Little Greek
6536 Old Brick Rd, Suite 130, Windermere, FL 34786 · Permanent Food Service · License 5814594
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection4 high priority (1 fixed on the spot), 3 intermediate (1 repeat), 5 basic (1 repeat)-37
- Complaint after follow-up on Sep 14Counts in full until a follow-up finds the problems fixed-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime./potato cutter soiled.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
At callback 9/14/26, still no employee's training certificates available. Two employee's working today, one employee off today/all work for the owner for over 4 months.
Administrative complaint
- First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Two pans of raw chicken cold holding at 50°F overnight in straight up reach in cooler next to kitchen prep table. Potato salad cold holding at 46°F overnight in reach in cooler next to kitchen prep table.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41 degrees.
Two pans of raw chicken cold holding at 50°F overnight in straight up reach in cooler next to kitchen prep table. Potato salad cold holding at 46°F overnight in reach in cooler next to kitchen prep table.
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food./raw eggs stored over Greek salad dressing./two door reach in cooler/
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2026.
Administrative complaint
Intermediate3
Code 11, Employee health: 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./one new employee Kevin.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime./potato cutter soiled.
Repeat violation
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233./front counter female employee working for more than 4 months and no other employee certificates available.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor./two buckets of golden peppers on kitchen floor.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers./removed/
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation./male cook.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./female employee wearing a bracelets while preparing food.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer/across from 3 compartment sink.
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.
- 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.