Little Greek Fresh Grill

237 Wheelhouse Ln, Ste 1301, Lake Mary, FL 32746 · Permanent Food Service · License 6905328

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
3 high priority (2 fixed by the Sep 30 follow-up), 8 basic
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Sep292026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 6 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Unit unplugged. No food stored in unit.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  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
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - potato datemarked 9/25 (46°F - Cold Holding); - potato salad datemarked 9/28 (48°F - Cold Holding); - rice kit made with fresh garlic in oil datemarked 9/25 (46°F - Cold Holding); - grape leaves datemarked 9/28 (46°F - Cold Holding) Operator states all held overnight
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  - gyro (93°F - Hot Holding). Observed on counter. Advised operator to reheat to 165f before using.
Basic8
- Code 14, Food-contact surfaces designed and maintained: Shelves with rust that has pitted the surface.
  - storing clean dishes
  Ice buildup in reach-in cooler
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  - make line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - counter below regular grill and flat top grill - gaskets soiked at prep cooler
  Buildup of food debris/soil residue on equipment door handles.
  - prep cooler
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  - deep grout lines causing retention of standing water at cookline and at dish station
  Floor area(s) covered with standing water.
  - near soda machine
  Fixed on the spot
  Floor soiled/has accumulation of debris.
  - below drying rack at dish station
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.
Stop sale: An order that the food can’t be sold or served.