GYROS 2 GO
16371 CORPORATE COMMERCE WAY
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/10/2025
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing bracelets, watches preparing food. Employee removed jewelry. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with updated human trafficking poster HR 5030-083.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, smaller reach-in cooler left side.
- 08B-12-5:Basic - Stored food not covered. In reach-in freezer, falafel stored uncovered.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In reach-in cooler left, 1 dented can stuffed grape leaves.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 way splitter added to hose Bibb, 1 vacuum breaker missing, hose Bibb not connected to mobile unit potable water hose. Repeat Violation
Food safety inspection conducted on 3/10/2025 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 11/1/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 33-20-4:Basic - Grease on the ground and/or pad around mobile unit back left corner. Small amount of oil leaking from unit onto cleanable cement pad. Operator placed cardboard and towels to contain spill until proper repairs are made. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water 82F. Spoke with operator about storing utensils without water or keeping water above 135F.
- 35B-14-4:Basic - Mobile food dispensing vehicle service opening and doors not kept closed except during food service. Operator closed most windows and doors.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink bottle in reach-in freezer with food for customers.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm), operator added more chlorine, 50ppm chlorine. Operator resanitized dishware. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Potable water hose connected to splitter, both side need vacuum breakers.
- 02C-02-5:Intermediate - Ready-to-eat and opened commercially processed, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tzatziki per operator made two days ago no date mark. Hummus opened yesterday no date mark. Discussed with operator date marking system.
Food safety inspection conducted on 11/1/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 11/30/2023
High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee taking money from customer and change gloves to prepare food, no handwash. Spoke with employee, employee properly washed hands before donning gloves for food prep. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling dirty dishes then clean dishes at triple sink, no handwash. Discussed with operator proper handwashing, operator corrected and educated dishwasher, who properly washed hands before returning to work. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed at triple sink dishwasher wash, rinse, and use towel to dry equipment, no sanitizer step. Spoke with operator about proper ware washing, operator set up triple sink properly, chlorine 100ppm, rewashed and Sanitized dishware. Corrected On-Site
- 03C-15-5:High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed lamb gyro cut off of cone and transferred to hot holding, 130F, skipping secondary cooking step. Provided operator Safe Handling of Gyros handout and discussed corrective actions. Operator put lamb on flat grill to finish cooking, 177F. Corrected On-Site
- 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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site
- 11-26-1:Intermediate - 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. **Corrective Action Taken**
Food safety inspection conducted on 11/30/2023 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).
Inspection on 9/28/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 9/28/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).