DirtyFLRestaurant Inspection Data

ISTANBULFOODLOVERS LLC

550 MARY ESTER CUT OFF NW STE 13

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10847206

  • N/A:No Violations Were Observed

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10768999

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Upon inspection, noted one missing ceiling tile and one damage ceiling tile in dry storage area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Upon inspection, license displayed expired June 2024.
  • 08B-38-4:Basic - Food stored on floor. Upon inspection, container with flour stored on floor.
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch. Observed screen door leading to outside with two holes approximately 3 inches in length.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Upon inspection, container stored on floor containing flour not labeled.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine 0 ppm chlorine sanitizing level. Operator setup triple sink with quat sanitizer during inspection and measured at 200ppm.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over frozen breaded mozzarella sticks. Owner corrected during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Double Door - diced tomatoes 46f (over 24 hours), skewered chicken 47f (over 24 hours), mozzarella cheese 58f (over 24 hours), lamb 53f (over 24 hours), hummus 51f (over 24 hours), babaganoush 45f (over 24 hours), cooked rice 58f (over 24 hours), cooked gyro meat 51f (over 24 hours). Also observed hot sauce bottles, ranch dressing bottles and mustard bottles in dining room at room temperature over one week per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Double Door - diced tomatoes 46f (over 24 hours), skewered chicken 47f (over 24 hours), mozzarella cheese 58f (over 24 hours), lamb 53f (over 24 hours), hummus 51f (over 24 hours), babaganoush 45f (over 24 hours), cooked rice 58f (over 24 hours), cooked gyro meat 51f (over 24 hours). Also observed hot sauce bottles, ranch dressing bottles and mustard bottles in dining room at room temperature over one week per operator. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener on prep table in kitchen with dust and food debris.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upon inspection, soups in upright refrigerator in kitchen not date marked or labeled.

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8791031

  • 22-16-4:Basic - Reach-in freezer bottom interior/shelves have accumulation of soil residues. Upright lamb reach in freezer
  • 08B-12-5:Basic - Stored food not covered. KABOB in rear chest freezer Covered during the inspection Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/24 Renewal during the inspection 6/1/25 Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat on kitchen make bar 45/46/48F overnight in sealed container. Prob thermometer calibrated with operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat on kitchen make bar 45/46/48F overnight in sealed container. See stop sale Prob thermometer calibrated with operator.

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8465799

  • N/A:No Violations Were Observed

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8465613

  • N/A:No Violations Were Observed

Inspection Date: 8/7/2023

Inspection #: Visit ID: 8368740

  • 08B-38-4:Basic - Food stored on floor. Oil in containers stored on floor. Manager elevated items off floor during inspection.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine has debris buildup.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning