Mytho's Authentic Greek Cuisine
15271 McGregor Blvd Unit 27, Fort Myers, FL 33908 · Permanent Food Service · License 4602821
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb with yellow/green hose attached.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 5 basic (3 repeats)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 26, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container of raw chicken stored over cooked octopus in reach in cooler at cook line. Operator placed container of raw chicken on bottom shelf.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb with yellow/green hose attached.
Educated operator on importance of having vacuum breaker.
Repeat violation
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed precooked frozen sauce and precooked frozen foods not date marked.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
Can opener.
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed bags of onions stored on floor in walk in cooler. Educated operator on importance of storing food off of floor. Operator placed onions off of floor.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use spatulas stored in cracks between pieces of equipment.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in middle of kitchen next to oven.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage on ceiling tiles above cook line. Educated operator on changing ceiling tiles.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles.
Repeat violation
Earlier inspections 1
B85Routine inspection8 violations, 1 high priority No follow-up needed
- First visitJul 9, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb attached to green/yellow hose near mop sink.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Operator labeled bottle.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed bucket of potatoes stored on floor in walk in cooler. Operator placed buckets on shelving.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Educated operator on proper storage of knives. Operator removed knives.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Educated operator on importance of having self-closing bathroom doors.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage on ceiling tiles above cook line. Educated operator on changing ceiling tiles.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles.
Repeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.