Mediterranean Plate
Last inspected: Apr 2, 2026
47
Score
Public records show 18 inspections at Mediterranean Plate stretching back to 2022. Inspectors last stopped by on Apr 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded seven times.
By comparison, the average Wellington facility scores 71, putting Mediterranean Plate on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
18
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Cucumbers in brine, chick peas, ripe olive
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored above unwashed cucumbers in walk in cooler. Operator corrected. **Corrected On-Site**
08A-04-5
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 and the time removed from temperature control cannot be determined. No time mark on cut lettuce and chick peas. Operator time marked 12pm. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (132F - Hot Holding); cooked egg plants (131F - Hot Holding) As per operator, stored since 1.75 hours Operator reheated cooked potatoes to 178F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pasta sauce with cooked tomatoes then frozen cooked 4 days prior not date marked. Advised operator to date mark.
02C-04-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Repeat Violation**
21-08-4
47
Dec 9, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At in pan on prep table across from cook line: cooked steak (147F at 10:43am Reheating) As per chef placed to reheat 15 mins prior. As per chef reheated process complete. Cooked steak not reheated to 165F in a total of 2 hours. Chef reheated steak to 189F. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-09: At in pan on prep table across from cook line: cooked potatoes (83F at 10:35am; 156F at 10:51- Reheating) As per operator, reheating since 20 mins. Operator removed from stove and placed in steam table; as per operator, process was complete. Operator removed and placed on stove to reheat to 165F. **Admin Complaint**
03E-02-5
Intermediate - - From initial inspection : 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. 1 employee employed appropriately 1 week. Emailed form to food manager. **Warning** - From follow-up inspection 2025-12-09: Operator printed form to be completed. **Time Extended** **Corrective Action Taken**
11-26-1
78
Dec 8, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef hand touch garbage can then chef put gloves on and handled several clean pans and utensils and prepare food; no hand wash. Chef washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - 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. At low boy cooler along cook line: gyro meat (46F - Cold Holding); cut lettuce (46F - Cold Holding) Not prepped or portioned today. As per chef, both items stored in unit overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler along cook line: gyro meat (46F - Cold Holding); cut lettuce (46F - Cold Holding) Not prepped or portioned today. As per chef, both items stored in unit overnight. See stop sale. On prep counter across from cook line: cooked chick peas (51F - Cold Holding); cooked chicken (52F - Cold Holding); Half and half (63F - Cold Holding) As per chef items stored 10 mins prior. Not prepped or portioned today Advised chef to quick chill items. At prep area at backend of kitchen: cut lettuce (55F - Cold Holding) As per employee, removed from walk in cooler and stored on counter since 20mins. Not prepped or portioned today. Advised chef to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At in pan on prep table across from cook line: cooked steak (147F at 10:43am Reheating) As per chef placed to reheat 15 mins prior. As per chef reheated process complete. Cooked steak not reheated to 165F in a total of 2 hours. Chef reheated steak to 189F. **Corrected On-Site** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep table across from cook line: cooked onions (109F - Hot Holding) As per chef cooked since 7 mins. Advised operator to reheat to 135F. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter display coolers: diced tomatoes (46F at 10:45am; 57F at 11:30am- Cooling); cooked rice wrapped in grape leaves (56F at 10:45am; 56F at 11:30am - Cooling); hummus (51F at 10:45am; 55F at 11:30am- Cooling) As per employee items were portioned since 5 mins. At current rate of cooling items will not cool to 41F in a total of 4 hours. Items stored over stacked. Advised employee to quick chill. **Repeat Violation** **Admin Complaint**
03D-15-4
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. 1 employee employed appropriately 1 week. Emailed form to food manager. **Warning**
11-26-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Advised operator to provide Sanitizer Bucket (Quaternary 200ppm) **Repeat Violation** **Warning**
21-08-4
Basic - Dead roaches on premises. 1 dead roach under prep table on shelf where bottled water and clean tomato cutter is stored for customers. 8 dead roaches on trap behind water heater near walk in freezer and container that stores rice. Chef removed dead roach then cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 8 dead roaches on insect trap behind area beside walk in freezer. Operator removed trap, cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-06-4
33
Jul 10, 2025
Routine - Food
No violations found.
