DirtyFLRestaurant Inspection Data

KIPOS MEDITERRANEAN CUISINE

1910 NORTH OLA AVENUE, STALL 16

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10845332

  • 16-43-4:Intermediate - - From initial inspection : Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use observed quat when restaurant is using lattic acid sanitizer Warning - From follow-up inspection 2025-05-22: Not observed **Time Extended** - From follow-up inspection 2025-05-27: Not observed **Time Extended**

Inspection Date: 5/22/2025

Inspection #: Visit ID: 10844495

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler doors under gyro meat cut tomatoes 58 f feta 58 f hummus 48 f raw beef 48 f cook potatoes 51 f orzo salad 51 f. Cook chicken 47 f ambient air temp 54 f. Employee took temperatures this morning she didn't remember the exact temperature but it was above 43 f. Warning - From follow-up inspection 2025-05-22: Ambient air temperature 43 f on top 50 Cold hold 50 f reach in cooler by three compartment sink cut tomatoes 50 f cook potatoes 49 f orzo pasta 49 f held over 4 hours **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler doors under gyro meat cut tomatoes 58 f feta 58 f hummus 48 f raw beef 48 f cook potatoes 51 f orzo salad 51 f. Cook chicken 47 f ambient air temp 54 f. Employee took temperatures this morning she didn't remember the exact temperature but it was above 43 f. Warning - From follow-up inspection 2025-05-22: Cold holding Ambient air temperature 43f-50f Cold hold 50 f reach in cooler by three compartment sink cut tomatoes 50 f cook potatoes 49 f held over 4 hours orzo pasta 49 f Tazki sauce 48 f employee moved to walk in less than 4 hours Admin Complaint
  • 16-43-4:Intermediate - - From initial inspection : Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use observed quat when restaurant is using lattic acid sanitizer Warning - From follow-up inspection 2025-05-22: Not observed **Time Extended**

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10842492

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler doors under gyro meat cut tomatoes 58 f feta 58 f hummus 48 f raw beef 48 f cook potatoes 51 f orzo salad 51 f. Cook chicken 47 f ambient air temp 54 f. Employee took temperatures this morning she didn't remember the exact temperature but it was above 43 f. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler doors under gyro meat cut tomatoes 58 f feta 58 f hummus 48 f raw beef 48 f cook potatoes 51 f orzo salad 51 f. Cook chicken 47 f ambient air temp 54 f. Employee took temperatures this morning she didn't remember the exact temperature but it was above 43 f. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: gyro 94 f in heat well employee added water to well. Steam well was not turned on. Warning
  • 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. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Madylinn creed Warning
  • 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. Observed for 1 employee 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. No employees. Observed for 1 employee Warning
  • 16-43-4:Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use observed quat when restaurant is using lattic acid sanitizer Warning

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8879872

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8879674

  • N/A:No Violations Were Observed

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8738627

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment and under drains. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit ; feta (48F - Cold Holding); cut tomato (47F - Cold Holding); cut greens (48F - Cold Holding) operator will ice down items and move to other cooler Warning

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8455757

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Chicken over oil in walk in cooler, operator moved it. Corrected On-Site

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8359884

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. **Corrective Action Taken**
  • 14-38-4:Basic - Food storage container/container lid cracked or broken.
  • 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. Issued to operator via email. Corrected On-Site
  • 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.issued to operator via email **Corrective Action Taken**