DirtyFLRestaurant Inspection Data

MYKONOS

MYKONOS located in LONGWOOD has undergone 9 health department inspections, achieving a 1.9/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

145 WEKIVA SPRINGS RD STE B133

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 9 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13476526

Met Inspection Standards

3 high, 1 int, 1 basic

  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 03C-06-5:High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. - Gyro meat (90-109F - Cooking) observed sliced in food pan sitting on counter. - Chef states sliced from cone, held in food pans for cooling and then storage. - after being advised by inspector, chef placed on flat top for secondary cook. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw fish over frys at reach in freezer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef in oil (45F - Cold Holding); - raw lamb in oil (45F - Cold Holding) Chef moved to freezer for expedited cooling **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline stained

7/31/2025· 7mo ago

Visit ID: 13476111

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting board stained - From follow-up inspection 2025-07-31: **Time Extended**

7/29/2025· 7mo ago

Visit ID: 10926691

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - beef liver over fries Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef in oil (46F - Cold Holding); - raw lamb in oil (46F - Cold Holding); - raw pork in oil (46F - Cold Holding) Manager moved to freezer for expedited cooling **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting board stained

2/25/2025· 1y ago

Visit ID: 10786313

Met Inspection Standards

1 high, 1 basic

  • 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**

2/24/2025· 1y ago

Visit ID: 8839221

Follow-up Inspection Required

5 high, 3 int, 7 basic

  • 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.

7/26/2024· 1y 7mo ago

Visit ID: 8838765

Met Inspection Standards

1 high, 3 basic

  • 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**

7/24/2024· 1y 7mo ago

Visit ID: 8785040

Follow-up Inspection Required

3 high, 1 int, 4 basic

  • 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

2/13/2024· 2y ago

Visit ID: 8494641

Met Inspection Standards

1 high, 2 int, 8 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees on the cooks line engaged in food prep without hats or hair nets
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make table at cooks line Knife sharpener stored between make table and hand washing sink Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle on cooks line Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves throughout kitchen
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink at cooks line,by expedite window. Operator put up new sign Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. reach in cooler next to hot well station at cooks line
  • 08B-12-5:Basic - Stored food not covered. Dessert at wait staff area not covered Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and octopus temping at 50F. Per operator item was prepped about three hours ago. Advised operator to move items to walk in **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board at last make table next to hand wash sink at cooks line
  • 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. Rice,Greek lasagna,stuffed peppers and lamb shank stew not date marked in walk in cooler and reach in cooler

9/6/2023· 2y 6mo ago

Visit ID: 8383579

Met Inspection Standards

1 high, 2 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine
  • 36-36-4:Basic - Ceiling tile missing. In the dish area the ceiling is open for repair
  • 14-11-5:Basic - Equipment in poor repair. Gasket to the true 2 door cooler is ripped -ripped gasket on the first make cooler middle door
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior and interior of the line microwave. Remove the cardboard -exterior of the make coolers and steam table
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw eggs over raw unwashed carrots
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained
  • 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. Batches in the walk in cooler not dated