Bosphorous Turkish
Last inspected: Mar 6, 2026
35
Score
Bosphorous Turkish appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Mar 6, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 16 violations.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited six times.
The city-wide average sits at 66, which Bosphorous Turkish's 35 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
4
Major latest
4
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of sea bass stored over French fries in upright freezer. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation.Lamb shank sauce dated 3/3 - 3/10. Muhammara - 3/3 to best used by 3/17. Both items received from commissary. **Repeat Violation**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,67 f held less than four hours transferred to upright freezer for a quick chill.Afterwards,40 f. **Corrected On-Site**
03A-02-5
Intermediate - Cold holding unit used to store cook-chill ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
03G-19-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.Operator is receiving the lamb shank sauce from the commissary.
03G-46-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards at the cooks line are soiled. Interior of ice scoop holder is soiled. Dishwashing racks are soiled. **Repeat Violation**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operated submitted a copy but it has not been approved.Lamb shank sauce,muhammara.Operated is receiving this food from the commissary.
03G-50-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of side door.
35B-05-4
Basic - Floors not maintained smooth and durable.Cooks line.
36-11-4
35
Aug 18, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of lamb stored next to French fries in upright freezer **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground lamb is stored over raw lamb in walk in cooler. **Repeat Violation**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days .Ezme that is received from the commissary.
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards are stained. Interior of ice scoop holder is soiled.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food.Seafood flour in kitchen. **Corrected On-Site**
14-01-5
Basic - Floors not maintained smooth and durable.Cooks line. **Repeat Violation**
36-11-4
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Yogurt reach in cooler. **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior and side of cabinets have a residue build up.
23-03-4
Basic - Standing water in bottom of reach-in-cooler.Beer reach in cooler. **Corrected On-Site**
29-49-6
Basic - Working containers of food removed from original container not identified by common name.Salt in storage area. **Corrected On-Site**
02D-01-5
41
Jan 16, 2025
Routine - Food
3 critical violations. 6 major violations. 16 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to mushrooms in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground lamb stored over shrimp in walk in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,63 f held less than four hours in reach in freezer. After 1 hour,40 degrees f Repeat Violation** **Repeat Violation**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in walk in cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Can opener is stained. Interior of rice pot is soiled. Walk in cooler racks are soiled.
22-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Cooks line.
31B-06-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water in handwashing sink. Scrub is handwashing sink at the bar area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Three comp sink area. **Corrected On-Site**
31B-02-4
Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour in kitchen. **Corrected On-Site**
01B-16-5
Basic - Employee beverage container on a food preparation table. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.
13-07-4
Basic - Floors not maintained smooth and durable. Cooks line
36-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Lights not functioning under the hood suppression system.
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up of build up of black like substance.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Parsley not washed prior to preparation.
08B-39-4
Basic - Sanitizer bucket stored on top of prep table. **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Single-service articles improperly stored.Platters stored on floor. **Corrected On-Site**
25-05-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).Outside back door are have single service items.
25-11-5
Basic - Standing water in bottom of reach-in-cooler.Beer cooler at bar area.
29-49-6
Basic - Utensils in poor condition. Scraper is in poor repair. Hot plates are peeling which is used as a secondary plate .
14-12-4
Basic - Waste line missing at soda gun holster.Bar area.
29-17-4
16
Oct 18, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Four live, small flying at bar area. **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored next to sauces in reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,51 f held less than four hours,iced. Eggs,45 f held less than four hours is iced. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice pot is soiled. White cutting boards are stained. Interior of ice scoop holder is soiled. Interior of sprayer hose is soiled. Can opener is soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Bus tub in kitchen. **Repeat Violation**
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Technician has been called.
27-16-4
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 a copy to operator. **Corrected On-Site**
11-27-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Sanitizer bucket stored on top of prep table. **Corrected On-Site**
21-44-1
Basic - White basket for breading is in poor repair. Ice scoop holder for ice machine is in poor by ice machine.
14-11-5
37
May 17, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 at bar.
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lamb sauce 127f. Less than 4 hours. Advised to reheat.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. -Pan in handsink. **Corrected On-Site**
31A-09-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Handsink in ware wash.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar. **Corrected On-Site**
02D-01-5
61
Aug 28, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Big and small cutting board in kitchen are soiled. Dishwashing racks are soiled. - From follow-up inspection 2023-08-28: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dough containers are soiled. **Repeat Violation** - From follow-up inspection 2023-08-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Waste lines missing at soda gun holsters at bar area. - From follow-up inspection 2023-08-28: **Time Extended**
29-17-4
82
Aug 23, 2023
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
43
May 9, 2023
Routine - Food
5 critical violations. 6 major violations. 12 minor violations.
View 23 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched lemon with bare hand on a drink **Corrected On-Site**
09-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb next to cheese walk in cooler. Raw chicken stored over calamari in reach in-cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw lamb walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours yogurt (55F - Cold Holding) **Repeat Violation**
03A-02-5
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. 0ppm.Afterwards 100 ppm.
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area
31B-02-4
Intermediate - No soap provided at handwash sink in bar area
31B-03-4
Intermediate - Bottle containing toxic substance not labeled. Pink liquid in squeeze bottle in bar not labeled **Corrected On-Site**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Mozzarella and milk
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board in kitchen Interior of blue ice scoop holder soiled **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine .Chlorine strips.
16-37-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen
21-12-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored over ready to eat cheese **Corrected On-Site**
08B-17-4
Basic - Waste line missing at soda gun holster in bar
29-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Basket in poor condition.Basket is peeling.
14-12-4
Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop rice in kitchen
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bar strainer not inverted in cup
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable used to slice lemon
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment in kitchen
10-17-4
Basic - Light not functioning in hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door Exterior dough container soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning on sugar and flour containers
16-46-4
14
Oct 25, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
29
Frequently Asked Questions
When was Bosphorous Turkish last inspected?
The most recent health inspection at Bosphorous Turkish on file is from Mar 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Bosphorous Turkish?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Bosphorous Turkish.
How does Bosphorous Turkish compare to other restaurants in Winter Garden?
Bosphorous Turkish most recently scored 35 out of 100, which is lower than the Winter Garden average of 66.
Has Bosphorous Turkish's inspection record improved over time?
No. Recent inspections at Bosphorous Turkish have averaged around 16 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Bosphorous Turkish 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 inspected?
Based on the inspection history on file, Bosphorous Turkish is inspected around three times per year on average.
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