100
Jul 9, 2025
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw chicken and without washing hands employee handled clean and sanitized utensils, discussed with operator employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored in same container as ready-to-eat food. In reach in cooler raw hamburger beef patties stored In same container of cooked hotdogs, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above cooked gyro meat, discussed with operator who corrected storage of products. In reach in cooler raw beef hamburger patties stored directly above hamburger buns, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-05-6
High Priority - Sewage/wastewater backing up through floor drains. Inside kitchen floor drain under food prep sink has Sewage/wastewater backing up through floor drains, discussed with operator who used tool to unclog drain. **Corrected On-Site**
28-26-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler yogurt sauce (53F - Cold Holding); cooked rice stuff grape leaves (52F - Cold Holding) per operator products not portioned or prepared today and placed in unit approximately 2 hours ago, discussed with operator who moved products to walk in freezer to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table over stacked portions of cooked chick peas (119F - Hot Holding); cooked beef (123F - Hot Holding); cooked potatoes (101F - Hot Holding) discussed hot holding with operator who reheated products on stove to 165+F and placed back on steam table. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in three compartment sink discussed with operator who washed hands again in hand washing sinks. **Corrected On-Site**
12A-03-4
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. Emailed clean up poster to operator to print.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at front counter house made hummus (61F - Cooling) at 12:15 since 11:00 to 58F at 12:50; diced tomatoes (52F - Cooling) at 12:20 since 11:00 to 52F at 12:50, at this current rate of cooling products will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer to rapid chill. **Corrective Action Taken**
03D-15-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Inside kitchen Objectionable odors discussed with operator to clean and sanitize areas.
36-64-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize interior of ice machine.
22-20-5
26
Jan 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Plumbing system in disrepair at hand wash sink near dish washing area. - From follow-up inspection 2025-01-07: Same. **Time Extended**
29-08-4
95
Jan 6, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at front counter: cooked chicken (115F - Hot Holding); cooked beef (98F - Hot Holding); cooked potatoes (126F - Hot Holding) As per operator, stored since 2 hours. At cook line: cooked chicken (128F - Hot Holding) As per chef, cooked 30 mins prior. Operator reheated items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yogurt sauce prepared from 12/26/24.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yogurt sauce prepared from 12/26/24. See stop sale.
02C-01-5
Basic - Plumbing system in disrepair at hand wash sink near dish washing area.
29-08-4
61
Nov 14, 2024
Complaint Full
4 critical violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
47
Nov 6, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in corner between sections of the wall at backend of kitchen near walk in cooler. Approximately 5 droppings on rat trap under prep table where various food items are stored on a shelf beneath prep table. Priority: High Priority - From follow-up inspection 2024-11-06: Approximately 4 rodent droppings in corner between sections of the wall in two areas at backend of kitchen near walk in cooler. 1 rodent dropping on metal rack in corner beside rolling cart at backend of kitchen near walk in cooler. 1 rodent dropping under cash register at front counter beside reach in cooler and display case warmer. Operator removed droppings and cleaned and sanitized areas. **Admin Complaint**
35A-04-4
86
Nov 5, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter:; hummus (49F - Cold Holding); grape leaf wrapped rice (50F - Cold Holding); yogurt base sauce (48F - Cold Holding) As per operator, stored since 2 hours. Not prepped or portioned today. Advised operator to quick chill. Priority: High Priority
03A-02-5
High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings in corner between sections of the wall at backend of kitchen near walk in cooler. Approximately 5 droppings on rat trap under prep table where various food items are stored on a shelf beneath prep table. Priority: High Priority
35A-04-4
74
Sep 19, 2024
Routine - Food
No violations found.
