Bodrum Mediterranean Kitchen
Last inspected: Mar 11, 2026
100
Score
Across the available record, Bodrum Mediterranean Kitchen has 14 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 11, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 11 violations before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up five times.
Among Jacksonville restaurants, the typical score is 74; Bodrum Mediterranean Kitchen is comfortably above that bar. The file should reassure diners considering a visit.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Mar 3, 2026
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen, Sanitizer Bucket (Chlorine 200+ppm). Operator dumped out all water and refilled. Rechecked at 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In stand up reach in cooler, four packs of raw salmon fully thawed out in ROP packaging. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler, container of raw shelled egg stored on top of plastic containers of ready to eat chicken soup. Operator moved raw shelled eggs to bottom shelf. Also, in stand up reach in cooler, metal containers of raw chicken stored over container of ready to eat beef. Operator switched items. Also, in flip top reach in cooler on cook line, container of raw lamb chops stored on shelf above cooked chicken. Operator moved cooked chicken to top shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. In handwash sink next to ice machine, small glass cup in sink. Operator removed cup from sink. Also, metal pan in handwash sink next to 3 compartment sink. Operator removed pan from sink. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap provided at handwash sink next to 3 compartment sink. Operator refilled soap dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In stand up reach in cooler, plastic container of chicken soup and container of cooked beef made yesterday morning not date marked. Chef added date marking to both containers. **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink near to 3 compartment sink, hot water not working. **Warning**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water cup on prep expo table next to warmers. Operator removed drink cup and discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In stand up reach in cooler, four packs of raw salmon fully thawed out in ROP packaging. **Repeat Violation**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of expo table, to go bowls used as scoopers in containers of sugar, salt and flour. Operator removed bowls from containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Open dumpster lid. On shared dumpster to left of establishment, dumpster lid open.
33-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Colander used in drain under 3 compartment sink. Colander has build up of food debris making the drain overflow onto floor and drain slow. Employee cleaned out colander. **Corrective Action Taken**
29-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen and at bar soiled with food debris/dust/torn.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Four pairs of tongs on oven door handle. Chef removed tongs. **Corrected On-Site**
10-20-4
Basic - Ice scoop handle in contact with ice. In ice bin under soda machine, handle of scoop laying in ice. Operator stood ice scoop up. **Corrected On-Site**
10-08-5
Basic - Floor soiled/has accumulation of debris. Floor under cook line equipment soiled with food debris and grease. **Repeat Violation**
36-73-4
27
Sep 30, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler, cooked chicken (49F - Cold Holding). Chef stated cooler doors were open couple hours prior while food delivery was put away. Chef put cooked chicken in freezer to bring temperature down quickly. Also, in flip top reach in cooler on cook line, raw beef (49F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded mozzarella (46F - Cold Holding). Chef stated all food was put in cooler at open but lid to cooler has been open. Chef shut lid to help bring temperature down. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-29: At callback , in flip top reach in cooler on cook line; shredded mozzarella 50F, taziki sauce 49F, sour cream 47F. Also, in stand up reach in cooler; raw beef 48F, raw chicken 50F. Employee will keep doors shut on both reach in coolers as much as possible and put ice on food products. **Time Extended** - From follow-up inspection 2025-09-30: In stand up reach in cooler; raw chicken 45F. Operator stated door had been open and shut all morning and raw chicken is close to door. Also in flip top reach in cooler; shredded mozzarella 50F. **Admin Complaint**
03A-02-5
86
Sep 29, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler, cooked chicken (49F - Cold Holding). Chef stated cooler doors were open couple hours prior while food delivery was put away. Chef put cooked chicken in freezer to bring temperature down quickly. Also, in flip top reach in cooler on cook line, raw beef (49F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded mozzarella (46F - Cold Holding). Chef stated all food was put in cooler at open but lid to cooler has been open. Chef shut lid to help bring temperature down. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-29: At callback , in flip top reach in cooler on cook line; shredded mozzarella 50F, taziki sauce 49F, sour cream 47F. Also, in stand up reach in cooler; raw beef 48F, raw chicken 50F. Employee will keep doors shut on both reach in coolers as much as possible and put ice on food products. **Time Extended**
03A-02-5
86
Sep 26, 2025
Routine - Food
8 critical violations. 9 minor violations.
View 17 violations
High Priority - Live, small flying insects found. Observed 1 live flying insect by mop sink in kitchen area.
