DirtyFLRestaurant Inspection Data

GYRO BROS GRILL

GYRO BROS GRILL located in JACKSONVILLE has undergone 7 health department inspections, achieving a 2.9/5 overall safety rating. Recent inspections show improving food safety practices.

2021 E ST AUGUSTINE RD STE 8

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/15/2025

Inspection #: Visit ID: 13516400

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket not sealed properly, letting cold air escaping Warning - From follow-up inspection 2025-09-15: Same, cooked rice in it Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f tzatziki sauce, rice, hummus, in upright glass cooler at 49f, overnight, stop sale Warning - From follow-up inspection 2025-09-15: 47f rice cooked yesterday, stop sale Admin Complaint

Inspection Date: 9/10/2025

Inspection #: Visit ID: 10898829

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back prep area
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket not sealed properly, letting cold air escaping Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above parsley in upright cooler Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil jug, manager placed it on shelf Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep reach in cooler
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Disconnected Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright glass cooler
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Catering container not inverted on storage shelf
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f tzatziki sauce, rice, hummus, in upright glass cooler at 49f, overnight, stop sale Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, cook line, manager placed some Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at cook line, front counter, employee placed some Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie made a couple of days ago, manager dated it Corrected On-Site Repeat Violation

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10797768

  • N/A:No Violations Were Observed

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10789037

  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, both have employee training Warning - From follow-up inspection 2025-02-27: Checking into it **Time Extended** - From follow-up inspection 2025-03-12: Scheduled for the course and will be taking it soon. **Time Extended**

Inspection Date: 2/27/2025

Inspection #: Visit ID: 10788366

  • 29-27-4:Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. I see pipes by triple sink, it shows in that area on plan review for old owner Warning - From follow-up inspection 2025-02-27: Bought it and needs to be connected **Time Extended**
  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, both have employee training Warning - From follow-up inspection 2025-02-27: Checking into it **Time Extended**

Inspection Date: 2/26/2025

Inspection #: Visit ID: 8994162

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer drinks in storage area, employee moved it Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Scooping rice,
  • 08B-38-4:Basic - Food stored on floor. Oil jug
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. I see pipes by triple sink, it shows in that area on plan review for old owner Warning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear Repeat Violation
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils at front counter
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink by cook line Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Brown powder in bag, employee write spices, Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then scooped rice, explained to him and he washed hands Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw rice in container with a label with blankets
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef on shelf above fries, employees rearranged reach in cooler, raw shelled eggs above veggies in upright cooler Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on tray above gyro cone with lamb and beef, upright freezer
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. At triple sink, explained to her and she washed hands in hand sink Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Both hand sink blocked with container and cutting board on top, employee moved them Corrected On-Site
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, both have employee training Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
  • 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. For one new employee
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Ran out Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by cook line Repeat Violation
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. They make their own mayonnaise here with raw eggs, gave one, made a note and posted because mayo is not written on menu Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie made on Friday
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance under counter, cook line area, cleaner per employee Repeat Violation

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8884110

  • 36-36-4:Basic - Ceiling tile missing. By prep table in back
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent by prep table in back prep room
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door
  • 29-05-4:Basic - Plumbing line from a removed fixture not capped off. By prep table in back
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner above slicer, owner moved it 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. Emailed one Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hans sink by cook line
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Labeled cleaner by owner, shelf in back prep area Corrected On-Site