Bosphorous Turkish Cusine
6900 Tavistock Lakes Blvd Ste 100, Orlando, FL 32827 · Permanent Food Service · License 5814188
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 6 basic-18
- Safety score82
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 visitOct 28, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
garlic yogurt and lamb shank temping 46°F-48°F per operator items were out to fill the line an hour ago
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Frozen raw lamb stored on plates stored over frozen French fries and falafel in reach in freezer located at wait staff area.Operator moved lamb to bottom shelf
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Cut peppers and onions stored and covered with burgundy linen.Operator removed linen
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on make table at entrance to cooks line on left side
Basic6
Code 10, In-use utensils properly stored: In-use whisk and scoop stored in cracks between make table at cooks line.Operator moved items to dish wash area
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Observed employee chewing gum engaged in food prep.Employee discarded gum
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer stored on bottom shelf of table next to syrup used for desserts.Operator moved sanitizer bucket to dish wash area
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand washing sink at cooks line and wait staff area Hot water faucet does not turn on at hand washing sink at dish wash area
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.
Employee bags stored over cooking oil at dry storage area.Operator moved bags
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Located by walk in cooler.Operator chained the tanks
Fixed on the spot
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.