Mykonos
Last inspected: Jan 20, 2026
55
Score
Inspectors have visited Mykonos 11 times, with records going back to 2022. The most recent report on file is from Jan 20, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
Mykonos' latest score of 55 falls below the Longwood average of 87. On the whole, the file is mixed but not concerning.
11
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
55
Jul 31, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cookline cutting board stained - From follow-up inspection 2025-07-31: **Time Extended**
22-02-4
90
Jul 29, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Food Contact Surfaces Clean and Sanitized
FL-22
58
Feb 25, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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. - gyro slices held off temperature control 73-97F with the intent to hot hold, less than 2 hours; product taken to walk in unit to cool; - potatoes, 128F; in hot box less than 2 hours **Warning** - From follow-up inspection 2025-02-25: Gyro 162f Potatoes 126f. Manager put on stove for reheat. **Time Extended** **Corrective Action Taken**
03B-01-6
Basic - - From initial inspection : Basic - Accumulation of debris dish machine racks. - From follow-up inspection 2025-02-25: **Time Extended**
16-15-4
82
Feb 24, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
25
Jul 26, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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. - chicken (99F - Hot Holding) Observed in hot box at cook line **Warning** - From follow-up inspection 2024-07-26: Hot box not in use **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-07-26: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven handles **Warning** - From follow-up inspection 2024-07-26: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below dish station **Warning** - From follow-up inspection 2024-07-26: **Time Extended**
36-27-5
74
Jul 24, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
47
Feb 13, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and octopus temping at 50F. Per operator item was prepped about three hours ago. Advised operator to move items to walk in **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board at last make table next to hand wash sink at cooks line
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice,Greek lasagna,stuffed peppers and lamb shank stew not date marked in walk in cooler and reach in cooler
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle on cooks line **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Dessert at wait staff area not covered **Corrected On-Site**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. reach in cooler next to hot well station at cooks line
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink at cooks line,by expedite window. Operator put up new sign **Corrected On-Site**
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves throughout kitchen
22-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees on the cooks line engaged in food prep without hats or hair nets
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make table at cooks line Knife sharpener stored between make table and hand washing sink **Corrected On-Site**
10-17-4
47
Sep 6, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
58
Feb 20, 2023
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler top ; tomato sauce (48F - Cold Holding); onions (48F - Cold Holding); peppers (48F - Cold Holding) operator removed item and moved to the cooler to recover the temperature **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked stuffed pepper in a speed rack , operator removed **Corrected On-Site**
08A-05-6
High Priority - Employee washed hands with cold water. Hand sink at the cooks line hot water will not work
12A-19-4
High Priority - Toxic substance/chemical improperly stored. Easy off cleaner stored next to food under the prep table
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders 100° hot hold in the steam cabinet, operator removed
03B-01-6
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. Some Employee training certificates are missing waiter no training certificate
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink used for prep, operator removed colander **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In the flour bin
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Line cook
13-03-4
Basic - Faucet/handle at the hand wash sink on the line hot water will not operate
29-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the mop sink wall soiled
36-27-5
29
Sep 19, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Mykonos last inspected?
The most recent health inspection at Mykonos on file is from Jan 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mykonos?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Mykonos.
How does Mykonos compare to other restaurants in Longwood?
Mykonos most recently scored 55 out of 100, which is lower than the Longwood average of 87.
Has Mykonos' inspection record improved over time?
Results have been roughly steady. Inspections at Mykonos have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mykonos 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 Mykonos inspected?
Based on the inspection history on file, Mykonos is inspected around three times per year on average.
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