Mediterranean Kebab House

Inspection history 13 visits

1. 2026
2. Passed Sep 24 Score 58 ▲22

   Inspection

   7 violations

   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Non food contact surfaces of equipment not clean
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Single service items reused, improperly stored, dispensed, not used when required
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
3. Passed Apr 6 Score 36 no change

   Re-Inspection

   2 violations

   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
4. Passed Mar 23 Score 36 no change

   Re-Inspection

   5 violations

   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Non food contact surfaces of equipment not clean
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Insects, rodents present
5. Passed Mar 16 Score 36 ▼28

   Inspection

   20 violations, 7 critical

   • Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
   • Critical Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
   • Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Food from unapproved source, spoiled, adulterated on premises.
   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Insects, rodents present
   • Minor In use food dispensing utensils improperly stored
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Single service items reused, improperly stored, dispensed, not used when required
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Non food contact surfaces of equipment not clean
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

1. 76 Amiel's Subs & Roast Beef Same address
2. 86 Taste Of Japan Restaurant & Sushi Bar Same address
3. 79 Popeyes 300 ft
4. 48 As Evi Bakery and Restaurant 350 ft
5. 75 Wings Over Rochester 350 ft