BOSPHOROUS TURKISH
16418 NEW INDEPENDENCE PKWY STE 140, Winter Garden FL 34787 · 407.543.6870
Last inspected Mar 6, 2026 · 7 visits since August 2023
MAY 24
OCT 24
JAN 25
AUG 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
Seven Live, small flying insects at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food.Open package of sea bass stored over French fries in upright freezer.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation.Lamb shank sauce dated 3/3 - 3/10. Muhammara - 3/3 to best used by 3/17. Both items received from commissary.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,67 f held less than four hours transferred to upright freezer for a quick chill.Afterwards,40 f.
Cold holding unit used to store cook-chill ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
Show the remaining 7 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.Operator is receiving the lamb shank sauce from the commissary.
Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards at the cooks line are soiled. Interior of ice scoop holder is soiled. Dishwashing racks are soiled.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operated submitted a copy but it has not been approved.Lamb shank sauce,muhammara.Operated is receiving this food from the commissary.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Employee with no beard guard/restraint while engaging in food preparation.
Floors not maintained smooth and durable.Cooks line.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of side door.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Open package of lamb stored next to French fries in upright freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground lamb is stored over raw lamb in walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days.Ezme that is received from the commissary.
Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards are stained. Interior of ice scoop holder is soiled.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food.Seafood flour in kitchen.
Floors not maintained smooth and durable.Cooks line.
No conspicuously located ambient air temperature thermometer in cold holding unit.Yogurt reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior and side of cabinets have a residue build up.
Standing water in bottom of reach-in-cooler.Beer reach in cooler.
Working containers of food removed from original container not identified by common name.Salt in storage area.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate16 Basic
Show 26 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to mushrooms in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground lamb stored over shrimp in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,63 f held less than four hours in reach in freezer. After 1 hour,40 degrees f Repeat ViolationRepeat Violation**
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Can opener is stained. Interior of rice pot is soiled. Walk in cooler racks are soiled.
Handwash sink used for purposes other than handwashing. Employee dumped water in handwashing sink. Scrub is handwashing sink at the bar area.
No paper towels or mechanical hand drying device provided at handwash sink.Three comp sink area.
Soap dispenser at handwash sink not working/unable to dispense soap.Cooks line.
Torn packages/bags of food exposing the contents to contamination. Flour in kitchen.
Employee beverage container on a food preparation table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.
Floors not maintained smooth and durable. Cooks line
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Lights not functioning under the hood suppression system.
No conspicuously located ambient air temperature thermometer in cold holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up of build up of black like substance.
Old labels stuck to food containers after cleaning.
Parsley not washed prior to preparation.
Sanitizer bucket stored on top of prep table.
Single-service articles improperly stored.Platters stored on floor.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).Outside back door are have single service items.
Standing water in bottom of reach-in-cooler.Beer cooler at bar area.
Utensils in poor condition. Scraper is in poor repair. Hot plates are peeling which is used as a secondary plate.
Waste line missing at soda gun holster.Bar area.
Observed electrical outlet in poor repair in kitchen. For reporting purposes only.Cooks line.
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Four live, small flying at bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored next to sauces in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,51 f held less than four hours,iced. Eggs,45 f held less than four hours is iced.
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.Provided a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice pot is soiled. White cutting boards are stained. Interior of ice scoop holder is soiled. Interior of sprayer hose is soiled. Can opener is soiled.
Handwash sink not accessible for employee use at all times.Bus tub in kitchen.
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Technician has been called.
Accumulation of debris on exterior of warewashing machine.
Sanitizer bucket stored on top of prep table.
White basket for breading is in poor repair. Ice scoop holder for ice machine is in poor by ice machine.
May 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 at bar.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lamb sauce 127f. Less than 4 hours. Advised to reheat.
Handwash sink not accessible for employee use at all times. -Pan in handsink.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Handsink in ware wash.
Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
Aug 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Big and small cutting board in kitchen are soiled. Dishwashing racks are soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dough containers are soiled.
Waste lines missing at soda gun holsters at bar area.
Aug 23, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw ground lamb stored over cubed lamb in walk in cooler.
Seven Live, small flying insects at bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. Big and small cutting board in kitchen are soiled. Dishwashing racks are soiled.
No paper towels or mechanical hand drying device provided at handwash sink.Cooks line
Accumulation of debris on exterior of warewashing machine.
Breading basket in poor condition.Operator discarded.
Clean strainer not stored inverted or in a protected manner.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dough containers are soiled.
Presetting of unwrapped silverware and/or tableware outdoors.Plates are not inverted.
Waste lines missing at soda gun holsters at bar area.
Working containers of food removed from original container not identified by common name.Sugar 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.