ACROPOLIS GREEK TAVERNA ORLANDO

Name: ACROPOLIS GREEK TAVERNA ORLANDO
Address: 390 N ORANGE AVE STE 110, ORLANDO, FL, 32801, US
Rating: 85.8

390 N ORANGE AVE STE 110, ORLANDO, FL 32801

License #5814055

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

ACROPOLIS GREEK TAVERNA ORLANDO in ORLANDO currently holds an InspectFL Health Score of 85.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 26 total violations — 7 critical, 5 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 15, 2025

The latest inspection on January 8, 2026 shows 10 observation rows: 2 critical, 0 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of wine on floor at bar. Operator removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting board on seafood prep. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bakery cooler
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing hanging jewelry. Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic 60F in insufficient ice bath less than 4hrs per operator. Operator put on ice barh for temperature recovery
[36-36-4] Ceiling tile missing. In back kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of bakery reach in cooler
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of upright ovens
[36-73-4] Floor soiled/has accumulation of debris. Bar floor Side of ice machine
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken (123F - Hot Holding) less than 4hrs per operator. Operator voluntarily discarded

Disposition: Warning Issued
[06-09-1] 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. Salmon. Operator immediately removed fish completely from packaging.educated operator on new enforcement regarding thawing ROP fish
[14-01-5] Bowl or other container with no handle used to dispense food. In multiple containers of sauces, and cheese. Operator immediately removed all.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plates on prep table used for catering stored next to handsink. Advised to store in other area away from splash or install splash guard at hand sink
[29-11-4] Water leaking from pipe and/or faucet/handle. From hands ink by ice machine
[31A-11-4] Handwash sink used for purposes other than handwashing. -sani bucket in and ice at Bakery bar. Operator immediately removed
[36-73-4] Floor soiled/has accumulation of debris. Oil on floor next to ice machine
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drink on top of dishwasher. Operator immediately removed
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Marinara 68F-84F cooling in ice bath for 4.5hrs. Advised to immediately break into smaller portions and put in freezer for temperature recovery. Retested at 4:32pm. 56 F. Operator discarded -lamb on gyro cone 62F-100F hot holding 4hrs per operator. Advised to immediately discard. Operator discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Togo station cool well : Tzatziki, garlic sauce; (42-56F - Cold Holding) less than 4hrs per operator. Advised to put in cooler for temperature recovery
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Homemade Acropolis dressing that is served on several salads contains raw egg
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara 68F-84F cooling in ice bath for 4.5hrs. Advised to immediately break into smaller portions and put in freezer for temperature recovery. Retested at 4:32pm. 56 F. Operator discarded .
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep person wearing gloves touch faced then mixed salad with gloved hands. Immediately directed employee to remove gloves and wash hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lamb on gyro cone 62F-100F hot holding 4hrs per operator. Advised to immediately discard. Operator discarded

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse