BODRUM MEDITERRANEAN KITCHEN
5907 ROOSEVELT BLVD 200, Jacksonville FL 32244 · 904-801-6283
Last inspected Mar 11, 2026 · 12 visits since October 2023
JUN 24
JAN 25
APR 25
SEP 25
MAR 26
— STEADY
5 inspections within 36 points of each other. Whatever this kitchen does, it does consistently.
Dead insects on premises. Approximately 7 dead roaches along far wall in both men and women's bathroom. Approximately 12 dead flying insects along far wall in both men's and women's bathroom. One dead roach at front counter by keg reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler, container of raw shelled egg stored on top of plastic containers of ready to eat chicken soup. Operator moved raw shelled eggs to bottom shelf. Also, in stand up reach in cooler, metal containers of raw chicken stored over container of ready to eat beef. Operator switched items. Also, in flip top reach in cooler on cook line, container of raw lamb chops stored on shelf above cooked chicken. Operator moved cooked chicken to top shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. In stand up reach in cooler, four packs of raw salmon fully thawed out in ROP packaging.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen, Sanitizer Bucket (Chlorine 200+ppm). Operator dumped out all water and refilled. Rechecked at 100ppm.
Handwash sink used for purposes other than handwashing. In handwash sink next to ice machine, small glass cup in sink. Operator removed cup from sink. Also, metal pan in handwash sink next to 3 compartment sink. Operator removed pan from sink.
No soap provided at handwash sink. No soap provided at handwash sink next to 3 compartment sink. Operator refilled soap dispenser.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In stand up reach in cooler, plastic container of chicken soup and container of cooked beef made yesterday morning not date marked. Chef added date marking to both containers.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink near to 3 compartment sink, hot water not working.
Bowl or other container with no handle used to dispense food. On bottom shelf of expo table, to go bowls used as scoopers in containers of sugar, salt and flour. Operator removed bowls from containers.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In stand up reach in cooler, four packs of raw salmon fully thawed out in ROP packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water cup on prep expo table next to warmers. Operator removed drink cup and discarded.
Floor soiled/has accumulation of debris. Floor under cook line equipment soiled with food debris and grease.
Ice scoop handle in contact with ice. In ice bin under soda machine, handle of scoop laying in ice. Operator stood ice scoop up.
In-use tongs stored on equipment door handle between uses. Four pairs of tongs on oven door handle. Chef removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen and at bar soiled with food debris/dust/torn.
Open dumpster lid. On shared dumpster to left of establishment, dumpster lid open.
Standing water in floor drain/floor drain draining very slowly. Colander used in drain under 3 compartment sink. Colander has build up of food debris making the drain overflow onto floor and drain slow. Employee cleaned out colander.
Sep 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler, cooked chicken (49F - Cold Holding). Chef stated cooler doors were open couple hours prior while food delivery was put away. Chef put cooked chicken in freezer to bring temperature down quickly. Also, in flip top reach in cooler on cook line, raw beef (49F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded mozzarella (46F - Cold Holding). Chef stated all food was put in cooler at open but lid to cooler has been open. Chef shut lid to help bring temperature down.
Sep 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler, cooked chicken (49F - Cold Holding). Chef stated cooler doors were open couple hours prior while food delivery was put away. Chef put cooked chicken in freezer to bring temperature down quickly. Also, in flip top reach in cooler on cook line, raw beef (49F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded mozzarella (46F - Cold Holding). Chef stated all food was put in cooler at open but lid to cooler has been open. Chef shut lid to help bring temperature down.
Sep 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority0 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects found. Observed 1 live flying insect by mop sink in kitchen area.
Nonfood-grade bags used in direct contact with food. In stand up reach in cooler on top shelf, multiple non food grade bags stored with food products in them. Chef stated he will be putting all food in ziplock bags today.
Raw animal food stored over or with unwashed produce. In stand up reach in cooler, plastic container of raw chicken stored on top of bag of unwashed carrots. Also, in stand up reach in cooler, container of raw shelled eggs stored on top a case of unwashed tomatoes. Chef moved eggs to be over raw chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler, plastic container of raw chicken stored on top shelf over multiple ready to eat foods.
