The Great Greek #70005

16045 New Independence Pkwy #100, Winter Garden, FL 34787 · Permanent Food Service · License 5814829

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Jul 24, 2026

What drove the grade

Spray hose at dish sink lower than flood rim of sink.High priority, repeat · no follow-up needed · 22 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 6 intermediate (3 fixed on the spot, 1 repeat), 13 basic (1 repeat); basic violations cost 12 at most
-42
Safety score58

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

Inspection history

1 inspection · 1 visit

Jul242026

Routine inspection

23 violations found

First visitJul 24, 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.
23 violations found:
- 4 High priority
- 6 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening.
  Feta cheeses marked prepared on 7-18 with use by date of 8-2.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Watermelon 48°, soup 46°, rice pudding 45° less than 4 hours moved to alternate refrigeration for temperature recovery. Rechecked 45 minutes. Rice pudding 40°, watermelon 40° and soup 40°.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Open package of raw chicken over filo dough in reach in freezer.
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  Warewashing area.
  Repeat violation
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Torn packages/bags of food exposing the contents to contamination.
  Employee wrapped corn starch. Corrected On-Site Corrected On-Site
- 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.
  Milk in walk in cooler.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade is soiled.
- Code 27, Water source: Water with a temperature of least 85°F not provided at employee handwash sink.
  Kitchen water temperature 78f, Right unisex restroom 82f,
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cook line
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Fixed on the spot
Basic13
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  All boards in ware wash area.
  Equipment in poor repair.
  Cracked lexan container container for lettuce.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in cooler
  Ripped/worn tin foil used as shelf cover.
  Kitchen
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Reach in freezer.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Lime build up. Top of dishwasher soiled.
- Code 21, Wiping cloths and linens: Sanitizer bottle stored with food, equipment, utensils, linens, single-service, or single-use articles.
  On front line area by soda in box area.Corrected On-Site Corrected On-Site
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Top back of fryer cabinets.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Wares sin ware wash area. Also silverware presets at front counter.
- Code 25, Single-service items: Single-service articles improperly stored on floor.
  Cutlery kits and napkins .
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ware wash area.
  Ceiling tiles are missing above mop sink area.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.