Kipos Mediterranean Cuisine
Last inspected: Oct 16, 2025
82
Score
Kipos Mediterranean Cuisine appears in inspection records 11 times, starting in 2022. Inspectors last stopped by on Oct 16, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited five times.
That puts the facility ahead of the local pack: the average Tampa restaurant scores 79. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Oct 16, 2025
Routine - Food
2 major violations.
View 2 violations
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. Observed 1 missing for 3 employees
53B-13-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
82
May 27, 2025
Complaint Partial
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-05-22: Not observed **Time Extended** - From follow-up inspection 2025-05-27: Not observed **Time Extended**
16-43-4
90
May 22, 2025
Complaint Partial
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-05-22: Cold holding Ambient air temperature 43f-50f Cold hold 50 f reach in cooler by three compartment sink cut tomatoes 50 f cook potatoes 49 f held over 4 hours orzo pasta 49 f Tazki sauce 48 f employee moved to walk in less than 4 hours **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-05-22: Ambient air temperature 43 f on top 50 Cold hold 50 f reach in cooler by three compartment sink cut tomatoes 50 f cook potatoes 49 f orzo pasta 49 f held over 4 hours **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-05-22: Not observed **Time Extended**
16-43-4
67
May 21, 2025
Complaint Partial
3 critical violations. 5 major violations.
View 8 violations
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
03B-01-6
Intermediate - 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. **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Madylinn creed **Warning**
53A-01-7
Intermediate - 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 **Warning**
53B-01-5
Intermediate - 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 **Warning**
11-26-1
Intermediate - 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 **Warning**
16-43-4
39
Jan 14, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
22-43-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
82
Sep 10, 2024
Routine - Food
No violations found.
100
Sep 4, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - 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 **Warning**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment and under drains. **Warning**
36-73-4
78
Jan 17, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over or with unwashed produce. Chicken over oil in walk in cooler, operator moved it. **Corrected On-Site**
08A-04-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
82
Jul 26, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - 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 **Corrective Action Taken**
11-26-1
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - 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. **Corrective Action Taken**
24-08-4
74
Dec 16, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee used broom to clean floors then started refilling pan inside reach in cooler without washing hands.
12A-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No lactic acid test strips at time of inspection.
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients. **Repeat Violation**
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler. Manager discarded drink. **Corrected On-Site**
12B-13-4
70
Jul 28, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Smart Power sink and surface cleaner sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Re tested Smart Power sink and surface cleaner - sanitizing solution not at proper minimum strength. Tested bucket at 0ppm. Re made bucket from three compartment sink and it tested 700ppm DDBSA, **Corrected On-Site**
22-43-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee rubbed face and 5en finished customer order. Discussed with manager he needs to change gloves.
12A-09-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of SafeStaff certificates.
53B-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Oil bottles in kitchen.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull on prep table. Removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Dunkin' Donuts on cutting boards in back area. Relocated. **Corrected On-Site**
08B-49-4
55
Frequently Asked Questions
When was Kipos Mediterranean Cuisine last inspected?
The most recent health inspection at Kipos Mediterranean Cuisine on file is from Oct 16, 2025. The public record contains 11 inspections in total.
What is the most common violation at Kipos Mediterranean Cuisine?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Kipos Mediterranean Cuisine.
How does Kipos Mediterranean Cuisine compare to other restaurants in Tampa?
Kipos Mediterranean Cuisine most recently scored 82 out of 100, which is higher than the Tampa average of 79.
Has Kipos Mediterranean Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Kipos Mediterranean Cuisine have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kipos Mediterranean Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kipos Mediterranean Cuisine inspected?
Based on the inspection history on file, Kipos Mediterranean Cuisine is inspected around three times per year on average.
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