Stop Sale issued due to food not being in a wholesome, sound condition. In stand up reach in cooler in kitchen, 9 packs of salmon completely thawed out in ROP packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler, cooked chicken (49F - Cold Holding). Chef stated cooler doors were open couple hours prior while food delivery was put away. Chef put cooked chicken in freezer to bring temperature down quickly. Also, in flip top reach in cooler on cook line, raw beef (49F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded mozzarella (46F - Cold Holding). Chef stated all food was put in cooler at open but lid to cooler has been open. Chef shut lid to help bring temperature down.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the splitter for mop sink faucet where hose would be attached.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Manager added more water to sanitizer bucket and rechecked 100ppm.
Bowl or other container with no handle used to dispense food. In white container of sugar, salt and flour on bottom shelf of expo table, to go containers with no handles used as scoopers. Manager removed bowls from products.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and surrounding tiles soiled with dust build up in ladies restroom, men's restroom and vent above kitchen entrance threshold in kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In stand up reach in cooler in kitchen, 9 packs of salmon completely thawed out in ROP packaging.
Current Hotel and Restaurant license not displayed. Current license not displayed in establishment. Manager was able to show me picture of license on phone and stated he will work on getting it printed and displaying it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open employee drinks on prep table at beginning of inspection. Manager removed drinks and discarded.
Equipment in poor repair. Stand up reach in cooler and both reach in coolers on cook line have torn gaskets.
Floor soiled/has accumulation of debris. Floor under fryers on cook line soiled with food debris. Also, wall behind 3 compartment sink soiled with food debris/build up. Also, lower wall behind cook line soiled.
Hole in or other damage to wall. Wall panel by mop sink separating from wall.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by back door, ice build up on bottom of cooler.
Apr 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority1 Intermediate8 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line answered cell phone with gloved hands and after hanging up began to prepare customers food without washing hands or changing gloves.
Nonfood-grade bags used in direct contact with food. In stand up reach in cooler, food stored in plastic to go bags.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, raw shrimp stored on shelf above cooked chicken. Employee moved cooked chicken to top shelf and raw shrimp to bottom shelf. Also, in stand up reach in cooler, raw chicken kabobs stored on top of pan of cooked beef. Employee began moving items to correct storage level.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, raw chicken kabobs stored on shelf above raw beef kabobs. Employee switched items.
Stop Sale issued due to food not being in a wholesome, sound condition. In stand up reach in cooler, 8 pack of salmon in reduced oxygen packaging not opened or removed from package before fully thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, shredded cheese (48F - Cold Holding). Employee stated it was put in cooler at open but cooler hid has been open all morning.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. By ice machine in server area, Sanitizer Bucket (Chlorine 200+ppm). Manager dumped sanitizer bucket and will make new.
Handwash sink used for purposes other than handwashing. In handwash sink by ice machine, multiple glasses present. Manager removed glasses from sink. Also, at handwash sink by triple sink, metal pan in sink. Manager removed pan from handwash sink.
Bowl or other container with no handle used to dispense food. On bottom shelf of prep table in kitchen, white container of flour has to go container as scoop. Manager removed to go container from product.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In stand up reach in cooler, 8 pack of salmon in reduced oxygen packaging not opened or removed from package before fully thawing. Employee discarded salmon.
Current Hotel and Restaurant license not displayed. Current license not displayed. License display in establishment expired June 2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee had coffee cup on clean prep table. Manager has employee removed cup from table.
Equipment in poor repair. Torn gaskets on both reach in coolers on cook line and stand up reach in cooler.
Ice buildup in reach-in freezer, reach in cooler and/or walk-in freezer. In flip top reach in cooler on cook line, ice buildup around fan unit.
Outer openings not protected with self-closing doors. Back door of establishment self closing mechanism not working properly.
Standing water in bottom of reach-in-cooler. In flip top reach in cooler on cook line standing water present in bottom.
