LITTLE GREEK FRESH GRILL

Name: LITTLE GREEK FRESH GRILL
Address: 15225 N DALE MABRY HWY, TAMPA, FL, 33618, US
Rating: 52.1

15225 N DALE MABRY HWY, TAMPA, FL 33618

License #3916966

🥙 Mediterranean ℹ️

52.1 Grade F / 100

Failing Health Score

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Latest inspection

February 11, 2026 · 10 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LITTLE GREEK FRESH GRILL in TAMPA currently holds an InspectFL Health Score of 52.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 86 total violations — 21 critical, 27 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 20, 2025

The latest inspection on February 11, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

LITTLE GREEK FRESH GRILL has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on counter next to cash register, employee moved item.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and headphones on counter where to go food is placed,employee moved item.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at sink by front counter.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pot of cooked rice in walk in cooler prepped at 11:00 am at 144 f at 3:30 pm
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cough in hands pick up phone without washing hands , employee washed hands. Discussed with employee the importance of handwashing.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current License expired
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pot of cooked rice in walk in cooler prepped at 11:00 am at 144 f at 3:30 pm
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By front counter , Employee placed paper towels at sink.
[31B-03-4] No soap provided at handwash sink. By front counter , employee placed soap at hand sink

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food at front line without hair restraint.
[08B-38-4] Food stored on floor. Case of bottled water on floor next to front service Reach in cooler. 3 buckets of dressing on floor in back kitchen area. Manager relocated buckets to an approved location during time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At front line Employee handwash sink.
[25-05-4] Single-service articles improperly stored. 2 boxes of take out containers stored on floor in back office.
[12A-25-4] 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 another employee hair then proceed to work on the front line cook without first washing hands. Discussed with employee. Employee washed hands during time of inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing Vacuum breaker.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia at three compartment sink over 500ppm. Manager adjusted to 150ppm during time of inspection.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Front line Reach in cooler cutting board soiled.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 4 employees present. Operator arrived during time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front line Employee handwash sink.
[31B-03-4] No soap provided at handwash sink. At front line Employee handwash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on chemical shelf adjacent to three compartment sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in fry bin on cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area. Operator discarded.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Plastic food storage containers in disrepair
[36-73-4] Floor soiled/has accumulation of debris. Cook line
[08B-38-4] Food stored on floor. Plastic drink bottles. Operator brought off floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior, reach in cooler gaskets, walk in cooler shelving, dry storage shelving, walk cooler door handle
[25-05-4] Single-service articles improperly stored. Cases of to go items stored on floor
[08B-12-5] Stored food not covered. On dry storage shelf by reach in freezer
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled
[03C-15-5] Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Cooking gyro 138F - 162F did not undergo secondary cook. Employee put onto flattop grill reached 172F
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in dish area and 1 in office
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100ppm quaternary. Line not pulling sanitizer into sink. Had employee manually add to sink reached 300ppm quaternary ammonia
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over baklava in walk in cooler. Operator moved.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touched soiled walk in cooler door then went back to food prep
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 47F put into freezer reached 41F, Cheesecake 46F put into freezer
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomato 48F - 50F cooling 10am retemped 43F at 2:30pm operator placed into reach in freezer.
[41-10-4] Toxic substance/chemical improperly stored. Hanging on shelf with seasonings. Operator moved.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes covered and in container greater than 4 inches
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jaan Piliste 2/4/2019 no other certified food manager for establishment. Scheduled for this week.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cold hold drawer interior, wall slicer
[31A-09-4] Handwash sink not accessible for employee use at all times. Water was turned off to sink by front line. Operator turned water back on at time of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Needs quaternary ammonia test kit
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front line
[11-26-1] 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. Some employees.
[31B-03-4] No soap provided at handwash sink. Front line
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees worked 2-3 months and 2 years no training
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler. On cooks line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep table. Employee removed
[08B-38-4] Food stored on floor. Oil case sugar lemon juice in packaging on floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom reach in cooler drawer under grill on cooks line
[25-05-4] Single-service articles improperly stored. Togo containers in boxes on floor office area.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled cash register touched money than placed gloves on to prep food touch Togo containers. Discussed with employees the importance of hand washing Employee came from back door and went into kitchen and placed on gloves for food preparation.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink Tested at 10 ppm retested to 200 ppm employee added more Quaternary ammonia.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 3 employees
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook potato salad and chicken soup in walk in cooler