🪰526,489 violations tracked across 67 Florida counties

BOSPHOROUS TURKISH

16418 NEW INDEPENDENCE PKWY STE 140, WINTER GARDEN, FL 34787

License #5814709

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →
Quick take

BOSPHOROUS TURKISH in WINTER GARDEN currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 22 total violations — 6 critical, 5 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on March 6, 2026 shows 11 observation rows: 3 critical, 4 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
22
Coverage note
Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here
  • •Inspector notes appear inline when available.
  • •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

  • Disposition: Inspection Completed - No Further Action
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Open package of sea bass stored over French fries in upright freezer.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.White cutting boards at the cooks line are soiled. Interior of ice scoop holder is soiled. Dishwashing racks are soiled.
  • [35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of side door.
  • [13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
  • [03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.Operator is receiving the lamb shank sauce from the commissary.
  • [36-11-4] Floors not maintained smooth and durable.Cooks line.
  • [02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation.Lamb shank sauce dated 3/3 - 3/10. Muhammara - 3/3 to best used by 3/17. Both items received from commissary.
  • [03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operated submitted a copy but it has not been approved.Lamb shank sauce,muhammara.Operated is receiving this food from the commissary.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Yogurt,67 f held less than four hours transferred to upright freezer for a quick chill.Afterwards,40 f.
  • [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
  • [03G-19-5] Cold holding unit used to store cook-chill ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

BOSPHOROUS TURKISH has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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