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Serbian Mediteran Restaurant

6500 4 St N, St. Petersburg, FL 33702
Greek / Mediterranean
Last inspected: Jan 14, 2026
86
Score
Low Risk

Going back to 2022, Serbian Mediteran Restaurant has nine inspections in the public record. The most recent report on file is from Jan 14, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly three violations earlier in the record.

The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited two times.

The city-wide average for St. Petersburg sits at 77, putting Serbian Mediteran Restaurant on the better side of that line. There isn't much in the file that would give a customer pause.

9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over or with unwashed produce. Carton of eggs inside two door refrigerator over top red peppers
08A-04-5
86
Dec 9, 2025
Food-Licensing Inspection
No violations found.
100
Aug 15, 2025
Routine - Food
No violations found.
100
Mar 26, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-25
50-17-3
86
Dec 6, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Apr 29, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over open container of sour cream in silver stand alone reach in cooler. Employee moved **Corrected On-Site**
08A-05-6
Basic - Stored food not covered. In reach in cooler container of large bucket sour cream lid open - lid put on **Corrected On-Site**
08B-12-5
82
Nov 30, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer against wall in kitchen with microwave stored on top. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Cove molding missing at wall near stand-alone freezer in kitchen. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Reach-in cooler located next to prep table in kitchen shelves with rust. **Warning** - From follow-up inspection 2023-11-30: **Time Extended**
14-33-4
74
Mar 27, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready-to-eat bread with barehands. Discussed using gloves or utensils for foods that will not subsequently be heated to 145 degrees F. Cross contamination observed
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat dressings in triple door reach-in cooler of kitchen Raw chicken over raw comminuted pork in triple door reach-in cooler. Discussed proper food storage
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall sliding door reach-in cooler of front line: feta 52 degrees F. Per operator door was left open for over ten minutes before inspection started. Discussed with operator to move feta until proper functioning of cooler can be verified
03A-02-5
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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Operator removed **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Bag of potatoes on floor under three compartment sink
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Stored food not covered. Raw pork in tall white reach-in freezer not covered.
08B-12-5
47
Dec 8, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Triple door reach-in cooler of kitchen: cottage cheese 53 degrees F, butter milk 53 degrees F. Per operator foods have been in cooler over night and no temperatures were taken this morning. **Warning** - From follow-up inspection 2022-12-08: buttermilk 51 degrees F left over night in reach-in cooler. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple door reach-in cooler of kitchen: Cut lettuce 45 degrees F, feta 45 degrees F, raw sausage 45 degrees F, cottage cheese 53 degrees F, butter milk 53 degrees F, sour cream 45 degrees F. Per operator foods have been in cooler over night and no temperatures were taken this morning. Stop sale issued. **Warning** - From follow-up inspection 2022-12-08: Reach-in cooler of kitchen: buttermilk 51 degrees F, cut tomatoes 43 degrees F, feta 43 degrees F, sour cream 43 degrees F. Buttermilk left in cooler over night. Stop sale issued **Time Extended**
03A-02-5
74

Frequently Asked Questions

When was Serbian Mediteran Restaurant last inspected?

The most recent health inspection at Serbian Mediteran Restaurant on file is from Jan 14, 2026. The public record contains nine inspections in total.

What is the most common violation at Serbian Mediteran Restaurant?

Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Serbian Mediteran Restaurant.

How does Serbian Mediteran Restaurant compare to other restaurants in St. Petersburg?

Serbian Mediteran Restaurant most recently scored 86 out of 100, which is higher than the St. Petersburg average of 77.

Has Serbian Mediteran Restaurant's inspection record improved over time?

Yes. Recent inspections at Serbian Mediteran Restaurant have averaged around zero violations per visit, down from roughly three earlier in the record.

What does a low risk rating mean?

A low risk rating at Serbian Mediteran Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Serbian Mediteran Restaurant inspected?

Based on the inspection history on file, Serbian Mediteran Restaurant is inspected around three times per year on average.

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