LITTLE GREEK

Name: LITTLE GREEK
Address: 6536 OLD BRICK RD, WINDERMERE, FL, 34786, US
Rating: 63

6536 OLD BRICK RD, WINDERMERE, FL 34786

License #5814594

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

63 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LITTLE GREEK in WINDERMERE currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, DBPR recorded 56 total findings; InspectFL has detailed violation rows for 55 of them so far.

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

None on file yet

The latest inspection on January 28, 2026 shows 17 observation rows: 1 critical, 2 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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

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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
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees switching between tasks, failed to wash hands
[14-11-5] Equipment in poor repair. -reach in freezer seals at 3 compartment sink torn
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -hand wash wink at front counter
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -reach in freezer st 3 compartment sink
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men and womans restroom
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -onion slicer soiled with old food -can opener
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish drying rack above 3 compartment sink -shelves under prep tables soiled and rusted
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer next to 3 compartment sink
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -under door handles can not be sealed
[29-08-4] Plumbing system in disrepair. -3 compartment sink spray hose
[16-46-4] Old labels stuck to food containers after cleaning.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. -men and womans restroom
[29-02-4] Toilet leaking. -waste water leaking from under womans toilet when flushed
[36-73-4] Floor soiled/has accumulation of debris. -under equipment throughout

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over mayo/kitchen two door reach in cooler/
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-69-4] Ice buildup in reach-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hold filters soiled.
[51-11-4] Carbon dioxide/helium tanks not adequately secured./next to front soda machine.
[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./no approved training for all employees.
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container/
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./kitchen prep table/removed/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./ Blue and brown cutting boards/back cleaned dish rack.
[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 soup, homemade tzatziki sauce/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind front cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees cellphone on kitchen prep table/removed/
[31B-03-4] No soap provided at handwash sink./back kitchen hand sink.
[08B-38-4] Food stored on floor./a bag of onions and a box of potatoes/removed/
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen two door reach in cooler interior soiled. Back kitchen two door reach in freezer interior soiled.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels./front counter hand sink.

Disposition: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over flour wrap, kitchen reach in cooler/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic containers.
[31B-03-4] No soap provided at handwash sink./back kitchen 3 comp sink area/
[50-17-3] Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Operator renewed on line immediately, license now current active expires 4/1/2026.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./potato cutter heavily soiled.
[08B-38-4] Food stored on floor./boxes of flour wrap on floor/
[36-62-4] Light not functioning./one light bulb at cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 55F, homemade tzatziki sauce (with sour cream) 60F, cut lettuce 60F/front line reach in cooler cold holding overnight per operator.
[14-01-5] Bowl or other container with no handle used to dispense food./foam soda cup used to scoop sugar/
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 55F, homemade tzatziki sauce (with sour cream) 60F, cut lettuce 60F/front line reach in cooler cold holding overnight. Raw salmon skewers 48F, cooked gyro 47F/both cold holding less than 4 hours per operator/moved to reach in freezer/rechecked salmon 37F, gyro 36F.
[14-09-4] Cutting board has cut marks and is no longer cleanable./red, purple, brown cutting boards on cleaned dish shelf.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./cook line behind deep fryers.

Community reaction

What do locals think?

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Community pulse