Cafe 34 Istanbul
Last inspected: Dec 16, 2025
50
Score
Inspectors have visited Cafe 34 Istanbul 10 times, with records going back to 2022. The newest entry in the record is dated Dec 16, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 17 violations lately compared to roughly 11 violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited seven times.
Cafe 34 Istanbul's latest score of 50 falls below the Orlando average of 79. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole shell eggs over ready to eat beverages in walk in cooler 2) Raw beef over fully cooked gyro meat in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sandwich top reach in coolers in the kitchen
22-02-4
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Handwashing sink temped at 73F next to walk in cooler
27-05-5
Intermediate - Spray bottle containing purple toxic substance not labeled. Next to hand sink by cooks line **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In middle dining room by bathrooms
36-32-5
Basic - Food stored on floor. Cases of water on the floor
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching smoothie powder **Corrected On-Site**
10-01-5
50
May 2, 2025
Routine - Food
4 critical violations. 5 major violations. 18 minor violations.
View 27 violations
High Priority - Toxic substance/chemical improperly stored chemical bottle stored .on top of grill plates at dishwashing station .On top of bar counter.
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw lamb over raw salmon in reach in freezer Raw chicken next to cooked chicken in walk-in cooler Raw chop over cooked steak in walk-in cooler Raw chicken over raw salmon in walk-in cooler Raw chicken over raw steak cubes in lowboy on cookline. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer raw beef over packaged desserts Reach in cooler raw beef oven prepared hummus **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects found 2 on cookline 1 at dishwashing station 2 at bar
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled Cutting Boards heavily soiled on make table at cookline. Hobart stand mixer soiled reach-in coolers heavily soiled on cookline. All lowboys on cookline soiled. Interior of beverage cooler heavily soiled at secondary bar by kitchen. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk-in cooler. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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/. Multiple changes in equipment and dinning areas not clearly shown on current plans. Plans do not match establishment. **Repeat Violation**
51-16-7
Intermediate - Several Spray bottles containing toxic substance not labeled at dishwashing station and front bar. **Repeat Violation**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date marking on water filter at back bar.
29-28-4
Basic - Floor soiled/has accumulation of debris. On cooks line and under kitchen equipment on cooks line **Repeat Violation**
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting at expo station **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee at prep station across from fryer. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Covered waste receptacle not provided in women's bathroom at back bar **Repeat Violation**
32-12-6
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at beverage station.
22-20-5
Basic - Standing water in bottom of reach-in-beer cooler in secondary bar by kitchen.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle in women's restrooms located between secondary bar and kitchen. **Repeat Violation**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry in mop bucket by rear bar. **Corrected On-Site**
42-01-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored unwrapped in open air cabinet in open walkway between bars and kitchen. Operator discarded items. **Corrective Action Taken**
25-06-4
Basic - Old labels stuck to food containers after cleaning at dishwashing station. **Repeat Violation**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stove soiled Gaskets are soiled on cookline, all bar reach in coolers, walk-in cooler doors, and reach in cooler doors in dish area. Rear bar: cabinets, floor, countertops heavily soiled. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees by makina machine.
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris at beverage station and in kitchen. **Repeat Violation**
22-08-4
Basic - Ice scoop handle in contact with ice in front bar. **Corrected On-Site**
10-08-5
Basic - Hole in or other damage to wall in kitchen by beverage area entry.
36-24-5
Basic - Food stored on floor. Oil stored on floor in dry storage area Plastic water bottles stored on floor in walk-in cooler.
08B-38-4
14
Nov 15, 2024
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cut board stained Hobart soiled All reach-in coolers heavily soiled - From follow-up inspection 2024-11-15: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All strips expired - From follow-up inspection 2024-11-15: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Multiple changes in equipment and dinning areas not clearly shown on current plans. Plans do not match establishment. - From follow-up inspection 2024-11-15: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Prep cooler at 47F containing raw proteins. **Repeat Violation** - From follow-up inspection 2024-11-15: **Time Extended**
05-06-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-11-15: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-11-15: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing over dishwasher area. - From follow-up inspection 2024-11-15: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance though out kitchen and storage area. - From follow-up inspection 2024-11-15: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Door knob missing to exterior door by dry storage area. - From follow-up inspection 2024-11-15: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by grill station **Repeat Violation** - From follow-up inspection 2024-11-15: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen - From follow-up inspection 2024-11-15: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen prep area soiled. Gaskets are soiled on cookline, all bar reach in coolers, walk-in cooler doors, and reach in cooler doors in dish area. Hood exhaust soiled - From follow-up inspection 2024-11-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning in kitchen prep area. - From follow-up inspection 2024-11-15: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Smoking or vaping in an enclosed indoor workplace hookah smoking in enclosed dining area. - From follow-up inspection 2024-11-15: **Time Extended**
54-01-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops in mop buckets with water. - From follow-up inspection 2024-11-15: **Time Extended**
42-01-4
39
Nov 13, 2024
Routine - Food
3 critical violations. 5 major violations. 13 minor violations.
