MYKONOS
145 WEKIVA SPRINGS RD STE B133, Longwood FL 32779 · 407 788 9095
Last inspected Aug 20, 2026 · 10 visits since September 2023
JUL 24
FEB 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019060464 | Oct 21, 2019 | Jan 31, 2020 | $400 |
| 4--2019018597 | Feb 18, 2019 | Jun 3, 2019 | $200 |
Inspection history
10 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Buildup of food debris/soil residue on equipment door handles. - cookline door handles
In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
No handwashing sign provided at a hand sink used by food employees. - at cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty
Show the remaining 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. - Gyro meat (90-109F - Cooking) observed sliced in food pan sitting on counter. - Chef states sliced from cone, held in food pans for cooling and then storage. - after being advised by inspector, chef placed on flat top for secondary cook.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw fish over frys at reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef in oil (45F - Cold Holding); - raw lamb in oil (45F - Cold Holding) Chef moved to freezer for expedited cooling
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline stained
Walk-in cooler shelves with rust that has pitted the surface.
Jul 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting board stained
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - beef liver over fries
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef in oil (46F - Cold Holding); - raw lamb in oil (46F - Cold Holding); - raw pork in oil (46F - Cold Holding) Manager moved to freezer for expedited cooling
Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting board stained
Buildup of food debris/soil residue on equipment door handles. - cookline cooler
Covered waste receptacle not provided in women's bathroom.
In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - gyro slices held off temperature control 73-97F with the intent to hot hold, less than 2 hours; product taken to walk in unit to cool; - potatoes, 128F; in hot box less than 2 hours
Accumulation of debris dish machine racks.
Feb 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked meat (44-47F - cooling overnight )
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - feta date marked 2/15. Employee states made last night, used old lid on new container.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler across from oven: - vegetable sauce (46F - Cold Holding); - cream (54F - Cold Holding); - tzatziki (47F - Cold Holding);; - hummus (48F - Cold Holding); Manager states less than 4 hours. Moved items into walk in for better cooling
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - gyro slices held off temperature control 73-97F with the intent to hot hold, less than 2 hours; product taken to walk in unit to cool; - potatoes, 128F; in hot box less than 2 hours
Food-contact surface soiled with food debris, residue or grease. - cutting board stained at prep cooler
No soap provided at handwash sink. - back area
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice bin at server station
Accumulation of debris dish machine racks.
Bowl or other container with no handle used to dispense food. - plastic portion cups, no handle used to scoop dry seasoning
In-use knife/knives stored in cracks between pieces of equipment. - between prep cooler and hand sink.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - prep cooler door handles - soda nozzle
Old labels stuck to food containers after cleaning.
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (99F - Hot Holding) Observed in hot box at cook line
Accumulation of lime scale on the inside of the dishmachine.
In-use tongs stored on equipment door handle between uses. - tongs on oven handles
Wall soiled with accumulated grease, food debris, and/or dust. - below dish station
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. - raw shell eggs over unwashed cucumber
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cookline cooler MIDDLE - tomato (60F - Cold Holding); - feta (60F - Cold Holding); - hummus (54F - Cold Holding); cook line RIGHT - tomato based sauce (46F - Cold Holding); - spinach sauce (48F - Cold Holding); - tzatziki (44F - Cold Holding); - tomato (48F - Cold Holding); - raw pork (47F - Cold Holding); - raw chicken (47F - Cold Holding); - fish (48F - Cold Holding); - shrimp (46F - Cold Holding); - octopus (46F - Cold Holding); - squid (46F - Cold Holding); Operator states all items less than 4 hours. Employee put ice bags on all items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (99F - Hot Holding) Observed in hot box at cook line
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.
Accumulation of lime scale on the inside of the dishmachine.
In-use tongs stored on equipment door handle between uses. - tongs on oven handles
Standing water in bottom of reach-in-cooler. - cook line cooler right
Wall soiled with accumulated grease, food debris, and/or dust. - below dish station
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and octopus temping at 50F. Per operator item was prepped about three hours ago. Advised operator to move items to walk in
Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board at last make table next to hand wash sink at cooks line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice,Greek lasagna,stuffed peppers and lamb shank stew not date marked in walk in cooler and reach in cooler
Employee with no hair restraint while engaging in food preparation. Observed employees on the cooks line engaged in food prep without hats or hair nets
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make table at cooks line Knife sharpener stored between make table and hand washing sink
In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle on cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves throughout kitchen
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink at cooks line,by expedite window. Operator put up new sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
Standing water in bottom of reach-in-cooler. reach in cooler next to hot well station at cooks line
Stored food not covered. Dessert at wait staff area not covered
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. In the walk in cooler raw eggs over raw unwashed carrots
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Batches in the walk in cooler not dated
Accumulation of debris on exterior of warewashing machine. Top of the machine
Ceiling tile missing. In the dish area the ceiling is open for repair
Equipment in poor repair. Gasket to the true 2 door cooler is ripped -ripped gasket on the first make cooler middle door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior and interior of the line microwave. Remove the cardboard -exterior of the make coolers and steam table
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.