🪰1,241,883 violations tracked across 67 Florida counties

MARASH TURKISH CUISINE

710 W HALLANDALE BEACH BLVD, STE 105-106, HALLANDALE BEACH, FL 33009

License #1623734

🥙 Mediterranean ℹ️
86 Grade B / 100

Solid Health Score

How is this score calculated? →
Latest inspection
August 24, 2026 · 8 findings · 1 critical
Routine - Food
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Critical
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Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 24, 2026 shows 8 observation rows: 1 critical, 4 major, and 3 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
8
Coverage note
Inspector notes linked where available

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Community pulse

Would you eat here?

MARASH TURKISH CUISINE looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [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 Lamb tenderloin, Chicken soup, House prepared tomato sauce (reviewed recipe), Marinated chicken, all prepared 25-36 hours prior, no date marks.
  • [05-08-4] No probe thermometer provided to measure temperature of food products. Observed probe thermometer, 50-550F. Insufficient gradient to determine exact temperature.
  • [08A-04-5] Raw animal food stored over or with unwashed produce. Observed at cook line, raw shell eggs stored above Tomato sauce. Operator relocated to bottom shelf.
  • [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 via email.
  • [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed stored directly on the floor.
  • [51-13-4] No Heimlich maneuver/choking sign posted. Provided via email.
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
  • [11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided Big 6 poster via email.
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