TURN GRILL AND BAR
7924 MELOGOLD CIR, Land O' Lakes FL 34637 · 813-528-8328
Last inspected Apr 24, 2026 · 14 visits since July 2023
FEB 24
OCT 24
DEC 24
JUL 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 large fly on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025073001 | Jul 10, 2025 | Dec 15, 2025 | $160 |
Inspection history
14 visits, newest first
Apr 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine chlorine solution
Equipment in poor repair. Reach in cooler in cook line not working properly and don't hold temperature. Ambient temperature 63F
Apr 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 6 six oz salmon and one six oz turn package did not remove from original ROP package defrosted completely in reach in cooler in cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomato (56F - Cold Holding); mozzarella cheese (57F - Cold Holding); feta cheese (55F - Cold Holding); blue cheese (55F - Cold Holding); sliced ham (50F - Cold Holding), in reach in cooler, operator stated that employee refilled food at 12pm and temperature taken as below 41F from walk in cooler. Operator removed them to walk in cooler cooling down quickly
Food-contact surface soiled with food debris, mold-like substance or slime. Pink cutting boards stained
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine chlorine solution
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in zip lock bag no date mark oven 24 hours in walk in cooler
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 6 six oz salmon and one six oz turn package did not remove from original ROP package defrosted completely in reach in cooler in cook line. See stop sale order.
Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaged food preparation, manager asked her to put hair net on
Equipment in poor repair. Reach in cooler in cook line not working properly and don't hold temperature. Ambient temperature 63F
Oct 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Kevin D.
Jul 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Kevin D.
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. One can beef ravioli 6Lb 12oz. And one can bake beans 7Lb.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Two chicken sandwiches dated on 06/29/25.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon 2 four oz package complete thawed not remove from original packaging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. hard boiled eggs (69F - Cold Holding); shredded cheese (67F - Cold Holding); sliced ham (66F - Cold Holding); sliced turkey (67F - Cold Holding); shredded mozzarella (65F - Cold Holding); cut tomatoes (60F - Cold Holding); sliced ham 68 ( - Cold Holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (69F - Cold Holding); shredded cheese (67F - Cold Holding); sliced ham (66F - Cold Holding); sliced turkey (67F - Cold Holding); shredded mozzarella (65F - Cold Holding); cut tomatoes (60F - Cold Holding); sliced ham 68 ( - Cold Holding
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in cooking line stained and not clean.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Kevin D.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using time control but no written plan for 4 hour time. Times not written today.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon 2 four oz package complete thawed not remove from original packaging.
Damaged/spoiled/recalled food not properly segregated. One can beef ravioli 6Lb 12oz. And one can bake beans 7Lb.
Employee beverage container on a food preparation table. Operator removed it.
Equipment in poor repair. Reach in prep cooler is not holding food below 41F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior and door greased
Dec 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Observed: Vacuum breaker missing at splitter added to mop sink faucet. Priority: High Priority
Dec 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority5 Intermediate8 Basic
Show 20 findings ▾
03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 49F Blue cheese 52F Cooked chicken 54F Cream sauce 48F Pimento cheese 52F Shredded cheddar 50F Shredded mozzarella 50F Feta 50F Pico 46F Sliced tomatoes 51F Chicken salad 50F Grape tomatoes 49F Cooked corn 46F Turkey 54F 3 door cooler on cooks line. All items that are out of temperature are double panned. All items have been in the cooler overnight. See stop sale Priority: High Priority
Observed: Employee dried hands on soiled towel after washing. Employee in prep area. Discussed with employee who washed hands. Priority: High Priority
Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and placed gloves on without hand wash. Discussed with employee who washed hands Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties in drawer over chicken wings Operator corrected storage Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Fish stored in ROP packaging Grouper Ham 49F Blue cheese 52F Cooked chicken 54F Cream sauce 48F Pimento cheese 52F Shredded cheddar 50F Shredded mozzarella 50F Feta 50F Pico 46F Sliced tomatoes 51F Chicken salad 50F Grape tomatoes 49F Cooked corn 46F Turkey 54F Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (98F - Hot Holding) In steam table for approximately 1 hour. Operator moved to stove to reheat. Operator discarded mashed potatoes. Priority: High Priority
Observed: Vacuum breaker missing at splitter added to mop sink faucet. Priority: High Priority
Observed: 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. Emailed digital copy to operator Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Chair in front of hand sink in kitchen Trash can in front of sink in bar area Operator moved Priority: Intermediate
Observed: 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. Emailed digital copy to operator. Operator had employees sign and date. Priority: Intermediate
Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers undercooked salmon. Emailed advisory to operator who printed and posted. Priority: Intermediate
Observed: Spray bottle containing toxic substance not labeled. Purple chemical spray bottle in dish machine Priority: Intermediate
Observed: Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor. Operator picked up Priority: Basic
Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper Priority: Basic
Observed: Employee personal food not properly identified and segregated from food to be served to the public. Can of nuts on chest freezer. Operator removed. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Jacket stored next to silverware on prep table Priority: Basic
