CAFE 34 ISTANBUL
8255 INTERNATIONAL DR #144B
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
High Priority
4
Intermediate
5
Basic
18
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at beverage station.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom at back bar Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee at prep station across from fryer. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting at expo station Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. On cooks line and under kitchen equipment on cooks line Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil stored on floor in dry storage area Plastic water bottles stored on floor in walk-in cooler.
- 36-24-5:Basic - Hole in or other damage to wall in kitchen by beverage area entry.
- 10-08-5:Basic - Ice scoop handle in contact with ice in front bar. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris at beverage station and in kitchen. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees by makina machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stove soiled Gaskets are soiled on cookline, all bar reach in coolers, walk-in cooler doors, and reach in cooler doors in dish area. Rear bar: cabinets, floor, countertops heavily soiled. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning at dishwashing station. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored unwrapped in open air cabinet in open walkway between bars and kitchen. Operator discarded items. **Corrective Action Taken**
- 29-49-6:Basic - Standing water in bottom of reach-in-beer cooler in secondary bar by kitchen.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle in women's restrooms located between secondary bar and kitchen. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in mop bucket by rear bar. Corrected On-Site
- 35A-02-7:High Priority - Live, small flying insects found 2 on cookline 1 at dishwashing station 2 at bar
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer raw beef over packaged desserts Reach in cooler raw beef oven prepared hummus Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw lamb over raw salmon in reach in freezer Raw chicken next to cooked chicken in walk-in cooler Raw chop over cooked steak in walk-in cooler Raw chicken over raw salmon in walk-in cooler Raw chicken over raw steak cubes in lowboy on cookline. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored chemical bottle stored .on top of grill plates at dishwashing station .On top of bar counter.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled Cutting Boards heavily soiled on make table at cookline. Hobart stand mixer soiled reach-in coolers heavily soiled on cookline. All lowboys on cookline soiled. Interior of beverage cooler heavily soiled at secondary bar by kitchen. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk-in cooler. Corrected On-Site Repeat Violation
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Multiple changes in equipment and dinning areas not clearly shown on current plans. Plans do not match establishment. Repeat Violation
- 41-17-4:Intermediate - Several Spray bottles containing toxic substance not labeled at dishwashing station and front bar. Repeat Violation
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date marking on water filter at back bar.
Food safety inspection conducted on 5/2/2025 revealed 27 total violations (4 high priority, 5 intermediate, 18 basic).
Inspection on 11/15/2024
High Priority
0
Intermediate
4
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-11-15: **Time Extended**
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-11-15: **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing over dishwasher area. - From follow-up inspection 2024-11-15: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance though out kitchen and storage area. - From follow-up inspection 2024-11-15: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Door knob missing to exterior door by dry storage area. - From follow-up inspection 2024-11-15: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by grill station Repeat Violation - From follow-up inspection 2024-11-15: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen - From follow-up inspection 2024-11-15: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen prep area soiled. Gaskets are soiled on cookline, all bar reach in coolers, walk-in cooler doors, and reach in cooler doors in dish area. Hood exhaust soiled - From follow-up inspection 2024-11-15: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in kitchen prep area. - From follow-up inspection 2024-11-15: **Time Extended**
- 54-01-5:Basic - - From initial inspection : Basic - Smoking or vaping in an enclosed indoor workplace hookah smoking in enclosed dining area. - From follow-up inspection 2024-11-15: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops in mop buckets with water. - From follow-up inspection 2024-11-15: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cut board stained Hobart soiled All reach-in coolers heavily soiled - From follow-up inspection 2024-11-15: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All strips expired - From follow-up inspection 2024-11-15: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Multiple changes in equipment and dinning areas not clearly shown on current plans. Plans do not match establishment. - From follow-up inspection 2024-11-15: **Time Extended**
- 05-06-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Prep cooler at 47F containing raw proteins. Repeat Violation - From follow-up inspection 2024-11-15: **Time Extended**
Food safety inspection conducted on 11/15/2024 revealed 15 total violations (0 high priority, 4 intermediate, 11 basic).
Inspection on 11/13/2024
High Priority
5
Intermediate
8
Basic
20
Total
34
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing over dishwasher area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance though out kitchen and storage area.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at bar areas, prep areas, and dry storage area. Repeat Violation
- 12B-01-4:Basic - Employee eating while preparing food in prep area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in kitchen prep table.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Door knob missing to exterior door by dry storage area.
- 36-22-4:Basic - Floor area(s) covered with standing water by grill station Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled/has accumulation of debris under kitchen equipment on cooks line
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen
- 38-01-4:Basic - Light shield damaged/in disrepair. Exhaust hood two lights out.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen prep area soiled. Gaskets are soiled on cookline, all bar reach in coolers, walk-in cooler doors, and reach in cooler doors in dish area. Hood exhaust soiled
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in kitchen prep area.
- 54-01-5:Basic - Smoking or vaping in an enclosed indoor workplace hookah smoking in enclosed dining area.
- 08B-12-5:Basic - Stored food not covered in kitchen prep station
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle in men's and women's bathrooms located in center area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops in mop buckets with water.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Dressing containers on prep line not labeled. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects observed in establishment.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. yogurt (47F - Cold Holding); beef kabob (49F); chicken kabobs (51F - Cold Holding); lamb (50F - Cold Holding); Coleslaw (57F - Cold Holding); steak cubes (41-47F - Cold Holding); lamb chop (43-50F - Cold Holding) per operator over 4 hours steamed rice (90F - Hot Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (47F - Cold Holding); beef kabob (49F); chicken kabobs (51F - Cold Holding); lamb (50F - Cold Holding); Coleslaw (57F - Cold Holding); steak cubes (41-47F - Cold Holding); lamb chop (43-50F - Cold Holding) per operator over 4 hours 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. steamed rice (90F - Hot Holding) over 4 hours per operator
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals stored next to clean glasses At dishwashing station and prep area in kitchen.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cut board stained Hobart soiled All reach-in coolers heavily soiled
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times by fryer. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All strips expired
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dryer Corrected On-Site
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Multiple changes in equipment and dinning areas not clearly shown on current plans. Plans do not match establishment.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Prep cooler at 47F containing raw proteins. Repeat Violation
- 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. Multiple space in walk-in cooler
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at front main bar and hookah bar. Repeat Violation
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Repeat Violation
Food safety inspection conducted on 11/13/2024 revealed 34 total violations (5 high priority, 8 intermediate, 20 basic).
