MEZE BISTRO
6730 BISCAYNE BLVD STE 130, Miami FL 33138
Last inspected Jun 15, 2026 · 8 visits since February 2024
FEB 24
MAY 24
JUN 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024026526 | Feb 12, 2024 | Jun 6, 2024 | $200 |
Inspection history
8 visits, newest first
Jun 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate13 Basic
What the inspector wrote — 23 findingsThe state's own report →
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mouth and nose and proceeded to the cook line to move rice without washing hands. Coached employee to wash hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish container stored over a container with Greek yogurt at reach in cooler across cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef container stored over raw fish container at reach in cooler across cook line.
Show the remaining 19 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened not dated. As per chef a day prior.
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.
Handwash sink used for purposes other than handwashing. Observed employee filling up a container with water from the hand sink at kitchen.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Owner printed for new employee and signed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked babaganoush and cooked lamb with vegetables not dated at walk in cooler. As per chef two days ago. Employee took out to labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed a bowl no handle inside rice container across cook line.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Observed by back door near bathrooms.
Floor soiled/has accumulation of debris. Observed floor soiled by cook line and kitchen.
Food stored on floor. Observed cooking oil container stored on floor by cook line.
In-use tongs stored on equipment door handle between uses. Observed three tongs stored in oven handle at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Across oven under shelves.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler across cook line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow water draining at hand sink by ware washing area.
Working containers of food removed from original container not identified by common name. Observed rice container and squeeze plastic bottles with cooking oil and water not labeled by stove cook line.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatballs (50F - Cold Holding); butter (45F - Cold Holding) inside reach in cooler across cook line. As per operator since the night before. Operator segregated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed meatballs (50F - Cold Holding); butter (45F - Cold Holding) inside reach in cooler across cook line. As per operator since the night before. Operator segregated.
No soap provided at handwash sink. Observed at cook line. Operator provided the soap.
Floor tiles missing and/or in disrepair. Observed floor tiles on disrepair at cook line.
Floors not maintained smooth and durable. Observed at washing area.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives between 2 reach in coolers across cook line. Observed 2 knives between reach in cooler and prep table across cook line. Operator removed all the knives.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled. Observed top exterior of oven soiled at cook line.
Sep 29, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment operating without a license.
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/. Observed change of ownership remodel no Plans submitted. Observed office was replaced with Dishwasher area room and ice machine near. Owner needs to submit new plans with all equipments and remodeling done.
In-use wet wiping cloth/towel used under cutting board.
Jun 26, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority6 Intermediate11 Basic
Show 19 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment operating without a license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over RTE vegetables stew at walk in cooler. Employee rearranged correctly.
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 by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board at cook line.
Manager or person in charge lacking proof of food manager certification. Observed no proof of manager certificate for Ali Cinar.
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/. Observed change of ownership remodel no Plans submitted. Observed office was replaced with Dishwasher area room and ice machine near. Owner needs to submit new plans with all equipments and remodeling done.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed Yilmaz Karakurt and Firat Gunultas hired less than 60 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked vegetables stew and beans with lamb stew prepared as per operator 3 days prior not date marking.
Food stored on floor. Observed cooking oil container stored on floor at ware washing area. Employee stored 6 inches off floor.
Food stored outside. Observed a white chest freezer stored outside in a storage container with raw fish,vegetables and cheese rolls.
Hood filter missing from automatic fire suppression/exhaust system. Observed three hoods filter missing. As per employee is been washed.
Ice buildup in reach-in freezer at kitchen.
Ice scoop handle in contact with ice. Observed at ice machine ware washing area. Employee stored correctly.
In-use knife/knives stored in cracks between pieces of equipment. Observed three pairs of knives between reach in cooler table and prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at cook line stored in standing water at 98°F.
In-use wet wiping cloth/towel used under cutting board.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a employee bottle of water stored inside reach in cooler across cook line.
Time/temperature control for safety food thawed in an improper manner. Observed frozen beef liver thawing at room temperature at prep sink by dishwasher area.
Working containers of food removed from original container not identified by common name. Observed flour container not labeled at ware washing area.
May 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled soiled food containers, then touched clean food containers in dish machine without wash hands first.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Both manager certifications have been expired. Roan Brown, expired on 04/17/2024; Daniel Serfer, expired on 05/07/2024.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can at dish machine area. Knives stored in handwash sink at dish machine area. Operator removed all items from handwash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 1 food employee has proof of training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cutting board at cook line. Operator discarded.
Food stored on floor. Multiple cases of potatoes, raw pork and other food items stored on floor in walk-in cooler. Employee moving to shelves at time of inspection.
In-use tongs stored on equipment door handle between uses.
Feb 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on both sides of splitter at faucet outside of back door.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from cook line.
Handwash sink used for purposes other than handwashing. Knife stored in hand washing sink across from three compartment sink. Employee removed knife from hand washing sink.
Food stored on floor. Case of cooking oil and margarine stored on floor behind front counter. Bag of carrots stored on floor in walk-in cooler.
Feb 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of shredded beef in reach-in cooler across from cook line grill. Manager stated item was placed in cooler 15 minutes prior to temperature being taken. Manager moved item to another reach-in cooler to reduce the temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored next to cook line grill: cheese sauce (89F - Hot Holding). Manager stated item placed next to grill thirty minutes prior to temperature being taken. Manager placed item on grill to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on both sides of splitter at faucet outside of back door.
Wait station lacking adequate sneezeguards or other proper protection from contamination. Salt and sugar stored behind front counter in area where patrons walk by to use restroom.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from cook line.
Handwash sink used for purposes other than handwashing. Knife stored in hand washing sink across from three compartment sink. Employee removed knife from hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs in walk-in cooler, manager stated ribs were prepared on 1/31.
Cardboard used to line food-contact shelves. Cardboard lining shelves in walk-in cooler.
Food stored on floor. Case of cooking oil and margarine stored on floor behind front counter. Bag of carrots stored on floor in walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored in standing water, 103F. Manager placed container of water on stove to heat.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink across from three compartment sink.
Single-service articles improperly stored. To go containers stored behind front counter not inverted. To go containers stored on floor in dry storage shed.
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.