It's Greek to You
1020 W Michigan St, V 0807, Orlando, FL 32805 · Mobile Food Dispensing Vehicle · License 5856708
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 11 routine inspection1 high priority, 3 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
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 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In glass door reach in cooler tzatziki, spanakopita 48-49°F. In marketable tzatziki, feta, hummus 49°F. Person in charge states did not plug units in until arrived on site 1 hour ago. Ambient temperature of glass door and glass display at 38-43°F. Ambient of make table 48°F. Person in charge will hold make table on time. Moved time/temperature control for safety items to unit holding at 38°F.
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Person in charge unable to provide probe thermometer during inspection.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Items stored in hand wash sink. Person in charge removed.
Fixed on the spot
Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle not reporting to commissary as required.
Person in charge states no longer utilizing Orlando as commissary since has moved to St. Augustine. Needs time to obtain.
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing hand wash sign at hand sink.
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
License number not displayed on unit.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.