Taksim Turkish Grill
Last inspected: Dec 19, 2025
90
Score
Across the available record, Taksim Turkish Grill has 11 inspections on file, the first dated 2022. The most recent visit was on Dec 19, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly five violations earlier on.
The pattern that stands out is “ready-to-eat”, which has been cited five times.
That puts the facility ahead of the local pack: the average Sanford restaurant scores 77. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at three comp sink **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
23-03-4
90
Dec 18, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Washing Fruits and Vegetables
FL-42
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
58
Jul 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. - bulk flour and bulk corn starch - From follow-up inspection 2025-07-22: **Time Extended**
02D-01-5
95
Jul 11, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Washing Fruits and Vegetables
FL-42
50
Feb 19, 2025
Routine - Food
2 major violations.
View 2 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
82
Feb 18, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: Manager states less than 4 hours. Moved to bottom cabinet for better cooling. - tomato (51F - Cold Holding); - fresh garlic in oil (52F - Cold Holding); - cheese (51F - Cold Holding) LOWBOY: Manager states less than 4 hours. Moved to different cooler for better cooling. - gyro meat (49F - Cold Holding); - chicken kabob (49F - Cold Holding); - beef (50F - Cold Holding) **Warning**
03A-02-5
High Priority - Gyro meat in a broiler that is turned off. **Corrected On-Site**
03C-97-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline stained
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. - men's restroom
31B-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. - reach in cooler
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
10-20-4
50
Aug 20, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut gyro meat (45F - Cold Holding). - raw Philly meat (47F - Cold Holding). Operator cooked.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw lamb kabobs stored over cooked soup in reach in cooler. Operator moved - raw beef over cooked beef in walk in cooler
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler and reach in cooler prepared longer than 24 hours per operator.
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. - women's restroom
32-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - side door
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle, operator moved. **Corrected On-Site**
10-20-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. - front counter area
38-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink
36-27-5
52
Jan 17, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat and steak at reach in cooler under flat top grill temping at 48F
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat and steak temping at 48F Lamb stew temping between 88F-90F
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb stew in oven temping between 88F-90F. Made over six hours ago.Issued a stop sale
03D-02-5
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. Printed operator handout **Corrected On-Site**
11-27-4
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. No proof of new employees having signed off on food employee reporting agreement. Printed operator hand out **Corrective Action Taken**
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. Chicken,Taziki sauce,rice and stuffed cabbage no date marked in reach in cooler and walk in cooler
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave next to rice cooker on cooks line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over charcoal grill
23-03-4
Basic - Stored food not covered. Taziki sauce in reach in cooler on cooks line not covered
08B-12-5
41
Aug 4, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Gyro meat in a broiler that is turned off. Roast is in place, unit is off
03C-97-2
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
74
Feb 9, 2023
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
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. Emailed form to the operator DBPR HR 5030-103
11-26-1
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. Emailed to the operator DBPR HR 5030-104
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the 3 compartment sink
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. Stuffed cabbage not dated
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.blue liquid in the warewash area
41-17-4
Basic - Equipment in poor repair. -rubber spatula is burnt
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Line cook
13-03-4
Basic - Outer openings not protected with self-closing doors. Back door propped open
35B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in a bucket
42-01-4
Basic - Light not functioning. In the hood
36-62-4
47
Aug 12, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle stored with food on a storage shelf
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in the glass door cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle
41-17-4
Basic - Floor area(s) covered with standing water. At the coolers in the dinning room
36-22-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the grill grease build up
23-03-4
61
Frequently Asked Questions
When was Taksim Turkish Grill last inspected?
The most recent health inspection at Taksim Turkish Grill on file is from Dec 19, 2025. The public record contains 11 inspections in total.
What is the most common violation at Taksim Turkish Grill?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Taksim Turkish Grill.
How does Taksim Turkish Grill compare to other restaurants in Sanford?
Taksim Turkish Grill most recently scored 90 out of 100, which is higher than the Sanford average of 77.
Has Taksim Turkish Grill's inspection record improved over time?
Yes. Recent inspections at Taksim Turkish Grill have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Taksim Turkish Grill 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 Taksim Turkish Grill inspected?
Based on the inspection history on file, Taksim Turkish Grill is inspected around three times per year on average.
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