GYROVILLE REALLY FRESH REALLY GREEK
801 S UNIVERSITY DR UNIT #124
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/31/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on the floor rear kitchen
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula on flat top grill stored in standing water temperature 90F.
- 29-08-4:Basic - Plumbing system in disrepair. Faucet handles hand wash sink located next to three compartment sink spinning.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0 Ppm. Pic added more chlorine rechecked 50 Ppm **Corrected On-Site**
- 03C-97-2:High Priority - Gyro meat in a broiler that is turned off.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter
Food safety inspection conducted on 1/31/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 10/14/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Inspection Details:
- 29-08-4:Basic - Plumbing system in disrepair. -Observed plumbing system in disrepairs ; faucets handles.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution at 00ppm. Operator charged solution to 100 ppm. **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. Observed cooked chicken hot held at 115F at front line steam table. Per operator, chicken cooked 1 hour prior to the inspection. Operator reheat chicken to 166F. **Corrected On-Site**
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer solution exceed 200 ppm. Operator correct solution to 100 ppm. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink used to stored wet wiping cloth. Operator removed. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all employees training certification expired on 09/15/2024.
Food safety inspection conducted on 10/14/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).