CAFE 34 ISTANBUL
8255 INTERNATIONAL DR #144B, Orlando FL 32819 · 407.601.7712
Last inspected May 18, 2026 · 9 visits since December 2023
APR 24
NOV 24
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 on cookline 1 at dishwashing station 2 at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025002669 | Nov 13, 2024 | Feb 5, 2025 | $400 |
| 4--2024035658 | Apr 24, 2024 | Jul 11, 2024 | $200 |
| 4--2017014713 | Feb 13, 2017 | Apr 4, 2017 | $160 |
Inspection history
9 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Container of medicine improperly stored. Burn relief gel and first aid kits stored over reach in freezer, operator removed and placed away from kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over ready to eat apples in second walk in cooler next to dry storage area
Stop Sale issued due to food not being in a wholesome, sound condition. 2 commercial packaged salmon in walk in cooler, fully thawed out, operator discarded
Food-contact surface soiled/stained with food debris, mold-like substance or slime. 2 white cutting boards on cooks line
Show the remaining 5 findings ▾
Ceiling tile missing. 2 ceiling tiles missing over dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish machine room area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to clean equipment by cooks line, operator removed
Floor area(s) covered with standing water. In dish area
Ice buildup in reach-in freezer in both white chest by cooks line and white reach in freezer by expo line
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole shell eggs over ready to eat beverages in walk in cooler 2) Raw beef over fully cooked gyro meat in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top reach in coolers in the kitchen
Handwash sink does not provide water through a mixing valve or combination faucet. Handwashing sink temped at 73F next to walk in cooler
Spray bottle containing purple toxic substance not labeled. Next to hand sink by cooks line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom
Ceiling/ceiling tile shows damage or is in disrepair. In middle dining room by bathrooms
Food stored on floor. Cases of water on the floor
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching smoothie powder
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate18 Basic
Show 27 findings ▾
Live, small flying insects found 2 on cookline 1 at dishwashing station 2 at bar
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer raw beef over packaged desserts Reach in cooler raw beef oven prepared hummus
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw lamb over raw salmon in reach in freezer Raw chicken next to cooked chicken in walk-in cooler Raw chop over cooked steak in walk-in cooler Raw chicken over raw salmon in walk-in cooler Raw chicken over raw steak cubes in lowboy on cookline.
Toxic substance/chemical improperly stored chemical bottle stored.on top of grill plates at dishwashing station.On top of bar counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled Cutting Boards heavily soiled on make table at cookline. Hobart stand mixer soiled reach-in coolers heavily soiled on cookline. All lowboys on cookline soiled. Interior of beverage cooler heavily soiled at secondary bar by kitchen.
No paper towels or mechanical hand drying device provided at handwash sink by walk-in cooler.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Multiple changes in equipment and dinning areas not clearly shown on current plans. Plans do not match establishment.
Several Spray bottles containing toxic substance not labeled at dishwashing station and front bar.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date marking on water filter at back bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at beverage station.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Covered waste receptacle not provided in women's bathroom at back bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee at prep station across from fryer.
Equipment and utensils not properly air-dried - wet nesting at expo station
Floor soiled/has accumulation of debris. On cooks line and under kitchen equipment on cooks line
Food stored on floor. Oil stored on floor in dry storage area Plastic water bottles stored on floor in walk-in cooler.
Hole in or other damage to wall in kitchen by beverage area entry.
Ice scoop handle in contact with ice in front bar.
Interior of oven/microwave has accumulation of black substance/grease/food debris at beverage station and in kitchen.
No handwashing sign provided at a hand sink used by food employees by makina machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stove soiled Gaskets are soiled on cookline, all bar reach in coolers, walk-in cooler doors, and reach in cooler doors in dish area. Rear bar: cabinets, floor, countertops heavily soiled.
Old labels stuck to food containers after cleaning at dishwashing station.
Single-service articles not stored inverted or protected from contamination. To go containers stored unwrapped in open air cabinet in open walkway between bars and kitchen. Operator discarded items.
Standing water in bottom of reach-in-beer cooler in secondary bar by kitchen.
Water leaking from pipe and/or faucet/handle in women's restrooms located between secondary bar and kitchen.
Wet mop not stored in a manner to allow the mop to dry in mop bucket by rear bar.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate11 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime cut board stained Hobart soiled All reach-in coolers heavily soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All strips expired
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Multiple changes in equipment and dinning areas not clearly shown on current plans. Plans do not match establishment.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Prep cooler at 47F containing raw proteins.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing over dishwasher area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance though out kitchen and storage area.
Exterior door has a gap at the threshold that opens to the outside. Door knob missing to exterior door by dry storage area.
Floor area(s) covered with standing water by grill station
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen prep area soiled. Gaskets are soiled on cookline, all bar reach in coolers, walk-in cooler doors, and reach in cooler doors in dish area. Hood exhaust soiled
Old labels stuck to food containers after cleaning in kitchen prep area.
Smoking or vaping in an enclosed indoor workplace hookah smoking in enclosed dining area.
Wet mop not stored in a manner to allow the mop to dry. Two mops in mop buckets with water.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 5 high priority.
