TURKUAZ MEDITERRANEAN CUISINE
855 WASHINGTON AVE, Miami Beach FL 33139 · 786-838-7426
Last inspected May 12, 2026 · 7 visits since January 2024
APR 24
NOV 24
DEC 24
AUG 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef touching ready to eat cut tomatoes. Couched chef on correct procedure. Food discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2020056334 | Oct 26, 2020 | May 11, 2021 | $440 |
Inspection history
7 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at storage room.
Handwash sink not accessible for employee use at all times. Observed at storage area.
Show the remaining 9 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef inside walk in cooler with no date marked, as per employee for more than 24 hours prior.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed bottles of water stored on floor at hallway.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by rice maker.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at cook line.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (54F - Cooling) inside walk in cooler. As per employee was prepared previous day.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef (54F - Cooling) inside walk in cooler. As per employee was prepared previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (52F - Cold Holding) inside cook line reach in cooler. Employee voluntarily discarded.
Employee washed hands in a sink other than an approved handwash sink.
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 to operator via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at storage room.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef inside walk in cooler with no date marked, as per employee for more than 24 hours prior.
Records/documents for required employee training do not contain all of the required information. Observed some employees training missing date of birth.
Food stored on floor. Observed bottles of water stored on floor at hallway.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at hallway.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by rice maker.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler at cook line.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves on without washing hands. Instructed employee on proper way and he did.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at kitchen by cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen area.
Nov 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/ As per the new owner Restauranteur 2025 LLC he bought the restaurant on 10/ 01/2024.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. 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/.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nov 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed the cook wash her hands for approximately 5 seconds.
Employee washed hands with no soap. Observed the cook washed her hands without soap.
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/ As per the new owner Restauranteur 2025 LLC he bought the restaurant on 10/ 01/2024.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over red onions in the walk-in cooler. The owner moved the eggs to the bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed humus (53F - Cold Holding); cheese (53F - Cold Holding); lamb (53F - Cold Holding); butter (53F - Cold Holding) in the walk-in cooler. As per the owner the temperature was at 41°F. this morning when they opened at 9:00. The owner moved the food to reach in coolers and freezers to cool it down.
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. Form provided via email.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed in the kitchen. The owner brought towels.
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. 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/.
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. Form provided via email.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed in a container of rice. The owner removed it.
Food not stored at least 6 inches off of the floor. Observed the lowest shelves in the storage area is approximately 1 inch above the ground.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a a water temperature of 91°F.
No Heimlich maneuver/choking sign posted. Form provided via email.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open water bottle in the upright cooler across from the chest freezers. The owner removed it.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand washing sink at kitchen.
Cutting board has cut marks and is no longer cleanable. Observed at cookline,
Food stored on floor. Observed box of frying oil stored on floor at dry storage area.
No Heimlich maneuver/choking sign posted. Provided operator with choking poster via email.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed no light at walk-in cooler.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate3 Basic
Show 13 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. Observed dishmachine with a 0 ppm chlorine concentration. Chlorine sanitizer solution was changed and new concentration was 100 ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef touching ready to eat cut tomatoes. Couched chef on correct procedure. Food discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked potatoes at walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb (54F - Cold Holding). As per chef, less than two hours. Chef closed flip top and lower cooling temperature on reach-in cooler for rapid cooling.
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 manager with cleanup procedures via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled at kitchen area.
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. Provided manager with employee reporting responsibilities agreements via email.
Observed no paper towels or mechanical hand drying device provided at handwash sink at cook line.
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. Observed Hamza Ozturk, working for more than 60 days, with no proof of food handler training.
Bowl or other container with no handle used to dispense food. Observed cup used as scoop inside flour container at dry storage area.
Food stored on floor. Observed uncooked rice stored on floor at dry storage area.
Plumbing system in disrepair. Observed hand washing sink plumbing leaking at 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.