DirtyFLRestaurant Inspection Data

GYROMANIA GRILL REAL FRESH GREEK FOOD

GYROMANIA GRILL REAL FRESH GREEK FOOD in ROYAL PALM BEACH has 6 health inspections on record with an overall food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

171 S SR 7 #400

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/4/2025

Inspection #: Visit ID: 10873775

  • 12A-18-4:High Priority - Employee handle soiled towel then handled clean pans and engaged on preparing food with out washing hands. Employee washed hands Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.at 200ppm++ chlorine. Operator corrected to 100 ppm chlorine Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered containers with Cooked potatoes at 11:15am(104F cooling) since 10:20am at 11:45am same temperature, At this current cooling rate product will not reach 70F within 2 hours. Operator removed cover **Corrective Action Taken**

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8831990

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed peppers stored above cooked chicken.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of mushrooms and dolmades.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched cell phone in pocket then put gloves on and handled pan with yogurt sauce. Chef washed hands. Corrected On-Site

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8778529

  • 08B-38-4:Basic - Food stored on floor. Bucket of granulated garlic stored on floor in dry storage area. Employee stored properly. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm) Manager primed and produced a chlorine concentration of 100ppm. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager enter kitchen from outside then began handling utensils at steam table; no hand wash. Manager washed hands. Corrected On-Site
  • 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. At make table: cut lettuce (45F - Cold Holding); portion cups of yogurt based dressing (53F - Cold Holding) As per manager, both items stored overnight. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cut lettuce (45F - Cold Holding); portion cups of yogurt based dressing (53F - Cold Holding) As per manager, both items stored overnight. Not prepped or portioned today. Items stored over-stacked. See stop sale. Repeat Violation Admin Complaint
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 2/24/2024

Inspection #: Visit ID: 8618451

  • N/A:No Violations Were Observed

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8544583

  • 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. At make table #1:; house dressing with fresh garlic and oil (50F - Cold Holding); cut tomatoes (52F - Cold Holding); cut lettuce (49F - Cold Holding) As per operator, items were placed in make table from walk in cooler more than 4 hours prior. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table #1:; house dressing with fresh garlic and oil (50F - Cold Holding); cut tomatoes (52F - Cold Holding); cut lettuce (49F - Cold Holding) As per operator, items were placed in make table from walk in cooler more than 4 hours prior. Not prepped or portioned today. See stop sale. At make table #3: Swiss cheese (45F - Cold Holding); yogurt sauce (46F - Cold Holding) As per operator, items were placed in make table from walk in cooler 30 minutes prior. Not prepped or portioned today. Item stored over stacked. Operator removed over-stacked portioned and placed in walk in cooler to quick chill. Repeat Violation Admin Complaint

Inspection Date: 11/3/2023

Inspection #: Visit ID: 8377189

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket of chlorine solution had a solution strength of 0ppm. Operator refilled bucket with solution of appropriate strength. (100ppm) Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area: 2 dented cans of mushrooms and 2 dented cans of dolmades. See stop sale
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line: Employee used shirt to wipe face then put on clean gloves without hand washing hands. Employee washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in cooler: Raw eggs stored over ready to eat chicken kabobs and cooked rice. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, reach in cooler#1: house made yogurt sauce (59-41F - Cold Holding) Not prepared or portioned today. As per operator placed in reach in cooler for approximately 3 and a half hours. Operator moved items to freezer to quick chill.
  • 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. Operator could not show proof of training for one employee that has been working for over 60 days at the establishment.
  • 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. At walk in cooler: cooked chicken kebabs prepared 26 hrs not date marked. Operator date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In dry storage are: Spray bottle of bathroom cleaner not labeled. Employee labeled. Corrected On-Site