TAKSIM TURKISH GRILL
South Orlando Drive
Sanford, Florida, 32773
Seminole County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/19/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline stained - From follow-up inspection 2025-02-19: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler - From follow-up inspection 2025-02-19: **Time Extended**
Food safety inspection conducted on 2/19/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/18/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - reach in cooler
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - men's restroom
- 03C-97-2:High Priority - Gyro meat in a broiler that is turned off. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: Manager states less than 4 hours. Moved to bottom cabinet for better cooling. - tomato (51F - Cold Holding); - fresh garlic in oil (52F - Cold Holding); - cheese (51F - Cold Holding) LOWBOY: Manager states less than 4 hours. Moved to different cooler for better cooling. - gyro meat (49F - Cold Holding); - chicken kabob (49F - Cold Holding); - beef (50F - Cold Holding) Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline stained
- 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. - various items in walk in cooler
Food safety inspection conducted on 2/18/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 8/20/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. - women's restroom
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - side door
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle, operator moved. Corrected On-Site
- 38-12-4:Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. - front counter area
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw lamb kabobs stored over cooked soup in reach in cooler. Operator moved - raw beef over cooked beef in walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut gyro meat (45F - Cold Holding). - raw Philly meat (47F - Cold Holding). Operator cooked.
- 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. - various items in walk in cooler and reach in cooler prepared longer than 24 hours per operator.
Food safety inspection conducted on 8/20/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 1/17/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave next to rice cooker on cooks line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over charcoal grill
- 08B-12-5:Basic - Stored food not covered. Taziki sauce in reach in cooler on cooks line not covered
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb stew in oven temping between 88F-90F. Made over six hours ago.Issued a stop sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat and steak temping at 48F Lamb stew temping between 88F-90F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat and steak at reach in cooler under flat top grill temping at 48F
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed operator handout Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of new employees having signed off on food employee reporting agreement. Printed operator hand out **Corrective Action Taken**
- 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. Chicken,Taziki sauce,rice and stuffed cabbage no date marked in reach in cooler and walk in cooler
Food safety inspection conducted on 1/17/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 8/4/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03C-97-2:High Priority - Gyro meat in a broiler that is turned off. Roast is in place, unit is off
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
Food safety inspection conducted on 8/4/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).