DirtyFLRestaurant Inspection Data

MEDI TERRA

301 VIA DE PALMAS STE 99

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8831932

  • 08B-38-4:Basic - Food stored on floor. Produce on floor in upstairs storage
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using cellphone and using unclean wiping cloth to sanitize surfaces. Began food handling without washing hands.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef handling unclean dishes at triple sink, touched garbage can, and Put on gloves with out washing hands before handling food and clean equipment.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef wiping hands on unclean apron and then began handling food and equipment.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef garnishing ready to eat chickpeas with barehands
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over feta cheese and heavy cream in two door reach in
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin in front of hand sink on cook line
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On cook line

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8758987

  • 01C-05-4:Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam tags not marked with last date served.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked asparagus, cooked potatoes, soup, cooked risotto

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8519354

  • N/A:No Violations Were Observed

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8438469

  • 01C-05-4:Intermediate - Observed: Clam tags not maintained in chronological order according to the last date they were served in the establishment. Warning Priority: Intermediate
  • 01C-06-5:Basic - Observed: Clams removed from original container for long-term storage. Placed in container Warning Priority: Basic
  • 31A-11-4:Intermediate - Observed: Handwash sink used for purposes other than handwashing. Stainless steel container in hand sink bar Warning Priority: Intermediate
  • 31B-04-4:Basic - Observed: No handwashing sign provided at a hand sink used by food employees. End of cook line Bar hand sink Warning Priority: Basic
  • 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. End of cook line Bar hand sink Warning Priority: Intermediate
  • 53B-02-5:Intermediate - Observed: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning Priority: Intermediate
  • 31B-03-4:Intermediate - Observed: No soap provided at handwash sink. End of cook line Bar handsink WarningPriority: Intermediate
  • 08A-02-6:High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over green beans one door freezer storage room Corrected On-Site Warning Priority: High Priority
  • 08A-17-6:High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over raw octopus in one door freezer in dry storage upstairs. Corrected On-Site Warning Priority: High Priority

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8368160

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler next to the range, smoked salmon was stored directly above anchovies. Smoked salmon moved to seafood cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cookline, butter (74F - Cold Holding). The butter was being held on the cutting board for less than 3 hours. The butter was placed on TPHC. Form emailed and item time marked.