MAYERION MYKONOS RESTAURANT
628 DODECANESE BLVD, TARPON SPRINGS 346893130
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 5/14/2025
High Priority
0
Intermediate
4
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 5/14/2025 revealed 4 total violations (0 high priority, 4 intermediate, 0 basic).
Inspection on 12/18/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 12/18/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 5/16/2024
High Priority
7
Intermediate
1
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 5/16/2024 revealed 19 total violations (7 high priority, 1 intermediate, 11 basic).
Inspection on 12/19/2023
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 12/19/2023 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).