5 High priority8 Intermediate20 Basic
Show 34 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects observed in establishment.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. yogurt (47F - Cold Holding); beef kabob (49F); chicken kabobs (51F - Cold Holding); lamb (50F - Cold Holding); Coleslaw (57F - Cold Holding); steak cubes (41-47F - Cold Holding); lamb chop (43-50F - Cold Holding) per operator over 4 hours steamed rice (90F - Hot Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (47F - Cold Holding); beef kabob (49F); chicken kabobs (51F - Cold Holding); lamb (50F - Cold Holding); Coleslaw (57F - Cold Holding); steak cubes (41-47F - Cold Holding); lamb chop (43-50F - Cold Holding) per operator over 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steamed rice (90F - Hot Holding) over 4 hours per operator
Toxic substance/chemical improperly stored. Chemicals stored next to clean glasses At dishwashing station and prep area in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime cut board stained Hobart soiled All reach-in coolers heavily soiled
Handwash sink not accessible for employee use at all times by fryer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All strips expired
No paper towels or mechanical hand drying device provided at handwash sink by dryer
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Multiple changes in equipment and dinning areas not clearly shown on current plans. Plans do not match establishment.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Prep cooler at 47F containing raw proteins.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple space in walk-in cooler
Spray bottle containing toxic substance not labeled at front main bar and hookah bar.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing over dishwasher area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance though out kitchen and storage area.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at bar areas, prep areas, and dry storage area.
Employee eating while preparing food in prep area.
Equipment and utensils not properly air-dried - wet nesting in kitchen prep table.
Exterior door has a gap at the threshold that opens to the outside. Door knob missing to exterior door by dry storage area.
Floor area(s) covered with standing water by grill station
Floor soiled/has accumulation of debris. Floor soiled/has accumulation of debris under kitchen equipment on cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen
Light shield damaged/in disrepair. Exhaust hood two lights out.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen prep area soiled. Gaskets are soiled on cookline, all bar reach in coolers, walk-in cooler doors, and reach in cooler doors in dish area. Hood exhaust soiled
Old labels stuck to food containers after cleaning in kitchen prep area.
Smoking or vaping in an enclosed indoor workplace hookah smoking in enclosed dining area.
Stored food not covered in kitchen prep station
Water leaking from pipe and/or faucet/handle in men's and women's bathrooms located in center area.
Wet mop not stored in a manner to allow the mop to dry. Two mops in mop buckets with water.
Working containers of food removed from original container not identified by common name. Dressing containers on prep line not labeled.
Marked exit/path to marked exit blocked. For reporting purposes only.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath dish machine. Plumbing line inside flood rim of floor deain
No handwashing sign provided at a hand sink used by food employees. -hand sink closest to cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving above 3 compartment sink
Working containers of food removed from original container not identified by common name. -bulk container in back near beverage walk in cooler
Apr 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath dish machine. Plumbing line inside flood rim of floor deain
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw lamb, couscous, sour cream, cooked pasta, raw poultry, scallops, octopus inside octopus (45-47F - Cold Holding); scallops (44-46F - Cold Holding) walk in cooler overnight above 41F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw lamb (47F - Cold Holding); couscous (47F - Cold Holding); raw poultry (48F - Cold Holding); sour cream (48F - Cold Holding) inside walk in cooler overnight. No thermometer available on site for employees/managers. Manager stated repair technician recently on site for walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato based soup 125F, after 3 hours per manager. Manager reheated to 165F -soup inside server station, 89F in middle, 139F at edge. Manager stated reheated already first thing.. Advised of requirement to reheat to 165F prior to hot holding soup at 135F
Floor area(s) covered with standing water. -cook line
No handwashing sign provided at a hand sink used by food employees. -hand sink closest to cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving above 3 compartment sink
Working containers of food removed from original container not identified by common name. -bulk container in back near beverage walk in cooler
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 15 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath dish machine. Plumbing line inside flood rim of floor deain
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw lamb stored above bags of peppers inside walk in
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw lamb, couscous, sour cream, cooked pasta, raw poultry, scallops, octopus inside octopus (45-47F - Cold Holding); scallops (44-46F - Cold Holding) walk in cooler overnight above 41F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw lamb (47F - Cold Holding); couscous (47F - Cold Holding); raw poultry (48F - Cold Holding); sour cream (48F - Cold Holding) inside walk in cooler overnight. No thermometer available on site for employees/managers. Manager stated repair technician recently on site for walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato based soup 125F, after 3 hours per manager. Manager reheated to 165F -soup inside server station, 89F in middle, 139F at edge. Manager stated reheated already first thing.. Advised of requirement to reheat to 165F prior to hot holding soup at 135F
Food-contact surface soiled with food debris, mold-like substance or slime. -encrusted material on can opener blade -thin layer of black substance on bottom of splash guard inside ice kachine
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Spray bottle containing toxic substance not labeled. -hanging in warewashing area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee placed personal water on prep table in litchen
Floor area(s) covered with standing water. -cook line
Fly sticky tape hanging over food/food storage area/food-contact equipment. -dry storage near beverage cooler in back
No handwashing sign provided at a hand sink used by food employees. -hand sink closest to cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving above 3 compartment sink
Working containers of food removed from original container not identified by common name. -bulk container in back near beverage walk in cooler
Marked exit/path to marked exit blocked. For reporting purposes only. -2 compartment prep sink blocking path to fire exit in back
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food in walk in cooler. Raw ground beef stored over flat bread in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1-Raw chicken kebab stored over raw beef kebab in sandwich reach in under bench cooler. 2-Raw chicken kebab stored over raw beef kebab in walk in cooler.
Toxic substance/chemical improperly stored. Chemical spray bottle improperly stored over clean dishes in dish room.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose in dishroom.
Handwash sink in kitchen close to range stove not accessible for employee use at all times.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen nearest to range stove.
Spray bottle containing toxic substance not labeled. 1-Unlabeled spray bottle by the Hookah area. 2-Multiple unlabeled spray bottles in the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
Employee personal items keys stored in food preparation area in kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.Over clean equipment in kitchen.
Ice buildup in reach-in beverage walk in cooler.
Ice scoop handle in contact with ice at the bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen on top of flat top stove.
Old labels stuck to food containers after cleaning in kitchen.
Product removed from original container observed in stainless steel container not labeled at the bar- sugar
Silverware not properly inverted in kitchen.
Stored food not covered in reach in freezer 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.