Observed: Food stored outside. Can rack full of food cans stored in loading dock/dumpster area Priority: Basic
Observed: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on prep table in prep area Priority: Basic
Observed: Standing water in mop sink. Priority: Basic
Observed: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed herbs and celery stored over cooked pasta and coleslaw in walk in cooler Priority: Basic
Oct 31, 2024□ Call Back - CompliedLicensing 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. Can opener blade Double Oven interior Ice machine has pink substance on drop plate
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 110F, thermoworks thermometer reads 104.5
Oct 29, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over pickles
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pico de gallo dated 8 days ago
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato sets (50F - Cold Holding) Walk in cooler - pico de gallo (47F - Cold Holding); butter quarters (49F - Cold Holding); shredded mozzarella (48F - Cold Holding); buttermilk (47F - Cold Holding); potato salad (48F - Cold Holding); chicken / sauerkraut (49F - Cold Holding); baked potatoes (49F - Cold Holding); split pea soup (48F - Cold Holding); ay jus (48F - Cold Holding); chicken noodle soup (49F - Cold Holding); mashed potatoes (49F - Cold Holding); baked beans (48F - Cold Holding); cooked eggs (49F - Cold Holding) sour cream (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - tomato sets (50F - Cold Holding)in cooler over night, dpsee stop sale Walk in cooler - pico de gallo (47F - Cold Holding); butter quarters (49F - Cold Holding); shredded mozzarella (48F - Cold Holding); buttermilk (47F - Cold Holding); potato salad (48F - Cold Holding); chicken / sauerkraut (49F - Cold Holding); baked potatoes (49F - Cold Holding); split pea soup (48F - Cold Holding); ay jus (48F - Cold Holding); chicken noodle soup (49F - Cold Holding); mashed potatoes (49F - Cold Holding); baked beans (48F - Cold Holding); cooked eggs (49F - Cold Holding) sour cream (49F - Cold Holding) see stop sale unknown when temperatures were last taken.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer on chest freezer, operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Double Oven interior Ice machine has pink substance on drop plate
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 110F, thermoworks thermometer reads 104.5
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee beverage on cart over buns, operator removed and put lid on.
Apr 10, 2024Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 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/ plans on file are not accurate to what was observed at time of licensing.
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/. Bar area has a prep sink. On the plans on file there is no prep sink in the bar area. Storage shelf for equipment In the back by two compartment sink and oven and shelf storage by three compartment sink.
Feb 6, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 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/ plans on file are not accurate to what was observed at time of licensing.
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/. Bar area has a prep sink. On the plans on file there is no prep sink in the bar area. Storage shelf for equipment In the back by two compartment sink and oven and shelf storage by three compartment sink.
Aug 9, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with dust
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Under and behind equipment
No copy of latest inspection report available.
Aug 4, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with dust
Cutting board has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not sanitizing
Floor soiled/has accumulation of debris. Under and behind equipment
No copy of latest inspection report available.
Jul 26, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 27 recorded, 4 high priority.
4 High priority9 Intermediate14 Basic
Show 27 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0ppm
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. Employee handled Basil with bare hands to be put on sliced tomatoes
Employee washed hands with no soap. Bartender came into kitchen and washed hands in the hand sink by expo window that does not have soap in the dispenser
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 large fly on cook line
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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 operator with DBPR HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Handwash sink used for purposes other than handwashing. Pitcher of water dumped in hand sink in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink, paper towels replaced
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 operator with DBPR HR 5030-103
No soap provided at handwash sink. No soap at any hand sink in kitchen Soap refilled at hand sink across from 3 compartment sink, other hand sink soap not refilled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw Potato Salad Mashed Potatoes all in walk in cooler not date marked, items made yesterday and two days ago
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Anita Soto copy of their certificate on wall, employee was able to show their original
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with dust
Current Hotel and Restaurant license not displayed. Current license displayed expired 02/01/2023, manager printed and displayed the current license
Cutting board has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not sanitizing
Employee with no hair restraint while engaging in food preparation. Cook put hair net on
Floor soiled/has accumulation of debris. Under and behind equipment
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest glass freezer next to oven
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled
Old labels stuck to food containers after cleaning. Clean containers on shelf that still have old labels on them
Time/temperature control for safety food thawed in an improper manner. Log of ground beef in standing water in 3 compartment sink
Wall soiled with accumulated grease, food debris, and/or dust. Wall under dishwasher soiled Back wall above cooking equipment soiled
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in prep area, sanitizer bucket picked up and put on prep table
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.