Inspection on 4/29/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink closest to cook line - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving above 3 compartment sink - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -bulk container in back near beverage walk in cooler - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath dish machine. Plumbing line inside flood rim of floor deain - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
Food safety inspection conducted on 4/29/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 4/24/2024
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -cook line - From follow-up inspection 2024-04-24: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink closest to cook line - From follow-up inspection 2024-04-24: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving above 3 compartment sink - From follow-up inspection 2024-04-24: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -bulk container in back near beverage walk in cooler - From follow-up inspection 2024-04-24: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath dish machine. Plumbing line inside flood rim of floor deain - From follow-up inspection 2024-04-24: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw lamb, couscous, sour cream, cooked pasta, raw poultry, scallops, octopus inside octopus (45-47F - Cold Holding); scallops (44-46F - Cold Holding) walk in cooler overnight above 41F Warning - From follow-up inspection 2024-04-24: -raw beef 47F, raw poultry 50F, couscous 48F, ground beef 50F, inside walk in freezer overnight see stop sale. Manager stated service technician was recently on site and scheduled to return for further maintenance. Next day callback inspection required to verify compliance on cold holding temperatures of 41F or below for walk in cooler. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw lamb (47F - Cold Holding); couscous (47F - Cold Holding); raw poultry (48F - Cold Holding); sour cream (48F - Cold Holding) inside walk in cooler overnight. No thermometer available on site for employees/managers. Manager stated repair technician recently on site for walk in cooler. Warning - From follow-up inspection 2024-04-24: -raw beef 47F, raw poultry 50F, couscous 48F, ground beef 50F, inside walk in freezer overnight see stop sale. Manager stated service technician was recently on site and scheduled to return for further maintenance. Next day callback inspection required to verify compliance on cold holding temperatures of 41F or below for walk in cooler. Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato based soup 125F, after 3 hours per manager. Manager reheated to 165F -soup inside server station, 89F in middle , 139F at edge. Manager stated reheated already first thing.. Advised of requirement to reheat to 165F prior to hot holding soup at 135F Corrected On-Site Warning - From follow-up inspection 2024-04-24: -soup 119-130F after 2 hours per manager, reheated to 165F for hot holding above 135F Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 4/24/2024 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 4/22/2024
High Priority
5
Intermediate
3
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee placed personal water on prep table in litchen
- 36-22-4:Basic - Floor area(s) covered with standing water. -cook line
- 35B-08-4:Basic - Fly sticky tape hanging over food/food storage area/food-contact equipment. -dry storage near beverage cooler in back
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink closest to cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving above 3 compartment sink
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk container in back near beverage walk in cooler
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath dish machine. Plumbing line inside flood rim of floor deain
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw lamb stored above bags of peppers inside walk in
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw lamb, couscous, sour cream, cooked pasta, raw poultry, scallops, octopus inside octopus (45-47F - Cold Holding); scallops (44-46F - Cold Holding) walk in cooler overnight above 41F Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw lamb (47F - Cold Holding); couscous (47F - Cold Holding); raw poultry (48F - Cold Holding); sour cream (48F - Cold Holding) inside walk in cooler overnight. No thermometer available on site for employees/managers. Manager stated repair technician recently on site for walk in cooler. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato based soup 125F, after 3 hours per manager. Manager reheated to 165F -soup inside server station, 89F in middle , 139F at edge. Manager stated reheated already first thing.. Advised of requirement to reheat to 165F prior to hot holding soup at 135F Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -encrusted material on can opener blade -thin layer of black substance on bottom of splash guard inside ice kachine
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -hanging in warewashing area
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -2 compartment prep sink blocking path to fire exit in back Corrected On-Site
Food safety inspection conducted on 4/22/2024 revealed 15 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 12/5/2023
High Priority
4
Intermediate
3
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
- 40-06-5:Basic - Employee personal items keys stored in food preparation area in kitchen.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.Over clean equipment in kitchen.
- 14-69-4:Basic - Ice buildup in reach-in beverage walk in cooler. Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice at the bar. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen on top of flat top stove.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in kitchen. Repeat Violation
- 02D-01-5:Basic - Product removed from original container observed in stainless steel container not labeled at the bar- sugar
- 24-05-4:Basic - Silverware not properly inverted in kitchen.
- 08B-12-5:Basic - Stored food not covered in reach in freezer in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in walk in cooler. Raw ground beef stored over flat bread in walk in cooler. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1-Raw chicken kebab stored over raw beef kebab in sandwich reach in under bench cooler. 2-Raw chicken kebab stored over raw beef kebab in walk in cooler. Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle improperly stored over clean dishes in dish room. Corrected On-Site Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose in dishroom.
- 31A-09-4:Intermediate - Handwash sink in kitchen close to range stove not accessible for employee use at all times.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen nearest to range stove. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 1-Unlabeled spray bottle by the Hookah area. 2-Multiple unlabeled spray bottles in the kitchen. Repeat Violation
Food safety inspection conducted on 12/5/2023 revealed 18 total violations (4 high priority, 3 intermediate, 11 basic).