Tasty Mediterranean Grill
6178 Gunn Hwy, Tampa, FL 33625 · Permanent Food Service · License 3919004
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (fixed by the Nov 4 follow-up), 1 intermediate, 1 basic-13
- Safety score87
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 visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked rice 66°F at 3:57 PM stored overnight inside the walk-in cooler. Fried beef kibbe 48°F at 4 PM store overnight inside the walk-in cooler. Raw Beef kebabs 49°F at 4:04 PM stored inside the walk-in cooler at 10 AM. Raw Lamb kebabs 50°F at 4:04 PM stored inside the walk-in cooler at 10 AM. Raw Chicken kebabs 49°F at 4:04 PM stored inside the walk-in cooler at 10 AM. Cooked Stuffed grape leaves 58°F at 4:04 PM stored inside the walk-in cooler at 10 AM.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked rice 66°F at 3:57 PM stored overnight inside the walk-in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked rice 66°F at 3:57 PM stored overnight inside the walk-in cooler.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked rice 66°F at 3:57 PM stored overnight inside the walk-in cooler. Rice was cooled inside the same pot the rice was cooked in.
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
No hair restraints for two employee. One employee restrained hair at time of inspection.
Fixed on the spot
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.