GYROS & SEAFOOD EXPRESS
918 N WASHINGTON BLVD
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 11/15/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on preparation table though out the kitchen. Owner removed the drinks. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer ready 00ppm chlorine. Employee replaced the sanitizer, new reading 100ppm chlorine. Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings (75F - Cooling) stored at room temperature next to the fryers. Owner started the wings were cooked and placed on the counter to cool at room temperature at 11:00am. Owner discarded the wings.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken wings (75F - Cooling) stored at room temperature next to the fryers. Owner started the wings were cooked and placed on the counter to cool at room temperature at 11:00am. Owner discarded the wings.
- 03C-15-5:High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed employee cutting gyro meat from the cooking cone and place the meat directly in to hot holding. Employee was instructed and placed the gyro meat on the grill, new cook temperature 178F Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the dining room soiled.
Food safety inspection conducted on 11/15/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 7/3/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp in the walk-in cooler. Owner placed the shrimp above the ground beef. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in the three compartment sink. The employee properly washed their hands Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Owner labeled the bottles. Corrected On-Site
Food safety inspection conducted on 7/3/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 12/12/2023
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair exterior cracks on a food container.
- 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. Employee picked a items off the floor then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then clean equipment without washing their hands and changing gloves. Employee removed the equipment to be sanitized, washed their hands and changed gloves. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef (50F - Cold Holding); Sliced beef (49F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Owner stated the items had been stored in the reach in cooler for approximately 45 minutes. Owner emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used the hand washing sink on the cook line to fill a container. Employee voluntarily discarded the water.. Repeat Violation
Food safety inspection conducted on 12/12/2023 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 9/18/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/18/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/19/2023
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored next to food on a shelf above the preparation table on the cook line. Employee removed the drink. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer solution reading +200 ppm. Manager adjusted the sanitizer, new reading 100ppm Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used the hand washing sink on the cook line to fill food containers. Employee voluntarily discarded the water. **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. No proof for all employees. Warning
Food safety inspection conducted on 7/19/2023 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).