100
Sep 18, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: make table: diced tomatoes (52F - Cold Holding); grape leaf wrapped rice (52F - Cold Holding); wheat-tomato salad (50F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (51F - Cold Holding); yogurt sauce (52F - Cold Holding); hummus (52F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill. **Warning** - From follow-up inspection 2024-09-12: At front counter: make table: diced tomatoes (50F - Cold Holding); grape leaf wrapped rice (53F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (52F - Cold Holding); hummus (50F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill. **Admin Complaint** - From follow-up inspection 2024-09-18: At front counter: make table: wheat-tomato salad (45F - Cold Holding); yogurt sauce (47F - Cold Holding); hummus (46F - Cold Holding) Advised operator to quick chill. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-12: **Time Extended** - From follow-up inspection 2024-09-18: Same. **Time Extended**
36-34-5
82
Sep 12, 2024
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned grill then prepared plate for service; no hand wash. Employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-12: Observed operator enter establishment then handled pans of food; no hand wash. Operator washed hands. **Admin Complaint**
12A-16-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table: grilled chicken in sauce (in pot) (110F - Hot Holding) As per operator, cooked and stored since 15 mins. Glass display warmer: Buns with chicken (75F - Hot Holding); Buns with beef (79F - Hot Holding) As operator, cooked and stored since 12pm. Across from cook line on prep table : cooked peppers (89F - Hot Holding) As per operator, cooked 2 hours prior. At front counter; steam table: cooked pork ribs (82F - Hot Holding) stored since 11:30; grilled chicken in garlic sauce (140F - Hot Holding); cooked potatoes (110F - Hot Holding); cooked rice (127F - Hot Holding); cooked spicy rice (125F - Hot Holding); grilled chicken strips (120F - Hot Holding); cooked egg plant (127F - Hot Holding); cooked chick peas (131F - Hot Holding) As per operator, all items stored since 11:30am. Advised operator to reheat all items to the minimum of 165F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-12: Across from cook line on prep table : cooked peppers (82F - Hot Holding) As per operator, cooked 4 hours prior. See stop sale. At front counter; steam table: cooked potatoes (110F - Hot Holding); cooked rice (127F - Hot Holding); cooked egg plant (127F - Hot Holding) As per operator, all items stored since 15 mins. Operator removed to reheat. Glass display warmer: Buns with chicken (115F - Hot Holding); Buns with beef (119F - Hot Holding) As operator, cooked and stored since 3 hours. Operator reheated and placed on TPHC. At front counter; steam table: sample cups with grilled chicken and garlic sauce (120F - Hot Holding) As operator, cooked and stored since 1 hour. Operator placed on TPHC. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: make table: diced tomatoes (52F - Cold Holding); grape leaf wrapped rice (52F - Cold Holding); wheat-tomato salad (50F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (51F - Cold Holding); yogurt sauce (52F - Cold Holding); hummus (52F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill. **Warning** - From follow-up inspection 2024-09-12: At front counter: make table: diced tomatoes (50F - Cold Holding); grape leaf wrapped rice (53F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (52F - Cold Holding); hummus (50F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On prep table: In-use utensil stored in unclean water at 89F. **Warning** - From follow-up inspection 2024-09-12: On prep table: In-use utensil stored in unclean water at 102F. **Time Extended**
10-05-5
High Priority - - From initial inspection : 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 handled cell phone then prepared food touching fryer baskets; no hand wash. Employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-12: Observed employee handled cell phone then prepared food samples for customers; no hand wash. Employee washed hands. **Admin Complaint**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Hand wash sink inoperable in or food preparation area along cook line. **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
31A-07-4
Intermediate - - From initial inspection : 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. Employees employed less than 60 days. Emailed to operator. **Warning** - From follow-up inspection 2024-09-12: Same. **Admin Complaint**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: Humus made 2 days ago not date marked. Advised operator to date mark. **Warning** - From follow-up inspection 2024-09-12: In walk in cooler: Various food items prepared onsite over 24hours not date marked. Advised operator to date mark. **Admin Complaint**
02C-02-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-12: **Time Extended**
36-34-5
30
Sep 11, 2024
Routine - Food
6 critical violations. 5 major violations. 1 minor violation.
