Gyro Bros Grill
Last inspected: Mar 17, 2026
58
Score
Going back to 2022, Gyro Bros Grill has 12 inspections in the public record. On Mar 17, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to nine violations.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited five times.
Restaurants in Jacksonville average 74, so Gyro Bros Grill trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118-126f gyro on table hot held, employee placed it on grill and got to 165f **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee placed one roll **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vents in back kitchen **Repeat Violation**
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Mixing cooked rice, no beard guard
13-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler by grill, operator placed one **Corrected On-Site**
05-09-4
Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
35B-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in back kitchen **Repeat Violation**
14-33-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink, front counter, also faucet in triple sink
29-11-4
58
Sep 15, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f tzatziki sauce, rice, hummus, in upright glass cooler at 49f, overnight, stop sale **Warning** - From follow-up inspection 2025-09-15: 47f rice cooked yesterday, stop sale **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket not sealed properly, letting cold air escaping **Warning** - From follow-up inspection 2025-09-15: Same, cooked rice in it **Admin Complaint**
14-74-7
82
Sep 10, 2025
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f tzatziki sauce, rice, hummus, in upright glass cooler at 49f, overnight, stop sale **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, cook line, manager placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink at cook line, front counter, employee placed some **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie made a couple of days ago, manager dated it **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back prep area
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket not sealed properly, letting cold air escaping **Warning**
14-74-7
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above parsley in upright cooler **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods **Repeat Violation**
13-03-4
Basic - Food stored on floor. Oil jug, manager placed it on shelf **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep reach in cooler
23-03-4
Basic - Outer openings not protected with self-closing doors. