LITTLE GREEK

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-04-15: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. blanched fries (47F - Cold Holding); breaded falafel (47F - Cold Holding) Cut tomato wedges (47F - Cold Holding) in drop in cooler at front counter,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler under grill -raw steak skewers (47F - Cold Holding); raw chicken skewers (46F - Cold Holding), salmon (47F - Cold Holding); blanched fries (47F - Cold Holding); breaded falafel (47F - Cold Holding) see stop sale in cooler overnight, temperatures not taken today, chicken, beef and salmon moved to freezer, see stop sale Cut tomato wedges (47F - Cold Holding) in drop in cooler at front counter, cut 5 hours ago. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. tomato wedges (47F - Cold Holding) in drop in cooler at front counter, cut 5 hours ago.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter above- cooked rice (102F - Hot Holding); operator discarded, was in steam table for 3 hours. gyro (110F - Hot Holding), cut off gyro cone 1 hour ago, operator put on grill to reheat. Heated to 166F Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Mary

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - 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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over microwave and bulk foods for customers, operator removed both Corrected On-Site

Basic - Food stored on floor. Fry oil on floor under front counter above, operator moved to shelf Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator, primed and ran machine 2 more times. Still 0 ppm, operat called for repair Warning

High Priority - Vacuum breaker missing at splitter added to hose bibb. Warning

Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. On top of gray drop plate Corrected On-Site Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. At front counter Warning

Basic - Food stored on floor. Fry oil on floor under front counter Corrected On-Site Warning

Basic - Interior of microwave has accumulation of grease/food debris. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In 3 door cooler in back room - case of tomatoes over bucket of dressings, operator moved to other cooler Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket at front counter 0 ppm, corrected to 200 ppm Corrected On-Site Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher at 0ppm, operator discontinued using dishwasher machine and will use triple sink to sanitize, triple sink quaternary sanitizer at 200plm Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator came on cook line from dining area after touching dirty dishes put gloves on and started touching clean plates and clean utensils without washing hands Warning

High Priority - Gyro meat in a broiler that is turned off. Gyro cooking device turned off with gyro meat on pit, gyro machine turned on Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (50F - Cold Holding); potato salad (45F - Cold Holding); sliced tomatoes (50F - Cold Holding) in cold holding unit at front counter, temperature taken within the last 4 hours and all food at proper temperature, operator put all items on ice Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher of water stored in hand sink at front cooking area Hand sink in back prep area has linens stored in it All items removed from hand sinks Corrected On-Site Warning

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to microwave in back prep area, cell phone removed Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs on cart on cook line, tongs removed Corrected On-Site Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer at 0ppm, sanitizer bucket that is hooked up to dish machine is empty, no spare bucket available, manager has three compartment sink set up, Corrective Action Taken Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses then handled clean Togo portion cups to serve to customer without changing gloves or washing hands Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef above raw salmon in reach in cooler, raw beef moved to bottom shelf Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided operator with DBPR HR 5030-104 Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink in dish area Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - 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. Inspector provided operator with DBPR Form HR 5030-103 Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in refrigerator still in original packaging Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table while preparing food Warning