DirtyFLRestaurant Inspection Data

MR GYRO'S GREEK AND MEDITERRANEAN GRILL

2383 Southeast Federal Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8655451

  • N/A:No Violations Were Observed

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8346515

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08B-38-4:Basic - Food stored on floor. At dry storage, spices, oil, peppers store on floor. Advised operator about proper food storage. Operator moved items off the floor. Corrected On-Site Repeat Violation 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. At walk in cooler Cooked rice (47F - Cold Holding); chicken kabobs (47F - Cold Holding); spinach quiche stuffing (50F - Cold Holding); chicken lemon soup (47F - Cold Holding) Operator stated food items were not prepared or portioned today. All food items held over 24 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler Cooked rice (47F - Cold Holding); chicken kabobs 47F- cold holding); spinach quiche stuffing (50F - Cold Holding); chicken lemon soup (47F - Cold Holding) Operator stated food items were not prepared or portioned today. All food items held over 24 hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Advised operator to reheat item to 165F or use time control At steam table spinach pies (108F - Hot Holding). Operator baked pies this morning at approximately 8:00am and place them on top of. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At dry storage, cleaning chemicals stored on shelf with food products. Advised operator to move chemicals to lower shelf. Operator moved chemicals Corrected On-Site Warning
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal Emailed Big 6 poster to operator
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection, no CFM on duty with 4 employees, PIC-Moses Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8416227

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Feta cheese/walk in cooler
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Hot sauce containers by hand wash sink/under paper towel dispenser/frontline/corrective action taken/operator removed food items. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Oil/shortening containers =kitchen
  • 25-05-4:Basic - Single-service articles improperly stored. Paper napkins on floor/frontline/corrective action taken/operator stored single serving items properly. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 80 degrees, fresh garlic and oil dressing. (Stored overnight)/front counter.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 80 degrees, fresh garlic and oil dressing.(stored overnight at ambient temperature).
  • 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.