COSTAS RESTAURANT
521 ATHENS STREET, Tarpon Springs FL 34689 · 727.938.6890
Last inspected May 5, 2026 · 10 visits since December 2023
MAY 24
DEC 24
APR 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread with bare hands, employee voluntarily discarded bread
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026033477 | May 4, 2026 | Jun 17, 2026 | $400 |
| 3--2026006149 | Jan 8, 2026 | Mar 4, 2026 | $400 |
Inspection history
10 visits, newest first
May 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels on top of dolmades, operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - pan of raw pork over cut onions.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line -); gyro (46F - Cold Holding)in cooler overnight, pan on top of other pans, above fill line, operator moved to freezer Walk in cooler - raw beef (45F - Cold Holding);Greek lasagna (45F - Cold Holding); cooked potatoes (44F - Cold Holding); chicken soup (45F - Cold Holding); potato salad (44F - Cold Holding); tzatziki (44F - Cold Holding) operator took temperatures at 8:00 this morning and all were below 41F, operator moved food to freezer and put pans of ice in walk in cooler Recheck- gyro 38F,
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in kitchen > 200 ppm, corrected to
Wet wiping cloths stored in detergent and sanitizer mixed together. Towel bucket in kitchen, operator emptied and used only water and chlorine in bucket.
Jan 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. Ketchup - 2 7 lb cans Beets -3 106oz can Garbanzo beans - 2 6.88 lb
Damaged/spoiled/recalled food not properly segregated. Ketchup - 2 7 lb cans Beets -3 106oz can Garbanzo beans - 2 6.88 lb
Food stored on floor. Fry oil on floor by cook line Oven
Jan 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Container of medicine improperly stored. Above prep table/ clean plates in dish room. Moved to bottom shelf.
Dented/rusted cans present. See stop sale. Ketchup - 2 7 lb cans Beets -3 106oz can Garbanzo beans - 2 6.88 lb
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator changed chlorine bucket, corrected to 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over pan of feta cheese, trays of shell eggs over bags of shredded Parmesan cheese operator moved chicken and eggs to bottom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - shrimp (44F - Cold Holding); raw chicken (45F - Cold Holding); mousala (44F - Cold Holding); spanakopita (44F - Cold Holding); raw lamb (45F - Cold Holding); dolmades (43F - Cold Holding); stuffed peppers (44F - Cold Holding) temperatures not taken today, operator adjusted temperature, moved some foods to freezer, put ice bags on others. will call for repair.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes in steam table -cooked potatoes (117F), cooked 40 minutes ago, moved to stove, heated to 170F
Damaged/spoiled/recalled food not properly segregated. Ketchup - 2 7 lb cans Beets -3 106oz can Garbanzo beans - 2 6.88 lb
Food stored on floor. Fry oil on floor by cook line Oven
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw fish in reach in cooler on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach lasagna (48F - Cold Holding); white sauce (48F - Cold Holding); roasted chicken (49F - Cold Holding) in walk in cooler, operator iced all food
Time/temperature control for safety food thawed in an improper manner. Calamari in standing water in kitchen, water temperature 61F
Wet wiping cloth not stored in sanitizing solution between uses.Wet wiping cloth on reach in cooler cutting board on cook line
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw octopus removed from original packaging stored on feta cheese in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat on top of reach-in cooler gyro meat (70F - Hot Holding). Operator placed item on grill to reheat.
Spray bottle hanging on trash can on cooks line containing degreaser not labeled. Employee labeled spray bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of prep table in kitchen.
Sour cream containers being reused to store raw meats in reach-in cooler across from fat-fryer.
Jul 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Stelianos Migadakis arrived during inspection. Discussed with operator a CFM needs to be present when 4 or more people are engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Garbage on the ground and/or pad around dumpster.
Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens on cooks line used more than 24 hours ago are soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
Open dumpster lid.
Reuse of single-service or single-use articles. Sour cream containers is used to store food located inside walk-in freezer.
Stored food not covered. From walk-in cooler items not covered. a. Multiple pans of meat pies. b. Pan of Spanakopita
May 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority6 Intermediate13 Basic
Show 23 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 10ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator replaced chlorine sanitizer bucket. Re checked reading 50ppm.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above open container of water in refrigerator next to two-compartment sink. Employee placed raw shell eggs on bottom shelf.
Wiping cloth chlorine solution stored next to two-compartment sink with food thawing exceeding 200ppm. Employee discarded chlorine solution. Reading 50ppm.
Handwash sink used for purposes other than handwashing. Pizza cutter stored in bowl of hand wash sink on cooks line.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Stelianos Migadakis arrived during inspection. Discussed with operator a CFM needs to be present when 4 or more people are engaging in food preparation.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Gerardo Heredia
No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1. Gerardo Heredia Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Xanthy Kanis Expired on 04-19-2024. 2. Christi B Expired on 04-19-2024. 3. Lorenzo Pedraza 06-20-2023
Spray bottle hanging on trash can on cooks line containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Employee with no hair restraint while engaging in food preparation.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Garbage on the ground and/or pad around dumpster.
Hood filter missing from automatic fire suppression/exhaust system. Gaps between hood filters.
In-use tongs stored on equipment door handle between uses. Tongs are hanging on trash can on cooks line. Employee placed tongs in warewashing area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens on cooks line used more than 24 hours ago are soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
Open dumpster lid.
Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Sour cream containers is used to store food located inside walk-in freezer.
Stored food not covered. From walk-in cooler items not covered. a. Multiple pans of meat pies. b. Pan of Spanakopita
Water faucet missing at three-compartment sink. A water hose is attached in place of faucet.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Employee did not rinse all soap from hands after washing before drying. Cook did not rinse soap off hands, discussed proper hand washing procedure with operator
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed hands together for 5 seconds, discussed proper hand washing procedure with operator
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread with bare hands, employee voluntarily discarded bread
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef above cooked sausage and sauces in reach in cooler, raw items moved to bottom shelf
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday not date marked, milk was properly date marked
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
Handwash sink not accessible for employee use at all times. Hand sink at bar covered with rack of glasses, rack of glasses removed
No soap provided at handwash sink. No soap at hand sink on cook line or bar area, employee put soap at both sinks
Spray bottle containing toxic substance not labeled. Multiple spray bottles around establishment not labeled, all spray bottles were properly labeled
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed
Time/temperature control for safety food thawed in an improper manner. -Octopus sitting out at room temperature, octopus was put in walk in cooler -Beef and chicken in standing water in 3 compartment sink, water was drained, employee put items under running cold water
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.