DirtyFLRestaurant Inspection Data

GYRO JOINT

Health inspection records show GYRO JOINT in POMPANO BEACH has 8 inspections with a food safety rating of 3.2/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 8 reports on file

165 South Cypress Road
Pompano Beach, Florida, 33060
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 13606468

Met Inspection Standards

1 int

  • 53B-13-5:Intermediate - - From initial inspection : 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. No proof of food handler training for one employee, employed more than 4 months. Warning - From follow-up inspection 2026-01-07: Observed same at callback inspection. **Time Extended**

1/5/2026· 2mo ago

Visit ID: 13499183

Follow-up Inspection Required

4 high, 4 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold- like substance. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in bucket of rice , under prep table in kitchen. Employee removed bowl from rice. Corrected On-Site Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in container of water at 117 F on cook line. Employee discarded water. Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher reading 0 ppm, after 3 attempts. Advised manager to discontinue use of dishwasher and use triple sink. Triple sink was set up. **Corrective Action Taken** Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left cook line, and returned to cook line and did not wash hands and change gloves , and started preparing food. Educated employees on proper handwashing procedures and changing gloves when soiled and changing tasks. Employee washed hands and changed gloves. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, Hummus (50F - Cold Holding); Macaroni Salad (47F - Cold Holding); Feta Cheese (50F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Manager discarded foods. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, Hummus (50F - Cold Holding); Macaroni Salad (47F - Cold Holding); Feta Cheese (50F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Manager discarded foods. See Stop Sale. Warning
  • 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 poster to manager. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired food manager certification, Irma Rapi, expired on 8/12/25. Warning
  • 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. One employee, employed for 1 month, without signed Employee Health Form. Emailed form to manager. Warning
  • 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. No proof of food handler training for one employee, employed more than 4 months. Warning

8/20/2025· 6mo ago

Visit ID: 10878317

Met Inspection Standards

2 high, 1 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 125°F with in use utensils. Operator put fresh water
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. In walk in cooler, raw pork stored on top of oil container. Operator moved raw pork to bottom shelf
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by cook line, raw beef stored above raw salmon. Not all commercially packaged.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink on cook line, no soap provided. Operator provided soap

6/16/2025· 8mo ago

Visit ID: 10860635

Met Inspection Standards

2 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen, solid cardboard on floor
  • 08B-38-4:Basic - Food stored on floor. By back door, fryer oil stored on floor

10/21/2024· 1y 4mo ago

2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee half and half stored with food being served to customers in walk in cooler. Operator moved to different area Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. By back door, fryer oil stored on floor.

7/17/2024· 1y 7mo ago

1 high, 1 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, utensils in standing water 109°F. Operator turned up heat. **Corrective Action Taken**
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping tomato's with bare hands. Discussed with operator about bare hand contact, operator told employee. Employee washed hands and out gloves on. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at front counter blocked by trash can and stool.

1/17/2024· 2y 1mo ago

Visit ID: 8536434

Met Inspection Standards

1 high, 1 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler by dishwasher, salmon thawed in vacuum package 42°F. Operator stated thawed overnight under refrigeration. Operator discarded 4 salmon. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 packages of salmon thawed before removing from vacuumed seal.

10/25/2023· 2y 4mo ago

Visit ID: 8377418

Met Inspection Standards

1 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine at front counter, accumulation of black/green mold like substance. Operator cleaned. **Corrective Action Taken**
  • 25-05-4:Basic - Single-service articles improperly stored. In walk in cooler, aluminum pans in boxes stored on floor. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At prep area by dishwasher, Operator cutting ready to eat cucumber with no gloves. Operator washed hands and put gloves on. **Corrective Action Taken**