[Editor’s note: The report mentioned here is from inspections conducted on August 17 and may not represent the future health inspection status of the food establishments.]
The Philadelphia Department of Health conducted a routine health inspection at Little Istanbul on August 17, 2026. The inspection report identified multiple health and safety code violations. The violations included the facility’s unsanitary condition, improper storage of food items, and ice buildup in the chest freezer.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Little Istanbul
When: August 17, 2026
Where: 11726 Bustleton Ave, Philadelphia, PA 19116, United States
Little Istanbul is an authentic Turkish and Mediterranean restaurant. According to the inspection report, violations were noted:
- The inspection report stated that an employee’s beverage container, a Red Bull, was found in a food preparation area cold prep unit. The PIC was instructed to remove the employee’s beverage container from the food prep area during the inspection.
- The food employees were using the handwashing sink as a warewashing sink. Staff were advised to follow adequate handwashing requirements.
- Steel skewers for kebab were found inside a handwashing sink. PIC removed the skewers during the inspection.
- A trash can was observed in food prep surface. The staff was instructed to remove the dough from the trash can.
- The report noted that several food items were kept in the cold prep unit. The unit was measured at 60°F-75°F instead of 41°F or below, as required. The PIC was instructed to remove and dispose of the food items in the cold prep unit.
- Potentially hazardous, ready-to-eat food items that were prepared in the food facility were held for more than 48 hours and were located in the under-counter units. The items were not marked with a proper date. The PIC was advised to mark the date on the food items.
- Food stored in bulk containers was also not labeled with their common use names. The restaurant stored beverages directly on the floor surfaces, and they were not kept elevated six inches above the floor on a dunnage rack.
- The inspection report noted physical evidence of fly activity in the food prep area.
- The employees were wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Moist wiping cloths were found lying on counters and were not stored in sanitizing solution. Utensils were not stored inverted in the front service area.
- A cutting board was observed with deep scratches and scoring marks, which were not allowing effective cleaning and sanitizing.
- A splashguard was not present between the food prep and handwashing sink. The under-counter refrigerator in the food prep area had condensation, and the air conditioning filtration line in the dining area’s restroom was draining waste into a bucket.
- A non-NSF-approved reach-in freezer was found in the cashier unit. A warewashing sink was not in use in the rear bakery area.
- The reach-in refrigeration unit was found not in use and was stored in the facility’s back storage area.
- Ice buildup was observed in the chest freezers throughout the facility. Dust covered vents were observed inside the walk-in refrigerator units and in the employee and general restroom areas in the facility.
- The restaurant is required to provide a utility sink or a curbed cleaning area with a floor drain for cleaning mops and disposing of mop water.
- Cracks were found on the direct floor surfaces in the basement area, and gaps were observed around the basement cellar door.
- A mop was found in a bucket and was not raised and elevated from the floor for proper air drying.
- Food debris was found behind and under the cooking equipment in the kitchen area. Gaps were also noted along the ceilings of the food facility, and holes were found in the wall above the chest freezer in the downstairs food prep area.
- Old mouse droppings were noted on the downstairs food prep area steps. Equipment was observed outside of the hood in the food prep area.
For more information, a detailed inspection report is available here.
Follow-Up Inspection
The official inspection report noted that the restaurant was in an unsatisfactory condition. The restaurant is required to correct all the violations mentioned in the report before requesting a reinspection. A follow-up inspection will be conducted to verify its compliance.
