MEDO MEDITERRANEAN KITCHEN Inspection – February 20, 2026

High Priority 1

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (108 F – Hot Holding); beef (100 F – Hot Holding)at the front counter. As per manager for less than 30 minutes. Operator was advised to keep food at 135°F or above.

Intermediate 2

#7Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed a gallon of milk that was opened yesterday morning not date marked.

#8Intermediate11-26-1

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. Observed a new hire employee working for the last 2 weeks that has not signed the food employee reporting agreement form. Form was provided and employee signed it. **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Observed employee at the front counter with no hair restraint while engaging in food preparation. Employee used a cap. **Corrected On-Site**

Corrected On-Site

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed plastic containers not properly air-dried – wet nesting on shelf next to the 3 compartment sink.

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle.

#4Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. Manager removed it. **Corrected On-Site**

Corrected On-Site

#5Basic33-16-4

Basic – Open dumpster lid.

Florida Food Watch