35A-02-7
High Priority - Nonfood-grade bags used in direct contact with food. In stand up reach in cooler on top shelf, multiple non food grade bags stored with food products in them. Chef stated he will be putting all food in ziplock bags today. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. In stand up reach in cooler, plastic container of raw chicken stored on top of bag of unwashed carrots. Also, in stand up reach in cooler, container of raw shelled eggs stored on top a case of unwashed tomatoes. Chef moved eggs to be over raw chicken. **Corrective Action Taken**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler, plastic container of raw chicken stored on top shelf over multiple ready to eat foods. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In stand up reach in cooler in kitchen, 9 packs of salmon completely thawed out in ROP packaging. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler, cooked chicken (49F - Cold Holding). Chef stated cooler doors were open couple hours prior while food delivery was put away. Chef put cooked chicken in freezer to bring temperature down quickly. Also, in flip top reach in cooler on cook line, raw beef (49F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded mozzarella (46F - Cold Holding). Chef stated all food was put in cooler at open but lid to cooler has been open. Chef shut lid to help bring temperature down. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the splitter for mop sink faucet where hose would be attached.
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Manager added more water to sanitizer bucket and rechecked 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by back door, ice build up on bottom of cooler. **Repeat Violation**
14-69-4
Basic - Hole in or other damage to wall. Wall panel by mop sink separating from wall.
36-24-5
Basic - Floor soiled/has accumulation of debris. Floor under fryers on cook line soiled with food debris. Also, wall behind 3 compartment sink soiled with food debris/build up. Also, lower wall behind cook line soiled.
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open employee drinks on prep table at beginning of inspection. Manager removed drinks and discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. Current license not displayed in establishment. Manager was able to show me picture of license on phone and stated he will work on getting it printed and displaying it. **Corrective Action Taken** **Repeat Violation**
50-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In stand up reach in cooler in kitchen, 9 packs of salmon completely thawed out in ROP packaging. **Repeat Violation**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and surrounding tiles soiled with dust build up in ladies restroom, men's restroom and vent above kitchen entrance threshold in kitchen.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. In white container of sugar, salt and flour on bottom shelf of expo table, to go containers with no handles used as scoopers. Manager removed bowls from products. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Stand up reach in cooler and both reach in coolers on cook line have torn gaskets. **Repeat Violation**
14-11-5
19
Apr 16, 2025
Routine - Food
7 critical violations. 1 major violation. 8 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. By ice machine in server area, Sanitizer Bucket (Chlorine 200+ppm). Manager dumped sanitizer bucket and will make new. **Corrective Action Taken**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, shredded cheese (48F - Cold Holding). Employee stated it was put in cooler at open but cooler hid has been open all morning. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In stand up reach in cooler, 8 pack of salmon in reduced oxygen packaging not opened or removed from package before fully thawing. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, raw chicken kabobs stored on shelf above raw beef kabobs. Employee switched items. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw shrimp stored on shelf above cooked chicken. Employee moved cooked chicken to top shelf and raw shrimp to bottom shelf. Also, in stand up reach in cooler, raw chicken kabobs stored on top of pan of cooked beef. Employee began moving items to correct storage level. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. In stand up reach in cooler, food stored in plastic to go bags. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line answered cell phone with gloved hands and after hanging up began to prepare customers food without washing hands or changing gloves.
12A-29-4
Intermediate - Handwash sink used for purposes other than handwashing. In handwash sink by ice machine, multiple glasses present. Manager removed glasses from sink. Also, at handwash sink by triple sink, metal pan in sink. Manager removed pan from handwash sink. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of prep table in kitchen, white container of flour has to go container as scoop. Manager removed to go container from product. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In stand up reach in cooler, 8 pack of salmon in reduced oxygen packaging not opened or removed from package before fully thawing. Employee discarded salmon. **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. License display in establishment expired June 2024.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had coffee cup on clean prep table. Manager has employee removed cup from table. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn gaskets on both reach in coolers on cook line and stand up reach in cooler. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer, reach in cooler and/or walk-in freezer. In flip top reach in cooler on cook line, ice buildup around fan unit.
14-69-4
Basic - Outer openings not protected with self-closing doors. Back door of establishment self closing mechanism not working properly.
35B-03-4
Basic - Standing water in bottom of reach-in-cooler. In flip top reach in cooler on cook line standing water present in bottom.
29-49-6
21
Jan 24, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves 45F, Spicy Hummus 45F, Hummus 46F, tzatziki sauce 44F, Cabbage 44F, cut tomatoes 44F in line cooler. Spicy hummus 44F, Tzatziki sauce 49F, cabbage 44F **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-24: Cooked chicken 47F, cooked gyro meat 46F. Both cold holding in reach in cooler. Per cook door has been opened and shut multiple times due to prep and organizing the reach in cooler for approximately 3 hours. All food moved to reach in freezer. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Jan 23, 2025
Routine - Food
5 critical violations. 1 major violation. 11 minor violations.
View 17 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three pieces of individually vacuum sealed salmon thawed in package in reach in cooler at time of inspection. Package not cut open. Operator discarded fish.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken in line cooler. Operator moved raw shrimp **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Food stored in to-go plastic bags in reach in freezer and reach in cooler. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter on grill temperature is 116, must be 135.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves 45F, Spicy Hummus 45F, Hummus 46F, tzatziki sauce 44F, Cabbage 44F, cut tomatoes 44F in line cooler. Spicy hummus 44F, Tzatziki sauce 49F, cabbage 44F **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-07-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice machine has buildup of black substance on deflector plate. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured. Two tanks sitting up against wall to left when entering the kitchen.
