KAIROS MEDITERRANEAN
1415 TIMBERLAKE RD STE 422, Tallahassee FL 32312 · 850-999-1435
Last inspected Mar 3, 2026 · 7 visits since December 2023
5 inspections trending down, 17 points off where it started.
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.(Blood Borne PathogenBodily fluid spill kit)
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled peppers hot holding at 106°. Removed from steam table and reheated.
Handwash sink not accessible for employee use at all times. Blocked by cutting board.
No paper towels or mechanical hand drying device provided at handwash sink. Front line.
No soap provided at handwash sink. Front line.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. < 50 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter chicken 117,131, steam table peppers 112, onions 117, lamb 123, manager pulled items to reheat to 165°F.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Green cutting board with mold - like substance in kitchen area.
Handwash sink used for purposes other than handwashing. Observed hand sink in prep area with cutting boards over it.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Spoons on shelving next to three compartment sink.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys on counter in the back by three compartment sink.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor and then moved on to the counter then back to the floor. Location area is in the prep area.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cut veggies. Properly stored during inspection.
Toxic substance/chemical improperly stored. Spray bottle on ice maker. Properly stored during inspection.
Spray bottle containing toxic substance not labeled.
Food stored on floor. Case of peppers. Properly stored during inspection.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded.
Show 6 findings ▾
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.(Blood Borne PathogenBodily fluid spill kit)
Handwash sink used for purposes other than handwashing. Observed hand sink on the front line is covered with a cutting board.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
Food stored on floor. Cooking oil on the kitchen floor.
Tile damage to wall on the cook line.
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.