ANF GYRO LOCATION 2
West Colonial Drive
Orlando, Florida, 32808
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used to scoop shrimp. Operator immediately replaced with tongs Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf with packet dressing . Drink above prep table. Operator immediately removed both Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At front counter drains slowly
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt. Operator immediately labeled Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish and raw chicken over cooked chicken in cooler in cooler. Operator immediately corrected -raw chicken over raw shrimp in walk in cooler. Operator immediately corrected -Case of raw Philly meat over jarred Jalapenos. In prep cooler . Operator immediately corrected Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter Garlic and garlic buffalosauce both made with fresh garlic. Out at room temperature over 4hrs per operator. Operator immediately discarded
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter Garlic and garlic buffalosauce both made with fresh garlic. 75F over 4hrs per operator. Operator immediately discarded Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray cleaner on shelf with packet dressing. Operator immediately removed Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately removed to be cleaned **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand sink at front counter. Operator immediately removed Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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 3/14/2025 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelf on cook line. Manager removed cardboard. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on the shelf with utensils and other items. Manager removed. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. On cook line next to hand sink. Staff cleaned. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin. Manager removed scoop. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler on cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At wing station. Staff removed towel. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager cleaned blade. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash cans in front of sink located next to triple sink. Staff removed trash cans. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance staff added labels. Corrected On-Site
Food safety inspection conducted on 10/23/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 1/25/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Added hair net Corrected On-Site
- 29-20-5:Basic - very slow draining water in handwash sink. Next to cook line
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rice in hand sink across from reach in freezer. Manager removed. Corrected On-Site
Food safety inspection conducted on 1/25/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/2/2023
High Priority
6
Intermediate
1
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2023-10-02: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on maketable - From follow-up inspection 2023-10-02: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above make table on cook line. Repeat Violation - From follow-up inspection 2023-10-02: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Several kitchen staff. Added hairnet. Corrected On-Site - From follow-up inspection 2023-10-02: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. 2 cases of fries on kitchen floor. Manager picked up fries. Corrected On-Site - From follow-up inspection 2023-10-02: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use ladle stored on equipment door handle between uses. Manager moved to dish. Corrected On-Site - From follow-up inspection 2023-10-02: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line. Staff added thermometer. Corrected On-Site - From follow-up inspection 2023-10-02: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sign shows how to wash hands doesn't instruct employees to wash hands. Manager hung sign at sink near triple sink. Corrected On-Site - From follow-up inspection 2023-10-02: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over cooked gizzards in reach-in cooler on cook line. Moved gizzards to top shelf. Corrected On-Site - From follow-up inspection 2023-10-02: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish and shrimp in walk-in cooking. Manager changed rotation. Corrected On-Site Repeat Violation - From follow-up inspection 2023-10-02: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw gizzards (47F - Cold Holding); raw chicken (48F - Cold Holding); just at 4 hours. Advised to place in freezer to bring temperature down. Manager also removed some items from reach in cooler to manage air flow. **Corrective Action Taken** - From follow-up inspection 2023-10-02: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken wings on the cart in the kitchen. Manager added time mark. Corrected On-Site - From follow-up inspection 2023-10-02: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ; corn (125F - Hot Holding); . Less than 4 hours. Manager turned up heat on the stove to reheat. **Corrective Action Taken** - From follow-up inspection 2023-10-02: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 4 head splitter missing 2 vacuum - From follow-up inspection 2023-10-02: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer. Manager asked staff to clean **Corrective Action Taken** - From follow-up inspection 2023-10-02: **Time Extended**
Food safety inspection conducted on 10/2/2023 revealed 15 total violations (6 high priority, 1 intermediate, 8 basic).
Inspection on 8/1/2023
High Priority
6
Intermediate
2
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on maketable
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above make table on cook line. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Several kitchen staff. Added hairnet. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. 2 cases of fries on kitchen floor. Manager picked up fries. Corrected On-Site
- 10-20-4:Basic - In-use ladle stored on equipment door handle between uses. Manager moved to dish. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line. Staff added thermometer. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign shows how to wash hands doesn't instruct employees to wash hands. Manager hung sign at sink near triple sink. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over cooked gizzards in reach-in cooler on cook line. Moved gizzards to top shelf. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish and shrimp in walk-in cooking. Manager changed rotation. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw gizzards (47F - Cold Holding); raw chicken (48F - Cold Holding); just at 4 hours. Advised to place in freezer to bring temperature down. Manager also removed some items from reach in cooler to manage air flow. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken wings on the cart in the kitchen. Manager added time mark. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ; corn (125F - Hot Holding); . Less than 4 hours. Manager turned up heat on the stove to reheat. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 4 head splitter missing 2 vacuum
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer. Manager asked staff to clean **Corrective Action Taken**
- 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 forms. **Corrective Action Taken** Warning
Food safety inspection conducted on 8/1/2023 revealed 16 total violations (6 high priority, 2 intermediate, 8 basic).