MARASH TURKISH CUISINE Inspection – August 24, 2026

High Priority 1

#4High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Observed at cook line, raw shell eggs stored above Tomato sauce. Operator relocated to bottom shelf. **Corrected On-Site**

Corrected On-Site

Intermediate 4

#5Intermediate11-07-5

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided Big 6 poster via email.

#6Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided via email.

#7Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. Observed probe thermometer, 50-550F. Insufficient gradient to determine exact temperature.

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Lamb tenderloin, Chicken soup, House prepared tomato sauce (reviewed recipe), Marinated chicken, all prepared 25-36 hours prior, no date marks.

Basic 3

#1Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted. Provided via email.

#2Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Observed at cook line.

#3Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. Observed stored directly on the floor.

Florida Food Watch