Mythos Greek Bistro
2501 Central Ave, St. Petersburg, FL 33713 · Permanent Food Service · License 6216460
What drove the grade
(5) Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection4 high priority (fixed by the Oct 14 follow-up), 6 intermediate (1 fixed on the spot), 11 basic-40
- Extension granted on Aug 7, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket still present at reach in cooler make line across from cook line.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Operator stated he is calling technician today.
More time given
- 1st follow-up visitAug 7, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
No proof of required state approved employee training provided for any employees.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: (2) Dented/rusted cans present.
See stop sale. (1) can of roasted eggplant pulp (1) can of baked giant beans
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Located in reach-in cooler along North wall; cut gyro meat (48°F - Cold Holding) Item held in reach-in cooler overnight and undisturbed
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Located in reach-in cooler along North wall; cut gyro meat (48°F - Cold Holding) Employee stated item was held overnight inside unit. See stop sale.
Code 35, Insects, rodents, pests and animals: (5) Live, small flying insects found.
(2) located in rear prep are/door to walk-in cooler (1) in dining room, located near the restrooms (1) at front bar located near broken dish machine (1) inside kitchen located around the reach-in deli cooler along North wall Discussed findings with Supervisor LDW. Advised to educate employees on preventative and reactive measures. Advised to issue a warning and next day callback.
Intermediate6
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink at front bar used to dump drink waste. Discussed with employee to utilize sink for handwashing purposes only
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at front bar hand wash sink. Discussed with employees to try and correct during inspection. Operator provided paper towels at sink.
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap.
Hand wash sink in kitchen unable to dispense soap.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
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.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Cooking oil stored on floor at cook line. Employee relocated and elevated oil for safer storage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on reach-in cooler across from cook 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 machine at front bar is not operating and in disrepair. Discussed with operator replacing or repairing the unit and to utilize the dish machine in the kitchen
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Discussed with employees methods for proper storage such as elevating solution with a separate container and the double bucket method. Solution was proper,y stored.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven in rear prep area with a build up of debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled gasket on reach-in cooler along the North wall in kitchen.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand wash sink in kitchen slow draining. Employee cleaned out drain and corrected. Sink adequately draining.
Fixed on the spot
Standing water in bottom of reach-in-cooler.
Standing water inside reach-in cooler in kitchen, and two reach-in coolers in the front patio bar.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Rear door to the kitchen was open at the beginning of inspection. (5) Live flies observed at inspection. Operator closed the door during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor in front of three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled behind three compartment sink with black grime.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.