THE GREAT GREEK MEDITERRANEAN GRILL

Name: THE GREAT GREEK MEDITERRANEAN GRILL
Address: 4414 SW COLLEGE RD, STE 316, OCALA, FL, 34471, US
Rating: 68.6

4414 SW COLLEGE RD, STE 316, OCALA, FL 34471

License #5203281

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

68.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

THE GREAT GREEK MEDITERRANEAN GRILL in OCALA currently holds an InspectFL Health Score of 68.6 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 March 12, 2026. Across those visits, inspectors documented 29 total violations — 8 critical, 5 major, 16 minor.

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 March 12, 2026 included 3 critical violations, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over uncooked gyro meat in reach-in cooler at end of cook line. Manager placed chicken on bottom shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line grill. Manager placed tongs in pan.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored above kitchen prep sink.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum to go pan lids on storage shelf across from walk-in cooler. Manager turned lids over.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table across from gyro station. Manager removed phones during inspection Owner stated.
[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. Dish machine across from three compartment sink, 0 ppm. Manager primed machine, 50 ppm.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of Ecoshine stored next to bags in dry storage area next to back door. Manager moved Ecoshine to shelf with chemicals.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse