CHAMPIONS GATE, FL. Inspectors visiting Little Greek Fresh Grill on Champions Gate Blvd on August 24, 2026 found toxic chemicals improperly stored and labeled alongside food, no written employee health policy, and handwashing facilities inspectors deemed inadequate, and the restaurant was not closed.
The inspection produced nine high-severity violations and one intermediate, the worst single-visit record in the location's inspection history. State records show the facility had accumulated 25 total violations across six prior inspections, but nothing approaching what inspectors documented last month.
What Inspectors Found
The two chemical violations are the most acute. Inspectors cited both improper storage and labeling of toxic chemicals and improper identification, storage, and use of toxic substances. Those are separate citations covering overlapping ground: chemicals near food, chemicals without proper labels, chemicals used in ways that create immediate contamination risk.
The handwashing failure compounds everything else. When inspectors find handwashing facilities are inadequate, it means the physical infrastructure for basic hygiene is not in place. Employees cannot wash their hands correctly if the facilities do not allow for it.
The management picture is blunt. No person in charge was present or performing duties. No written employee health policy existed. Employees were not reporting illness symptoms. Those three violations together describe a location operating without the oversight structure that state code requires as a baseline.
Little Greek serves items that carry raw and undercooked food risks, including dishes that may involve shellfish. Inspectors cited both the absence of a consumer advisory for raw and undercooked foods and inadequate shell stock identification records. Without those records, if a customer became ill from shellfish, there would be no way to trace which supplier the product came from.
What These Violations Mean
The chemical storage violations are not paperwork failures. When toxic substances are improperly stored near food or improperly labeled, the risk is direct: a mislabeled container used in food prep, or a chemical stored above an open food surface, can contaminate what customers eat. The citations here cover both the storage and the labeling, which means inspectors found more than one layer of that problem.
The illness reporting violations carry a different kind of risk. Without a written health policy and without employees reporting symptoms, a sick worker can move through a full shift handling food and surfaces. Norovirus, which spreads through exactly that route, causes roughly 20 million illnesses in the United States each year. The person-in-charge violation matters here because active managerial oversight is what catches these situations before they become exposures.
Food contact surfaces that are not properly cleaned and sanitized, combined with multi-use utensils that are not properly cleaned, create a secondary contamination pathway. Bacteria transferred from a surface to food can multiply rapidly, particularly if temperature controls are also not maintained. The inspection record does not show a temperature violation this visit, but the surface sanitation failure is its own documented risk.
The shell stock traceability violation is narrow but significant. Shellfish are consumed raw or lightly cooked at this type of restaurant. If there is no record of where a batch of clams or mussels came from, and a customer gets sick, public health officials have no chain to follow.
The Longer Record
The August 2026 inspection is the sixth on record for this location. The five prior inspections, dating to January 2024, produced a combined 16 violations, seven of them high-severity. That history shows a location that was not performing cleanly before this inspection, but nothing in that record suggested what inspectors would find in August.
The prior high-severity violations were spread across multiple visits. July 2025 produced two high-severity citations. July 2024 produced three. February 2025 produced one. The location passed cleanly in April 2025 with zero violations at any level.
That April 2025 clean pass, followed by a pattern of recurring high-severity findings, and then nine high-severity violations in a single visit 16 months later, is the shape of this record. The location has never been emergency-closed.
Open for Business
State inspectors documented nine high-severity violations at this location on August 24, 2026. The violations included toxic chemicals improperly stored near food, no mechanism for employees to report illness, no person in charge present to enforce any of it, and handwashing infrastructure inspectors found inadequate.
The restaurant was not closed.
