MEZE TURKISH MEDITERRANEAN RESTAURANT
1403 E HALLANDALE BEACH BLVD, Hallandale Beach FL 33009 · 954-743-2948
Last inspected Dec 2, 2025 · 7 visits since August 2023
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
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 returned to work area from back door of establishment proceeded to reach out for a container of ready to eat food to store in walk in cooler without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw shell eggs stored above container of raw lamb in asber double doors reach in cooler in front of oven. Chef inverted.
No paper towels or mechanical hand drying device provided at handwash sink next to dishwashing machine. Chef replaced during inspection
In-use tongs stored on equipment door handle between uses. In use tongs stored on oven door. Chef removed during inspection.
Show the remaining 1 finding ▾
Water leaking from faucet in employees handwashing in kitchen.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Buckets of sauces stored on floor in walk in freezer. Employee elevated.
Ceiling vents soiled with accumulated grease, dust, or mold-like substance.
Gasket in triple doors reach in cooler across from Stove in disrepair.
Hood ventilation system inadequate as evidenced by grease accumulation on walls and ceiling.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles in dry storage area damaged with water stains.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, dust. Hood soiled
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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Containers of oil stored on floor in dry storage area, Employee elevated
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water Temperature 105F. Manager cleaned utensils and placed fresh water container on stove.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in kitchen. Chef elevated.
Working containers of sugar removed from original container not identified by common name. Chef labeled during inspection.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of flour in kitchen. Manager removed.
Case of water stored on floor at the bar. Bartender elevated.
Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
Employee with no hair restraint while engaging in food preparation. Employee wear hat during inspection.
Working containers of cornstarch removed from original container not identified by common name. Manager labeled container during inspection.
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.