Evoo Fresh Mediterranean Kitchen (10968 Ocoee)
10968 West Colonial Drive, Ocoee, FL 34761 · Permanent Food Service · License 5812614
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. hummus (50°F - Cold Holding); cut tomatoes (50°F - Cold Holding); shredded l (58°F - Cold Holding); (58°F - Cold Holding); chic pea salad (43°F - Cold Holding); tomato cukes mixture (43°F - Cold Holding)
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection1 high priority (fixed by the Sep 2 follow-up), 3 intermediate, 5 basic-17
- Safety score83
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 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
77°
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. hummus (50°F - Cold Holding); cut tomatoes (50°F - Cold Holding); shredded l (58°F - Cold Holding); (58°F - Cold Holding); chic pea salad (43°F - Cold Holding); tomato cukes mixture (43°F - Cold Holding)
Less than 4 hours. Moved to alternate refrigeration for temperature recovery
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Hummus container in front line cooler
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Front counter
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Fron area
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Make line cooler not functioning properly
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler fan cover
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Front line cooler.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Unused equipment outside back door.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.