SARAH GREEK VILLAGE DELI

Name: SARAH GREEK VILLAGE DELI
Address: 16640 CAGAN CROSSINGS BLVD 305, CLERMONT, FL, 34714, US
Rating: 0

16640 CAGAN CROSSINGS BLVD 305, CLERMONT, FL 34714

License #4508462

🥙 Mediterranean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 21, 2026 · 13 findings · 6 critical

Routine - Food

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Minor

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Quick take

SARAH GREEK VILLAGE DELI in CLERMONT currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 183 total violations — 30 critical, 26 major, 127 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 21, 2026 shows 13 observation rows: 6 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

183

Coverage note

Inspector notes linked where available

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SARAH GREEK VILLAGE DELI has a rough inspection history. Would you risk it?

F record

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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: Inspection Completed - No Further Action
[08B-02-4] Displayed food not properly protected from contamination. -desserts on front counter not covered from above
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[21-17-4] Clean linens stored on floor. -bags clean wiping cloths stored on floor in walk in storage area
[16-48-4] Old food stuck to clean dishware/utensils. -chopper in kitchen, operator cleaned and sanitized
[14-31-5] Nonfood-grade bags used in direct contact with food. -stuffed pastry stored in take out bag in reach in freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of oven in kitchen -can opener
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood suppression system
[41-10-4] Toxic substance/chemical improperly stored. -boxes of cooking oil stored underneath bottles of bleach and cleaners. Operator moved oil to bottom of prep table
[50-09-4] Current Hotel and Restaurant license not displayed.
[25-05-4] Single-service articles improperly stored. -box of take out boxes on floor in walk in storage area.
[01B-01-4] Dented/rusted cans present. See stop sale. -1 can of grape leaves heavily dented at the seam
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw beef over cheese tortellini in reach in freezer -boxes of raw chicken stored over open bags of precooked chicken rolls in reach in freezer.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 300++ppm), operator discarded and made new solution, 100 ppm

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured near back door
[14-45-4] Cardboard used to line nonfood-contact shelves under prep tables
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over soda area
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair reach in cooler front line Ice
[36-01-4] Floor not cleaned when the least amount of food is exposed under seasonings shelf
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[36-62-4] Light not functioning through pout the restaurant
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit reach in
[31B-04-4] No handwashing sign provided at a hand sink used by food employees sink near soda area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in reach in cooler soiled Walk in cooler gasket Exterior large white buckets under microwave Hood filter
[35B-03-4] Outer openings not protected with self-closing doors.
[14-20-4] Ripped/worn tin foil used as wallcover.
[25-05-4] Single-service articles improperly stored in old walk in
[33-34-4] Storage area not maintained clean and organized old walk in
[14-12-4] Utensils in poor condition. Food storage container in freezer chest
[41-07-4] Container of medicine improperly stored next to clean cups next to dishwasher and clean small wares
[03C-98-1] Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged in freezer chest
[08B-01-4] Self-service area lacking adequate sneezeguards or other proper protection from contamination. Desserts on front counter
[01B-03-5] Stop Sale issued due to adulteration of food product. Unidentified black granules in flour
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. roasted eggplant (45F - Cold Holding); raw steak skewers (53F - Cold Holding); raw chicken (50F - Cold Holding); house made falafel (51F - Cold Holding); shawarma (51F - Cold Holding) stuffed grape leaves (51F - Cold Holding) shred lettuce (50F - Cold Holding); shred cheese (47F - Cold Holding)gyro left over from yesterday in cone reheating
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday shred lettuce (50F - Cold Holding); shred cheese (47F - Cold Holding) stuffed grape leaves (51F - Cold Holding) roasted eggplant (45F - Cold Holding); raw steak skewers (53F - Cold Holding); raw chicken (50F - Cold Holding); house made falafel (51F - Cold Holding); shawarma (51F - Cold Holding)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling with lids in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets Inside oven on front line Ice shoot
[16-33-4] Heat test kit not used to ensure proper sanitization of equipment and utensils when using a heat as sanitizer.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -throughout the kitchen
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler on front line.
[36-03-4] Cove molding at floor/wall juncture broken/missing. -entry to walk in cooler
[22-08-4] Interior of oven and microwaves have accumulation of black substance/grease/food debris.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -packages of Baklava on front counter. Operator put stickers on containers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under flat top grill -filters under hood suppression system
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. -shelf in back storage area across from dry storage.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -cook line
[29-49-6] Standing water in bottom of reach-in-cooler. -on cook line
[08B-12-5] Stored food not covered. -powdered milk above oven in back kitchen
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler
[33-31-5] Unnecessary items/unused equipment on the premises -recliner in back area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. -salt and syrup under prep table in kitchen. Operator labeled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -greater than 41 degrees Fahrenheit. -hummus (47F - Cold Holding); potato salad (46F - Cold Holding); salad mix (45F - Cold Holding); grape leaves (51F - Cold Holding); babaganoush (51F - Cold Holding), raw chicken skewers (47F - Cold Holding); raw beef (48F - Cold Holding) in reach in cooler on cook line, held more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hummus (47F - Cold Holding); potato salad (46F - Cold Holding); salad mix (45F - Cold Holding); grape leaves (51F - Cold Holding); babaganoush (51F - Cold Holding), raw chicken skewers (47F - Cold Holding); raw beef (48F - Cold Holding) in reach in cooler on cook line, held more than four hours per operator. Operator discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice nozzle on soda machine
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwashing sink to right of cook line.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation. -employee on cook line.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -throughout the back kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the back kitchen area.
[36-03-4] Cove molding at floor/wall juncture broken/missing. -at entry to walk in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -in walk in cooler.
[14-11-5] Equipment in poor repair. -microwave in back prep area missing its handle
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door open at time of inspection
[08B-38-4] Food stored on floor. -fries on floor in walk in freezer -boxes of figs on floor in front lobby
[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. -touching rice in rice cooker in back prep area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -in back prep area.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -olives in front area. -baked goods in front area.
[36-62-4] Lights not functioning in back prep area.
[51-13-4] No Heimlich maneuver/choking sign posted. -Provided a copy to operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters on hood suppression system. -gaskets on reach in cooler on cook line. -exterior of electric oven in back prep area. -dish rack in dish area. -exterior of all equipment -lower shelving on prep tables throughout the establishment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line
[25-06-4] Single-service articles not stored inverted or protected from contamination. -to go containers on cook line.
[33-34-4] Storage area not maintained clean and organized.
[08B-12-5] Stored food not covered. -hummus, lentil soup, rice soup in walk in cooler.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[33-31-5] Unnecessary items/unused equipment on the premises. -recliner in back prep area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lettuce over hummus in walk in cooler.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind all cooking equipment on cook line. -throughout the establishment.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. -stored on ground outside back door
[02D-01-5] Working containers of food removed from original container not identified by common name. -spray bottle of water not labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee began wrapping raw frozen beef without washing hands before putting on gloves.
[14-31-5] Nonfood-grade bags used in direct contact with food. -raw beef in non food grade bah in walk in freezer.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -butter product in old chemical bottle.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -April 1, 2024
[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 beef in walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. -spray bottle of blue liquid stored over chickpeas near dish area. -cleaning products stored next to cooking oil near dish area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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. -open gallon of milk in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice and soda nozzles on soda machine -interior of electric oven in back prep area. -slicer in back prep area. -can opener in back 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. -lentil soup, rice soup and hummus in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle containing blue liquid