LITTLE GREEK CUISINE

Name: LITTLE GREEK CUISINE
Address: 2245 GULF TO BAY BLVD, CLEARWATER, FL, 33765, US
Rating: 83.5

2245 GULF TO BAY BLVD, CLEARWATER, FL 33765

License #6216477

🥙 Mediterranean ℹ️

83.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

July 14, 2026 · 21 findings · 3 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LITTLE GREEK CUISINE in CLEARWATER currently holds an InspectFL Health Score of 83.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 14, 2026. Across those visits, inspectors documented 21 total violations — 3 critical, 6 major, 12 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 July 14, 2026 shows 21 observation rows: 3 critical, 6 major, and 12 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

LITTLE GREEK CUISINE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw lamb thawing in container of standing water stored inside three compartment sink. Manager moved items to walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White deli cooler cutting boards in front counter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside white freezer check near back kitchen door.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards stained yellow and black. Food slicer on wall next to three compartment sink soiled with yellow liquid substance and brown debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to three compartment sink. Dispenser was stocked.
[33-16-4] Open dumpster lid.
[36-73-4] Floor soiled/has accumulation of debris. Throughout back kitchen area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Missing in counter top cold holding unit storing deserts.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt food debris.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles under underneath the rack storing clean containers next to rack with soda syrup boxes.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket that was set up and storing on the cook line testing at 500+ PPM. Chemical was diluted with water and is now testing at 400 PPM.
[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. Gallon of milk stored inside walk in cooler, manager stated it was opened yesterday. Milk dated 7/13.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made rice pudding in white to go containers stored inside counter top cold holding unit across from Pepsi display cooler. House made Mousaka and house made Pastitzio stored inside walk in cooler not date marked. Discussed ready to eat/TCS food that is frozen after the initial date of preparation/opening, must have a system in place to track how many days remain before the products must be discarded once it is no longer frozen.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. House made Mousaka and house made Pastitzio stored inside single door freezer not date marked. Manager dated items for 7/10.
[41-17-4] Spray bottle containing toxic substance not labeled. White spray bottle stored on bottom shelf of rack storing clean dishes not labeled. Manager labeled as bleach.
[41-10-4] Toxic substance/chemical improperly stored. Unlabeled white spray bottle and other chemical spray bottles and bleach stored on rack above and next to clean pots next to three compartment sink. All chemical were moved to the bottom shelf. Clean pans are now stored above chemicals.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in counter top cold holding unit: rice pudding (48F - Cold Holding); rice pudding (46F - Cold Holding); cannoli with cream (46F - Cold Holding); rice pudding (48F - Cold Holding); rice pudding (49F - Cold Holding) Multiple to go containers were temped. Food items were moved to the single door stand alone freezer to bring down the temperature rapidly. Re-temped items: re-temped rice pudding (39F - Cold Holding); re-temped rice pudding (40F - Cold Holding); re-temped rice pudding (37F- Cold Holding); re-temped rice pudding (38F - Cold Holding); re-temped rice pudding (40F); re-temped rice pudding (40F - Cold Holding) Discussed monitoring temperatures in all cold holding units to ensure food items are temping at 41 degrees or below.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in middle of back kitchen area soiled with dust build up.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of pull of cold holding drawers storing raw chicken under neath flat top soiled with dried food debris.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two in use wiping towels stored on reach in deli cooler cutting board. Employee set up sanitizer bucket and towels we place in the bucket. Discussed with manager multiple times throughout the inspection.