BOSPHOROUS TURKISH
16418 NEW INDEPENDENCE PKWY STE 140 · WINTER GARDEN · Orange County · FL 34787
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 3
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food.Open package of sea bass stored over French fries in upright freezer. **Corrected On-Site** **Repeat Violation**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation.Lamb shank sauce dated 3/3 – 3/10. Muhammara – 3/3 to best used by 3/17. Both items received from commissary. **Repeat Violation**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,67 f held less than four hours transferred to upright freezer for a quick chill.Afterwards,40 f. **Corrected On-Site**
Intermediate 4
03G-19-5Intermediate – Cold holding unit used to store cook-chill ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
03G-46-2Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.Operator is receiving the lamb shank sauce from the commissary.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards at the cooks line are soiled. Interior of ice scoop holder is soiled. Dishwashing racks are soiled. **Repeat Violation**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operated submitted a copy but it has not been approved.Lamb shank sauce,muhammara.Operated is receiving this food from the commissary.
Basic 4
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. **Corrected On-Site**
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation.
36-11-4Basic – Floors not maintained smooth and durable.Cooks line.
35B-05-4Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of side door.
Inspector observations synchronized from DBPR on August 13, 2026 7:15 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.