Istanbul Grill & Bakery
11173 Beach Blvd 108 & 109, Jacksonville, FL 32246 · Permanent Food Service · License 2616217
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection8 high priority (1 fixed on the spot, 1 repeat), 8 intermediate (2 fixed on the spot, 1 repeat), 16 basic (4 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most; all violations together cost 70 at most-70
- Administrative complaint on Sep 24, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score10
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 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.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
One pan cooked rice (59-64°F - Cooling), stored in deep metal pan uncovered in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued
Administrative complaint
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
One pan cooked rice (59-64°F - Cooling), stored in deep metal pan uncovered in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued
Administrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Still the same
More time given
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
One pan cooked rice (59-64°F - Cooling), stored in deep metal pan uncovered in walk in cooler from overnight with no additional preparation done today as per manager. Stop sale issued
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Still the same. Have remaining timeframe left to be in compliance
More time given
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Still the same. Observed several large whole muscle raw meat & raw chicken at 39-41°F sitting out on kitchen prep table thawing at room temperature & was place there around 4 am as per manager by overnight employee working.
More time given
- First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
32 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
One pan hummus (44-57°F), stored in container covered with lid in walk in cooler from overnight with no additional preparation done today as per employee. Item is made with can chick peas & non-TCS ingredients & ambient cool. Stop sale issued. One pan cooked rice (48-51°F - Cooling); two pans cooked eggplant stew (44-57°F - Cooling); all stored in deep metal pan in walk in cooler covered with condensation under lid from overnight storage with no additional preparation done today as per employee. Stop sale issued.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
One pan cooked rice (48-51°F - Cooling); two pans cooked eggplant stew (44-57°F - Cooling); all stored in deep metal pan in walk in cooler covered with condensation under lid from overnight storage with no additional preparation done today as per employee. Stop sale issued.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
One pan hummus (44-57°F), stored in container covered with lid in walk in cooler from overnight with no additional preparation done today as per employee. Item is made with can chick peas & non-TCS ingredients & ambient cool. Stop sale issued.
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.
Frozen prep raw chicken stored over frozen raw beef in walk in freezer. Prep raw chicken stored over prep raw beef in walk in cooler. Prep raw chicken stored over prep raw beef in reach in cooler
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Shredded wheat stored in direct contact inside non-food grade bag in walk in cooler. Desserts & bread stored in direct contact inside non-food grade bag in reach in freezer
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing back flow preventer at water spigot with attached water hose located outside kitchen back door to newly moved mop sink.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 2 live flying insects in kitchen not touching food.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 & under same ownership. Operator paid license during inspection
Fixed on the spot
Intermediate8
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
One pan hummus (44-57°F), stored in container covered with lid in walk in cooler from overnight with no additional preparation done today as per employee. Item is made with can chick peas & non-TCS ingredients & ambient cool. Stop sale issued. One pan cooked rice (48-51°F - Cooling); two pans cooked eggplant stew (44-57°F - Cooling); all stored in deep metal pan in walk in cooler covered with condensation under lid from overnight storage with no additional preparation done today as per employee. Stop sale issued.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Operator has no probe thermometer
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator has several employees with no proof of written agreement
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Several non food grade brush in use for food preparation in kitchen
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator using chlorine to sanitize but has no chemical test strips
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with pink solution unlabeled. Employee stated its chemical cleaner & label it
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator moved mop sink from inside kitchen to outside back door. Called Plan Review department in Tallahassee & no plans on files & no historic plans found.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 food handler employees present working in kitchen with no certified food manager present. Certified food manager arrived during inspection
Fixed on the spot
Basic16
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In some reach in cooler
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw beef at 61°F stored thawing at room temperature in prep area. Employee it under running water. Frozen raw meat stored thawing at room temperature at prep area
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Food uncovered in walk in freezer & walk in cooler
Food stored on floor.
Bag of flour stored on floor in prep area. Portion cups of dressings stored on floor in walk in cooler
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Pizza wooden & metal paddles stored on soiled surfaces next to pizza oven
In-use utensil stored in standing water less than 135°F.
Utensils stored in 60°F standing water at ice cream station
In-use knife/knives stored in cracks between pieces of equipment.
Several knives stored in between wall and prep tables in kitchen area
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler with torn gasket
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior microwave soiled in kitchen. Interior reach in freezer soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior microwave soiled in kitchen
Repeat violation
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Accumulation of dead flying insects in bug light device that is stored on wall over prep table next to clean equipment
Insect control device installed over food preparation area.
Bug light device stored over prep tables & next to clean equipment in prep area
Outer openings not protected with self-closing doors.
Back kitchen door not self closing
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles with dust build up in kitchen
Repeat violation
Code 38, Lighting: Light shield damaged/in disrepair.
Light shield in kitchen prep area is cracked
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees personal belongs stored over dry storage food
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Two fire extinguishers in kitchen area in the red zone
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.