Zorba's Greek Kitchen
7325 Lake Underhill Rd, Orlando, FL 32822 · Permanent Food Service · License 5812680
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection3 intermediate (1 fixed on the spot), 8 basic (4 repeats)-20
- Safety score80
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 visitSep 11, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Desserts in reach in cooler in kitchen
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.
Lamb portions
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
By 3 compartment sink blocked by trash can and dirty dishes. Operator moved items
Fixed on the spot
Basic8
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Make table
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave by oven
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Kitchen
Repeat violation
Hole in or other damage to wall.
Under 3 compartment sink
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Kitchen
Repeat violation
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
2025 displayed
Repeat violation
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.