BODRUM MEDITERRANEAN KITCHEN
5907 ROOSEVELT BLVD 200, JACKSONVILLE 32244
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection on 4/16/2025
High Priority
7
Intermediate
1
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of prep table in kitchen, white container of flour has to go container as scoop. Manager removed to go container from product. Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In stand up reach in cooler, 8 pack of salmon in reduced oxygen packaging not opened or removed from package before fully thawing. Employee discarded salmon. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. License display in establishment expired June 2024.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had coffee cup on clean prep table. Manager has employee removed cup from table. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Torn gaskets on both reach in coolers on cook line and stand up reach in cooler. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer, reach in cooler and/or walk-in freezer. In flip top reach in cooler on cook line, ice buildup around fan unit.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door of establishment self closing mechanism not working properly.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In flip top reach in cooler on cook line standing water present in bottom.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line answered cell phone with gloved hands and after hanging up began to prepare customers food without washing hands or changing gloves.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In stand up reach in cooler, food stored in plastic to go bags. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw shrimp stored on shelf above cooked chicken. Employee moved cooked chicken to top shelf and raw shrimp to bottom shelf. Also, in stand up reach in cooler, raw chicken kabobs stored on top of pan of cooked beef. Employee began moving items to correct storage level. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, raw chicken kabobs stored on shelf above raw beef kabobs. Employee switched items. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In stand up reach in cooler, 8 pack of salmon in reduced oxygen packaging not opened or removed from package before fully thawing. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, shredded cheese (48F - Cold Holding). Employee stated it was put in cooler at open but cooler hid has been open all morning. Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. By ice machine in server area, Sanitizer Bucket (Chlorine 200+ppm). Manager dumped sanitizer bucket and will make new. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In handwash sink by ice machine, multiple glasses present. Manager removed glasses from sink. Also, at handwash sink by triple sink, metal pan in sink. Manager removed pan from handwash sink. Corrected On-Site
Food safety inspection conducted on 4/16/2025 revealed 16 total violations (7 high priority, 1 intermediate, 8 basic).
Inspection on 1/24/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves 45F, Spicy Hummus 45F, Hummus 46F, tzatziki sauce 44F, Cabbage 44F, cut tomatoes 44F in line cooler. Spicy hummus 44F, Tzatziki sauce 49F, cabbage 44F Repeat Violation Admin Complaint - From follow-up inspection 2025-01-24: Cooked chicken 47F, cooked gyro meat 46F. Both cold holding in reach in cooler. Per cook door has been opened and shut multiple times due to prep and organizing the reach in cooler for approximately 3 hours. All food moved to reach in freezer. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 1/24/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/23/2025
High Priority
5
Intermediate
1
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice machine has buildup of black substance on deflector plate. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured. Two tanks sitting up against wall to left when entering the kitchen.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Three pieces of individually vacuum sealed salmon thawed in package in reach in cooler at time of inspection. Package not cut open. Operator discarded fish. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gaskets on line cooler torn in few spots. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil tub on floor by grill. Operator placed on shelf Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from handle on over door. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer has food debris buildup inside.
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in women's bathroom.
- 33-16-4:Basic - Open dumpster lid.
- 14-12-4:Basic - Utensils in poor condition. Brush in melted butter on grill not in good condition. Handle is burned/warped and not smooth and easily cleanable.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Out back mops sitting in mop bucket with dirty water.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Food stored in to-go plastic bags in reach in freezer and reach in cooler. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken in line cooler. Operator moved raw shrimp Corrected On-Site Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three pieces of individually vacuum sealed salmon thawed in package in reach in cooler at time of inspection. Package not cut open. Operator discarded fish.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves 45F, Spicy Hummus 45F, Hummus 46F, tzatziki sauce 44F, Cabbage 44F, cut tomatoes 44F in line cooler. Spicy hummus 44F, Tzatziki sauce 49F, cabbage 44F Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter on grill temperature is 116, must be 135.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food safety inspection conducted on 1/23/2025 revealed 17 total violations (5 high priority, 1 intermediate, 11 basic).
Inspection on 6/18/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top Reach-in cooler across from stove unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed condensation and fans not blowing air. Discussed with operator to remove TCS foods and placed in a nearby cooler. Warning - From follow-up inspection 2024-06-18: Flip top cooler still not working at intended. Ambient 51F. Manager stated there is a work order for new week (earliest available). **Time Extended**
Food safety inspection conducted on 6/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 6/13/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top Reach-in cooler across from stove unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed condensation and fans not blowing air. Discussed with operator to remove TCS foods and placed in a nearby cooler. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged salmon thawed in sealed package. Stamp on package stated to remove prior to thawing.
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach-in cooler across from gyro machine torn.
- 08B-38-4:Basic - Food stored on floor. Multiple containers of oil stored on floor in prep area and cookline. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Large knife stored between prep table and back of reach-in cooler. Operator removed knife to properly store.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from oven handle.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact of non food grade bag in reach-in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat chicken in reach-in cooler across from stove. Operator removed raw shrimp to properly store.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy whipping cream (46F - Cold Holding); in reach-in cooler across from gyro machine. Operator stated chef had heavy cream out while cooking. Also, cut lettuce (50F - Cold Holding); house made taziki sauce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); feta cheese crumbles (51F - Cold Holding) in reach-in cooler across from stove. Operator stated items went in cooler this afternoon but lid had been kept open on cooler. Operator asked chef to close lid to chill foods. Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm); exceeds maximum concentration allowed. Operator added more water and retested at 100ppm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine soiled. Also, can opener blade on shelf next to cookline soiled. Also, cutting boards at both reach-in coolers on cookline soiled/ stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to large ice machine used to store glasses. Operator removed glass from hand wash sink. Corrected On-Site
Food safety inspection conducted on 6/13/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 10/6/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/5/2023
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35A-03-4:Basic - Dead insects on premises. Approximately 7 dead roaches along far wall in both men and women's bathroom. Approximately 12 dead flying insects along far wall in both men's and women's bathroom. One dead roach at front counter by keg reach in cooler. Repeat Violation Warning
- 36-73-4:Basic - Floors/walls/ceiling soiled/has accumulation of debris. Along walls and floors in both men's and women's bathroom around toilets.
- 08B-38-4:Basic - Food stored on floor. Bag of onions in kitchen, employee corrected during inspection. Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In flip top reach in cooler on make line in kitchen.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored over containers of Tzatziki in stand reach in cooler in kitchen.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of Windex store on case of beer next to to go containers at entrance to kitchen, bottle removed. Corrected On-Site
- 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. 2 employees on site.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station at front counter. Also no paper towels at hand wash station next to triple sink.
Food safety inspection conducted on 10/5/2023 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).