Greek Eatery

1160 E SR 434 Unit F1188, Winter Springs, FL 32708 · Permanent Food Service · License 6905580

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
2 high priority (fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot, 1 repeat), 4 basic (1 repeat)
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Sep142026

Routine inspection

10 violations found

First visitSep 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.
10 violations found:
- 2 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw chicken stored over prepared vegetables operator removed
  Fixed on the spotRepeat violation
  Raw animal food stored in same container as ready-to-eat food.
  - cut vegetables stored with raw chicken. operator removed.
  Fixed on the spot
Intermediate4
- 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.
  - several items in reach in cooler prepared within the past 2 days. Operator corrected
  Fixed on the spot
  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 milk. Operator marked.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  - 1 new hire
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - ice chute at soda station in dining area.
  Repeat violation
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  - Green cutting board in prep area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in Freezer interior/shelves have accumulation of soil residues.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of soda station in dining area.
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  - light over flat top grill
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.