MEZE BISTRO

Name: MEZE BISTRO
Address: 6730 BISCAYNE BLVD STE 130, MIAMI, FL, 33138, US
Rating: 66

6730 BISCAYNE BLVD STE 130, MIAMI, FL 33138

License #2332745

🍽️ American ℹ️

66 Grade F / 100

Failing Health Score

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Latest inspection

June 15, 2026 · 23 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MEZE BISTRO in MIAMI currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on June 15, 2026. Across those visits, inspectors documented 52 total violations — 9 critical, 14 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 29, 2025

The latest inspection on June 15, 2026 shows 23 observation rows: 4 critical, 6 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

MEZE BISTRO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bowl no handle inside rice container across cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed by back door near bathrooms.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled by cook line and kitchen.
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor by cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed three tongs stored in oven handle at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Across oven under shelves.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler across cook line.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow water draining at hand sink by ware washing area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed rice container and squeeze plastic bottles with cooking oil and water not labeled by stove cook line.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mouth and nose and proceeded to the cook line to move rice without washing hands. Coached employee to wash hands properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish container stored over a container with Greek yogurt at reach in cooler across cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef container stored over raw fish container at reach in cooler across cook line.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened not dated. As per chef a day prior.
[11-27-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee filling up a container with water from the hand sink at kitchen.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] 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. Owner printed for new employee and signed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked babaganoush and cooked lamb with vegetables not dated at walk in cooler. As per chef two days ago. Employee took out to labeled.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor at ware washing area. Employee stored 6 inches off floor.
[08B-42-4] Food stored outside. Observed a white chest freezer stored outside in a storage container with raw fish,vegetables and cheese rolls.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed three hoods filter missing. As per employee is been washed.
[14-69-4] Ice buildup in reach-in freezer at kitchen.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice machine ware washing area. Employee stored correctly.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed three pairs of knives between reach in cooler table and prep table.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at cook line stored in standing water at 98°F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a employee bottle of water stored inside reach in cooler across cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen beef liver thawing at room temperature at prep sink by dishwasher area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour container not labeled at ware washing area.
[50-08-7] 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 https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment operating without a license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over RTE vegetables stew at walk in cooler. Employee rearranged correctly.
[11-27-4] 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 by email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board at cook line.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof of manager certificate for Ali Cinar.
[51-16-7] 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/. Observed change of ownership remodel no Plans submitted. Observed office was replaced with Dishwasher area room and ice machine near. Owner needs to submit new plans with all equipments and remodeling done.
[11-26-1] 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. Observed Yilmaz Karakurt and Firat Gunultas hired less than 60 days.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked vegetables stew and beans with lamb stew prepared as per operator 3 days prior not date marking.