Mayerion Mykonos Restaurant
Last inspected: Jan 27, 2026
32
Score
Mayerion Mykonos Restaurant has been inspected eight times since 2023. Inspectors last stopped by on Jan 27, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 11 violations before.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
By comparison, the average Tarpon Springs facility scores 77, putting Mayerion Mykonos Restaurant on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
5
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - 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.
01B-02-5
High Priority - 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.
12A-09-4
High Priority - 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 **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler - tray of shell eggs above case of eggplant, operator moved eggs **Corrected On-Site**
08A-04-5
High Priority - 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
03C-98-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, rusted operator removed,does not use **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit
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.
53B-13-5
Basic - Food stored on floor. In outside walk in cooler - bucket of Feta and bucket of fish on floor **Corrected On-Site**
08B-38-4
Basic - Water leaking from pipe and/or faucet/handle. Water by 3 compartment sink shut off, faucet leaks, operator turned water back on. **Corrected On-Site**
29-11-4
32
Jul 16, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. No employee training for any employees **Warning** - From follow-up inspection 2025-07-16: Observed email from operator that shows that the books have been ordered but they have not yet received them. No food handlers trainings observed at callback inspection. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash temperature 111F **Warning** - From follow-up inspection 2025-07-16: Wash cycle 107F **Time Extended**
16-53-4
82
May 14, 2025
Routine - Food
4 major violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area, paper towels restocked **Corrected On-Site** **Warning**
31B-02-4
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. No employee training for any employees **Warning**
53B-01-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash temperature 111F **Warning**
16-53-4
67
Dec 18, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Metal strainer stored in bowl of hand wash sink in warewashing area.
31A-11-4
Intermediate - Spray bottle hanging on plumbing pipe of hand wash sink containing toxic substance windex not labeled.
41-17-4
Basic - Reuse of sour cream containers to store foods in walk-in cooler and reach-in coolers.
25-32-4
Basic - Food stored on floor. Container of cooking oil stored on floor in storage room. Employee placed container of oil on shelf. **Corrected On-Site**
08B-38-4
55
May 16, 2024
Routine - Food
7 critical violations. 1 major violation. 11 minor violations.
View 19 violations
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrective Action Taken**
12A-02-4
High Priority - 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.
02C-01-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags are used to store food in walk-in coolers and reach-in coolers.
14-31-5
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 handling soiled dishes retrieve clean dishes from dishmachine without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
High Priority - 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.
29-34-4
Intermediate - Spray bottle located on bottom shelf of service sink and underneath three-compartment sink containing toxic substance not labeled. Operator labeled spray bottles. **Corrected On-Site**
41-17-4
Basic - Cutting boards on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - 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. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice in ice machine located at rear of kitchen.
10-08-5
Basic - Plumbing line connected to service sink at rear of kitchen not capped off.
29-05-4
Basic - Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reuse of single-service or single-use articles. Sour cream containers are reused to store food in reach-in coolers and walk-in cooler.
25-32-4
Basic - 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.
21-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in rear of kitchen.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide tank located in dry-storage area not adequately secured.
51-11-4
18
Dec 19, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
35
Jan 23, 2023
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
70
Jan 18, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Personal Cleanliness
FL-40
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
41
Frequently Asked Questions
When was Mayerion Mykonos Restaurant last inspected?
The most recent health inspection at Mayerion Mykonos Restaurant on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Mayerion Mykonos Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Mayerion Mykonos Restaurant.
How does Mayerion Mykonos Restaurant compare to other restaurants in Tarpon Springs?
Mayerion Mykonos Restaurant most recently scored 32 out of 100, which is lower than the Tarpon Springs average of 77.
Has Mayerion Mykonos Restaurant's inspection record improved over time?
Yes. Recent inspections at Mayerion Mykonos Restaurant have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mayerion Mykonos Restaurant 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 Mayerion Mykonos Restaurant inspected?
Based on the inspection history on file, Mayerion Mykonos Restaurant is inspected around three times per year on average.
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