TAKSIM TURKISH GRILL Inspection – February 18, 2025

High Priority 2

#5High Priority03C-97-2

High Priority – Gyro meat in a broiler that is turned off. **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: Manager states less than 4 hours. Moved to bottom cabinet for better cooling. – tomato (51F – Cold Holding); – fresh garlic in oil (52F – Cold Holding); – cheese (51F – Cold Holding) LOWBOY: Manager states less than 4 hours. Moved to different cooler for better cooling. – gyro meat (49F – Cold Holding); – chicken kabob (49F – Cold Holding); – beef (50F – Cold Holding) **Warning**

Warning

Intermediate 2

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – cutting board at cookline stained

#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. – various items in walk in cooler

Basic 4

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. – reach in cooler

#2Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**

Corrected On-Site

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. – tongs on oven door handles

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. – men's restroom

Florida Food Watch