Zeko's Mediterranean Grill

806 E Hillsborough Ave, Tampa, FL 33604 · Permanent Food Service · License 3917889

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 24, 2026

What drove the grade

Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.High priority · no follow-up needed · 19 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 15 basic; basic violations cost 12 at most
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul242026

Routine inspection

20 violations found

First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
20 violations found:
- 3 High priority
- 2 Intermediate
- 15 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. Cut tomatoes 55°F temped at 1:26pm, began cooling at 10:30am, cut tomatoes retemp 45°F at 3:10pm.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Cut tomatoes 55°F temped at 1:26pm, began cooling at 10:30am, cut tomatoes retemp 45°F at 3:10pm.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish and shrimp over cooked chicken in walk in cooler. Employee removed raw items at time of inspection.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Black beans not date marked in walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on cook line on coolers stained
Basic15
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food in reach in cooler. Employee segregated and labeled at time of inspection.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on counter and next to ice bin. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl with no handle in gizzards. Portion cups with no handle in seasoning containers.
  Cutting board has cut marks and is no longer cleanable.
  Located on coolers in cook line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine soiled.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket next to ice machine not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  Containers wet nesting next to 3 compartment sink.
- Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
  Plastic forks and spoons in front service area not stored with handle up. Manager corrected at time of inspection.
  Fixed on the spot
  Single-service articles improperly stored.
  Box of cups in dry storage area on floor. Manager removed box at time of inspection.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 33, Garbage and refuse: Open dumpster lid.
  Garbage on the ground and/or pad around dumpster.
- 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 reach in cooler.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.