Cappadocia Turkish Mediterranean Cusine
Last inspected: Nov 18, 2025
78
Score
Inspectors have visited Cappadocia Turkish Mediterranean Cusine nine times, with records going back to 2022. Inspectors last stopped by on Nov 18, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around six violations each.
Across the inspection history, “no proof provided that food employees are informed” is the issue that surfaces most often, recorded three times.
The city-wide average is 79, putting Cappadocia Turkish Mediterranean Cusine squarely in typical territory. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. Hand sink in cook line and ware wash area **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
33-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
23-03-4
78
Nov 4, 2025
Complaint Partial
No violations found.
100
Oct 29, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over hamburger buns in stand up white freezer **Warning**
08A-02-6
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 chlorine **Warning**
22-41-4
High Priority - Approval of the septic tank system limits the establishment to the use of single-service items only for customers. Multi-use utensils are in use. Per approved from 2013 , permit # 12-1841 E
28-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink at server area and ware wash area **Warning**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For burgers cooked to order Provided consumer advisory **Warning**
02B-02-5
Basic - Food not stored at least 6 inches off of the floor. Boxes of oil on floor in kitchen **Corrected On-Site** **Warning**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in stand up white freezer **Warning**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen **Warning**
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler at cook line **Warning**
05-09-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Hand sink in cook line and ware wash area **Warning**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Single-service articles improperly stored. Box of single service items on floor **Corrected On-Site** **Warning**
25-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
30
Sep 10, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken skewer over raw beef skewers Operator moved beef above chicken **Corrected On-Site**
08A-20-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. New employees signed form during inspection **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Front hand sink missing soap Operator provided soap **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. Items in walk in cooler no date mark
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
22-20-5
Basic - Open dumpster lid. Operator closed dumpster lid **Corrected On-Site**
33-16-4
58
Mar 27, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
Nov 14, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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 beef in reach in cooler. Operator moved chicken **Corrected On-Site**
08A-20-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Had employees read, print, sign form during inspection **Corrected On-Site**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood, filter, and wall soiled
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled
36-34-5
67
Feb 15, 2023
Routine - Food
2 critical violations. 7 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw portioned chicken in tray stored on shelf above kibbeh in tall white reach in freezer. Advised operator on proper order. - Ground chicken and lamb stored above dough and mozzarella cheese in walk in cooler. Operator moved items. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. - Tested at approximately 0 ppm. Operator stated dishwasher not used. Wares/equipment washed at triple sink. **Repeat Violation**
22-41-4
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. - Hand wash sink next to triple sink blocked by cart. Advised operator not to block. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At coffee station sink. Operator placed new roll in dispenser. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - Paperwork provided. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Lentil soup prepared 48 hours prior in walk in cooler per operator. **Repeat Violation**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Hot water knob stripped at sink next to triple sink and water is trickling at 75F. Advised to repair sink.
27-16-4
Basic - Accumulation of dead pests, in control devices. - Two dead roaches on glue trap next to dishwasher. Operator discarded trap. **Corrected On-Site**
35A-06-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Plumbing system in disrepair. - Hot water knob stripped for sink next to triple sink and water is trickling at 75F. Advised to repair.
29-08-4
32
Sep 6, 2022
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above fries and gyro meat. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw ground lamb above bag of onions in walk in cooler.
08A-04-5
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 cooler 3 days per operator. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at front counter. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tzatziki sauce in cooler 2 days per operator. **Corrected On-Site**
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door.
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and phone on prep table.
40-06-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking at hand sink in ware wash area.
29-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust Behind cook line
36-27-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled.
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
35
Jul 7, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
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
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Cappadocia Turkish Mediterranean Cusine last inspected?
The most recent health inspection at Cappadocia Turkish Mediterranean Cusine on file is from Nov 18, 2025. The public record contains nine inspections in total.
What is the most common violation at Cappadocia Turkish Mediterranean Cusine?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Cappadocia Turkish Mediterranean Cusine.
How does Cappadocia Turkish Mediterranean Cusine compare to other restaurants in Orlando?
Cappadocia Turkish Mediterranean Cusine most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Cappadocia Turkish Mediterranean Cusine's inspection record improved over time?
Results have been roughly steady. Inspections at Cappadocia Turkish Mediterranean Cusine have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cappadocia Turkish Mediterranean Cusine 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 Cappadocia Turkish Mediterranean Cusine inspected?
Based on the inspection history on file, Cappadocia Turkish Mediterranean Cusine is inspected around three times per year on average.
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