DirtyFLRestaurant Inspection Data

MEDITERANEAN DELI

MEDITERANEAN DELI maintains a 2.8/5 food safety rating based on 8 health department inspections in ORLANDO. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

981 W FAIRBANKS AVE

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13519685

Met Inspection Standards

1 high, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauces in reach in front cooler. Operator placed eggs at the bottom of the cooler. Corrected On-Site

9/12/2025· 6mo ago

Visit ID: 10933963

Met Inspection Standards

3 int, 1 basic

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink and behind reach in glass cooler.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to operator. Operator have employee acknowledge and sign. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By 3 compartment sink. Operated labeled bleachRepeat Violation Corrected On-Site Repeat Violation

4/3/2025· 11mo ago

Visit ID: 10720296

Met Inspection Standards

1 high, 1 int, 4 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Front service cooking area.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. By Gyro warmer and cooking station. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of cooking equipment.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by 3 compartment sink. Operator labeled bleach. Corrected On-Site Repeat Violation
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator is cooking raw chicken, gyro etc. Repeat Violation

1/13/2025· 1y 1mo ago

Visit ID: 10720767

Met Inspection Standards

1 int, 7 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. 3 missing ceiling tiles in storage room above household stove. Warning - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Warning - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in front cooler. Warning - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Meat cooler by hand wash sink. Warning - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By Gyro warmer and cooking station. Warning - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles by 3 compartment sink. Warning - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**
  • 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator is cooking raw chicken, gyro etc. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-13: **Time Extended**

11/15/2024· 1y 3mo ago

Visit ID: 10719968

Follow-up Inspection Required

2 int, 9 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. 3 missing ceiling tiles in storage room above household stove. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Household stove in storage closet. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in front cooler. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Meat cooler by hand wash sink. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 25-09-4:Basic - - From initial inspection : Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils set in lobby for a grab and go option. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By Gyro warmer and cooking station. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Facility has added a reach in cooler, reach in freezer and household kitchen stove in storage closet adjacent to restrooms. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles by 3 compartment sink. Warning - From follow-up inspection 2024-11-15: **Time Extended**
  • 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator is cooking raw chicken, gyro etc. - From follow-up inspection 2024-11-15: **Time Extended**

11/14/2024· 1y 3mo ago

Visit ID: 8745739

Follow-up Inspection Required

1 high, 3 int, 9 basic

  • 36-36-4:Basic - Ceiling tile missing. 3 missing ceiling tiles in storage room above household stove. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Household stove in storage closet. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in front cooler. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Meat cooler by hand wash sink. Warning
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils set in lobby for a grab and go option. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By Gyro warmer and cooking station. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in front top cooler tabbouleh (47F - Cold Holding); ; lettuce (47F - Cold Holding); cheese (49F - Cold Holding); lettuce (48F - Cold Holding) pasta 50f Per operator food was just cooked. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Facility has added a reach in cooler, reach in freezer and household kitchen stove in storage closet adjacent to restrooms. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles by 3 compartment sink. Warning
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Operator is cooking raw chicken, gyro etc.

4/19/2024· 1y 10mo ago

Visit ID: 8491893

Met Inspection Standards

1 int

  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided printed form manager conducted training. Employees signed. Corrected On-Site

9/5/2023· 2y 6mo ago

Visit ID: 8363489

Met Inspection Standards

3 int, 2 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. On shelf in storage room.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in freezer soiled.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.