GYRO PLUS

Name: GYRO PLUS
Address: 2409 SW 13 ST, GAINESVILLE, FL, 32608, US
Rating: 1.9

2409 SW 13 ST

★½☆☆☆ (1.9/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8824709

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed: multiple handles on the cook line are soiled with dried food debris.
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: a white handled knife stored between a table and the reach-in cooler on the cook line.
51-18-6:Basic - No copy of latest inspection report available. Observed: the last inspection is not available for review.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: gaskets and the top edge of the reach-in cooler doors are soiled. ALSO, the 'water bottle' by the swinging door has an accumulation of food debris on it. And the return air vent at the front counter has an accumulation of dust.
25-05-4:Basic - Single-service articles improperly stored. Observed: portion cup case on the floor in the dining area.
33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed: outside the back door; 2x microwaves, 20 plus 5 gallon buckets and lids and other discarded items.
10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed: 2 spatulas in 131° water on the flat top.

Inspection #: Visit ID: 8753292

14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: a boulder of ice on the floor of the walk-in freezer.
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the ice scoop on the front line, the handle was touching ice.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cooked chicken in the flip top on the cook line, 45F. This was iced down. 44F 8 minutes later. **Corrective Action Taken**
41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: multiple spray chemicals under the front counter next to the spices. The chemicals were moved. Corrected On-Site

Inspection #: Visit ID: 8438444

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed: reach-in cooler/reach-in freezer handles have debris.
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: a white handled knife stored between equipment on the cook line.
14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed: prepped/chopped plant food in the walk-in cooler, plastic bag with printing in contact with the food.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the tea nozzle with an accumulation of build up.

Inspection #: Visit ID: 8366104

29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed the outside mop sink drains slowly.
22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the 3 compartment sanitizer sink at 0 ppm for chlorine.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus on the cook line at 48F. This was placed in the freezer. **Corrective Action Taken**
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the kitchen hand wash sink was blocked by a rolling garbage can. The can was moved. Corrected On-Site
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Ozzie does not have proof on site of his Certified Food Manager.
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. Observed new staff lacking verification form. This was then filled out. Corrected On-Site