Little Greek Fresh Grill

3131 Daniels Rd Ste 104, Winter Garden, FL 34787 · Permanent Food Service · License 5812885

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Eight Live, small flying insects found by the mop sink area.High priority · fixed by the Oct 6 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
2 high priority (fixed by the Oct 6 follow-up), 4 intermediate (1 fixed on the spot), 9 basic (4 repeats); basic violations cost 12 at most
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct52026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for one employee.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.Cedric D.
  More time given
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in cold holding units.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.White cutting boards and small cutting boards.
  More time given
  Skimmer in poor condition.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.Chicken,45 f held less than four hours transferred to reach in freezer for a quick chill.After .
  5 hour,42 fCorrected On-Site Corrected On-Site Warning
- Code 35, Insects, rodents, pests and animals: Eight Live, small flying insects found by the mop sink area.
Intermediate4
- 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.Hummus in walk in cooler.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Lettuce is covered while cooling.Employee uncovered.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.Interior of sprayer hose is soiled.
  Residue build up surrounding the drink nozzles.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for one employee.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.Cedric D.
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in cold holding units.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.Employee removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.White cutting boards and small cutting boards.
  Skimmer in poor condition.
  Repeat violation
- Code 21, Wiping cloths and linens: Sanitizer bucket stored next to oil under prep table.Manager moved.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Walk in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of food dish storage containers. Residue build up on filters under the hood suppression system. Exterior of baking pans are encrusted. Ceiling is dusty at prep area.
- Code 24, Clean equipment storage and air drying: Clean dishes stored in dirty container.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.