Krazy Greek Kitchen

142 W Lakeview Ave Ste 1000 & 1010, Lake Mary, FL 32746 · Permanent Food Service · License 6904605

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
3 high priority (fixed on the spot), 12 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

15 violations found

First visitOct 21, 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.
15 violations found:
- 3 High priority
- 12 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  - roasted chicken (109f-115f - Hot Holding). Employee moved to oven for reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  -ground beef over lamb at walkin cooler. Employee moved
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  - three comp sink (Chlorine >200ppm). Operator added water. Final reading 100
  Fixed on the spot
Basic12
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  - metal separating on walkin cooler door.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
  - top of dishwasher
  Old food stuck to clean dishware/utensils.
  - operator moved to dish station for rewash
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - area in between flip top cooler doors at front line
  Buildup of food debris/soil residue on equipment door handles.
  - reachin cooler.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  - plates at top shelf at cookline.
  Equipment and utensils not properly air-dried - wet nesting.
  Clean utensils stored between equipment and wall.
  - knife between cookline coolers
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  - below three comp sink
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  - at hand wash sink in corner of cookline
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  - floor coating missing at front line
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.