DirtyFLRestaurant Inspection Data

MEDITERRANEAN PLATE

10300 FOREST HILL BLVD, SUITE 103

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 15 health inspection reports

All Inspection Reports

Inspection Date: 7/10/2025

Inspection #: 3623094

Inspection Date: 7/9/2025

Inspection #: 3623094

Inspection Date: 1/7/2025

Inspection #: Visit ID: 10754022

  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair at hand wash sink near dish washing area. - From follow-up inspection 2025-01-07: Same. **Time Extended**

Inspection Date: 1/6/2025

Inspection #: Visit ID: 10753758

  • 29-08-4:Basic - Plumbing system in disrepair at hand wash sink near dish washing area.
  • 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. Yogurt sauce prepared from 12/26/24. See stop sale.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yogurt sauce prepared from 12/26/24.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at front counter: cooked chicken (115F - Hot Holding); cooked beef (98F - Hot Holding); cooked potatoes (126F - Hot Holding) As per operator, stored since 2 hours. At cook line: cooked chicken (128F - Hot Holding) As per chef, cooked 30 mins prior. Operator reheated items. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 11/14/2024

Inspection #: Visit ID: 10717470

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (46F - Cooling). Operator stated cooling overnight in deep full container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked rice (46F - Cooling). Operator stated cooling overnight in deep full container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
  • 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 touched face and then handled clean utensils and unwrapped togo containers to prepare food for customer without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; raw comminuted lamb stored over opened bag of cooked chicken. Operator moved cooked chicken above raw lamb. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked beef (110F - Hot Holding). Operator stated beef was reheated on grill prior to being placed in steam table, held less than 1 hour overfilled, reheated to 200F. Corrected On-Site

Inspection Date: 11/6/2024

Inspection #: Visit ID: 10713744

  • N/A:No Violations Were Observed

Inspection Date: 11/6/2024

Inspection #: Visit ID: 10713698

  • 35A-04-4:High Priority - - From initial inspection : Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in corner between sections of the wall at backend of kitchen near walk in cooler. Approximately 5 droppings on rat trap under prep table where various food items are stored on a shelf beneath prep table. Priority: High Priority - From follow-up inspection 2024-11-06: Approximately 4 rodent droppings in corner between sections of the wall in two areas at backend of kitchen near walk in cooler. 1 rodent dropping on metal rack in corner beside rolling cart at backend of kitchen near walk in cooler. 1 rodent dropping under cash register at front counter beside reach in cooler and display case warmer. Operator removed droppings and cleaned and sanitized areas. Admin Complaint

Inspection Date: 11/5/2024

Inspection #: Visit ID: 10713691

  • 35A-04-4:High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in corner between sections of the wall at backend of kitchen near walk in cooler. Approximately 5 droppings on rat trap under prep table where various food items are stored on a shelf beneath prep table. Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter:; hummus (49F - Cold Holding); grape leaf wrapped rice (50F - Cold Holding); yogurt base sauce (48F - Cold Holding) As per operator, stored since 2 hours. Not prepped or portioned today. Advised operator to quick chill. Priority: High Priority

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8892957

  • N/A:No Violations Were Observed

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8886726

  • 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. Dishwasher washed soiled dishes and then handled clean dishes and utensils without washing hands. Advised Operator of proper hand washing. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed and placed to dry food storage containers without sanitizing. Triple Sink (Quaternary 0ppm). Advised Operator to properly sanitize dishes. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 25 rodent droppings in kitchen outside walk-in freezer. 15 rodent droppings in kitchen around water heater. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; hummus (54F - Cold Holding); tzatziki (58F - Cold Holding); feta cheese (56F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8887784

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-18: Same. **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. At front counter: make table: diced tomatoes (52F - Cold Holding); grape leaf wrapped rice (52F - Cold Holding); wheat-tomato salad (50F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (51F - Cold Holding); yogurt sauce (52F - Cold Holding); hummus (52F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill. Warning - From follow-up inspection 2024-09-12: At front counter: make table: diced tomatoes (50F - Cold Holding); grape leaf wrapped rice (53F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (52F - Cold Holding); hummus (50F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill. Admin Complaint - From follow-up inspection 2024-09-18: At front counter: make table: wheat-tomato salad (45F - Cold Holding); yogurt sauce (47F - Cold Holding); hummus (46F - Cold Holding) Advised operator to quick chill. Admin Complaint

