Acropolis Greek Taverna Orlando
390 N Orange Ave Ste 110, Orlando, FL 32801 · Permanent Food Service · License 5814055
What drove the grade
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
How the score was calculated
- Starting score100
- Violations at the Jul 1 routine inspection3 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot), 5 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. -Date onion aoili 6/22. Operator discarded
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter: Tzatziki, garlic ; (57°F - Cold Holding) in ice well. Operator put on ice bath for temperature recovery . Recheck both items 32-42°F cooling ( correct on site) -gyro meat (57°F - Cold Holding) in prep cooler less than 4hrs. Advised not to keep food above fill line in pan and dont double pan. Operator moved to bottom cooler for temperature recovery
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -kitchen Dishwasher tested (Chlorine 00ppm) . Operator adjusted sani line. Tested again kitchen Dishwasher (Chlorine 50ppm);
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
-Pastaio prepared on 6/18 and frozen same day. thawed yesterday per operator. Operator put correct date
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun nozzle at entry to bar. Operator cleaned
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink at end of prep line blocked by broom and dustpan. Operator removed
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Ice in handsink at bakery Employee filled ice container at handsink at salad station
No soap provided at handwash sink.
At bar. Operator replaced
Fixed on the spot
Basic5
Code 06, Food properly thawed: 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.
Salmon operator removed from freezer this morning. Operatorcut open package.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On prep table cooler. Operator removed
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
In prep cooler on cook line
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
in back prep area
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Motor bike in back kitchen
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.