Marash Turkish Cuisine
710 W Hallandale Beach Blvd, Ste 105-106, Hallandale Beach, FL 33009 · Permanent Food Service · License 1623734
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (fixed on the spot), 4 intermediate, 3 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed at cook line, raw shell eggs stored above Tomato sauce. Operator relocated to bottom shelf.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed Lamb tenderloin, Chicken soup, House prepared tomato sauce (reviewed recipe), Marinated chicken, all prepared 25-36 hours prior, no date marks.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed probe thermometer, 50-550°F. Insufficient gradient to determine exact temperature.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Provided Big 6 poster via email.
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.
Provided via email.
Basic3
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at cook line.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed stored directly on the floor.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided via email.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.