LITTLE GREEK FRESH GRILL
Pineloch Avenue
Orlando, Florida, 32806
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled. **Warning** - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-11: **Time Extended**
- 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink.Three comp sink . **Warning** - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-11: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained and grooved throughout the establishment. Iced tea holder is stained and interior of iced tea containers. Interior of fryer cabinets are soiled. Food storage container are soiled.. Interior of sprayer hose is soiled. **Warning** - From follow-up inspection 2025-04-04: **Time Extended** - From follow-up inspection 2025-04-11: Sprayer hose is clean. All other violations need to be complied by the next inspection. **Time Extended**
Food safety inspection conducted on 4/11/2025 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 4/4/2025
High Priority
1
Intermediate
1
Basic
10
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Wipe down all equipment throughout the establishment. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling soiled with dust throughout the establishment. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris throughout the establishment. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometers in cold holding units throughout the establishment. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe at handwash sink at back line area. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink.Three comp sink . **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained and grooved throughout the establishment. Iced tea holder is stained and interior of iced tea containers. Interior of fryer cabinets are soiled. Food storage container are soiled.. Interior of sprayer hose is soiled. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
Food safety inspection conducted on 4/4/2025 revealed 12 total violations (1 high priority, 1 intermediate, 10 basic).
Inspection on 4/2/2025
High Priority
7
Intermediate
7
Basic
14
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Wipe down all equipment throughout the establishment. **Warning**
- 14-12-4:Basic - Cambro containers and lids in poor condition. **Warning**
- 36-34-5:Basic - Ceiling soiled with dust throughout the establishment. **Warning**
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris throughout the establishment. **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer. **Warning**
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometers in cold holding units throughout the establishment. **Repeat Violation** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets are soiled. **Warning**
- 21-44-1:Basic - Sanitizer bucket stored on top of prep table. **Corrected On-Site** **Warning**
- 08B-17-4:Basic - Unwashed tomatoes stored over cheese in walk in cooler. **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment. **Warning**
- 29-11-4:Basic - Water leaking from pipe at handwash sink at back line area. **Warning**
- 12A-10-4:High Priority - Employee touched ear with glove in hand and continued working without washing hands. **Corrected On-Site** **Warning**
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Gyros,131 f held less than four hours transferred.Heat is increased. **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.Fries in kitchen. **Repeat Violation** **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.Three comp sink . **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Macaroni and cheese,48 f,spinach pie,,49,f,hummus,49 f,grape leaves,50 f,falafel,56 f,hummus,49 f,cheese cake,44 f,rice pudding,49 f held more than four hours per operator. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,44 f,beef,44 f,cooked potatoes,44 f,raw chicken,47 f,tzatziki,44 f held less than four hours stated manager.Manager stated that there were two deliveries and the door was open. Macaroni and cheese,48 f,spinach pie,,49,f,hummus,49 f,grape leaves,50 f,falafel,56 f,hummus,49 f,cheese cake,44 f,rice pudding,49 f held more than four hours per operator.Stop Sale. Tzatziki,51 f held less than four hours .Advised operator to use time as a public health control. **Repeat Violation** **Warning**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy to operator. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained and grooved throughout the establishment. Iced tea holder is stained and interior of iced tea containers. Interior of fryer cabinets are soiled. Food storage container are soiled.. Interior of sprayer hose is soiled. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrub stored inside handwash sink. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink.Quaternary ammonia. **Warning**
- 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. **Warning**
- 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. **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. **Warning**
Food safety inspection conducted on 4/2/2025 revealed 28 total violations (7 high priority, 7 intermediate, 14 basic).
Inspection on 10/16/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Frontline cook.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on rear shelf. **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At prep station at kitchen entry **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front line hand wash sink. Has hand wash only sign.
- 03C-15-5:High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Sliced meat was at 138F when placed into pan by gyro spit, manager had cook place on flat top grill after secondary cook was 172F. **Corrected On-Site**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked French fries on towels on cooling rack outside of walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from reach in freezer less than four hours per manager grape leaves (46F - Cold Holding); hummus (45F - Cold Holding); spinach wrap (47F - Cold Holding) Manager placed items into walk-in cooler then reach in freezer for temperature recovery 45 minutes later grape leaves 41F hummus 41F spinach wrap 39F **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cut boards stained on dry item shelf across from three compartment sink
Food safety inspection conducted on 10/16/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).