DirtyFLRestaurant Inspection Data

MYKONOS KITCHEN & BAR

Health inspection records show MYKONOS KITCHEN & BAR in SUNNY ISLES has 4 inspections with a food safety rating of 1.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 4 reports on file

400 SUNNY ISLES BLVD UNIT CU4

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 10937692

Follow-up Inspection Required

2 high, 6 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense dry rice, flour and sugar. Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Warning
  • 08B-38-4:Basic - Observed cases food stored on floor in walk in cooler/freezer. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for container of cut vegetables. Warning
  • 08A-05-6:High Priority - Observed raw salmon stored over/not properly separated from various ready-to-eat foods in reach in cooler. Warning
  • 31A-09-4:Intermediate - Handwash sink in ware wash area not accessible for employee use at all times due to dishes being stored inside. Warning
  • 31A-04-4:Intermediate - Handwash sink removed from kitchen area. Reviewed approved plans with operator and advised that sink Must be reinstalled in the same location where removed. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in bar area and sushi station. Manager added. Corrected On-Site Warning
  • 01C-05-4:Intermediate - Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Observed oyster tags not marked with last date served. Warning
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed flyer to operator to post. Warning

12/17/2024· 1y 2mo ago

3 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to dispense flour.
  • 08B-38-4:Basic - Food stored on floor. Observed various cases of food being stored on floor in walk in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 08B-12-5:Basic - Stored food not covered. Observed raw whole fish stored in walk in freezer uncovered.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in bar area being used as a dump sink. Person in charge instructed employee to clean.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees present and engaged in food preparation with no certified management on duty.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

2/20/2024· 2y ago

Visit ID: 8616002

Met Inspection Standards

1 high, 2 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Manager instructed employee to clean. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Located under hand washing sink in warewash area.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cut board being stored on side of reach in cooler. Manager instructed employee to clean, sanitize and move to shelf. **Corrective Action Taken** Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed container of rice and oil being stored on floor in dry storage area. Manager moved to shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on stove door handle between uses. Chef removed. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender cutting limes and Leon's meant for customer consumption with bare hands. Advised manager and he instructed employee to wash hands and put on gloves. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in bar and kitchen area. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located in kitchen area.

11/7/2023· 2y 4mo ago

Visit ID: 8374664

Met Inspection Standards

1 high, 6 int, 5 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets being stored on floor in bar area. Bartender moved to shelf. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed various foods being stored on floor in dry storage area, walk in cooler and walk in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon and lobster tails thawing at room temperature. Located on prep table in kitchen area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of cooked lamb. Located in reach in cooler. Chef rearranged. Corrected On-Site
  • 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. Discussed and emailed form to operator. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering tuna tartar, salmon tartar, raw oysters, ceviche, and raw octopus but menu does not identify which items contain raw or are undercooked animal foods covered by the consumer advisory.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in bar area.
  • 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. Discussed and emailed form to operator. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Located in kitchen area.
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed form to operator. Corrected On-Site

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