TURKISH FLAME MEDITERRANEAN RESTAURANT Inspection – April 21, 2025

High Priority 4

#3High 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. Cooked vegetables 60f, made on 4/20/2025 missed cooling window.

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over washed produce in stand up cooler.

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone 46f, spoke to manager regarding proper handling of gyro cones at end of night. Cooked vegetables 60f,

Stop Sale

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro cone 46f, spoke to manager regarding proper handling of gyro cones at end of night.

Intermediate 1

#7Intermediate11-27-4

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.

Basic 2

#1Basic24-07-4

Basic – Cleaned and sanitized equipment or utensils not properly stored. Skewers stored in Bain Marie containers stored on floor.

#2Basic25-05-4

Basic – Single-service articles improperly stored. Single service containers stored on floor.

Florida Food Watch