DirtyFLRestaurant Inspection Data

GYROVILLE 17TH STREET

GYROVILLE 17TH STREET located in FORT LAUDERDALE has undergone 4 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

1489 SE 17TH ST C

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 13458538

Met Inspection Standards

1 high, 1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rear kitchen in prepare area, build up of dust and grease ceiling tiles.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. No available on site.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 3 doors cooler-; mozzarella shredded cheese (49F - Cold Holding); fresh cheese loaf (50F - Cold Holding). Per employee food held less than 4 hours, operator moved food to one door cooler for a quick chill. **Corrective Action Taken**
  • 11-27-4:Intermediate - 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. Poster emailed to Operator

12/3/2025· 3mo ago

Visit ID: 13585181

Met Inspection Standards

1 high, 2 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on avantco cooler door soiled with food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sour cream inside three door cooler. Operator properly stored. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed time as a public health control procedures with operator. Repeat Violation

9/10/2025· 6mo ago

Visit ID: 13458063

Met Inspection Standards
  • N/A:No Violations Were Observed

7/10/2025· 8mo ago

Visit ID: 10883168

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed grease residue on cooler drawer handles, at cook line. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored in prep table, in kitchen. Employee put wiping cloth in sanitizer bucket. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1) Observed front counter lowboy cooler// falafel (50F - Cooling) since 9:00am, at 1:40pm. Food did not reach 41F for cold holding in allotted time. Stop sale. 2) Observed raw marinated chicken (56F - Cooling) since 10:00am, at 2:00pm, inside kitchen reach in cooler. Food did not reach 41F for cold holding in allotted time. Stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1) Observed front counter lowboy cooler// falafel (50F - Cooling) since 9:00am, at 1:40pm. Food did not reach 41F for cold holding in allotted time. Stop sale. 2) Observed raw marinated chicken (56F - Cooling) since 10:00am, at 2:00pm, inside kitchen reach in cooler. Food did not reach 41F for cold holding in allotted time. Stop sale. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no procedure used for time as a public health control. Reviewed requirements for time as a public health control with employee. Emailed procedures to operator. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for Nayleth Gill. Warning