MAYERION MYKONOS RESTAURANT
628 DODECANESE BLVD, Tarpon Springs FL 34689 · 727.934.4306
Last inspected Jul 17, 2026 · 8 visits since December 2023
MAY 24
DEC 24
MAY 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. 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. Provided operator with printed copy of DBPR HR 5030-104
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025060852 | May 14, 2025 | Nov 25, 2025 | $160 |
| 3--2022006817 | Jan 31, 2022 | Aug 11, 2022 | $400 |
Inspection history
8 visits, newest first
Jul 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager unable to locate certificates
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. Operator unable to locate training certificates
May 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer bucket empty, operator replaced with new, corrected to 50 ppm
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands less than 7 seconds, rewashed hands after being asked. discussed proper hand wash with staff and operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager unable to locate certificates
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. Operator unable to locate training certificates
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Server drank from bottle of water, discussed health significant of hand to mouth contact.
Food stored on floor. In walk in cooler - buckets of potatoes, fish, jug of milk
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro cone cooked yesterday, stored in walk in freezer overnight, put on rotisserie this morning. See stop sale
Raw animal food stored over or with unwashed produce. In walk in cooler - tray of shell eggs above case of eggplant, operator moved eggs
Raw animal food stored over/not properly separated from ready-to-eat food. In outside walk in cooler - case of raw tenderloin and case of raw chicken over gallon jugs of milk. Operator moved meat to bottom
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put raw hamburger patties on grill, removed gloves, then put new gloves on without washing hands. Disc proper hand wash with operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone cooked yesterday, stored in walk in freezer overnight, put on rotisserie this morning.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, rusted operator removed,does not use
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit
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.
Food stored on floor. In outside walk in cooler - bucket of Feta and bucket of fish on floor
Water leaking from pipe and/or faucet/handle. Water by 3 compartment sink shut off, faucet leaks, operator turned water back on.
Jul 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. No employee training for any employees
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash temperature 111F
May 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area, paper towels restocked
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. No employee training for any employees
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash temperature 111F
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above container of feta cheese in walk-in cooler. Employee place eggs below feta cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 11:20am a. feta cheese (63F - Cold Holding); b. cut lettuce (52F - Cold Holding); Operator placed items in ice.
Handwash sink used for purposes other than handwashing. Metal strainer stored in bowl of hand wash sink in warewashing area.
Spray bottle hanging on plumbing pipe of hand wash sink containing toxic substance windex not labeled.
Food stored on floor. Container of cooking oil stored on floor in storage room. Employee placed container of oil on shelf.
Reuse of sour cream containers to store foods in walk-in cooler and reach-in coolers.
May 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate11 Basic
Show 19 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling soiled dishes retrieve clean dishes from dishmachine without washing hands. Discussed with operator proper hand-hygiene techniques.
Nonfood-grade bags used in direct contact with food. Grocery bags are used to store food in walk-in coolers and reach-in coolers.
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw octopus stored above open container of washed romaine lettuce in walk-in cooler. Raw shell eggs stored above a container of shredded cheese in walk-in cooler. Employee placed items on bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked briam date-marked 05-04-2024 in walk-in cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server return soiled dishes to warewashing area then line bread basket with liner without washing hands. Discussed with operator proper hand-hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line across from char grill at 1:10pm. Operator placed items in ice bath. Re temp at 1:54pm a. tzatziki sauce (53F - Cold Holding); 46f b. raw chicken (53F - Cold Holding) 46f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet near mop sink without vacuum breaker.
Spray bottle located on bottom shelf of service sink and underneath three-compartment sink containing toxic substance not labeled. Operator labeled spray bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in rear of kitchen.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide tank located in dry-storage area not adequately secured.
Cutting boards on cooks line has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of cutting board on reach-in cooler on cooks line. Employee discarded bottled water cleaned and sanitized the area.
Food stored on floor. Container of raw chicken stored on floor in walk-in cooler. Employee placed item on bottom shelf in walk-in cooler.
Ice scoop handle in contact with ice in ice machine located at rear of kitchen.
Plumbing line connected to service sink at rear of kitchen not capped off.
Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Sour cream containers are reused to store food in reach-in coolers and walk-in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth stored on top of cutting board on reach-in cooler on cooks line.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then touched to go cups without washing hands
Gyro meat in a broiler that is turned off. Cook turned broiler on
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets sitting out in kitchen 64F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets sitting out in kitchen 64F
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink
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 used for purposes other than handwashing. Hand sink on cook line used to fill sanitizer bucket
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no hair restraint while engaging in food preparation. Employees put hair nets on
Ice scoop handle in contact with ice. Ice scoop handle in ice at soda station, ice scoop removed
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.