Dio Modern Mediterranean
519 Franklin St, Tampa, FL 33602 · Permanent Food Service · License 3916307
What drove the grade
Stop Sale issued due to adulteration of food product.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection2 high priority, 5 intermediate (2 repeats), 7 basic (1 repeat)-37
- Complaint after follow-up on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
1 bag raw salmon not removed from bag
More time given
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
No soap provided at handwash sink.no soap by three compartment sink.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
No proof of employee training operator was unable to pull trainings from the application on phone.
Administrative complaint
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Raw salmon 1 bag not removed from package
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.bar area
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
6 rop commercial raw salmon walk in cooler 6 rop commercial raw salmon in reach in cooler door 7 rop commercial raw white fish in reach in cooler door
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler cook line taki sauce 44°F by reach in freezer
Intermediate5
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink has stored kitchen utensils inside by ware washing area.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Hand washing sink by three compartment sink at bar
No soap provided at handwash sink.no soap by three compartment sink.
Bar area
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 servers and 2 line cooks
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.management was not onsite at time of inspection
Repeat violation
Basic7
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
6 pieces of raw salmon in walk in cooler. 6 individual raw salmon in reach in door cooler. 7 white fish in same reach in door cooler.
Code 08, Food protection and cross-contamination: Food stored on floor.
Lemons in box on floor walk in cooler
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on a shelf. Above prep table
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.white boards on prep line.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish washing machine was not in use tested at 133°F 2nd wash.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.bar area
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on clean dish plate.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.