KAIROS MEDITERRANEAN

With 7 documented inspections, KAIROS MEDITERRANEAN in TALLAHASSEE has achieved a 3.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 7 reports on file

1415 TIMBERLAKE RD STE 422

Overall Food Safety Rating

★★★½☆ (3.5/5)

Based on 7 health inspection reports

All Inspection Reports

3/3/2026· 1w ago

Inspection #: 3658475

Inspection Completed - No Further Action

8/19/2025· 6mo ago

Visit ID: 10910758

Met Inspection Standards

2 high, 1 basic

21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. < 50 ppm.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter chicken 117,131, steam table peppers 112, onions 117, lamb 123, manager pulled items to reheat to 165°F. **Corrective Action Taken**

4/23/2025· 10mo ago

Visit ID: 9001123

Met Inspection Standards

2 int, 4 basic

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Spoons on shelving next to three compartment sink.
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys on counter in the back by three compartment sink.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor and then moved on to the counter then back to the floor. Location area is in the prep area.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Green cutting board with mold - like substance in kitchen area .
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in prep area with cutting boards over it.

10/9/2024· 1y 5mo ago

Visit ID: 8759146

Met Inspection Standards

2 high, 1 int, 1 basic

08B-38-4:Basic - Food stored on floor. Case of peppers. Properly stored during inspection. Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cut veggies. Properly stored during inspection. Corrected On-Site
41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle on ice maker. Properly stored during inspection. Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

4/3/2024· 1y 11mo ago

Visit ID: 8580152

Met Inspection Standards

N/A:No Violations Were Observed

3/18/2024· 1y 11mo ago

Visit ID: 8579920

Met Inspection Standards

N/A:No Violations Were Observed

12/21/2023· 2y 2mo ago

Visit ID: 8368219

Follow-up Inspection Required

3 int, 3 basic

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
08B-38-4:Basic - Food stored on floor. Cooking oil on the kitchen floor.
36-24-5:Basic - Tile damage to wall on the cook line.
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.(Blood Borne PathogenBodily fluid spill kit)
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink on the front line is covered with a cutting board.
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning