Dimitri's on the Water
Last inspected: Mar 2, 2026
52
Score
Dimitri's on the Water appears in inspection records 12 times, starting in 2022. The latest inspection on file is from Mar 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to three violations per visit.
Across the inspection history, “accumulation of black/pink mold-like substance in the interior” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 77, which Dimitri's on the Water's 52 doesn't quite reach. There are enough flags in the record to merit a second thought.
12
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0 ppm, sanitizer jug empty, operator put new jug on, corrected to 50 ppm. Discussed checking machine daily for proper sanitization. **Corrected On-Site**
22-49-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi mahi completely thawed in package in reach in cooler on cook line, package states to remove before thawing.
01B-13-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. In bar, triple sink Greater than 500 ppm. Corrected to 200 ppm **Corrected On-Site**
41-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawed in sink, standing water, operator moved to walk in cooler **Corrective Action Taken**
06-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in reach in cooler in front expo area, operator discarded. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in galley or cook line Microwaves soiled
31B-04-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi mahi completely thawed in package in reach in cooler on cook line, package states to remove before thawing. See stop sale.
06-09-1
52
Nov 21, 2025
Routine - Food
No violations found.
100
Nov 20, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - spinach / cheese (46F - Cold Holding); cooked lamb (46F - Cold Holding); lamb shanks (46F - Cold Holding), moved to freezer, operator states that chef took temperatures this mother at 8 am. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-11-20: Potato salad47F, roe/ egg dip 47F, dolmades 46F, butter 45F, green beans 47F, cream 47F, marinara 49F, see stop sale operator states that temperatures taken at 10 am were 41/42 F. all food moved to cooler in storage area. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro, put on rotisserie at 5 pm last night, stored in walk in cooler over night, put back on rotisserie this morning **Warning** - From follow-up inspection 2025-11-20: marinara 49F, in walk in cooler, made 3 days ago. **Admin Complaint**
01B-02-5
74
Nov 18, 2025
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. **Warning**
03C-98-1
High Priority - Stop Sale issued due to adulteration of food product. Water dripping from black/ pink mold like substance onto ice. **Warning**
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro, put on rotisserie at 5 pm last night, stored in walk in cooler over night, put back on rotisserie this morning **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - spinach / cheese (46F - Cold Holding); cooked lamb (46F - Cold Holding); lamb shanks (46F - Cold Holding), moved to freezer, operator states that chef took temperatures this mother at 8 am. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking, butter pats in bar, put out 1 hour ago, operator added time sticker to pan **Corrective Action Taken** **Warning**
03F-02-5
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Water dripping from black/ pink mold like substance onto ice. see stop sale. **Repeat Violation** **Warning**
22-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open cup with straw in reach in cooler cooler in bar, operator removed **Corrected On-Site** **Warning**
12B-13-4
Basic - 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. Bartender drinking from open glass, discussed proper drinking glass to prevent contamination. **Warning**
12B-12-5
41
Sep 24, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef in drawers on cook line. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line- milk water for breading fish, (75F - Cold Holding);operator discarded. Corrective Action Taken** At front counter -butter pats (76F - Cold Holding) removed from refrigerator less than 1 hour ago. Operator will put on time control plan. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At server galley, > 200 ppm, corrected to 50 ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator emptied towel bucket in hand wash sink, discussed use of sink with manager on duty
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator knows time control parameters but has no written plan, form was emailed to manager on duty
03F-10-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In vertical cooler on cook line, unwashed produce over cooked foods
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal containers in bag on lift top cooler on cooks line, moved to other area **Corrected On-Site**
40-06-5
Basic - Building components, attachments or fixtures in poor repair. Walk in cooler door inside is in disrepair, metal at bottom sticking out
36-51-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
43
Jul 23, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
70
Jul 22, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta Cheese 46F cold hold Pasta Foods (45F - Cold Holding); Fish (44F - Cold Holding) **Warning**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on the floor in area where bag in box soda concentrate is stored 1 rodent dropping on the top of the hot water heater 3 droppings on the floor in the hall way leading to beverage concentrate 1 rodent dropping on lower shelf of prep table 2 rodent droppings on floor behind equipment on cook line 2 rodent droppings on the floor at entrance of kitchen at entrance. 11 total rodent droppings. **Warning**
35A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in cook line **Warning**
31B-02-4
Basic - Cove molding at floor/wall juncture missing in room containing soda concentrate. Cove molding pulled away from wall ear walk in cooler. **Warning**
36-03-4
Basic - Equipment in poor repair. Bottom shelf of prep table rusted **Repeat Violation** **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Through out storage, cooking and prep areas **Warning**
36-22-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink on cook line no sign. **Warning**
31B-04-4
Basic - Water draining onto floor surface. Coke machine line draining onto the floor in rear area near begin box beverages. **Warning**
29-03-4
50
May 21, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Alena Evans hired more than 30 days ago. - From follow-up inspection 2024-05-21: Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Alena Evans hired more than 30 days ago. **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine sanitizer test kit for dishmachine. - From follow-up inspection 2024-05-21: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Cutting boards on reach-in cooler on cooks line has cut marks and is no longer cleanable. - From follow-up inspection 2024-05-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to tape ice machine radiator door. - From follow-up inspection 2024-05-21: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Bottom shelf of prep table next to convection oven is rusted. - From follow-up inspection 2024-05-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Five gallon greek pepper bucket is being reused to store food. **Repeat Violation** - From follow-up inspection 2024-05-21: **Time Extended**
25-32-4
67
May 20, 2024
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - 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 touching soiled dishes then retrieve clean dishes from dishmachine. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings on floor underneath carbonated soda rack in storage area located behind wait station. 9 rodent droppings on carbonated soda boxes in storage area located behind wait station 4 rodent droppings on hot water heater in storage area located behind wait station.
35A-04-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed bell peppers in walk-in cooler. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen through rear exit then don single-serve gloves touching bell peppers on cooks line. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-07-5
High Priority - Dented/rusted cans present. See stop sale. From shelf near three-compartment sink, a. #10 can of garbanzo beans is dented at seam.
01B-01-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Alena Evans hired more than 30 days ago.
53A-04-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine sanitizer test kit for dishmachine.
16-37-1
Intermediate - 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. 1. Emmuella Barid Operator located proof of employee training. **Corrected On-Site**
53B-13-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair near hot water heater.
36-32-5
Basic - Cutting boards on reach-in cooler on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to tape ice machine radiator door.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on table on cooks line next to convection oven. Employee discarded drink. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Bottom shelf of prep table next to convection oven is rusted.
14-11-5
Basic - Floor area(s) covered with standing water in warewashing area.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees in wait station area. Will email DBPR Form 5030-111. Employees must wash hands.
31B-04-4
Basic - Reach-in cooler across from flat-top grill interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reuse of single-service or single-use articles. Five gallon greek pepper bucket is being reused to store food. **Repeat Violation**
25-32-4
Basic - Stored food not covered. From walk-in cooler a. Bread not covered.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen bag of scallops in prep sink not thawing under cold running water or under refrigeration at 41f or below. Operator placed scallops under running cold water. **Corrected On-Site**
06-01-5
19
Dec 18, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
82
Jun 29, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to fill sanitizer bucket
31A-11-4
Intermediate - 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. Expired 3/6/2023
53B-05-5
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Waste line missing at soda gun holster. **Repeat Violation**
29-17-4
74
Dec 6, 2022
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 48f, made on 12/5/2022, missed cooling window. Item discarded.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces. **Repeat Violation**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 48f, made on 12/5/2022, missed cooling window. Item discarded.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70f, **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed feta/sauce in hand sink on line. **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Across from ice machine. On cooks line.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pastitsio, grape leaves, cooked rice, tzitziki dip.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Walk in cooler fans soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Waste line missing at soda gun holster. Bar soda gun.
29-17-4
Basic - Light shield damaged/in disrepair. Storage room.
38-01-4
Basic - Food stored on floor. Bucket of potatoes on floor in walk in cooler.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Souflee cup in Parmesan cheese.
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
29
Frequently Asked Questions
When was Dimitri's on the Water last inspected?
The most recent health inspection at Dimitri's on the Water on file is from Mar 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at Dimitri's on the Water?
Across the inspection record, “accumulation of black/pink mold-like substance in the interior” has been cited four times, more than any other issue at Dimitri's on the Water.
How does Dimitri's on the Water compare to other restaurants in Tarpon Springs?
Dimitri's on the Water most recently scored 52 out of 100, which is lower than the Tarpon Springs average of 77.
Has Dimitri's on the Water's inspection record improved over time?
Yes. Recent inspections at Dimitri's on the Water have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Dimitri's on the Water means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dimitri's on the Water inspected?
Based on the inspection history on file, Dimitri's on the Water is inspected around four times per year on average.
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