DirtyFLRestaurant Inspection Data

ISTANBUL TURKISH MEDITERRANEAN CUISINE

ISTANBUL TURKISH MEDITERRANEAN CUISINE located in ORMOND BEACH has undergone 10 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 10 reports on file

488 South Yonge Street
Florida, 32174
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 10 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 13463622

Met Inspection Standards

2 high, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris, grease behind cooking equipment.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. -deep holes in formica top on food prep table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -table under cutting boards soiled with old food debris. -shelving in kitchen soiled with dust/food debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris behind chest freezer.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed scoop and container without sanitizing. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored over ready to eat foods in reach in cooler. Corrected On-Site

7/17/2025· 7mo ago

Visit ID: 13463172

Met Inspection Standards

2 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling in ladies restroom shows water damage. Warning - From follow-up inspection 2025-07-17: **Time Extended**
  • 36-30-4:Basic - - From initial inspection : Basic - Walls and ceiling of walk in cooler heavily rusted, corroded, pitted. Repeat Violation Warning - From follow-up inspection 2025-07-17: **Time Extended**

7/16/2025· 7mo ago

Visit ID: 10957879

Follow-up Inspection Required

3 high, 2 int, 17 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on microwave door handle. Warning
  • 36-32-5:Basic - Ceiling in ladies restroom shows water damage. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 14-11-5:Basic - Equipment in poor repair. -ice buildup on walk in cooler fan/condenser. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris: -under cooking equipent. -under shelving in kitchen. -in front of freezer door. Warning
  • 36-24-5:Basic - Hole in or other damage to wall behind prep sink. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Warning
  • 22-08-4:Basic - Interior of microwave soiled. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris. -table next to fryers soiled. -shelving in prep area soiled with food debris. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -case of takeout containers stored on floor in kitchen. Warning
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. Warning
  • 36-30-4:Basic - Walls and ceiling of walk in cooler heavily rusted, corroded, pitted. Repeat Violation Warning
  • 36-27-5:Basic - Walls at cook line and behind dish area soiled with accumulated grease, food debris, and/or dust. Warning
  • 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. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream, raw chicken, ground lamb and yogurt at 44°f in walk in cooler. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwashing sink at front counter used for storing dirty cups. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

2/25/2025· 1y ago

Visit ID: 8894183

Met Inspection Standards

2 high, 9 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
  • 36-50-4:Basic - Build up of mold-like substance on wall in walk in cooler.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -cheese in reach in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled. -wire rack at cookline soiled with grease, debris.
  • 36-27-5:Basic - Wall soiled at cookline with accumulated grease, food debris.
  • 36-30-4:Basic - Walls not smooth, nonabsorbent and easily cleanable. Walls in walk in cooler pitted, rusted.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw lamb stored over sauce containers in reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped tomato at 45°f in silver refrigerator.

10/1/2024· 1y 5mo ago

Visit ID: 8893940

Met Inspection Standards
  • N/A:No Violations Were Observed

9/19/2024· 1y 5mo ago

Visit ID: 8728998

Follow-up Inspection Required

5 high, 1 int, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 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. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting/shredding lettuce without gloves. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese at 45°f in top area of reach in cooler. Advised operator to place cheese below fill line. 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. Sliced gyro meat in steam table at 122°f. In warmer 1.75 hours. Operator turned up temperature of unit. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site Warning

3/12/2024· 2y ago

Visit ID: 8587402

Follow-up Inspection Required

2 int, 5 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-03-12: **Time Extended**
  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-03-12: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-03-12: **Time Extended**
  • 36-30-4:Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area. -linoleum on wall peeling. Warning - From follow-up inspection 2024-03-12: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated food debris behind hot holding unit. Warning - From follow-up inspection 2024-03-12: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-03-12: Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-03-12: Admin Complaint

1/10/2024· 2y 2mo ago

Visit ID: 8351014

Follow-up Inspection Required

4 high, 2 int, 10 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 08B-38-4:Basic - Food stored on floor, bag of rice in kitchen. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, silver refrigerator. Corrected On-Site Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 25-05-4:Basic - Single-service articles improperly stored, case of takeout containers stored on floor. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Warning
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area. -linoleum on wall peeling. Warning
  • 36-27-5:Basic - Wall soiled with accumulated food debris behind hot holding unit. Warning
  • 41-07-4:High Priority - Container of medicine improperly stored, bottle of ibuprofen in silver refrigerator. Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping cucumber with bare hands. Warning
  • 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. Lamb, beef and feta cheese in walk in cooler at 53°f to 55°f. All items in walk in cooler overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb, beef and feta cheese in walk in cooler at 53°f to 55°f. All items in walk in cooler overnight. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 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. Warning

7/13/2023· 2y 8mo ago

Visit ID: 8442942

Met Inspection Standards

2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-07-13: **Time Extended**
  • 36-30-4:Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area, linoleum tiles missing from wall behind prep cooler. Warning - From follow-up inspection 2023-07-13: **Time Extended**

7/12/2023· 2y 8mo ago

Visit ID: 8440209

Follow-up Inspection Required

2 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area, linoleum tiles missing from wall behind prep cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual containers of yogurt sauce at 84°f at cookline. Operator took out of cooler 30 minutes prior. Operstor placed back 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. Gyro meat 130°f, rice 131°f, cooked tomato 132°f in hot holding unit. Operator stated in unit for 5 minutes. Unit was not turned on. Advised operator to reheat to a minimum of 165°f and hot hold at a minimum of 135°f. Warning