Bodrum Mediterranean Kitchen
5907 Roosevelt Blvd 200, Jacksonville, FL 32244 · Permanent Food Service · License 2613968
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection3 high priority (2 fixed by the Sep 21 follow-up, 1 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot), 4 basic (1 repeat)-29
- Administrative complaint on Sep 4, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 5 visitsRoutine inspection
- 4th follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 3rd follow-up visitSep 10, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed flip top reach in cooler in kitchen at ambient temperature of 51°F. Spoke with repair person during inspection who states a part has been ordered and will be installed by Tuesday. Operator has agreed not to store time/temperature controlled for safety foods in the unit until repaired and maintaining proper temperature.
More time givenFixed on the spot
- 2nd follow-up visitSep 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
No stop sale issued at this callback inspection.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed hummus 50°F, cut tomato 52°F and falafel batter 51°F in flip top reach in cooler in kitchen. Employee states all products placed in the cooler one hour and forty minutes ago. Products moved to another cold-holding unit.
Administrative complaintFixed on the spot
- 1st follow-up visitSep 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cut tomato 61°F, hummus 57°F, tzatziki sauce 59°F, cheese 58°F, sour cream based sauce 55°F, yogurt 54°F and cut gyro meat 61°F in flip top reach in cooler in kitchen. All products have been in the same cooler over four hours or overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomato 61°F, hummus 57°F, tzatziki sauce 59°F, cheese 58°F, sour cream based sauce 55°F, yogurt 54°F and cut gyro meat 61°F in flip top reach in cooler in kitchen. All products have been in the same cooler over four hours or overnight.
- First visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed hummus (58°F - Cold Holding); cut tomato (50°F - Cold Holding); cheese (54°F/56°F - Cold Holding); tzatziki (47°F/46°F - Cold Holding); falafel batter (49°F - Cold Holding); sour cream (48°F - Cold Holding); yogurt (48°F - Cold Holding); heavy cream (55°F - Cold Holding)in flip top reach in cooler in kitchen. Per employee, all products have been in the same cooler for approximately 4.5 hours.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
See stop sale. Observed hummus (58°F - Cold Holding); cut tomato (50°F - Cold Holding); cheese (54°F/56°F - Cold Holding); tzatziki (47°F/46°F - Cold Holding); falafel batter (49°F - Cold Holding); sour cream (48°F - Cold Holding); yogurt (48°F - Cold Holding); heavy cream (55°F - Cold Holding)in flip top reach in cooler in kitchen. Per employee, all products have been in the same cooler for approximately 4.5 hours.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Open container raw chicken stored over raw beef in stand up reach-in cooler in the kitchen. Employee moved chicken to bottom shelving.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Ambient thermometer for the flip top reach in cooler reads 19°F. Inspector's ambient thermometer left in unit for approximately 10 minutes with reading of 51°F.
Code 11, Employee health: No proof provided that some 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 employee reporting agreement for Ailin, hired approximately 40 days ago, per operator. Provided DBPR Form HR 5030-103.
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.
No written procedures available. Provided DBPR Form HR 5030-104.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade has food debris.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw beef being thawed at three compartment sink with no running water. Employee placed raw beef in reach-in cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Ice scoop handle in ice at soda machine ice bin. Operator moved scoop to proper storage. Also, pair of tongs are stored on the oven door handle.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water observed in bottom of flip top reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Fan guards in stand up reach-in cooler in the kitchen has dust.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.