LITTLE GREEK RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over bread at the reach-in cooler under the grill . Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro (101F - Hot Holding operator stated it's been reheat less than 1.5 hours ago and he did reheat it back to 168 f Corrected On-Site

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. Missing some employee. Operator sign it while connecting my inspection. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jesse expired 11-10-2025

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house dish area around. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Kitchen area around the corner behind the grill. Repeat Violation

Basic - Light not functioning. 2 light out by the hoods. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach-in freezer and bottom table at the prep area . Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water at the reach-in cooler under the grill . Operator clean it . Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onion stored over mashed potatoes at the walk-in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice stored at the walk-in cooler prepared 9-9 at 46f the rest of the cooler was on temperature.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Dolmade (staffed grapes )prepared and cooked 9-2-25.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Dolma (staffed grapes )prepared and cooked 9-2-25

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. Provided to operator and he let the employee to sign while conducting my inspection. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Top of the walk-in cooler .

Basic - Cutting board has cut marks and is no longer cleanable. Make table . Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Repeat Violation

Basic - Light not functioning.

Basic - Opened food in a cold holding unit with food to be served to customers. Observed ice cream belong to one of the employee stored at the reach-in freezer back area . Operator discarded it . Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves -reach-in cooler the one have the mac$cheese and reach-in freezer. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back of the house area . Repeat Violation

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. The employee hand sink kitchen area by the front . Operator provided some . Corrected On-Site - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 2022. Repeat Violation - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Top of walk-in cooler . Repeat Violation - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Repeat Violation - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table . Repeat Violation - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee cooking and preparing food with a beard on without a beard guard . - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in cooler next to the reach-in freezer the side is fallen down ,and the walk-in cooler door the sealed is broken . - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment. Repeat Violation - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach-in cooler back area-reach-in freezer shelves . Repeat Violation - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Repeat Violation - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - wiping cloth not stored in sanitizing solution between uses. Stored on the cutting board at the kitchen. - From follow-up inspection 2025-04-30: Time Extended - From follow-up inspection 2025-05-07: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee moving the trash can with his hand then served pita bread for a customer without hand wash .

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand sink back of the house blocked with soda cart . Operator moved the cart to the side . Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. To go boxes stored at the employee hand sink back of the house. Operator removed it . Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Walk-in cooler shelves . Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 5-2022. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Oven toaster door . Operator clean it . Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Top of the walk- in cooler .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishments. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Make table at the front .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing food wearing watch .

Basic - Floor soiled/has accumulation of debris. Throughout establishment. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven toaster interior not clean . Operator clean it. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table front area .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grill- front counter shelves and employee hand sink back area .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler shelves . Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Employee hand sink front area .

Basic - Stored food not covered. Rice stored at the walk-in cooler not covered . Operator covered it . Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored on top of beef at the walk-in cooler . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki sauce out for less than one hour. (50 F). Operator stated that been out for one hour advised tomorrow move it back to the cooler to cool down . Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. The employee hand sink at the back area, Blocked with a soda cart . Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The employee hand sink at the back area. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. The toaster .

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 5-2022.

Basic - Buildup of food debris/soil residue on equipment door handles. Toaster.

Basic - Ceiling tile missing. Top of the walk-in cooler .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front area .

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs stored at the walk-in cooler not identified as employee food .

Basic - Floor soiled/has accumulation of debris. Throughout establishment.

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor. Raw beef stored on bucket at the mop sink to thaw. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.

Basic - Working containers of food removed from original container not identified by common name. Flour no label.

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee repairing a salad while wearing a watch and bracelet. Employee grating cheese while wearing a bracelet. Corrected On-Site Warning - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout equipment. Repeat Violation - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Repeat Violation - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment. - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. By the hoods. - From follow-up inspection 2023-08-02: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Repeat Violation - From follow-up inspection 2023-08-02: Time Extended

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 forms. Corrected On-Site

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. Provided forms

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets and door of freezer Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around dish area

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated staff and they washed their. Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Educated staff, washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ; cut tomatoes (47F - Cold Holding) from yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; cut tomatoes (47F - Cold Holding) from yesterday.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ general manager arrived during inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Megan E.

Basic - Buildup of food debris/soil residue on equipment door handles. Gasket on reach in freezer.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. / pans and lids. . Manager picked them up.

Basic - Current Hotel and Restaurant license not displayed. Manager printed license. Corrected On-Site

Basic - Light not functioning. Prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

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 and the time removed from temperature control cannot be determined. Sliced gyro meat, less than 4 hrs. Staff added time mark. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.- potato diced

Basic - Ceiling/ceiling tile shows damage or is in disrepair.- around pipes

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor./ potatoes. Staff moved. Corrected On-Site

Basic - Light not functioning.- prep area

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Time/temperature control for safety food thawed in an improper manner.- in standing water

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ potato salad from yesterday (46°F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ potato salad from yesterday (46°F - Cold Holding)

High Priority - Vacuum breaker installed incorrectly splitter added to hose bibb./ manger adjusted Corrected On-Site

Intermediate - No soap provided at handwash sink./ next to soda machine

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ dish area

Basic - Light not functioning./ hood