Bosphorous Turkish Cusine
Last inspected: Mar 31, 2026
45
Score
Going back to 2022, Bosphorous Turkish Cusine has eight inspections in the public record. The most recent visit was on Mar 31, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around seven violations each.
The most common issue across all inspections has been “no paper towels”, showing up four times.
By comparison, the average Orlando facility scores 79, putting Bosphorous Turkish Cusine on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen fish in metal container stored over frozen portioned french fries at reach in freezer on cooks line. Operator moved fish **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp,heavy whipping cream and calamari temping between 46F-48F.Per operator item was in reach in cooler overnight
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand washing sink at dish wash area
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink on cooks line and dish wash area **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at start of cooks line on left side is stained
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Squat cup in container with crushed pistachios at dry food storage at wait staff area. Operator removed squat cup **Corrected On-Site**
14-01-5
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. Reach in cooler at start of cooks line has thermostat reading at 45F
14-74-7
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at wait staff area
14-69-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at cooks line and hand washing sink by dish wash area
29-11-4
45
Oct 21, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw shrimp stored over ice used to make old fashioned at bar.Operator moved ice to other shelf at reach in freezer at wait staff area **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp and calamari temping 48F at first reach in cooler on cooks line,per operator items were in reach in cooler over night
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp and calamari temping 48F at first reach in cooler on cooks line,per operator items were in reach in cooler over night
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by trash can and had a tong in the sink **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink in dish wash area **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. First reach in cooler at cooks line on make table
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. At cooks line,operator moved to dish wash area **Corrected On-Site**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at dish wash area
29-11-4
45
May 13, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 salmon thawed and not removed from vacuum seal prior to thaw
01B-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wiped station down with soiled cloth, then went to don gloves. Asked manager to have him wash his hands first. Manager told cook to wash hands first. **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cookline. Manager relocated trash can. **Corrected On-Site**
31A-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. 10 salmon
06-09-1
Basic - Soiled dry wiping cloth in use. On cook line table. **Corrected On-Site**
21-10-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink next to dish pit is leaking. Manager is aware and is on his list to fix. **Corrective Action Taken**
29-11-4
58
Nov 6, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Gyro meat in a broiler that is turned off. Operator turned broiler on. Provided operator safe handling of gyro meat handout. **Corrected On-Site**
03C-97-2
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At women's bathroom. Operator provided roll of paper towels. **Corrected On-Site**
31B-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink bottle next to microwave. Operator moved. **Corrected On-Site**
12B-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks stored upright next to tall reach in freezer. Operator fixed. **Corrected On-Site**
24-18-4
Basic - Stored food not covered. Gyro meat stored uncovered in reach in freezer. **Corrected On-Site**
08B-12-5
Basic - Toothpicks provided for customer self-service not individually wrapped or in an approved dispenser. At hostess stand.
25-26-4
64
Mar 22, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Physical Facilities Installed, Maintained, and Clean
FL-55
45
Oct 31, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw lamb under raw beef in walk in cooler
08A-20-5
Intermediate - No soap provided at handwash sink. Bar hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Operator cleaned during inspection **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand wash sink
31B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed the towel. **Corrected On-Site**
21-04-4
Basic - Light not functioning. Over 3 compartment sink **Repeat Violation**
36-62-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
55
Apr 21, 2023
Complaint Full
4 major violations. 5 minor violations.
View 9 violations
Intermediate - No soap provided at handwash sink. Cook line. Manager replaced **Corrected On-Site**
31B-03-4
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. Provided forms
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Trashcan in front on cook line. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Manager replaced **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Next to dish area.
36-34-5
Basic - Floor tiles missing and/or in disrepair. Cookline
36-17-5
Basic - Light not functioning. Kitchen
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. Manager replaced **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
23-03-4
52
Dec 5, 2022
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. -pinched/dented can of tomato juice on rack, manager pulled aside and placed into office for return. **Corrective Action Taken**
01B-01-4
High Priority - Toxic substance/chemical improperly stored. -sanitizer bucket used for coil cleaning agent, stored on prep table. Manager removed and had employee clean and sanitize prep table. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -quat exceeded 500ppm inside container used from tablets with manufacturer requirements set at 200-400ppm range. Advised to follow manufacturer instructions precisely. Manager replaced sani buckets **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -deep half pan of cooked rice 98-130F placed on top surface of pizza oven, manager states 30 minutes, product intended for hot holding. Manager reheated to >165F. **Corrected On-Site**
03B-01-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -near warewashing area **Corrected On-Site**
31B-06-4
Basic - Clean bowls, plates not stored inverted or in a protected manner. -top surface of expo line
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Food not stored at least 6 inches off of the floor. -bull spices/seasoning on floor
08B-47-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels and 3 compartment sink. -handsink near back expo/prep area near office
33-38-4
Basic - Single-service articles not stored inverted or protected from contamination. -clamshell containers **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed under water that was barely covering entirety of food being thawed. -calamari
06-08-5
37
Frequently Asked Questions
When was Bosphorous Turkish Cusine last inspected?
The most recent health inspection at Bosphorous Turkish Cusine on file is from Mar 31, 2026. The public record contains eight inspections in total.
What is the most common violation at Bosphorous Turkish Cusine?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Bosphorous Turkish Cusine.
How does Bosphorous Turkish Cusine compare to other restaurants in Orlando?
Bosphorous Turkish Cusine most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Bosphorous Turkish Cusine's inspection record improved over time?
Results have been roughly steady. Inspections at Bosphorous Turkish Cusine have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Bosphorous Turkish Cusine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bosphorous Turkish Cusine inspected?
Based on the inspection history on file, Bosphorous Turkish Cusine is inspected around two times per year on average.
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