View 12 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On prep table: In-use utensil stored in unclean water at 89F. **Warning**
10-05-5
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 handled cell phone then prepared food touching fryer baskets; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned grill then prepared plate for service; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table: grilled chicken in sauce (in pot) (110F - Hot Holding) As per operator, cooked and stored since 15 mins. Glass display warmer: Buns with chicken (75F - Hot Holding); Buns with beef (79F - Hot Holding) As operator, cooked and stored since 12pm. Across from cook line on prep table : cooked peppers (89F - Hot Holding) As per operator, cooked 2 hours prior. At front counter; steam table: cooked pork ribs (82F - Hot Holding) stored since 11:30; grilled chicken in garlic sauce (140F - Hot Holding); cooked potatoes (110F - Hot Holding); cooked rice (127F - Hot Holding); cooked spicy rice (125F - Hot Holding); grilled chicken strips (120F - Hot Holding); cooked egg plant (127F - Hot Holding); cooked chick peas (131F - Hot Holding) As per operator, all items stored since 11:30am. Advised operator to reheat all items to the minimum of 165F. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: make table: diced tomatoes (52F - Cold Holding); grape leaf wrapped rice (52F - Cold Holding); wheat-tomato salad (50F - Cold Holding); feta cheese (53F - Cold Holding); cooked egg plant paste (51F - Cold Holding); yogurt sauce (52F - Cold Holding); hummus (52F - Cold Holding) As per operator stored since 11:30am. Not prepped or portioned today. Advised operator to remove all items and quick chill. **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw shrimp stored over mozzarella sticks not commercially packaged. Raw beef in buns not commercially packaged stored over mozzarella sticks. Advised operator to store properly. **Warning**
08A-02-6
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. **Warning**
53B-14-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator. **Warning**
11-07-5
Intermediate - Hand wash sink inoperable in or food preparation area along cook line. **Warning**
31A-07-4
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. Employees employed less than 60 days. Emailed to operator. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: Humus made 2 days ago not date marked. Advised operator to date mark. **Warning**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
23
Mar 14, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
35
Aug 10, 2023
Food-Licensing Inspection
No violations found.
100
Feb 9, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 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. Emailed operator poster **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary.
16-37-1
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. Emailed operator forms. **Corrective Action Taken**
11-26-1
Basic - Wall soiled with accumulated of dust.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
67
Aug 31, 2022
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front counter area Cut cabbage, cooked quinoa, salsa 45°F cold Holding , cooked chik peas 45°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded. See stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food exceeds 7 days after opening/preparation. Observed a container with Cooked quinoa 08/24. Per operator product prepared and stored for longer than 7 days Operator discarded, see stop sale
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food exceeds 7 days after opening/preparation. Observed a container with Cooked quinoa 08/24. Per operator product prepared and stored for longer than 7 days Operator discarded, see stop sale
01B-24-5
High Priority - 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. Observed on front counter area Cut cabbage, cooked quinoa, salsa 45°F cold Holding , cooked chik peas 45°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded. See stop Sale
01B-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator **Corrective Action Taken**
11-07-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 80°F Operator removed water
10-07-4
Basic - Floor soiled/has accumulation of debris. Throughout perimeter wall of kitchen area
36-73-4
Basic - Chik peas stored on floor inside walk-in cooler. Operator stored properly **Corrected On-Site**
08B-38-4
43
Frequently Asked Questions
When was Mediterranean Plate last inspected?
The most recent health inspection at Mediterranean Plate on file is from Apr 2, 2026. The public record contains 18 inspections in total.
What is the most common violation at Mediterranean Plate?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Mediterranean Plate.
How does Mediterranean Plate compare to other restaurants in Wellington?
Mediterranean Plate most recently scored 47 out of 100, which is lower than the Wellington average of 71.
Has Mediterranean Plate's inspection record improved over time?
Results have been roughly steady. Inspections at Mediterranean Plate have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mediterranean Plate 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 Mediterranean Plate inspected?
Based on the inspection history on file, Mediterranean Plate is inspected around five times per year on average.
Nearby Restaurants