Anf Gyro Location 2
Last inspected: Mar 31, 2026
50
Score
Going back to 2022, Anf Gyro Location 2 has nine inspections in the public record. The latest inspection on file is from Mar 31, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up six times.
Anf Gyro Location 2's latest score of 50 falls below the Orlando average of 79. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed chicken over fish in walk in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cook line stained with food debris
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employee labeled containers of fish and chicken in walk in cooler prepped on 3-30-26. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone from shelf with single service condiments. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen.
36-17-5
Basic - Single-service articles not stored inverted or protected from contamination. Employee turned single service containers face down on cook line. **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers.
36-27-5
50
Aug 28, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and butter sauce Garlic buffalo sauce Per operator has been left out over 4 hours. Fresh garlic and oil used to make sauces.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (70F); boneless wings (69F) left out 1 hour and half per operator. Operator placed in freezer for temperature recovery.
03B-01-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above drive through prep area.
36-34-5
Basic - Floor soiled/has accumulation of debris. Underneath fryer and grill on cooks line.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Underneath fryer.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. 8 boxes of chicken wings thawing at room temperature for prep worker to cut.
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Hws across from cooks line.
29-11-4
55
Mar 14, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter Garlic and garlic buffalosauce both made with fresh garlic. Out at room temperature over 4hrs per operator. Operator immediately discarded
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter Garlic and garlic buffalosauce both made with fresh garlic. 75F over 4hrs per operator. Operator immediately discarded **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray cleaner on shelf with packet dressing. Operator immediately removed **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish and raw chicken over cooked chicken in cooler in cooler. Operator immediately corrected -raw chicken over raw shrimp in walk in cooler. Operator immediately corrected -Case of raw Philly meat over jarred Jalapenos. In prep cooler . Operator immediately corrected **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand sink at front counter. Operator immediately removed **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Used to scoop shrimp. Operator immediately replaced with tongs **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf with packet dressing . Drink above prep table. Operator immediately removed both **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At front counter drains slowly
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Salt. Operator immediately labeled **Corrected On-Site**
02D-01-5
29
Oct 23, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager cleaned blade. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash cans in front of sink located next to triple sink. Staff removed trash cans. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance staff added labels. **Corrected On-Site**
41-17-4
Basic - Cardboard used to line nonfood-contact shelves. Shelf on cook line. Manager removed cardboard. **Corrected On-Site**
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on the shelf with utensils and other items. Manager removed. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. On cook line next to hand sink. Staff cleaned. **Corrected On-Site**
36-22-4
Basic - Ice scoop handle in contact with ice. In ice bin. Manager removed scoop. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler on cook line.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At wing station. Staff removed towel. **Corrected On-Site**
21-12-4
55
Jan 25, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Rice in hand sink across from reach in freezer. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Added hair net **Corrected On-Site**
13-03-4
Basic - very slow draining water in handwash sink. Next to cook line
29-20-5
82
Oct 2, 2023
Routine - Food
6 critical violations. 1 major violation. 8 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over cooked gizzards in reach-in cooler on cook line. Moved gizzards to top shelf. **Corrected On-Site** - From follow-up inspection 2023-10-02: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish and shrimp in walk-in cooking. Manager changed rotation. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-10-02: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw gizzards (47F - Cold Holding); raw chicken (48F - Cold Holding); just at 4 hours. Advised to place in freezer to bring temperature down. Manager also removed some items from reach in cooler to manage air flow. **Corrective Action Taken** - From follow-up inspection 2023-10-02: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken wings on the cart in the kitchen. Manager added time mark. **Corrected On-Site** - From follow-up inspection 2023-10-02: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ; corn (125F - Hot Holding); . Less than 4 hours. Manager turned up heat on the stove to reheat. **Corrective Action Taken** - From follow-up inspection 2023-10-02: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 4 head splitter missing 2 vacuum - From follow-up inspection 2023-10-02: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer. Manager asked staff to clean **Corrective Action Taken** - From follow-up inspection 2023-10-02: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2023-10-02: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on maketable - From follow-up inspection 2023-10-02: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above make table on cook line. **Repeat Violation** - From follow-up inspection 2023-10-02: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Food stored on floor. 2 cases of fries on kitchen floor. Manager picked up fries. **Corrected On-Site** - From follow-up inspection 2023-10-02: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use ladle stored on equipment door handle between uses. Manager moved to dish. **Corrected On-Site** - From follow-up inspection 2023-10-02: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line. Staff added thermometer. **Corrected On-Site** - From follow-up inspection 2023-10-02: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sign shows how to wash hands doesn't instruct employees to wash hands. Manager hung sign at sink near triple sink. **Corrected On-Site** - From follow-up inspection 2023-10-02: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Several kitchen staff. Added hairnet. **Corrected On-Site** - From follow-up inspection 2023-10-02: **Time Extended**
13-03-4
25
Aug 1, 2023
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish and shrimp in walk-in cooking. Manager changed rotation. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over cooked gizzards in reach-in cooler on cook line. Moved gizzards to top shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken wings on the cart in the kitchen. Manager added time mark. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ; corn (125F - Hot Holding); . Less than 4 hours. Manager turned up heat on the stove to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 4 head splitter missing 2 vacuum
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw gizzards (47F - Cold Holding); raw chicken (48F - Cold Holding); just at 4 hours. Advised to place in freezer to bring temperature down. Manager also removed some items from reach in cooler to manage air flow. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer. Manager asked staff to clean **Corrective Action Taken**
22-02-4
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. Provided forms. **Corrective Action Taken** **Warning**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on maketable
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above make table on cook line. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Several kitchen staff. Added hairnet. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. 2 cases of fries on kitchen floor. Manager picked up fries. **Corrected On-Site**
08B-38-4
Basic - In-use ladle stored on equipment door handle between uses. Manager moved to dish. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line. Staff added thermometer. **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign shows how to wash hands doesn't instruct employees to wash hands. Manager hung sign at sink near triple sink. **Corrected On-Site**
31B-04-4
22
Mar 8, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. **Corrective Action Taken**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Provided operator with form. **Corrected On-Site**
11-26-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler. **Repeat Violation**
05-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on cutting board. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Walk-in freezer.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small chest freezer next to back door.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice water 82F. Operator poured water out. **Corrected On-Site**
10-07-4
58
Sep 7, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in ware wash area. Next routine inspection per Terry Angel.
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw shrimp. Repeat high priority violations may result in administrative complaint. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of cleaner in ware wash area.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable dicer old food debris.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in meat containers.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on coke boxes.
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler. **Repeat Violation**
05-09-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Single-service articles improperly stored. Case of cups on floor in storage room. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line.
36-27-5
45
Frequently Asked Questions
When was Anf Gyro Location 2 last inspected?
The most recent health inspection at Anf Gyro Location 2 on file is from Mar 31, 2026. The public record contains nine inspections in total.
What is the most common violation at Anf Gyro Location 2?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Anf Gyro Location 2.
How does Anf Gyro Location 2 compare to other restaurants in Orlando?
Anf Gyro Location 2 most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Anf Gyro Location 2's inspection record improved over time?
Results have been roughly steady. Inspections at Anf Gyro Location 2 have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Anf Gyro Location 2 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Anf Gyro Location 2 inspected?
Based on the inspection history on file, Anf Gyro Location 2 is inspected around three times per year on average.
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