Turkish Mediterranean Cuisine
Last inspected: Nov 24, 2025
55
Score
Going back to 2022, Turkish Mediterranean Cuisine has seven inspections in the public record. On Nov 24, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around five violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
By comparison, the average Largo facility scores 75, putting Turkish Mediterranean Cuisine on the weaker side. The inspection history reads as standard for a restaurant of this size.
7
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over shredded mozzarella in two door reach in cooler on cooks line. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta 49f,butter 52f, items moved. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink non operational across from pizza oven. Water turned off. Drain issues being addressed. **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggplant salad, cooked spinach, cooked pasta, Cooked vegetables,moussaka,lamb shank, stuffed cabbage, various sauces.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
55
Mar 18, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil 56f, moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger moved from incorrect level in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Water turn off at side hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many cooked products not marked with make date.
02C-02-5
Basic - Standing water in floor drain/floor drain draining very slowly. Drain in small prep area. Operator is calling for service. All other drains are running without blockage.
29-19-4
58
Dec 2, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
May 23, 2024
Routine - Food
No violations found.
100
Mar 22, 2024
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Oct 23, 2023
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee restroom. Operator placed paper towels in employee restroom. **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom located near three-compartment sink.
31B-04-4
78
Nov 15, 2022
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage breakfast Pattie's (68F - Cold Holding), educated operator and he put inside cooler. comminuted beef, in walk-in cooler,temped at 46F at 9:15am. Operator put in ice bath and moved its location in the walk-in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Stopped and educated employee, he then took off gloves, washed hands properly, and put new gloves on. **Corrected On-Site**
12A-27-4
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. Dish machine tested at chlorine 10 ppm. Ran and primed machine and it tested at chlorine 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, in kitchen , to the left of the oven, shows accumulation of debris. Mixer head in kitchen on the dough mixer shows accumulation of debris. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. 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. Cooked potatoes held for 24 hours were not date marked. Educated Operator and she date marked the potatoes.
02C-02-5
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site**
33-16-4
Basic - Stored food not covered. Cooked green beans in walk-in cooler cooked 24 hours ago not covered. Operator covered product properly. **Repeat Violation**
08B-12-5
Basic - Wood food-contact surface not properly sealed. Wood in rear back room with the ice machine has unsealed wood on the walls. **Repeat Violation**
14-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above the slicer in kitchen shows cracking and sagging disrepair.
36-32-5
Basic - Current Hotel and Restaurant license not displayed. No license displayed at time of inspection.
50-09-4
Basic - Equipment in poor repair. Torn gaskets on the three door deli cooler on the main cook line. No gaskets on the walk-in cooler door.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. In rear room with ice machine, the exterior door shows a gap underneath it. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the three door deli cooler and two door deli cooler in kitchen show accumulation of debris. **Repeat Violation**
23-03-4
32
Frequently Asked Questions
When was Turkish Mediterranean Cuisine last inspected?
The most recent health inspection at Turkish Mediterranean Cuisine on file is from Nov 24, 2025. The public record contains seven inspections in total.
What is the most common violation at Turkish Mediterranean Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Turkish Mediterranean Cuisine.
How does Turkish Mediterranean Cuisine compare to other restaurants in Largo?
Turkish Mediterranean Cuisine most recently scored 55 out of 100, which is lower than the Largo average of 75.
Has Turkish Mediterranean Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Turkish Mediterranean Cuisine have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Turkish Mediterranean Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Turkish Mediterranean Cuisine inspected?
Based on the inspection history on file, Turkish Mediterranean Cuisine is inspected around two times per year on average.
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