KALAMATA MEDITERRANEAN CUISINE Inspection – August 8, 2025

High Priority 2

#8High Priority12A-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.

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mix green (46F – Cold Holding) at cook line with double container. Chef voluntary discarded. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#10Intermediate11-27-4

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 to operator via email.

#11Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed trash can blocking HWS at bar area.

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar area.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.

#4Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted. Provided to operator via email.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside reach in cooler soiled.

#6Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed by cook line HWS.

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch