KIPOS MEDITERRANEAN CUISINE
1910 NORTH OLA AVENUE, STALL 16, Tampa FL 33602
Last inspected Oct 16, 2025 · 9 visits since July 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 missing for 3 employees
Soap dispenser at handwash sink not working/unable to dispense soap.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use observed quat when restaurant is using lattic acid sanitizer
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler doors under gyro meat cut tomatoes 58 f feta 58 f hummus 48 f raw beef 48 f cook potatoes 51 f orzo salad 51 f. Cook chicken 47 f ambient air temp 54 f. Employee took temperatures this morning she didn't remember the exact temperature but it was above 43 f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler doors under gyro meat cut tomatoes 58 f feta 58 f hummus 48 f raw beef 48 f cook potatoes 51 f orzo salad 51 f. Cook chicken 47 f ambient air temp 54 f. Employee took temperatures this morning she didn't remember the exact temperature but it was above 43 f.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use observed quat when restaurant is using lattic acid sanitizer
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler doors under gyro meat cut tomatoes 58 f feta 58 f hummus 48 f raw beef 48 f cook potatoes 51 f orzo salad 51 f. Cook chicken 47 f ambient air temp 54 f. Employee took temperatures this morning she didn't remember the exact temperature but it was above 43 f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler doors under gyro meat cut tomatoes 58 f feta 58 f hummus 48 f raw beef 48 f cook potatoes 51 f orzo salad 51 f. Cook chicken 47 f ambient air temp 54 f. Employee took temperatures this morning she didn't remember the exact temperature but it was above 43 f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: gyro 94 f in heat well employee added water to well. Steam well was not turned on.
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.
Manager or person in charge lacking proof of food manager certification. Madylinn creed
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. Observed for 1 employee
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. No employees. Observed for 1 employee
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use observed quat when restaurant is using lattic acid sanitizer
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Equipment and utensils not properly air-dried - wet nesting.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit; feta (48F - Cold Holding); cut tomato (47F - Cold Holding); cut greens (48F - Cold Holding) operator will ice down items and move to other cooler
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment and under drains.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over or with unwashed produce. Chicken over oil in walk in cooler, operator moved it.
Equipment and utensils not properly air-dried - wet nesting.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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. Issued to operator via email.
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.issued to operator via email
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Food storage container/container lid cracked or broken.
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.