View 21 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food Temperature Measuring Devices Provided and Accurate
FL-46
Plumbing Maintained; Sewage Disposal
FL-51
Garbage and Refuse Properly Disposed
FL-54
8
Apr 29, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath dish machine. Plumbing line inside flood rim of floor deain - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
29-44-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving above 3 compartment sink - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -bulk container in back near beverage walk in cooler - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink closest to cook line - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-04-29: **Time Extended**
31B-04-4
74
Apr 24, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato based soup 125F, after 3 hours per manager. Manager reheated to 165F -soup inside server station, 89F in middle , 139F at edge. Manager stated reheated already first thing.. Advised of requirement to reheat to 165F prior to hot holding soup at 135F **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-24: -soup 119-130F after 2 hours per manager, reheated to 165F for hot holding above 135F **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw lamb (47F - Cold Holding); couscous (47F - Cold Holding); raw poultry (48F - Cold Holding); sour cream (48F - Cold Holding) inside walk in cooler overnight. No thermometer available on site for employees/managers. Manager stated repair technician recently on site for walk in cooler. **Warning** - From follow-up inspection 2024-04-24: -raw beef 47F, raw poultry 50F, couscous 48F, ground beef 50F, inside walk in freezer overnight see stop sale. Manager stated service technician was recently on site and scheduled to return for further maintenance. Next day callback inspection required to verify compliance on cold holding temperatures of 41F or below for walk in cooler. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw lamb, couscous, sour cream, cooked pasta, raw poultry, scallops, octopus inside octopus (45-47F - Cold Holding); scallops (44-46F - Cold Holding) walk in cooler overnight above 41F **Warning** - From follow-up inspection 2024-04-24: -raw beef 47F, raw poultry 50F, couscous 48F, ground beef 50F, inside walk in freezer overnight see stop sale. Manager stated service technician was recently on site and scheduled to return for further maintenance. Next day callback inspection required to verify compliance on cold holding temperatures of 41F or below for walk in cooler. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath dish machine. Plumbing line inside flood rim of floor deain - From follow-up inspection 2024-04-24: **Time Extended**
29-44-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -cook line - From follow-up inspection 2024-04-24: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink closest to cook line - From follow-up inspection 2024-04-24: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving above 3 compartment sink - From follow-up inspection 2024-04-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -bulk container in back near beverage walk in cooler - From follow-up inspection 2024-04-24: **Time Extended**
02D-01-5
45
Apr 22, 2024
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw lamb stored above bags of peppers inside walk in
08A-02-6
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -underneath dish machine. Plumbing line inside flood rim of floor deain
29-44-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato based soup 125F, after 3 hours per manager. Manager reheated to 165F -soup inside server station, 89F in middle , 139F at edge. Manager stated reheated already first thing.. Advised of requirement to reheat to 165F prior to hot holding soup at 135F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw lamb (47F - Cold Holding); couscous (47F - Cold Holding); raw poultry (48F - Cold Holding); sour cream (48F - Cold Holding) inside walk in cooler overnight. No thermometer available on site for employees/managers. Manager stated repair technician recently on site for walk in cooler. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw lamb, couscous, sour cream, cooked pasta, raw poultry, scallops, octopus inside octopus (45-47F - Cold Holding); scallops (44-46F - Cold Holding) walk in cooler overnight above 41F **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -encrusted material on can opener blade -thin layer of black substance on bottom of splash guard inside ice kachine
22-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled. -hanging in warewashing area
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee placed personal water on prep table in litchen
12B-07-4
Basic - Floor area(s) covered with standing water. -cook line
36-22-4
Basic - Fly sticky tape hanging over food/food storage area/food-contact equipment. -dry storage near beverage cooler in back
35B-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink closest to cook line
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving above 3 compartment sink
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -bulk container in back near beverage walk in cooler
02D-01-5
26
Dec 5, 2023
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose in dishroom.
