Istanbul Grill
9428 S Orange Blossom Trl, Orlando, FL 32837 · Permanent Food Service · License 5814541
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-10
- Safety score90
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 visitAug 25, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over falafel in reach-in freezer at side of kitchen.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing brown substance identified as degreaser on shelf at ware-washing area. Operator labeled.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
In several coolers and freezers throughout.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in salt bulk container.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Condiment cups used in several spice containers. Operator removed.
Fixed on the spotRepeat violation
Cardboard used to line food-contact shelves.
Cardboard lining shelf's in all freezers and at dry storage.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.