach in. Employee turned over. **Corrected On-Site**
- 22-08-4:Basic - Toaster oven has accumulation of black substance/grease/food debris.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and resumed food prep service.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice pudding (49F - Cold Holding) employee threw 4 puddings away. **Corrective Action Taken**
- 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 meat at 68 by stove and gyro stand. Employee placed in cooler, second employee moved back to steam well, retemp at 147F. discussed reheating and cooling parameters with employee. Employee placed on flat top to properly reheat. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter with no vacuum breaker.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 2 CFM current, 1 expired. Discussed need to renew CFM every 5 years.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White food containers above three compartment sink has built up food debris.
Food safety inspection conducted on 2/28/2025 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 12/11/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice chute.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Rice container cracked in steam well.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Salmon over fries in reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat 45 F in reach in cooler.
- 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 meat 104 F on top of steam well, employee began reheating at time of inspection. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee pour drinks down handwash sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.
Food safety inspection conducted on 12/11/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).