29-34-4
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle improperly stored over clean dishes in dish room. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1-Raw chicken kebab stored over raw beef kebab in sandwich reach in under bench cooler. 2-Raw chicken kebab stored over raw beef kebab in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in walk in cooler. Raw ground beef stored over flat bread in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink in kitchen close to range stove not accessible for employee use at all times.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen nearest to range stove. **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 1-Unlabeled spray bottle by the Hookah area. 2-Multiple unlabeled spray bottles in the kitchen. **Repeat Violation**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
08B-49-4
Basic - Employee personal items keys stored in food preparation area in kitchen.
40-06-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.Over clean equipment in kitchen.
35B-08-4
Basic - Ice buildup in reach-in beverage walk in cooler. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice at the bar. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen on top of flat top stove.
10-07-4
Basic - Old labels stuck to food containers after cleaning in kitchen. **Repeat Violation**
16-46-4
Basic - Product removed from original container observed in stainless steel container not labeled at the bar- sugar
02D-01-5
Basic - Silverware not properly inverted in kitchen.
24-05-4
Basic - Stored food not covered in reach in freezer in kitchen.
08B-12-5
23
Apr 26, 2023
Routine - Food
4 critical violations. 6 major violations. 13 minor violations.
View 23 violations
High Priority - 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./chlorine 0ppm.
22-41-4
High Priority - Toxic substance/chemical improperly stored./hand soap stored over cleaned pans, kitchen cleaned dish rack/ **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw lamb, walk in cooler. **Repeat Violation**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed two flying insects by the slicer, back prep room.
35A-02-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./gallon of milk, hookah bar.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer, back prep room.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine/chlorine strips not available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front cook line.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./soup, walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled./all chemical bottles not labeled/front cook line, back kitchen and prep room. **Repeat Violation**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - Equipment in poor repair./kitchen walk in cooler gasket torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Apron storage room. Walk in freezer floor.
36-73-4
Basic - Ice buildup in reach-in chest freezer/prep room.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./front cook line reach in cooler gaskets soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning./back prep room.
16-46-4
Basic - Plumbing system in disrepair./hot water valve disrepair/kitchen and prep room hand sinks.
29-08-4
Basic - Single-service articles improperly stored./cases of plastic lids in storage area floor.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner./packaged rack of lamb thawed in standing water/ **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./under front cook line hand sink.
36-27-5
16
Dec 15, 2022
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with unwashed produce. 1)Raw marinated lamb chops over unwashed carrots and onions in prep walk in cooler 2) raw whole shell eggs over unwashed onions and potatoes in prep walk in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over ready to eat yogurt in prep walk in cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)Raw chicken skewers over raw lamb in walk in cooler 2) raw diced chicken over raw ground beef chubs and intact muscle beef in walk in cooler, **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken skewer 46 Raw beef skewer 45 Under counter cooler on cooks line across from gyro cookers Less than 4 hours, placed in walk in cooler for rapid chill 20 minutes later Raw chicken skewer 43 Raw beef skewer 42 **Corrected On-Site**
03A-02-5
Intermediate - Spray bottle containing purple toxic substance not labeled by the bar. Spray bottle containing orange toxic substance in the dish room Spray bottle container pink toxic substance at the hookah back bar. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in prep kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Grinder parts in handsink in prep kitchen Knives and utensils in hand sink on cooks line **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink by ice machine **Repeat Violation**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Food stored on floor in dry storage area.
08B-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in storage room next to walk in cooler. **Repeat Violation**
36-32-5
Basic - Ceiling tile missing above water heater by dish machine
36-36-4
Basic - Bowl or other container with no handle used to dispense food. In sugar and rice containers in prep kitchen **Corrected On-Site**
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Several Light not functioning in dish area. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) gasket soiled to walk in cooler
23-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Valance outside of walk in cooler across from dish area
38-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in Hiaybari and baba ganoush bin in walk in cooler
10-06-5
Basic - In-use metal ice scoop stored on soiled surface between uses. Top of ice machine **Repeat Violation**
10-12-5
Basic - Holes in prep kitchen walls.
36-24-5
19
Frequently Asked Questions
When was Cafe 34 Istanbul last inspected?
The most recent health inspection at Cafe 34 Istanbul on file is from Dec 16, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cafe 34 Istanbul?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Cafe 34 Istanbul.
How does Cafe 34 Istanbul compare to other restaurants in Orlando?
Cafe 34 Istanbul most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Cafe 34 Istanbul's inspection record improved over time?
No. Recent inspections at Cafe 34 Istanbul have averaged around 17 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cafe 34 Istanbul means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cafe 34 Istanbul inspected?
Based on the inspection history on file, Cafe 34 Istanbul is inspected around three times per year on average.
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