TAKSIM TURKISH GRILL
4076 SOUTH ORLANDO DRIVE, Sanford FL 32773 · 407-923-7434
Last inspected Dec 19, 2025 · 9 visits since August 2023
JAN 24
AUG 24
FEB 25
JUL 25
DEC 25
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves
Wall soiled with accumulated grease, food debris, and/or dust. - at three comp sink
Dec 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Gyro meat in a broiler that is turned off.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hummus (45F - Cold Holding); - cooked chicken (45F - Cold Holding); - tzatziki (50F - Cold Holding) Operator moved to another cooler
In-use tongs stored on equipment door handle between uses. - tongs on cart handle at cookline
No handwashing sign provided at a hand sink used by food employees. - hand wash sink near three comp sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves
Wall soiled with accumulated grease, food debris, and/or dust. - at three comp sink
Wet mop not stored in a manner to allow the mop to dry.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. - bulk flour and bulk corn starch
Jul 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 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. - Dishwasher (Chlorine 0ppm)
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. - raw shell egg over purple cabbage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hummus (45F - Cold Holding); - baba ganoush (45F - Cold Holding) Manager moved to reach in cooler for better cooling
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. - bulk flour and bulk corn starch
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline stained
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Gyro meat in a broiler that is turned off.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: Manager states less than 4 hours. Moved to bottom cabinet for better cooling. - tomato (51F - Cold Holding); - fresh garlic in oil (52F - Cold Holding); - cheese (51F - Cold Holding) LOWBOY: Manager states less than 4 hours. Moved to different cooler for better cooling. - gyro meat (49F - Cold Holding); - chicken kabob (49F - Cold Holding); - beef (50F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline stained
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler
Buildup of food debris/soil residue on equipment door handles. - reach in cooler
Employee personal food not properly identified and segregated from food to be served to the public.
In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
No handwashing sign provided at a hand sink used by food employees. - men's restroom
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw lamb kabobs stored over cooked soup in reach in cooler. Operator moved - raw beef over cooked beef in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut gyro meat (45F - Cold Holding). - raw Philly meat (47F - Cold Holding). Operator cooked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler and reach in cooler prepared longer than 24 hours per operator.
Bathroom door left open other than during cleaning or maintenance. - women's restroom
Exterior door has a gap at the threshold that opens to the outside. - side door
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle, operator moved.
Light shield for lights in food preparation, food storage or warewashing area missing end caps. - front counter area
Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lamb stew in oven temping between 88F-90F. Made over six hours ago.Issued a stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat and steak temping at 48F Lamb stew temping between 88F-90F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyro meat and steak at reach in cooler under flat top grill temping at 48F
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. Printed operator handout
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. No proof of new employees having signed off on food employee reporting agreement. Printed operator hand out
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken,Taziki sauce,rice and stuffed cabbage no date marked in reach in cooler and walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave next to rice cooker on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over charcoal grill
Stored food not covered. Taziki sauce in reach in cooler on cooks line not covered
Aug 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Gyro meat in a broiler that is turned off. Roast is in place, unit is off
Operating with an expired Division of Hotels and Restaurants license.
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.