GYROVILLE
4917 SHERIDAN ST
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Falafel scoop stored in standing water of 68F. Operator discarded water. Cleaned and sanitized scoop Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gasket of 2 door low top freezer on cook line hand
- 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.
Food safety inspection conducted on 1/23/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/4/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for falafel mix in container of standing water beside fryers.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen packaged chicken thawing in standing water in prep sink. Employee turned on water to properly thaw. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil under grill not labeled.
Food safety inspection conducted on 10/4/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 5/9/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 08B-38-4:Basic - Food stored on floor. Observed 1 box of garbanzos, 1 box of rice and canned chick peas on prep room floor. Operator moved to shelf. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen proceeded directly to register, employee took customer's order then walked to cookline put on gloves without washing hands and touched cooked meats. Instructed employee to wash hands prior to putting on gloves and instructed employee on proper hand washing and glove usage procedures. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwashing sink prep station.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink prep station.
Food safety inspection conducted on 5/9/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 3/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/15/2024
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table beside sandwich press, spanakopita 72F at 3:00pm (cooked cooling since 11:30am). Employee placed in freezer to rapid chill to 70F. **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. Bulletin printed and provided. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Akhil Bhandare Person in Charge MJ Bryant
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 3/15/2024 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).