LITTLE GREEK

Name: LITTLE GREEK
Address: 10660 NEW EAST BAY RD, GIBSONTON, FL, 33534, US
Rating: 44.2

10660 NEW EAST BAY RD, GIBSONTON, FL 33534

License #3918523

🥙 Mediterranean ℹ️

44.2 Grade F / 100

Failing Health Score

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Latest inspection

March 10, 2026 · 9 findings · 0 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 in GIBSONTON currently holds an InspectFL Health Score of 44.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 95 total violations — 13 critical, 22 major, 60 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on March 10, 2026 shows 9 observation rows: no critical rows, 3 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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LITTLE GREEK 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: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cups in seasonings.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Manager secured at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep table.
[08B-38-4] Food stored on floor. Container of fries on floor in walk in cooler, employee placed removed at time of inspection.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Cup lids not inverted.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added prep cooler up front, wall between kitchen and prep area. Handwash sink is located next to 3 compartment sink. Hand wash sink added near grill. Plans were denied.
[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. One expired food handler certification.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in black pepper and mint leaves.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone with food items.
[08B-38-4] Food stored on floor. Fries on floor in walk in cooler.
[33-16-4] Open dumpster lid.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 53 F, cut leafy greens 45 F on counter, employee placed in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat 102 F in cook top. Discussed with employee to turn up heat.
[41-10-4] Toxic substance/chemical improperly stored. All purpose cleaner above single service items.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwash sinks.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep cooler up front, wall between kitchen and prep area. Handwash sink is located next to 3 compartment sink. Hand wash sink added near grill. Spoke with plan review and they stated plans have not been submitted.
[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. For new hire, employee signed at time of inspection.

Disposition: Warning Issued
[51-11-4] Carbon dioxide tanks not adequately secured.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
[08B-38-4] Food stored on floor. Bottles of soda on floor in walk in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers above 3 compartment sink.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat 80 F, employee placed on grill to reheat.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.splitter missing vacuum breaker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[31A-07-4] Handwash sink missing in warewashing or food preparation area. Handwash sink is not accessible to kitchen due to wall between.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Abdelmalak Elarroufe
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Prep cooler up front, wall between kitchen and prep area. Handwash sink is located next to 3 compartment sink.
[53B-01-5] 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.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler not date marked.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in seasonings.
[51-11-4] Carbon dioxide tanks not adequately secured.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table above seasonings.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
[08B-38-4] Food stored on floor. Pickles and multiple food items on floor in walk in cooler and walk in freezer.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[33-29-4] Grease receptacle lid open, broken, or missing. Grease trap lid open.
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Napkins on floor under register.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout kitchen.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, spoons, and knives not all facing the same direction.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken 72 F, in walk in cooler. Operator states chicken sat on the counter over night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 72 F, in walk in cooler. Operator states chicken sat on the counter over night.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and rice in walk in cooler not date marked.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tanks not adequately secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table operator removed at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to register.
[08B-38-4] Food stored on floor. Onions, water and lettuce on floor in walk in cooler.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken wings.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[25-05-4] Single-service articles improperly stored. Napkins on floor near register.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Cup lids not inverted next to soda machine.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not all facing the same direction next to register.
[41-07-4] Container of medicine improperly stored. Employee medicine above cheese sauce.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed manager wash and rinsed a container without sanitizing it. Discussed to wash rinse and sanitize dishes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and chicken over ranch dressings in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 65 F on counter, operator placed in walk in cooler at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near register.