Turkish Kitchen

119 W Bloomingdale Ave, Brandon, FL 33511 · Permanent Food Service · License 3918083

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Operating with an expired Division of Hotels and Restaurants license.High priority, repeat · fixed by the Oct 2 follow-up · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
4 high priority (fixed by the Oct 2 follow-up, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 12 basic (7 repeats); basic violations cost 12 at most
-38
Administrative complaint on Sep 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score50

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep242026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- 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.
  More time given
Basic5
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters not cleaned
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  More time given
Official report, on the Florida DBPR website
First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 4 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Bread in shopping bag in walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Instructed operator to manually sanitize all dishes in 3 compartment. Discussed proper chlorine ratio for sanitizing. Operator set up 3 compartment sink for manual sanitizing, tested chlorine at 50ppm
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Supplements stored with food in walk in cooler.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  License expired 2/1/2026, establishment open and operating, preparing food for service.
  Repeat violationAdministrative complaint
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.
  Multiple items in multiple coolers not date marked.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee wash hands in prep sink with no soap, then put on gloves.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Prep area hand sink. Operator provided towels.
  Fixed on the spot
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk containers of sugar, salt and cornstarch not labeled.
  Repeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Bulk containers of salt, sugar, cornstarch and baking powder not covered.
  Food stored on floor.
  Buckets of food on the floor in walk in cooler. Onions and fryer oil on the floor in storage area.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice mold and spatula in standing water, 74°F.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  2 employees in kitchen.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Paper cups in bulk sugar, cornstarch, and salt containers. Operator removed cups.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Door gaskets on reach in cooler across from pizza oven. Hood filters.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  At pizza station reach in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Air vents and surrounding tiles in kitchen have dust buildup.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Acoustic ceiling tiles in kitchen.
  Repeat violation
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Unshielded florescent bulbs in kitchen.
  Repeat violation
- 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.
  Cellphone on prep table. Operator removed.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.