MYKONOS
145 WEKIVA SPRINGS RD STE B133
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris dish machine racks. - From follow-up inspection 2025-02-25: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - gyro slices held off temperature control 73-97F with the intent to hot hold, less than 2 hours; product taken to walk in unit to cool; - potatoes, 128F; in hot box less than 2 hours **Warning** - From follow-up inspection 2025-02-25: Gyro 162f Potatoes 126f. Manager put on stove for reheat. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 2/25/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 2/24/2025
High Priority
5
Intermediate
3
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice bin at server station
- 16-15-4:Basic - Accumulation of debris dish machine racks.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic portion cups, no handle used to scoop dry seasoning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. - between prep cooler and hand sink. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - prep cooler door handles - soda nozzle
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked meat (44-47F - cooling overnight ) **Warning**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - feta date marked 2/15. Employee states made last night, used old lid on new container.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler across from oven: - vegetable sauce (46F - Cold Holding); - cream (54F - Cold Holding); - tzatziki (47F - Cold Holding);; - hummus (48F - Cold Holding); Manager states less than 4 hours. Moved items into walk in for better cooling **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - gyro slices held off temperature control 73-97F with the intent to hot hold, less than 2 hours; product taken to walk in unit to cool; - potatoes, 128F; in hot box less than 2 hours **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, residue or grease. - cutting board stained at prep cooler
- 31B-03-4:Intermediate - No soap provided at handwash sink. - back area
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 2/24/2025 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).
Inspection on 7/26/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-07-26: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven handles **Warning** - From follow-up inspection 2024-07-26: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below dish station **Warning** - From follow-up inspection 2024-07-26: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (99F - Hot Holding) Observed in hot box at cook line **Warning** - From follow-up inspection 2024-07-26: Hot box not in use **Time Extended**
Food safety inspection conducted on 7/26/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 7/24/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven handles **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cook line cooler right **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below dish station **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over unwashed cucumber **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cookline cooler MIDDLE - tomato (60F - Cold Holding); - feta (60F - Cold Holding); - hummus (54F - Cold Holding); cook line RIGHT - tomato based sauce (46F - Cold Holding); - spinach sauce (48F - Cold Holding); - tzatziki (44F - Cold Holding); - tomato (48F - Cold Holding); - raw pork (47F - Cold Holding); - raw chicken (47F - Cold Holding); - fish (48F - Cold Holding); - shrimp (46F - Cold Holding); - octopus (46F - Cold Holding); - squid (46F - Cold Holding); Operator states all items less than 4 hours. Employee put ice bags on all items. **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (99F - Hot Holding) Observed in hot box at cook line **Warning**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
Food safety inspection conducted on 7/24/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).