TURKISH FLAME MEDITERRANEAN RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lentil soup 47f, made on 4/28/2026 missed cooling window, items discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lentil soup 47f, made on 4/28/2026 missed cooling window, items discarded.

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Babaganouj Masson 10/12/2025. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked vegetables 60f, made on 4/20/2025 missed cooling window.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over washed produce in stand up cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro cone 46f, spoke to manager regarding proper handling of gyro cones at end of night. Cooked vegetables 60f,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro cone 46f, spoke to manager regarding proper handling of gyro cones at end of night.

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.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Skewers stored in Bain Marie containers stored on floor.

Basic - Single-service articles improperly stored. Single service containers stored on floor.