THE MEDITERRANEAN SPOT
East Colonial Drive
Orlando, Florida, 32814
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/28/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salad in front counter while wearing a watch. Employee cutting salad in prep area while wearing a watch .
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Per operator they don't sanitize items after washing. Inspector tried to set up sanitizing water but facility is lacking of a stopper for the water to stay.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler that has the bulk lettuce in prep area.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Male employee
- 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. One of the employees missing the paper signed printed copy provided by inspector . Corrective Action Taken** **Corrective Action Taken**
Food safety inspection conducted on 4/28/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 10/28/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested chlorine over 200ppm. Advised operator to water down. Retested at 100ppm Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at counter block by trash can Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Advised operator to get chlorine bleach test strips for the bleach sanitizer they are using
Food safety inspection conducted on 10/28/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 5/9/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in reach in freezer located in prep area - From follow-up inspection 2024-05-09: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler next to gyro machine. Standing water in reach in cooler located in prep area - From follow-up inspection 2024-05-09: **Time Extended**
- 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2024-05-09: **Time Extended**
Food safety inspection conducted on 5/9/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 5/1/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee handbags on top of slicer located at the prep area Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in reach in freezer located in prep area
- 29-08-4:Basic - Plumbing system in disrepair. Bathroom hand sink in disrepair Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler next to gyro machine. Standing water in reach in cooler located in prep area
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Couscous containers with no labels Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over baklavas in reach in freezer. Raw chicken wings over French fries in chest freezer Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food safety inspection conducted on 5/1/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 7/11/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed operator preparing food with no hair restraint
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to glass refrigerator
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass sliding door reach in cooler at prep area Corrected On-Site
- 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. Chicken prepared yesterday no date mark Corrected On-Site
Food safety inspection conducted on 7/11/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).