Meze Turkish Mediterranean Restaurant
1403 E Hallandale Beach Blvd, Hallandale Beach, FL 33009 · Permanent Food Service · License 1623595
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection1 high priority (no follow-up needed, 1 repeat), 3 intermediate, 3 basic-17
- Safety score83
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 visitSep 2, 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.
7 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 raw shell stored above ready to eat salad. Operator relocated to the bottom shelf.
Repeat violation
Intermediate3
Code 05, Thermometers provided and accurate: Probe thermometer provided was broken (falling apart).
It was accurate, however it needs to be replaced.
Code 16, Dishwashing facilities and test kits: Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Dish machine will not automatically dispense proper amount of sanitizer.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink at 2nd hand washing sink.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed spoons, tongs, etc. instanding water 80°F on cook line. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a plate in the bulk flour container. Operator removed.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at 2nd hand washing sink in bar.
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.