MYKONOS/SWIZZLE RUM BAR
305 S ANDREWS AVE STE 123
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2025
High Priority
1
Intermediate
3
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Heat strip did not turn black on both high temp dishwasher. Operator set up 5tee compartment sink to wash rinse and sanitize. **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dish machine. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by salad and server station. Operator supplied paper towels. Corrected On-Site Warning
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Supplied oyster consumer advisory to operator to post. Warning
Food safety inspection conducted on 4/10/2025 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).
Inspection on 2/20/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Walk in cooler - cases of drinks in plastic bottles stored on floor. Next to dish wash area - cases of drinks in plastic bottles stored on floor.
- 08A-05-6:High Priority - Cookline - left flip top - Raw calamari stored over ready-to-eat vegetables. Cookline - right flip top - Raw fish stored over ready-to-eat cheese. Operator stored all items properly. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Quaternary 500ppm). Operator diluted. Quaternary 400ppm. Corrected On-Site
Food safety inspection conducted on 2/20/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 5/14/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/14/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Oyster area flip top - scoop handle touching ceviche mixture and scoop handle touching fish dip. Operator stored properly. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards.
Food safety inspection conducted on 5/14/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 3/16/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw chicken and raw fish. Provided Special Process Guidance handout to operator. Warning - From follow-up inspection 2024-03-16: Observed same. **Time Extended**
Food safety inspection conducted on 3/16/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/15/2024
High Priority
4
Intermediate
4
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. Warning
- 22-41-4:High Priority - 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. Dishwasher (Chlorine 0ppm). Operator set up triple sink. Chlorine 100ppm. **Corrective Action Taken** Warning
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Prep area - raw fish stored over ready to eat lettuce. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. See stop sale. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Fish thawing in raw bar/pantry area hand sink. Operator removed item. Corrected On-Site Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, salmon and ceviche dishes. Operator began updating menus during inspection. **Corrective Action Taken** Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP raw chicken and raw fish. Provided Special Process Guidance handout to operator. Warning
Food safety inspection conducted on 3/15/2024 revealed 9 total violations (4 high priority, 4 intermediate, 1 basic).