DirtyFLRestaurant Inspection Data

TAZIKIS MEDITERRANEAN CAFE

With 11 inspections documented, TAZIKIS MEDITERRANEAN CAFE maintains a 3.5/5 food safety rating in PANAMA CITY. Food safety practices have remained consistent.

Last inspection: Yesterday · 11 reports on file

103 W 23 ST STE E7

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 11 health inspection reports

All Inspection Reports

3/11/2026· 1d ago

Inspection #: 3640733

Call Back - Complied

3/3/2026· 1w ago

Inspection #: 3640733

Call Back - Admin. complaint recommended

2/24/2026· 2w ago

Inspection #: 3640733

Call Back - Extension given, pending

2/23/2026· 2w ago

Visit ID: 10942398

Follow-up Inspection Required

3 high, 1 int, 5 basic

  • 13-03-4:Basic - Employee at the prep area with no hair restraint while engaging in food preparation.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in the cheese container at the maketable next to handwashing sink on cooking line.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Two sanitizer buckets stored next to pita chips container. Manager removed them and properly stored them at the time of inspection. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler leaking into the floor in the cooking line's lowboy next to handwashing sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled container of sugar, salt and pepper in the prep area. Manager labeled them appropriately at the time of inspection. Corrected On-Site
  • 35A-02-7:High Priority - Approximately 4 live, small flying insects found in the ware washing area. Warning
  • 12A-19-4:High Priority - Employee in ware washing area washes hands with cold water.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs carton over cooked pasta in walk in cooler.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water in all the handwashing sinks in the establishment at 68F. Repeat Violation Warning

7/25/2025· 7mo ago

Visit ID: 13468169

Met Inspection Standards

1 high, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above oven in back prep area.
  • 36-34-5:Basic - Vents soiled with accumulated dust In back prep area.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation.

6/12/2025· 9mo ago

Visit ID: 10733631

Met Inspection Standards

1 int, 1 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside; back door to kitchen.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in dish area.

12/3/2024· 1y 3mo ago

Visit ID: 8726357

Met Inspection Standards

3 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance and food residues on walk-in cooler shelves. Manager cleaned shelves at time of inspection. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons near steam table stored with food contact area up. Manager inverted spoon at time of inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on customer self serve ice chute. Employee cleaned at time of inspection. Corrected On-Site
  • 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. Manager unable to provide proof for 2 employees on duty.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in dish area. Temperature on cold side 67F.

1/22/2024· 2y 1mo ago

Visit ID: 8452985

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-31-4:Basic - Food stored in undrained ice. Observed shrimp stored in ice with no drain pan.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed chlorine dish machine at 0ppm. Sanitizer was empty. Employee changed to full tub. Dish machine corrected to 50ppm. **Corrective Action Taken** Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with yellow liquid.

8/1/2023· 2y 7mo ago

Visit ID: 8453920

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

7/25/2023· 2y 7mo ago

Visit ID: 8452869

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : 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. Chlorine tested at 0ppm. Repeat Violation Warning - From follow-up inspection 2023-07-25: Dish machine tested at 0ppm chlorine, 0ppm quaternary sanitizer. **Time Extended**

7/24/2023· 2y 7mo ago

Visit ID: 8348007

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon in bags, fully thawed, in walk-in cooler, labeled to be removed from package before thawing.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
  • 29-08-4:Basic - Plumbing system in disrepair. Hot water knob broken on Hand wash sink by dish pit.
  • 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. Chlorine tested at 0ppm. Repeat Violation 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. Salad cooler: chickpeas 48F, per employee over night, cooked red peppers 52F, feta cheese 51F, per employee on station over 4 hours. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler: chickpeas 48F, per employee over night, cooked red peppers 52F, feta cheese 51F, per employee on station over 4 hours. See stop sale Warning
  • 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. Observed 1 dish washer and 1 cashier/front house employee, no proof of reporting agreement
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of certificates.