DirtyFLRestaurant Inspection Data

MYKONOS/SWIZZLE RUM BAR

MYKONOS/SWIZZLE RUM BAR has 8 health inspections on file for its FORT LAUDERDALE location, with an overall rating of 3.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

305 S ANDREWS AVE STE 123

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 8 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 10898206

Met Inspection Standards

3 high, 6 int, 4 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored directly on machine. Operator stored properly. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Receiving area - insect device stored over single use items and seran wrap.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cookline hand sink. Operator posted. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Flip top and low boy unit in shucking prep area.
  • 35A-09-4:High Priority - Presence of insects or other pests. Approximately 20 live black ants on side of planter box above prep area flip tops. Did not observe any ants on food or food contact surfaces. Planter box has live sage, basil, dill, cilantro and thyme. Operator removed ants and cleaned the area.
  • 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. Cookline - left flip top - potato salad (46F); aioli (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed potato salad in double pan. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - potato salad (46F); aioli (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. Observed potato salad in double pan. See stop sale.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Swizzle bar - cream - per operator opened 5 days ago. Bartender date marked. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site
  • 01C-03-4:Intermediate - One oyster tag not marked with last date served. Reviewed proper procedures with operator.
  • 02A-01-5: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. Provided advisory to operator and operator posted. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Hand sink by main dish machine - hot water faucet loose - water 75F. 2. Hand sink in prep room- hot water faucet loose - water 76F.

4/11/2025· 11mo ago

Visit ID: 10817532

Met Inspection Standards
  • N/A:No Violations Were Observed

4/10/2025· 11mo ago

Visit ID: 10784450

Follow-up Inspection Required

1 high, 3 int

  • 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

2/20/2025· 1y ago

2 high, 1 basic

  • 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

5/14/2024· 1y 10mo ago

Visit ID: 8633700

Met Inspection Standards

1 int, 2 basic

  • 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.

5/14/2024· 1y 10mo ago

Visit ID: 8634069

Met Inspection Standards
  • N/A:No Violations Were Observed

3/16/2024· 1y 12mo ago

Visit ID: 8633661

Follow-up Inspection Required

1 int

  • 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**

3/15/2024· 1y 12mo ago

Visit ID: 8360274

Follow-up Inspection Required

4 high, 4 int, 1 basic

  • 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