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8886520

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2024-09-12: **Time Extended**
  • 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned grill then prepared plate for service; no hand wash. Employee washed hands. Corrected On-Site Warning - From follow-up inspection 2024-09-12: Observed operator enter establishment then handled pans of food; no hand wash. Operator washed hands. Admin Complaint
  • 12A-13-4:High Priority - - From initial inspection : 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 handled cell phone then prepared food touching fryer baskets; no hand wash. Employee washed hands. Corrected On-Site Warning - From follow-up inspection 2024-09-12: Observed employee handled cell phone then prepared food samples for customers; no hand wash. Employee washed hands. Admin Complaint
  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On prep table: In-use utensil stored in unclean water at 89F. Warning - From follow-up inspection 2024-09-12: On prep table: In-use utensil stored in unclean water at 102F. **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. At front counter: make table: diced tomatoes (52F - Cold Holding); grape leaf wrapped rice (52F - Cold Holding); wheat-tomato salad (50F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (51F - Cold Holding); yogurt sauce (52F - Cold Holding); hummus (52F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill. Warning - From follow-up inspection 2024-09-12: At front counter: make table: diced tomatoes (50F - Cold Holding); grape leaf wrapped rice (53F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (52F - Cold Holding); hummus (50F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table: grilled chicken in sauce (in pot) (110F - Hot Holding) As per operator, cooked and stored since 15 mins. Glass display warmer: Buns with chicken (75F - Hot Holding); Buns with beef (79F - Hot Holding) As operator, cooked and stored since 12pm. Across from cook line on prep table : cooked peppers (89F - Hot Holding) As per operator, cooked 2 hours prior. At front counter; steam table: cooked pork ribs (82F - Hot Holding) stored since 11:30; grilled chicken in garlic sauce (140F - Hot Holding); cooked potatoes (110F - Hot Holding); cooked rice (127F - Hot Holding); cooked spicy rice (125F - Hot Holding); grilled chicken strips (120F - Hot Holding); cooked egg plant (127F - Hot Holding); cooked chick peas (131F - Hot Holding) As per operator, all items stored since 11:30am. Advised operator to reheat all items to the minimum of 165F. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-12: Across from cook line on prep table : cooked peppers (82F - Hot Holding) As per operator, cooked 4 hours prior. See stop sale. At front counter; steam table: cooked potatoes (110F - Hot Holding); cooked rice (127F - Hot Holding); cooked egg plant (127F - Hot Holding) As per operator, all items stored since 15 mins. Operator removed to reheat. Glass display warmer: Buns with chicken (115F - Hot Holding); Buns with beef (119F - Hot Holding) As operator, cooked and stored since 3 hours. Operator reheated and placed on TPHC. At front counter; steam table: sample cups with grilled chicken and garlic sauce (120F - Hot Holding) As operator, cooked and stored since 1 hour. Operator placed on TPHC. Admin Complaint
  • 31A-07-4:Intermediate - - From initial inspection : Intermediate - Hand wash sink inoperable in or food preparation area along cook line. Warning - From follow-up inspection 2024-09-12: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Employees employed less than 60 days. Emailed to operator. Warning - From follow-up inspection 2024-09-12: Same. Admin Complaint
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: Humus made 2 days ago not date marked. Advised operator to date mark. Warning - From follow-up inspection 2024-09-12: In walk in cooler: Various food items prepared onsite over 24hours not date marked. Advised operator to date mark. Admin Complaint
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-09-12: **Time Extended**

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8723193

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned grill then prepared plate for service; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 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 handled cell phone then prepared food touching fryer baskets; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On prep table: In-use utensil stored in unclean water at 89F. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw shrimp stored over mozzarella sticks not commercially packaged. Raw beef in buns not commercially packaged stored over mozzarella sticks. Advised operator to store properly. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: make table: diced tomatoes (52F - Cold Holding); grape leaf wrapped rice (52F - Cold Holding); wheat-tomato salad (50F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (51F - Cold Holding); yogurt sauce (52F - Cold Holding); hummus (52F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill. 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. On prep table: grilled chicken in sauce (in pot) (110F - Hot Holding) As per operator, cooked and stored since 15 mins. Glass display warmer: Buns with chicken (75F - Hot Holding); Buns with beef (79F - Hot Holding) As operator, cooked and stored since 12pm. Across from cook line on prep table : cooked peppers (89F - Hot Holding) As per operator, cooked 2 hours prior. At front counter; steam table: cooked pork ribs (82F - Hot Holding) stored since 11:30; grilled chicken in garlic sauce (140F - Hot Holding); cooked potatoes (110F - Hot Holding); cooked rice (127F - Hot Holding); cooked spicy rice (125F - Hot Holding); grilled chicken strips (120F - Hot Holding); cooked egg plant (127F - Hot Holding); cooked chick peas (131F - Hot Holding) As per operator, all items stored since 11:30am. Advised operator to reheat all items to the minimum of 165F. Repeat Violation Admin Complaint
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator. Warning
  • 31A-07-4:Intermediate - Hand wash sink inoperable in or food preparation area along cook line. 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. Employees employed less than 60 days. Emailed to operator. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: Humus made 2 days ago not date marked. Advised operator to date mark. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8469489

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89 F
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink leaking
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (45F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. In plastic container covered. Food did not reach 41F within 6 hours.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed cutting raw beef with gloves and immediately handled squeeze bottle and tongs to cook. Gloves not changed. Hands not washed. Educated on site. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (45F - Cooling) in walk in cooler. Not prepped or portioned. In unit overnight. In plastic container covered. Food did not reach 41F within 6 hours.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked eggplant (117F - Hot Holding) in front steam table. Double panned. In Unit less than four hours. Reheated 165F. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ROCIO DIAZ 2/6/2019
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8326120

  • N/A:No Violations Were Observed