TURKUAZ MEDITERRANEAN CUISINE Inspection – September 9, 2026

High Priority 3

#5High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler LENTIL SOUP (49F – Cooling), as per cook made the day prior.

#6High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Observed raw chicken and beef shish kebabs at walk in cooler stored over unwashed fruits and vegetables.

#7High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler LENTIL SOUP (49F – Cooling), as per cook made the day prior.

Stop Sale

Intermediate 1

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Intermediate – Handwash sink not accessible for employee use at all times. Observed at kitchen a trash can placed in the way of sink.

Basic 4

#1Basic14-11-5

Basic – Equipment in poor repair. Observed gasket at reach in cooler at cook line torn and in port repair.

#2Basic08B-38-4

Basic – Food stored on floor. Observed at walk in cooler onions stored on the floor.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a container of standing water at cook line with a temperature of 75F.

#4Basic22-16-4

Basic – Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed plastic shelves at walk in cooler soiled with food debris.

Florida Food Watch