Alaturka Mediterranean Grill and Bakery
Last inspected: Apr 22, 2026
70
Score
Across the available record, Alaturka Mediterranean Grill and Bakery has eight inspections on file, the first dated 2022. The newest entry in the record is dated Apr 22, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
The most common issue across all inspections has been “no paper towels”, showing up four times.
The city-wide average sits at 74, which Alaturka Mediterranean Grill and Bakery's 70 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine testing between 0-10ppm. Operator re-ran and tested machine at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the kitchen entrance. Manager provided paper towels. Observed no soap at hand washing sink in front of house. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Basic - Food stored on floor in the walk in cooler. Manager had employees correct storage.
08B-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
70
Dec 23, 2025
Routine - Food
5 major violations. 9 minor violations.
View 14 violations
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 operator with form HR 5030-104
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled,
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in pastry area blocked by vacuum. Operator moved vacuum. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in ware washing area stored scrubby and sponge. Operator removed objects from sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink in employee rest room.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door of walk in cooler has rust on the interior side of it.
23-03-4
Basic - Open dumpster lid. Open dumpster lid, operator closed lid. **Corrected On-Site**
33-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler has rust on the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator corrected to 100ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottles not labeled on cook line.
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in use on cook line grooved.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Operator moved beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, headphones, and cigarettes above food prep table. Operator removed items. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line wearing bracelets. Operator had employees remove bracelets **Corrected On-Site**
13-07-4
39
Feb 26, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
74
Feb 25, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (46F - Cold Holding) At the start of the inspection, the AC technician had just finished replacing a part in the cooler. All other food in the cooler was prepared today and in the process of cooling. Operator states all food was between 40F and 42F and hour and a half ago. Ambient temperature was 40F, but the door was opened multiple times during the time the walk in cooler was serviced.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over ready to eat foods in walk in cooler. Operator relocated to the bottom shelf. **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the entrance of kitchen. Operator stocked. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Peppers on box on floor under handwash sink. Operator relocated. **Corrected On-Site** **Repeat Violation**
08B-38-4
64
Aug 6, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs and raw chicken stored over RTE foods in walk in cooler. Discussed the need to store food based on its minimum cooking temperature. **Repeat Violation**
08A-02-6
Basic - Food stored on floor. **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on upper shelf of cook line above food and next to clean dishes. Operator moved employee beverage **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled either common name. Staff labeled squeeze bottles during inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
70
Apr 30, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish. Discussed the importance of dtoring foods according to minimum cook temperature
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in bakery area. Operator replenished paper towels. **Corrected On-Site**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name
02D-01-5
74
Aug 22, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Nov 8, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Alaturka Mediterranean Grill and Bakery last inspected?
The most recent health inspection at Alaturka Mediterranean Grill and Bakery on file is from Apr 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Alaturka Mediterranean Grill and Bakery?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Alaturka Mediterranean Grill and Bakery.
How does Alaturka Mediterranean Grill and Bakery compare to other restaurants in Palm Harbor?
Alaturka Mediterranean Grill and Bakery most recently scored 70 out of 100, which is lower than the Palm Harbor average of 74.
Has Alaturka Mediterranean Grill and Bakery's inspection record improved over time?
No. Recent inspections at Alaturka Mediterranean Grill and Bakery have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Alaturka Mediterranean Grill and Bakery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Alaturka Mediterranean Grill and Bakery inspected?
Based on the inspection history on file, Alaturka Mediterranean Grill and Bakery is inspected around two times per year on average.
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