Mediterranean Grill
Last inspected: Feb 2, 2026
67
Score
Mediterranean Grill has been inspected 10 times since 2022. The newest entry in the record is dated Feb 2, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to three violations before.
When inspectors have written things up, “no probe thermometer provided to measure temperature” has been the most frequent reason, cited three times.
By comparison, the average Jacksonville facility scores 74, putting Mediterranean Grill on the weaker side. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
67
Sep 10, 2025
Routine - Food
No violations found.
100
Sep 9, 2025
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Personal medicine on prep table. **Warning**
41-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of butter at 82°. Prep area. Since last night. Garlic in oil at 79°. Prep area. Since last night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of butter at 82°. Prep area. Since last night. Garlic in oil at 79°. Prep area. Since last night. Individual butters at 70°. Prep area. Moved by manager. Cut tomato, cut lettuce , at 46°. 47°. In reach in cooler / make table. In corner of kitchen. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Large utensils in kitchen Hand Wash Sink.
31A-09-4
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. No clean up procedure. Provided form / sign **Corrected On-Site**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available. ( Only cooking thermometer)
05-08-4
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. No health reporting form completed. Emailed form.
11-26-1
Intermediate - Nonfood-grade basting brush used in food. Paint brush used as butter spreader.
14-14-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training on most employees onsite.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks containers on prep tables. Multiple.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Food service employee with no hair restraints.
13-03-4
Basic - Food stored in undrained ice. Small , non draining , ice cooler used for holding drink ice. Frontline.
08B-31-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. **Corrective Action Taken**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water 79°. Prep line.
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
14-36-5
Basic - unsecured coolers in hallway by restrooms.
14-42-4
25
Feb 21, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Nov 19, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
82
May 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of any food manger certification. **Warning** - From follow-up inspection 2024-05-22: At callback : no proof of food manager certification. **Admin Complaint**
53A-01-7
90
Mar 1, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple non food grade containers used to store cooked and prepped foods.
14-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips for checking sainting levels.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked foods in coolers with no Dante marking. Per Person In Charge. Made few days ago.
02C-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of any food manger certification. **Warning**
53A-01-7
Basic - Stored food not covered. Uncovered cut tomato in Reach in cooler.
08B-12-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on men's restroom door.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
Basic - Food stored on floor. Bags of onions on floor. Kitchen.
08B-38-4
47
Nov 7, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No soap provided at handwash sink. Missing soap at kitchen hand wash sink. Replaced by manager. **Corrected On-Site**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand wash sink. Replaced by manager.
31B-02-4
Basic - Outer openings not protected with self-closing doors. Rear door Moved by missing self closing mechanism
35B-03-4
78
Feb 20, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over breads in rice. Moved by manager **Corrected On-Site**
08A-02-6
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.
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.
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Plumbing system in disrepair. Kitchen Hand Wash Sink faucet very tight.
29-08-4
64
Aug 3, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
Intermediate - No soap provided at handwash sink. Soap dispenser not functioning. Kitchen.
31B-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink above restaurant foods in kitchen cooler. Moved by manager. **Corrected On-Site**
08B-49-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers stored not inverted. Moved by manager **Corrected On-Site**
25-06-4
70
Frequently Asked Questions
When was Mediterranean Grill last inspected?
The most recent health inspection at Mediterranean Grill on file is from Feb 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mediterranean Grill?
Across the inspection record, “no probe thermometer provided to measure temperature” has been cited three times, more than any other issue at Mediterranean Grill.
How does Mediterranean Grill compare to other restaurants in Jacksonville?
Mediterranean Grill most recently scored 67 out of 100, which is lower than the Jacksonville average of 74.
Has Mediterranean Grill's inspection record improved over time?
No. Recent inspections at Mediterranean Grill have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mediterranean Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mediterranean Grill inspected?
Based on the inspection history on file, Mediterranean Grill is inspected around three times per year on average.
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