ANTALYA TURKISH GRILLHOUSE
8133 VINELAND AVE, Orlando FL 32821 · 4077781178
Last inspected Apr 3, 2026 · 6 visits since August 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 48F on buffet line. Recommend operator put on time plan.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over dough at reach in cooler at wait staff area Raw chicken kebabs stored over raw beef kabobs at reach in cooler at cooks line
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cooks line on make table and square cutting board at bar
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build on ceiling
Water leaking from pipe and/or faucet/handle. Triple sink at bar
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over beef in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (51F - Cold Holding); raw shell egg (ambient 70°F - Cold Holding) both items held at condiment bar. In unit less then 4 hours, advised operator to place items on cold side of buffet
No paper towels or mechanical hand drying device provided at handwash sink. Two hand sinks on cookline
No soap provided at handwash sink. Two handsink sat cookline
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over goyza in walk-in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in reaching cooler across from ice machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (48F - Cold Holding) at buffet. Operator states in unit less then 4 hours, will exchange with cold product
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (46F - Cold Holding) at condiment bar. In unit less then 2 hours, operator placed on ice
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In beef short rib tub in walk-in cooler
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 48F on buffet line. Recommend operator put on time plan.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on front bar area not protected.
Floor soiled/has accumulation of debris. Underneath behind kitchen equipment.
Insect control device installed over food preparation area. Entrance to kitchen over drinking cups
Light not functioning. 2 in hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents
Stored food not covered. Everything underneath make line in kitchen.
Unnecessary items/unused equipment on the premises. Bane saw in kitchen operator says no longer use.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. squid salad (50F - Cold Holding) at buffet condiment table, over fill line, operator with remove and exchange with cold product
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In squid In top of make table in kitchen
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.