Troy Mediterranean
Last inspected: May 12, 2025
67
Score
The inspection history at Troy Mediterranean is still short, with only two visits logged. The newest entry in the record is dated May 12, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “food-contact surfaces”, showing up two times.
That's lower than the typical Savannah restaurant, which scores around 91. The inspection history reads as standard for a restaurant of this size.
2
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
May 12, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations. 3 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed items holding in the prep-top cooler holding above 41F. Items were placed prior to the facility opening around 11am and are still in the safety zone. CA: Unit stop was closed. RCA: PIC advised to have staff close the unit as much as they can during pauses in the lunch period to allow the unit to keep the food items cold. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed build-up of debris on the interior baffle of the ice machine. RCA: The unit shall be emptied and the inside of the bin and baffle shall be cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed food items stored uncovered throughout the facility: -Pasta and pasticcio stored uncovered in the reach-in cooler. -Cake for tiramisu uncovered on prep table not actively being prepared. -Rice uncovered waiting to be cooled by ice bath. -Spinach pie uncovered on a sheet pan waiting to be portioned. CA: PIC had staff place protective coverings over all items. Rice was loosely covered until placed on ice bath to be cooled. Food shall be protected from overhead contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.
511-6-1.04(4)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed in use utensils stored in hot water at 125F. CA: PIC had utensils replaced with new clean utensils and the water temperature was increased. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).
511-6-1.04(4)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed build-up of food debris around the gaskets, on the shelving and interior walls of the reach-in coolers. Observed old food debris stuck inside the reach-in freezer. Observed food debris on the shelving under the prep table. Observed food debris on the storage shelves throughout the kitchen. Observed build-up of food debris around the hand sink. RCA: Facility is in need of a deep deep cleaning of equipment and facilities. PIC shall ensure sure equipment is being cleaned at a frequency to prevent the build-up and accumulation of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
67
Apr 4, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 4 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken stored next to cooked lamb, and raw lamb chops stored next to calamari in reach in cooler in main kitchen. COS/CA: Reach in was rearranged under instruction placing lamb next to cooked items, calamari next to other seafood salmon. RCA: Foods shall be arranged in cooler based on cook temperatures and in such a way that there is no cross contamination.
511-6-1.04(4)(c)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed multiple cooked TCS items throughout the facility not labelled or date marked (beef stew, pasta, cooked lamb, cooked chicken, cooked rice). When inquired about the dates items were cooked, employees stated that it was done on Tuesday. COS/CA: PIC went through items and labelled and date marked items. RCA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
511-6-1.04(6)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed wet stacking of containers above the three compartment sink in the main kitchen. RCA: All equipment and utensils shall be air dried before stacking.
511-6-1.05(10)(a)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed back kitchen door to be open with no air curtain installed along multiple flies within the facility. COS/CA: PIC closed back door. RCA: Back door shall remain closed unless there is a delivery actively occurring. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying...
511-6-1.07(2)(m)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop handle to be stored in contact with sugar in the dry storage room. COS/CA: Scoop was rearranged so that handle was facing upwards. RCA: Scoops shall be stored in such a way that the handle is not touching any part of the food product.
511-6-1.04(4)(k)
67
Frequently Asked Questions
When was Troy Mediterranean last inspected?
The most recent health inspection at Troy Mediterranean on file is from May 12, 2025. The public record contains two inspections in total.
What is the most common violation at Troy Mediterranean?
Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at Troy Mediterranean.
How does Troy Mediterranean compare to other restaurants in Savannah?
Troy Mediterranean most recently scored 67 out of 100, which is lower than the Savannah average of 91.
Has Troy Mediterranean's inspection record improved over time?
Results have been roughly steady. Inspections at Troy Mediterranean have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Troy Mediterranean means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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