TAKIS GREEK ITALIAN RESTAURANT

Name: TAKIS GREEK ITALIAN RESTAURANT
Address: 13761 HWY 441, LADY LAKE, FL, 32159, US
Rating: 58.9

13761 HWY 441, LADY LAKE, FL 32159

License #7000448

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

58.9 Grade F / 100

Failing Health Score

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Quick take

TAKIS GREEK ITALIAN RESTAURANT in LADY LAKE currently holds an InspectFL Health Score of 58.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 5 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 15, 2026 shows 23 observation rows: 3 critical, 4 major, and 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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
[08B-12-5] Stored food not covered. Frozen fish in walk-in-freezer not covered.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor by ice machine with water drain overflowing bucket at back corner of ice machine.
[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 food manger present with six employees handling food working.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touch breadcrumbs in container on cookline
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( limes ) stored over ready-to-eat food ( drink bottles ) in reach in cooler at bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed ( sugar, flour and bread crumbs ) from original container not labeled with name of contents.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese and bread in walk-in-cooler. Cook moved eggs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. I
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked (drink cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[33-31-5] Unnecessary items/unused equipment on the premises. Flip-top make table cooler in disrepair and does not cool on cook line. Reach in cooler at end of cookline in disrepair and does not cool, used for storage. Reach in cooler at bar in disrepair and does not cool.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured next to ice machine
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap at door threshold to back door by restrooms
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ).
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink on cookline.
[03E-06-5] Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Reheating lasagna and ravioli in microwave without covering food items
[36-24-5] Hole in or other damage to wall. Hole in wall by back door entrance and water heater closet with mop sink
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service food container lids not inverted. Lids inverted.
[08B-38-4] Food stored on floor. Box of oil on floor in office
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron in dry good storage rack with uncovered lasagna cooling under soiled apron. Lasagna placed in walk-in-cooler. Apron removed.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in womens bathroom.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk-in-cooler opened the morning before not date marked. Cook put date on milk.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two containers of Pasta at 55F in flip-top make table cooler that is in disrepair that does not cool. Cook advised that they put ice bags on shelf under container and allow the cool air to rise. Cook advised that pasta had been taken out of walk in cooler two hours earlier. Cook placed pasta in walk in cooler. Pasta was at 45F 30 minutes later.

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