Jan 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves 45F, Spicy Hummus 45F, Hummus 46F, tzatziki sauce 44F, Cabbage 44F, cut tomatoes 44F in line cooler. Spicy hummus 44F, Tzatziki sauce 49F, cabbage 44F
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Food stored in to-go plastic bags in reach in freezer and reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken in line cooler. Operator moved raw shrimp
Stop Sale issued due to food not being in a wholesome, sound condition. Three pieces of individually vacuum sealed salmon thawed in package in reach in cooler at time of inspection. Package not cut open. Operator discarded fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves 45F, Spicy Hummus 45F, Hummus 46F, tzatziki sauce 44F, Cabbage 44F, cut tomatoes 44F in line cooler. Spicy hummus 44F, Tzatziki sauce 49F, cabbage 44F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter on grill temperature is 116, must be 135.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice machine has buildup of black substance on deflector plate.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured. Two tanks sitting up against wall to left when entering the kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Three pieces of individually vacuum sealed salmon thawed in package in reach in cooler at time of inspection. Package not cut open. Operator discarded fish.
Equipment in poor repair. Gaskets on line cooler torn in few spots.
Food stored on floor. Oil tub on floor by grill. Operator placed on shelf
In-use tongs stored on equipment door handle between uses. Tongs hanging from handle on over door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer has food debris buildup inside.
Objectionable odors in bathroom or other areas of the establishment. Odor in women's bathroom.
Open dumpster lid.
Utensils in poor condition. Brush in melted butter on grill not in good condition. Handle is burned/warped and not smooth and easily cleanable.
Wet mop not stored in a manner to allow the mop to dry. Out back mops sitting in mop bucket with dirty water.
Jun 18, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top Reach-in cooler across from stove unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed condensation and fans not blowing air. Discussed with operator to remove TCS foods and placed in a nearby cooler.
Jun 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Raw beef stored in direct contact of non food grade bag in reach-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat chicken in reach-in cooler across from stove. Operator removed raw shrimp to properly store.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy whipping cream (46F - Cold Holding); in reach-in cooler across from gyro machine. Operator stated chef had heavy cream out while cooking. Also, cut lettuce (50F - Cold Holding); house made taziki sauce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); feta cheese crumbles (51F - Cold Holding) in reach-in cooler across from stove. Operator stated items went in cooler this afternoon but lid had been kept open on cooler. Operator asked chef to close lid to chill foods.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm); exceeds maximum concentration allowed. Operator added more water and retested at 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine soiled. Also, can opener blade on shelf next to cookline soiled. Also, cutting boards at both reach-in coolers on cookline soiled/ stained.
Handwash sink used for purposes other than handwashing. Hand wash sink next to large ice machine used to store glasses. Operator removed glass from hand wash sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top Reach-in cooler across from stove unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed condensation and fans not blowing air. Discussed with operator to remove TCS foods and placed in a nearby cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially packaged salmon thawed in sealed package. Stamp on package stated to remove prior to thawing.
Equipment in poor repair. Gasket on reach-in cooler across from gyro machine torn.
Food stored on floor. Multiple containers of oil stored on floor in prep area and cookline.
In-use knife/knives stored in cracks between pieces of equipment. Large knife stored between prep table and back of reach-in cooler. Operator removed knife to properly store.
In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from oven handle.
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. Spray bottle of Windex store on case of beer next to to go containers at entrance to kitchen, bottle removed.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees on site.
No soap provided at handwash sink. At hand wash station at front counter. Also no paper towels at hand wash station next to triple sink.
Current Hotel and Restaurant license not displayed.
Dead insects on premises. Approximately 7 dead roaches along far wall in both men and women's bathroom. Approximately 12 dead flying insects along far wall in both men's and women's bathroom. One dead roach at front counter by keg reach in cooler.
Floors/walls/ceiling soiled/has accumulation of debris. Along walls and floors in both men's and women's bathroom around toilets.
Food stored on floor. Bag of onions in kitchen, employee corrected during inspection.
No copy of latest inspection report available.
Standing water in bottom of reach-in-cooler. In flip top reach in cooler on make line in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored over containers of Tzatziki in stand reach in cooler 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.