Istanbulfoodlovers

High Priority - Live, small flying insects found: observed multiple small flying insects (too many to count and moving too fast) under the dish machine. **Warning**

High Priority - Roach activity present as evidenced by live roaches found: observed 10 live roaches as evidenced in the following locations and quantities: 8 live on floor inside the hall going to the bathrooms; 2 live on floor in employee break area. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: observed there are no employee training records. General Manager states he has signed them up for training and they did not print out their certificates. **Warning**

Basic - Dead roaches on premises: observed 92 dead roaches in the following locations and quantities: 15 dead on floor at the entrance to the bathroom hall; 2 dead on floor under desk with ice machine on top of it; 1 dead on floor to right of desk with ice machine on top of it; 1 dead on floor behind the wicker room divider; 3 dead on floor by west back door; 1 dead on floor to right of the second reach-in freezer on the left; 1 dead on top shelf inside the second reach-in freezer on the left; 1 dead on floor just to the right of the door going from the wait station into the storage room; 2 dead on counter in the waiting room station; 2 dead on floor in front of the bar of the wait station; 1 dead on bottom shelf under the register; 1 dead on floor of the register area; 1 dead on floor to right of door going into the kitchen; 3 dead on bottom shelf of prep table across from the gyro cookers; 3 dead on floor in employee break area; 1 dead on top of gray hot water heater; 2 dead inside of box of garbanzo beans; 5 dead on floor under back table with bulgur on it; 4 dead on bottom shelf of table to right of the bulgur; 4 dead on table top and pans of the table with bulgur; 1 dead on bag of rice on bottom wire shelf; 10 dead on floor under wire shelf with rice; 3 dead on floor in back corner to left of east back door; 1 dead on floor under wire shelf with pans; 3 dead on pans on bottom shelf of dish rack; 3 dead on top of dish machine chemical buckets; 14 dead on floor behind reach-in cooler to left of three compartment sink; 1 dead on floor to left of door going into kitchen. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Double Door - diced tomatoes 46f (over 24 hours), skewered chicken 47f (over 24 hours), mozzarella cheese 58f (over 24 hours), lamb 53f (over 24 hours), hummus 51f (over 24 hours), babaganoush 45f (over 24 hours), cooked rice 58f (over 24 hours), cooked gyro meat 51f (over 24 hours). Also observed hot sauce bottles, ranch dressing bottles and mustard bottles in dining room at room temperature over one week per operator. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Double Door - diced tomatoes 46f (over 24 hours), skewered chicken 47f (over 24 hours), mozzarella cheese 58f (over 24 hours), lamb 53f (over 24 hours), hummus 51f (over 24 hours), babaganoush 45f (over 24 hours), cooked rice 58f (over 24 hours), cooked gyro meat 51f (over 24 hours). Also observed hot sauce bottles, ranch dressing bottles and mustard bottles in dining room at room temperature over one week per operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over frozen breaded mozzarella sticks. Owner corrected during inspection. **Corrected On-Site**

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. Observed dish machine 0 ppm chlorine sanitizing level. Operator setup triple sink with quat sanitizer during inspection and measured at 200ppm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener on prep table in kitchen with dust and food debris.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upon inspection, soups in upright refrigerator in kitchen not date marked or labeled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Upon inspection, noted one missing ceiling tile and one damage ceiling tile in dry storage area.

Basic - Current Hotel and Restaurant license not displayed. Upon inspection, license displayed expired June 2024.

Basic - Food stored on floor. Upon inspection, container with flour stored on floor.

Basic - Screening is not 16-mesh to the inch. Observed screen door leading to outside with two holes approximately 3 inches in length.

Basic - Working containers of food removed from original container not identified by common name. Upon inspection, container stored on floor containing flour not labeled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/24 Renewal during the inspection 6/1/25 **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat on kitchen make bar 45/46/48F overnight in sealed container. Prob thermometer calibrated with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat on kitchen make bar 45/46/48F overnight in sealed container. See stop sale Prob thermometer calibrated with operator.

Basic - Reach-in freezer bottom interior/shelves have accumulation of soil residues. Upright lamb reach in freezer

Basic - Stored food not covered. KABOB in rear chest freezer Covered during the inspection **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**

Basic - Food stored on floor. Oil in containers stored on floor. Manager elevated items off floor during inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine has debris buildup.

High Priority - Grease interceptor/trap overflowing onto floor/ground. Upon inspection observed grease build up on ground behind establishment near/by grease interceptor. **Warning**

Basic - Duct tape used to repair nonfood-contact surface. Upon inspection observed duct tape used for repairing handle/cord of hand held meat slicer on bottom shelf on cook line are of kitchen.

Basic - Employee eating in a food preparation or other restricted area. Upon inspection observed employee with personal food present on top of reach in prep cooler in kitchen. Operator removed employee food during inspection. **Corrected On-Site**

Basic - Food stored on floor. Upon inspection observed large bag of dried chick peas stored on floor in dry storage area. Operator corrected storage during inspection. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer. Multiple reach in freezers with ice build up present. **Repeat Violation**

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Upon inspection observed scoop handle in couscous container in reach in cooler next to cook line in kitchen. Operator corrected storage during inspection. **Corrected On-Site**