DirtyFLRestaurant Inspection Data

MAYERION MYKONOS RESTAURANT

Food safety records indicate MAYERION MYKONOS RESTAURANT in TARPON SPRINGS has 6 inspections with a 1.8/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

628 DODECANESE BLVD, TARPON SPRINGS 346893130

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 10926117

Met Inspection Standards

5 high, 3 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. In outside walk in cooler - bucket of Feta and bucket of fish on floor Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water by 3 compartment sink shut off, faucet leaks, operator turned water back on. Corrected On-Site
  • 03C-98-1:High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro cone cooked yesterday, stored in walk in freezer overnight, put on rotisserie this morning. See stop sale
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler - tray of shell eggs above case of eggplant, operator moved eggs Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In outside walk in cooler - case of raw tenderloin and case of raw chicken over gallon jugs of milk. Operator moved meat to bottom Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put raw hamburger patties on grill, removed gloves, then put new gloves on without washing hands. Disc proper hand wash with operator.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone cooked yesterday, stored in walk in freezer overnight, put on rotisserie this morning.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, rusted operator removed,does not use Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit
  • 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.

7/16/2025· 7mo ago

Visit ID: 10839491

Follow-up Inspection Required

2 int

  • 53B-01-5:Intermediate - - From initial inspection : 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. No employee training for any employees Warning - From follow-up inspection 2025-07-16: Observed email from operator that shows that the books have been ordered but they have not yet received them. No food handlers trainings observed at callback inspection. Admin Complaint
  • 16-53-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash temperature 111F Warning - From follow-up inspection 2025-07-16: Wash cycle 107F **Time Extended**

5/14/2025· 10mo ago

Visit ID: 10747014

Follow-up Inspection Required

4 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area, paper towels restocked Corrected On-Site 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. No employee training for any employees Warning
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash temperature 111F Warning

12/18/2024· 1y 2mo ago

Visit ID: 8785550

Met Inspection Standards

2 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Container of cooking oil stored on floor in storage room. Employee placed container of oil on shelf. Corrected On-Site
  • 25-32-4:Basic - Reuse of sour cream containers to store foods in walk-in cooler and reach-in coolers.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above container of feta cheese in walk-in cooler. Employee place eggs below feta cheese. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:20am a. feta cheese (63F - Cold Holding); b. cut lettuce (52F - Cold Holding); Operator placed items in ice. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal strainer stored in bowl of hand wash sink in warewashing area.
  • 41-17-4:Intermediate - Spray bottle hanging on plumbing pipe of hand wash sink containing toxic substance windex not labeled.

5/16/2024· 1y 10mo ago

Visit ID: 8578405

Met Inspection Standards

7 high, 1 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in rear of kitchen.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide tank located in dry-storage area not adequately secured.
  • 14-09-4:Basic - Cutting boards on cooks line has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of cutting board on reach-in cooler on cooks line. Employee discarded bottled water cleaned and sanitized the area. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Container of raw chicken stored on floor in walk-in cooler. Employee placed item on bottom shelf in walk-in cooler. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice in ice machine located at rear of kitchen.
  • 29-05-4:Basic - Plumbing line connected to service sink at rear of kitchen not capped off.
  • 22-16-4:Basic - Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream containers are reused to store food in reach-in coolers and walk-in cooler.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth stored on top of cutting board on reach-in cooler on cooks line.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling soiled dishes retrieve clean dishes from dishmachine without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags are used to store food in walk-in coolers and reach-in coolers.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw octopus stored above open container of washed romaine lettuce in walk-in cooler. Raw shell eggs stored above a container of shredded cheese in walk-in cooler. Employee placed items on bottom shelf. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked briam date-marked 05-04-2024 in walk-in cooler.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server return soiled dishes to warewashing area then line bread basket with liner without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line across from char grill at 1:10pm. Operator placed items in ice bath. Re temp at 1:54pm a. tzatziki sauce (53F - Cold Holding); 46f b. raw chicken (53F - Cold Holding) 46f **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet near mop sink without vacuum breaker.
  • 41-17-4:Intermediate - Spray bottle located on bottom shelf of service sink and underneath three-compartment sink containing toxic substance not labeled. Operator labeled spray bottles. Corrected On-Site

12/19/2023· 2y 2mo ago

Visit ID: 8384170

Met Inspection Standards

4 high, 3 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair nets on Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at soda station, ice scoop removed Corrected On-Site Repeat Violation
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then touched to go cups without washing hands
  • 03C-97-2:High Priority - Gyro meat in a broiler that is turned off. Cook turned broiler on Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets sitting out in kitchen 64F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets sitting out in kitchen 64F
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink
  • 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. Provided operator with printed copy of DBPR HR 5030-104 Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to fill sanitizer bucket