Bosphorous Turkish Cuisine
Last inspected: Mar 3, 2026
74
Score
Across the available record, Bosphorous Turkish Cuisine has nine inspections on file, the first dated 2022. On Mar 3, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up four times.
Bosphorous Turkish Cuisine's latest score of 74 falls below the Winter Park average of 83. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with container at cook line. Operator removed **Corrected On-Site**
31A-09-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Small plastic bowls used to scoop cheese at salad station. Operator discarded **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on shelf at cook line. Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Reach in cooler door in disrepair at salad station
14-11-5
74
Sep 11, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment in poor repair. Reach in cooler door in disrepair at salad station
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors behind equipment at Bar
36-73-4
Basic - Standing water in bottom of reach-in-cooler. Prep station Reach in cooler **Corrected On-Site**
29-49-6
82
Mar 17, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
58
Nov 15, 2024
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
86
Apr 8, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
45
Oct 2, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Inside of mule mugs are made of copper
14-02-4
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. No sanitizing solution,operator for new one and sanitizer was 50ppm **Corrected On-Site**
22-41-4
Intermediate - No soap provided at handwash sink. No soap at hand washing sink at dish wash area and bar **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used in flour,pistachios,feta and hazelnut **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Sanitized skewers stored in buckets stored directly on floor at hallway leading to kitchen and back door **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards next to expedite window
14-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored over ready to eat at walk in cooler
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour no label stored at end of cooks line by reach in coolers
02D-01-5
52
Jun 14, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line - From follow-up inspection 2023-06-14: **Time Extended**
14-09-4
95
Apr 11, 2023
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken skewers stored over lettuce and skewered jalapeños at reach in fridge by prep area **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at end of bar has no soap,paper towel or sign;emailed operator hand wash sign **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Removed triple sink and moved cooler from original spot
51-16-7
Basic - Bowl or other container with no handle used to dispense food. Bowl instead of scoop in the flour container **Corrected On-Site**
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Buckets with clean skewers in them stored directly on floor
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at cooks line is soiled
22-16-4
Basic - Single-service articles improperly stored. Single serve bowl stored on floor
25-05-4
55
Nov 16, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Gyro meat not completely cooked after shaved from cone. Per manager they will cook from today on.
02B-01-5
Basic - Bowl or other container with no handle used to dispense food.Small cup use to scoop cheese sauce,
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drink stored over pastry leaves on reach in cooler.
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.Knife stored in between reach in cooler. **Corrected On-Site**
10-17-4
78
Frequently Asked Questions
When was Bosphorous Turkish Cuisine last inspected?
The most recent health inspection at Bosphorous Turkish Cuisine on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Bosphorous Turkish Cuisine?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Bosphorous Turkish Cuisine.
How does Bosphorous Turkish Cuisine compare to other restaurants in Winter Park?
Bosphorous Turkish Cuisine most recently scored 74 out of 100, which is lower than the Winter Park average of 83.
Has Bosphorous Turkish Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Bosphorous Turkish Cuisine have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bosphorous Turkish Cuisine 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 Bosphorous Turkish Cuisine inspected?
Based on the inspection history on file, Bosphorous Turkish Cuisine is inspected around three times per year on average.
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