THE GREAT GREEK #70005-03

Name: THE GREAT GREEK #70005-03
Address: 14152 NARCOOSSEE RD STE 300, ORLANDO, FL, 32827, US
Rating: 58

14152 NARCOOSSEE RD STE 300, ORLANDO, FL 32827

License #5815534

🥙 Mediterranean ℹ️

58 Grade F / 100

Failing Health Score

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Latest inspection

February 24, 2026 · 14 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE GREAT GREEK #70005-03 in ORLANDO currently holds an InspectFL Health Score of 58 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 24, 2026. Across those visits, inspectors documented 85 total violations — 13 critical, 19 major, 53 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 12, 2025

The latest inspection on February 24, 2026 shows 14 observation rows: 2 critical, 3 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE GREAT GREEK #70005-03 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
[32-07-5] Bathroom facility not clean. Wall by baby changing station of restroom on the left side
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturers guidelines
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Facility has triple sink set up
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on bottom shelf of prep table next to go containers. Operator moved drinks
[14-11-5] Equipment in poor repair. Reach in cooler at cooks line,facility is not using equipment
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make table lids at cooks line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in two containers temping between 115F-119F. Operator turned stove back on
[16-46-4] Old labels stuck to food containers after cleaning. At dry dish storage
[03C-97-2] Gyro meat in a broiler that is turned off. Per operator broiler was turned off less than 10 minutes.Operator turned on broiler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturers guidelines
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at prep area
[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 pudding made over 24 hours not date marked. Operator put date on item
[41-17-4] Spray bottle containing toxic substance not labeled. Cleaner stored in generic spray bottle with no label at chemical storage area

Disposition: Met Inspection Standards
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean paddles and tongs hanging low on dish rack
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach in cooler in prep area
[16-01-4] Dishmachine has no data plate/operating specifications.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0ppm
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in kitchen Operator moved
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee prepping sauces
[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. Spoon in cam bro of nuts front counter area Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cookline
[36-62-4] Light not functioning. In hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of cooking equipment in kitchen Handwashing sink in kitchen
[16-46-4] Old labels stuck to food containers after cleaning.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In back prep area Operator moved
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulgier mix in kitchen Operator labeled
[01B-06-4] Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Raw salmon not thawed according to instructions on package
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw burgers in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Operator cleaned

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 14 packages of raw salmon thawed with out ventilation per label instructions
[29-18-4] Drain cover(s) missing. From dish machine drain
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open drink cup on top of prep table. Operator discarded
[36-73-4] Floor soiled/has accumulation of debris. In walk in cooler
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky tape over rice bin in prep kitchen, operator removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 112-120F. Operator increased heat
[16-46-4] Old labels stuck to food containers after cleaning.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink and dish machine, wall is soiled
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop on floor by the dish washing area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 30 flying insects around the dish machine area. Operator cleaned with bleach during inspection and contacted pest control.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs under raw chicken in walk in cooler. Operator moved the eggs from underneath the chicken
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 14 packages of raw salmon thawed with out ventilation per label instructions
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed spanakopita without time marking, made less than 4 hrs. Operator placed time mark
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled
[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. Nicolas, David
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes prepackaged in reach in cooler without date marking made on 10/15. Operator added date marking
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid without label