Little Greek Cuisine

2245 Gulf To Bay Blvd, Clearwater, FL 33765 · Permanent Food Service · License 6216477

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Jul 14, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority, repeat · fixed on the spot · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 complaint inspection
3 high priority (fixed on the spot, 1 repeat), 6 intermediate (4 fixed on the spot, 1 repeat), 12 basic (1 repeat); basic violations cost 12 at most
-38
Safety score62

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

Inspection history

1 inspection · 1 visit

Jul142026

Complaint inspection

21 violations found

First visitJul 14, 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.
21 violations found:
- 3 High priority
- 6 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored in counter top cold holding unit: rice pudding (48°F - Cold Holding); rice pudding (46°F - Cold Holding); cannoli with cream (46°F - Cold Holding); rice pudding (48°F - Cold Holding); rice pudding (49°F - Cold Holding) Multiple to go containers were temped. Food items were moved to the single door stand alone freezer to bring down the temperature rapidly. Re-temped items: re-temped rice pudding (39°F - Cold Holding); re-temped rice pudding (40°F - Cold Holding); re-temped rice pudding (37°F- Cold Holding); re-temped rice pudding (38°F - Cold Holding); re-temped rice pudding (40°F); re-temped rice pudding (40°F - Cold Holding) Discussed monitoring temperatures in all cold holding units to ensure food items are temping at 41 degrees or below.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Unlabeled white spray bottle and other chemical spray bottles and bleach stored on rack above and next to clean pots next to three compartment sink. All chemical were moved to the bottom shelf. Clean pans are now stored above chemicals.
  Fixed on the spotRepeat violation
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Quaternary sanitizer bucket that was set up and storing on the cook line testing at 500+ PPM. Chemical was diluted with water and is now testing at 400 PPM.
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  House made rice pudding in white to go containers stored inside counter top cold holding unit across from Pepsi display cooler. House made Mousaka and house made Pastitzio stored inside walk in cooler not date marked. Discussed ready to eat/TCS food that is frozen after the initial date of preparation/opening, must have a system in place to track how many days remain before the products must be discarded once it is no longer frozen.
  Repeat violation
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Gallon of milk stored inside walk in cooler, manager stated it was opened yesterday. Milk dated 7/13.
  Fixed on the spot
  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.
  House made Mousaka and house made Pastitzio stored inside single door freezer not date marked. Manager dated items for 7/10.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Reach in deli cooler cutting boards stained yellow and black. Food slicer on wall next to three compartment sink soiled with yellow liquid substance and brown debris.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Missing at hand sink next to three compartment sink. Dispenser was stocked.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  White spray bottle stored on bottom shelf of rack storing clean dishes not labeled. Manager labeled as bleach.
  Fixed on the spot
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Missing in counter top cold holding unit storing deserts.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw lamb thawing in container of standing water stored inside three compartment sink. Manager moved items to walk in cooler.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White deli cooler cutting boards in front counter.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed inside white freezer check near back kitchen door.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Two in use wiping towels stored on reach in deli cooler cutting board. Employee set up sanitizer bucket and towels we place in the bucket. Discussed with manager multiple times throughout the inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of oven soiled with burnt food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of pull of cold holding drawers storing raw chicken under neath flat top soiled with dried food debris.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Garbage on the ground and/or pad around dumpster.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Floor tiles under underneath the rack storing clean containers next to rack with soda syrup boxes.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vent in middle of back kitchen area soiled with dust build up.
  Floor soiled/has accumulation of debris.
  Throughout back kitchen area.
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.