MEDITERRANEAN GRILL Inspection – March 1, 2024

High Priority 1

#5High Priority14-15-4

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Multiple non food grade containers used to store cooked and prepped foods.

Intermediate 4

#6Intermediate53A-01-7

Intermediate – Manager or person in charge lacking proof of food manager certification. No proof of any food manger certification. **Warning**

Warning

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips for checking sainting levels.

#8Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked foods in coolers with no Dante marking. Per Person In Charge. Made few days ago.

Basic 4

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on men's restroom door.

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

#3Basic08B-38-4

Basic – Food stored on floor. Bags of onions on floor. Kitchen.

#4Basic08B-12-5

Basic – Stored food not covered. Uncovered cut tomato in Reach in cooler.

Florida Food Watch