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Three pieces of individually vacuum sealed salmon thawed in package in reach in cooler at time of inspection. Package not cut open. Operator discarded fish. **Repeat Violation**
06-09-1
Basic - Equipment in poor repair. Gaskets on line cooler torn in few spots. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Oil tub on floor by grill. Operator placed on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from handle on over door. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer has food debris buildup inside.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in women's bathroom.
36-64-5
Basic - Open dumpster lid.
33-16-4
Basic - Utensils in poor condition. Brush in melted butter on grill not in good condition. Handle is burned/warped and not smooth and easily cleanable.
14-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Out back mops sitting in mop bucket with dirty water.
42-01-4
25
Jun 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top Reach-in cooler across from stove unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed condensation and fans not blowing air. Discussed with operator to remove TCS foods and placed in a nearby cooler. **Warning** - From follow-up inspection 2024-06-18: Flip top cooler still not working at intended. Ambient 51F. Manager stated there is a work order for new week (earliest available). **Time Extended**
14-74-7
95
Jun 13, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact of non food grade bag in reach-in freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat chicken in reach-in cooler across from stove. Operator removed raw shrimp to properly store.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy whipping cream (46F - Cold Holding); in reach-in cooler across from gyro machine. Operator stated chef had heavy cream out while cooking. Also, cut lettuce (50F - Cold Holding); house made taziki sauce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); feta cheese crumbles (51F - Cold Holding) in reach-in cooler across from stove. Operator stated items went in cooler this afternoon but lid had been kept open on cooler. Operator asked chef to close lid to chill foods. **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm); exceeds maximum concentration allowed. Operator added more water and retested at 100ppm **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine soiled. Also, can opener blade on shelf next to cookline soiled. Also, cutting boards at both reach-in coolers on cookline soiled/ stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to large ice machine used to store glasses. Operator removed glass from hand wash sink. **Corrected On-Site**
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Large knife stored between prep table and back of reach-in cooler. Operator removed knife to properly store.
10-17-4
Basic - Food stored on floor. Multiple containers of oil stored on floor in prep area and cookline. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Gasket on reach-in cooler across from gyro machine torn.
14-11-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged salmon thawed in sealed package. Stamp on package stated to remove prior to thawing.
06-09-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top Reach-in cooler across from stove unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed condensation and fans not blowing air. Discussed with operator to remove TCS foods and placed in a nearby cooler. **Warning**
14-74-7
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from oven handle.
10-20-4
33
Oct 6, 2023
Routine - Food
No violations found.
100
Oct 5, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of Windex store on case of beer next to to go containers at entrance to kitchen, bottle removed. **Corrected On-Site**
41-10-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees on site.
53B-02-5
Intermediate - No soap provided at handwash sink. At hand wash station at front counter. Also no paper towels at hand wash station next to triple sink.
31B-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead insects on premises. Approximately 7 dead roaches along far wall in both men and women's bathroom. Approximately 12 dead flying insects along far wall in both men's and women's bathroom. One dead roach at front counter by keg reach in cooler. **Repeat Violation** **Warning**
35A-03-4
Basic - Floors/walls/ceiling soiled/has accumulation of debris. Along walls and floors in both men's and women's bathroom around toilets.
36-73-4
Basic - Food stored on floor. Bag of onions in kitchen, employee corrected during inspection. **Corrected On-Site**
08B-38-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Standing water in bottom of reach-in-cooler. In flip top reach in cooler on make line in kitchen.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored over containers of Tzatziki in stand reach in cooler in kitchen.
08B-17-4
50
Oct 27, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach on rack by mop sink, employee corrected during inspection. **Corrected On-Site**
41-17-4
Basic - Dead insects on premises. Approximately 20 dead flying insects on walls in men's and women's bathroom, employees cleaned up all insects in bathrooms. **Corrected On-Site**
35A-03-4
86
Oct 26, 2022
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
25
Frequently Asked Questions
When was Bodrum Mediterranean Kitchen last inspected?
The most recent health inspection at Bodrum Mediterranean Kitchen on file is from Mar 11, 2026. The public record contains 14 inspections in total.
What is the most common violation at Bodrum Mediterranean Kitchen?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Bodrum Mediterranean Kitchen.
How does Bodrum Mediterranean Kitchen compare to other restaurants in Jacksonville?
Bodrum Mediterranean Kitchen most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Bodrum Mediterranean Kitchen's inspection record improved over time?
Yes. Recent inspections at Bodrum Mediterranean Kitchen have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bodrum Mediterranean Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bodrum Mediterranean Kitchen inspected?
Based on the inspection history on file, Bodrum Mediterranean Kitchen is inspected around four times per year on average.
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