Turkuaz Mediterranean Cuisine
855 Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2336120
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection3 high priority (no follow-up needed), 1 intermediate, 4 basic-16
- Safety score84
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 9, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed at walk in cooler LENTIL SOUP (49°F - Cooling), as per cook made the day prior.
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.
Observed at walk in cooler LENTIL SOUP (49°F - Cooling), as per cook made the day prior.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw chicken and beef shish kebabs at walk in cooler stored over unwashed fruits and vegetables.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed at kitchen a trash can placed in the way of sink.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed at walk in cooler onions stored on the floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in a container of standing water at cook line with a temperature of 75°F.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gasket at reach in cooler at cook line torn and in port repair.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues.
Observed plastic shelves at walk in cooler soiled with food debris.
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.
- Stop sale
- An order that the food can’t be sold or served.