Mytho's Authentic Greek Cuisine
Last inspected: Oct 10, 2025
55
Score
Going back to 2022, Mytho's Authentic Greek Cuisine has eight inspections in the public record. The latest inspection on file is from Oct 10, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around 11 violations each.
The pattern that stands out is “ceiling not smooth”, which has been cited five times.
The city-wide average sits at 80, which Mytho's Authentic Greek Cuisine's 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Oct 10, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Plumbing Installed; Proper Backflow Devices
FL-28
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
55
Jul 11, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
50
Oct 2, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 50F cold hold, taziki sauce 50F cold hold less than 4 hours. Operator doubled panned taziki sauce and sliced tomatoes with ice. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw lamb. Operator placed raw chicken on bottom. **Corrected On-Site**
08A-20-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands with sprayer at dishmachine.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse utensils. Educated operator on importance of hand wash sink only. **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled at bar. Educated operator on importance of labeling. Operator labeled bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having self-closing doors. **Repeat Violation**
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above cook line. Educated operator on changing ceiling tiles. **Repeat Violation**
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on cutting board at salad prep station. Operator removed cellphone. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer in kitchen. Educated operator on importance of defrosting freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. **Repeat Violation**
10-17-4
Basic - Outdoor ice machine with no overhead protection. Educated operator on putting back overhead protection for ice machine. **Repeat Violation**
08B-61-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood thawing in standing water.
06-01-5
35
Jul 2, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Oct 23, 2023
Routine - Food
4 major violations. 13 minor violations.
View 17 violations
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse container.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer in near back exit.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook. Employee put on hair net. **Corrected On-Site**
13-03-4
Basic - Ice buildup in reach-in freezer in kitchen. Educated operator on importance of defrosting reach in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - Open dumpster lid.
33-16-4
Basic - Outdoor ice machine with no overhead protection. Educated operator on having overhead protection for outdoor ice machine. **Repeat Violation**
08B-61-5
Basic - Single-service articles not stored inverted or protected from contamination. Cook line. **Corrected On-Site**
25-06-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms. Educated operator on importance of having self-closing doors. **Repeat Violation**
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles. **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above cook line. Educated operator on changing ceiling tiles. **Repeat Violation**
36-32-5
35
Jul 17, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored with ready to eat baklava. Operator removed raw shell eggs. **Corrected On-Site**
08A-05-6
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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory. Operator posted sign before leaving inspection. **Corrected On-Site**
02B-02-5
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.
53B-14-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen ground beef thawing in standing water. Educated operator on proper thawing. Operator turned on cool running **Corrected On-Site**
06-01-5
Basic - Outdoor ice machine with no overhead protection.
08B-61-5
Basic - Ice buildup in reach-in freezer in kitchen. Educated operator on defrosting freezer. **Repeat Violation**
14-69-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above cook line.
36-32-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on importance of having smooth easily cleanable ceiling tiles. **Repeat Violation**
36-37-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms.
32-04-4
47
Nov 10, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored on top of dishmachine.
41-10-4
High Priority - Raw animal food stored over or with unwashed produce. Observed container of raw chicken stored over peppers in upright reach in cooler. Operator placed chicken on bottom. **Corrected On-Site**
08A-04-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front service hand wash sink at bar. Educated operator on importance of fixing hand wash sink with hot running water. **Repeat Violation**
27-16-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
14-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on importance of smooth easily cleanable ceiling tiles.. **Repeat Violation**
36-37-5
Basic - Nonfood-contact surface soiled with grease. Hood filters.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen lamb roast thawing in standing water. Operator turned on cool running water **Corrected On-Site**
06-01-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Ice buildup in reach-in freezer in kitchen. Educated operator on importance of defrosting freezer. **Repeat Violation**
14-69-4
45
Jul 25, 2022
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese 45F cold hold, raw shrimp 45F cold hold less than 4 hours in upright reach in cooler near kitchen exit..Operator turned down reach in cooler. Rechecked temperature at 43F. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked sauce in walk in cooler. Operator moved sauce to proper location underneath ready to eat foods. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator changed sanitizer and called technician. **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled glasses and backpack stored in hand wash sink at front service bar. Educated operator on importance of hand wash sink only. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and bar. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink at bar.
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front service bar.
27-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
Basic - Ice buildup in reach-in freezer. Kitchen. **Repeat Violation**
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors. **Repeat Violation**
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. **Repeat Violation**
36-37-5
32
Frequently Asked Questions
When was Mytho's Authentic Greek Cuisine last inspected?
The most recent health inspection at Mytho's Authentic Greek Cuisine on file is from Oct 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Mytho's Authentic Greek Cuisine?
Across the inspection record, “ceiling not smooth” has been cited five times, more than any other issue at Mytho's Authentic Greek Cuisine.
How does Mytho's Authentic Greek Cuisine compare to other restaurants in Fort Myers?
Mytho's Authentic Greek Cuisine most recently scored 55 out of 100, which is lower than the Fort Myers average of 80.
Has Mytho's Authentic Greek Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Mytho's Authentic Greek Cuisine have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mytho's Authentic Greek Cuisine 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 Mytho's Authentic Greek Cuisine inspected?
Based on the inspection history on file, Mytho's Authentic Greek Cuisine is inspected around two times per year on average.
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