SANTORINI RESTAURANT

Name: SANTORINI RESTAURANT
Address: 111 GENEVA DR, OVIEDO, FL, 32765, US
Rating: 26.2

111 GENEVA DR, OVIEDO, FL 32765

License #6904552

🥙 Mediterranean ℹ️

26.2 Grade F / 100

Failing Health Score

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Latest inspection

March 24, 2026 · 27 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SANTORINI RESTAURANT in OVIEDO currently holds an InspectFL Health Score of 26.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 120 total violations — 14 critical, 24 major, 82 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on March 24, 2026 shows 27 observation rows: 3 critical, 6 major, and 18 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

120

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SANTORINI RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - white cutting board on cooks line
[14-11-5] Equipment in poor repair. - crack in ice scoop.
[36-22-4] Floor area(s) covered with standing water. Expo station
[14-69-4] Ice buildup in deli case reach-in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
[36-62-4] Light not functioning. - 1 light over fryer
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - cold holding unit at expo
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine - exterior of fryer
[29-08-4] Plumbing system in disrepair. - drain line on hand sink at cooks line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - walk in cooler shelves
[33-34-4] Storage area not maintained clean and organized.
[33-31-5] Unnecessary items/unused equipment on the premises. - broken and unused equipment in kitchen area.
[14-17-4] Walk-in cooler with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-04-5] Raw animal food stored over or with unwashed produce. - raw shell eggs stored over unwashed vegetables in walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw pork stored over ready to eat foods in walk-in cooler
[41-10-4] Toxic substance/chemical improperly stored. - butane fuel stored with food. - grill and fryer cleaner stored wit clean container lids.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers and baskets - electric slicer
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand sink in prep area
[31B-03-4] No soap provided at handwash sink. - Hank sink on cooks line
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - meat pie - chicken soup - cooked pork - grape leaves - all prepared foods in walk-in cooler.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. - missing bday -Expiration date
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. - tanks located next to Bag n box rack
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - mail and other items stored on prep table in kitchen area.
[14-11-5] Equipment in poor repair. - walk-in door gasket
[36-22-4] Floor area(s) covered with standing water. - walk-in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave location above hand sink.
[36-62-4] Light not functioning. - one light in hood system.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Walk-in wire selves
[33-31-5] Unnecessary items/unused equipment in kitchen area - old unused equipment - water heater
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment on cooks line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[41-07-4] Container of medicine improperly stored. - stored above electric slicer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs stored over ready to eat food in walk-in cooler
[41-10-4] Toxic substance/chemical improperly stored. -Stainless cleaner stored above electric slicer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - white cutting board on make line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to 3 compartment sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - all food items in walk-in cooler
[53B-10-4] Records/documents for required employee training do not contain all of the required information.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishments.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of soda stored at the make table .
[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 cellphone stored at the top of cutting board at the make table .
[14-11-5] Equipment in poor repair. Gasket torn at the walk-in cooler door .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 2 tongs at the stove handle.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Employee hand sink front area at the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
[29-08-4] Plumbing system in disrepair. Hot water Faucet at the employee hand sink back of the house not working.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves-interior of reach-in freezer .
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Employee hand sink at the kitchen area slow drain.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored at standing water at the mop bucket.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. No gloves used to prepared salad served to customers neither hand wash before prep . Spoke to operator and did washed his hand .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At the employee hand sink back of the house next to the 3 compartment sink . Provided some.
[31B-03-4] No soap provided at handwash sink. Employee hand sink at front area . Operator provided some .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non of the cooked food at the walk-in cooler have a label . Operator stated all the food done 2 days ago thats why no stop sale required .

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishments.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of soda stored at the make table .
[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 cellphone stored at the top of cutting board at the make table .
[14-11-5] Equipment in poor repair. Gasket torn at the walk-in cooler door .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 2 tongs at the stove handle.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Employee hand sink front area at the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
[29-08-4] Plumbing system in disrepair. Hot water Faucet at the employee hand sink back of the house not working.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves-interior of reach-in freezer .
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Employee hand sink at the kitchen area slow drain.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored at standing water at the mop bucket.
[22-41-4] 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 .
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. No gloves used to prepared salad served to customers neither hand wash before prep . Spoke to operator and did washed his hand .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At the employee hand sink back of the house next to the 3 compartment sink . Provided some.
[31B-03-4] No soap provided at handwash sink. Employee hand sink at front area . Operator provided some .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non of the cooked food at the walk-in cooler have a label . Operator stated all the food done 2 days ago thats why no stop sale required .