DirtyFLRestaurant Inspection Data

LITTLE GREEK

Based on 9 health inspections, LITTLE GREEK in TARPON SPRINGS has earned a 2.1/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: Yesterday · 9 reports on file

1052 4th Street North
Saint Petersburg, Florida, 33701
Crescent Heights
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 9 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13672561

Follow-up Inspection Required

1 int

  • 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 2026-04-15: **Time Extended**

4/13/2026· 3d ago

Visit ID: 13577496

Follow-up Inspection Required

5 high, 3 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over microwave and bulk foods for customers, operator removed both Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Fry oil on floor under front counter above, operator moved to shelf Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. blanched fries (47F - Cold Holding); breaded falafel (47F - Cold Holding) Cut tomato wedges (47F - Cold Holding) in drop in cooler at front counter,
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler under grill -raw steak skewers (47F - Cold Holding); raw chicken skewers (46F - Cold Holding), salmon (47F - Cold Holding); blanched fries (47F - Cold Holding); breaded falafel (47F - Cold Holding) see stop sale in cooler overnight, temperatures not taken today, chicken, beef and salmon moved to freezer, see stop sale Cut tomato wedges (47F - Cold Holding) in drop in cooler at front counter, cut 5 hours ago. **Corrective Action Taken**
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. tomato wedges (47F - Cold Holding) in drop in cooler at front counter, cut 5 hours ago.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter above- cooked rice (102F - Hot Holding); operator discarded, was in steam table for 3 hours. gyro (110F - Hot Holding), cut off gyro cone 1 hour ago, operator put on grill to reheat. Heated to 166F **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Mary
  • 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.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

11/21/2025· 4mo ago

Visit ID: 13577126

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At front counter Warning - From follow-up inspection 2025-11-21: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of microwave has accumulation of grease/food debris. Corrected On-Site Warning - From follow-up inspection 2025-11-21: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to hose bibb. Warning - From follow-up inspection 2025-11-21: **Time Extended**

11/17/2025· 5mo ago

Visit ID: 10921894

Follow-up Inspection Required

2 high, 6 basic

  • 22-20-5:Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. On top of gray drop plate Corrected On-Site Repeat Violation Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At front counter Warning
  • 08B-38-4:Basic - Food stored on floor. Fry oil on floor under front counter Corrected On-Site Warning
  • 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris. Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In 3 door cooler in back room - case of tomatoes over bucket of dressings, operator moved to other cooler Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket at front counter 0 ppm, corrected to 200 ppm Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator, primed and ran machine 2 more times. Still 0 ppm, operat called for repair Warning
  • 29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb. Warning

4/8/2025· 1y ago

Visit ID: 10813905

Met Inspection Standards
  • N/A:No Violations Were Observed

4/4/2025· 1y ago

Visit ID: 10734848

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to microwave in back prep area, cell phone removed Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on cart on cook line, tongs removed Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher at 0ppm, operator discontinued using dishwasher machine and will use triple sink to sanitize, triple sink quaternary sanitizer at 200plm **Corrective Action Taken** Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator came on cook line from dining area after touching dirty dishes put gloves on and started touching clean plates and clean utensils without washing hands Warning
  • 03C-97-2:High Priority - Gyro meat in a broiler that is turned off. Gyro cooking device turned off with gyro meat on pit, gyro machine turned on Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (50F - Cold Holding); potato salad (45F - Cold Holding); sliced tomatoes (50F - Cold Holding) in cold holding unit at front counter, temperature taken within the last 4 hours and all food at proper temperature, operator put all items on ice **Corrective Action Taken** Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pitcher of water stored in hand sink at front cooking area Hand sink in back prep area has linens stored in it All items removed from hand sinks Corrected On-Site Warning

12/4/2024· 1y 4mo ago

Visit ID: 8891449

Met Inspection Standards

2 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Garlic Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Front counter Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut and prepared cucumbers in reach in cooler. Employee moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep line Tzatziki auce (51F - Cold Holding); wedge tomatoes (50F - Cold Holding); cut leafy greens (50F - Cold Holding) Employee added ice in bags on all products Tzatziki auce (41F - Cold Holding); wedge tomatoes (40F - Cold Holding); cut leafy greens (42F - Cold Holding) Corrected On-Site

2/5/2024· 2y 2mo ago

Visit ID: 8368199

Met Inspection Standards

4 high, 1 int, 3 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. Tuna thawed in cooler still in original packaging
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green, blue and yellow cutting boards
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched phone with gloved hands then took gloves off and put new gloves on without washing hands
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towels from the paper towel dispenser used to line in between salmon Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024, operator renewed license during inspection Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (49F - Cold Holding) 43F; spicy salmon (45F - Cold Holding) 43F; spicy tuna (47F-Cold Holding) 43F, manager put in freezer and added more ice to front counter cold well Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink in kitchen, sanitizer bucket removed Bleach bottle stored in hand sink in dish area, bleach bottle removed Corrected On-Site Repeat Violation

7/20/2023· 2y 9mo ago

Visit ID: 8448560

Met Inspection Standards

3 high, 1 int, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer at front counter
  • 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 then put gloves on without washing hands, discussed proper hand washing procedure with employee , employee properly washed hands **Corrective Action Taken**
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Medium duty industrial wipers used on top of rice in warmer, operator removed from rice Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked stuff up off floor then touched clean utensils without changing gloves or washing hands, discussed proper hand washing procedure and glove changing with operator, employee removed gloves and properly washed hands **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink out front blocked by door held open, door has been closed Corrected On-Site