The Turn Grill and Bar
7924 Melogold Cir, Land O' Lakes, FL 34637 · Permanent Food Service · License 6102817
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 16 routine inspection2 high priority (no follow-up needed), 4 basic-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 visitSep 16, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked pork dated on 9/2/26, roasted tomato dated on 9/4/26 in reach in cooler . See stop sale Grilled chicken dated 9/1/26 in reach in cooler drawer in cook line. See stop sale
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked pork dated on 9/2/26, roasted tomato dated on 9/4/26 in reach in cooler . See stop sale Grilled chicken dated 9/1/26 in reach in cooler drawer in cook line. See stop sale
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked beef not covered in walk in cooler . Operator covered it with plastic wrap.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table, operator discarded it
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Oven interior soiled and grease buildup heavily under
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler interior soiled and food debris buildup
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.
- Stop sale
- An order that the food can’t be sold or served.