The Mediterranean Spot
Last inspected: Mar 26, 2026
78
Score
Inspectors have visited The Mediterranean Spot nine times, with records going back to 2022. The Mediterranean Spot was last inspected on Mar 26, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
When inspectors have written things up, “standing water in bottom of reach-in-cooler” has been the most frequent reason, cited four times.
Among Orlando restaurants, this is a fairly standard result. The file should reassure diners considering a visit.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Package of raw ground beef over dough in white chest freezer storage area Operator switched **Corrected On-Site**
08A-17-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic spoons front counter area for customer self service. Operator removed **Corrected On-Site**
25-06-4
78
Nov 18, 2025
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Chopper inside hand wash sink . Removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel on hand sink located by three compartment sink. Employee brought a roll **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Male employee **Repeat Violation**
53B-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The only certificate available is for Ingrid and is expired
53B-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on table while he was prepping a salad. Removed .Corrected On-Site** **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Gallon of oil stored floor by burners. Placed on table **Corrected On-Site**
08B-47-4
61
Apr 28, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Male employee
53B-02-5
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. One of the employees missing the paper signed printed copy provided by inspector . Corrective Action Taken** **Corrective Action Taken**
11-26-1
Basic - Equipment and utensils not rinsed between washing and sanitizing. Per operator they don't sanitize items after washing. Inspector tried to set up sanitizing water but facility is lacking of a stopper for the water to stay.
16-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler that has the bulk lettuce in prep area.
29-49-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing salad in front counter while wearing a watch. Employee cutting salad in prep area while wearing a watch .
13-07-4
61
Oct 28, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested chlorine over 200ppm. Advised operator to water down. Retested at 100ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at counter block by trash can **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Advised operator to get chlorine bleach test strips for the bleach sanitizer they are using
16-37-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
67
May 9, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. - From follow-up inspection 2024-05-09: **Time Extended**
16-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler next to gyro machine. Standing water in reach in cooler located in prep area - From follow-up inspection 2024-05-09: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in reach in freezer located in prep area - From follow-up inspection 2024-05-09: **Time Extended**
14-69-4
82
May 1, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over baklavas in reach in freezer. Raw chicken wings over French fries in chest freezer **Corrected On-Site**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee handbags on top of slicer located at the prep area **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in reach in freezer located in prep area
14-69-4
Basic - Plumbing system in disrepair. Bathroom hand sink in disrepair **Warning**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler next to gyro machine. Standing water in reach in cooler located in prep area
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Couscous containers with no labels **Corrected On-Site**
02D-01-5
50
Jul 11, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken prepared yesterday no date mark **Corrected On-Site**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed operator preparing food with no hair restraint
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to glass refrigerator
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass sliding door reach in cooler at prep area **Corrected On-Site**
05-09-4
78
Mar 1, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sliced tomatoes 51F, hummus 52F, lettuce 51F, taziki sauce 48F, cooked chicken 46F, cooked gyro meat 46F. Ask employee to place on cooler. Inspector spoke to employee in how to properly keep food cold while preparing catering orders. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing.Spoons, tongs on hand sink located three bay sink. **Corrected On-Site**
31A-11-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee shaving gyro meat while having hair on face. Corrected On-Site** **Corrected On-Site**
13-02-4
Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler by flat top.
29-49-6
70
Sep 7, 2022
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.Table cloth stored over cucumbers over cucumbers. **Repeat Violation**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over pita bread in reach in freezer. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times.Garbage can blocking hand sink in cook line. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than hand wash . Knife stored in hand wash sink by three bay sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No test strips for quat sanitizer.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.Unlabeled bottle stored in mop sink. **Corrected On-Site**
41-21-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.No consumer advisory for gyro meat. **Corrected On-Site**
02B-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting in plastic containers stored in rack by three bay sink.
24-08-4
Basic - Food stored on floor.Tahini sauce and frying oil stored on floor in cook line. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up in reach in freezer and chest freezer. **Repeat Violation**
14-69-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Mold like substance in coke cooler shelves.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination.Spoons , knifes and knifes stored in counter.
25-06-4
30
Frequently Asked Questions
When was The Mediterranean Spot last inspected?
The most recent health inspection at The Mediterranean Spot on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at The Mediterranean Spot?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited four times, more than any other issue at The Mediterranean Spot.
How does The Mediterranean Spot compare to other restaurants in Orlando?
The Mediterranean Spot most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has The Mediterranean Spot's inspection record improved over time?
Results have been roughly steady. Inspections at The Mediterranean Spot have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Mediterranean Spot 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 The Mediterranean Spot inspected?
Based on the inspection history on file, The Mediterranean Spot is inspected around three times per year on average.
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