Bosphorous Turkish Cuisine
1246 Central Ave, St Petersburg, FL 33705 · Permanent Food Service · License 6218844
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 Sep 16 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-20
- Safety score80
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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken seen over top of lamb stuffed cabbage. Employee was informed of proper storing procedures and moved chicken to proper shelf on site.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. 0 presence of sanitizer during initial inspection. Operator was informed and replaced all sanitizer buckets throughout restaurant on site. Sanitizer after replaced tested at 150PPM.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed no vacuum breaker on mop sink nozzle. Employee was informed of necessity of vacuum breaker.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Heavy cream found on line lacked proper date marker. Employee opened cream over 24 hours ago and was informed of proper date marking. Employee labeled and marked heavy cream on site when informed.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwashing sink closest to main kitchen entrance does not properly turn on or work. Operator has been informed and contacted plumbing repair on site.
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensil's used for serving seen in standing water temped at 85°F. Operator was informed and moved utensils to hot well for proper storage.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs seen on equipment door handle along main cook line. Employee was informed of proper placement and moved tongs on site.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels observed on clean containers in back dry storage area.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Handwashing sink closest to main kitchen entrance does not properly turn on or work. Operator has been informed and contacted plumbing repair on site.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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 bag observed on top of canned drinks in back dry storage area.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.