TAKSIM TURKISH GRILL
South Orlando Drive
Sanford, Florida, 32773
Seminole County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
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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).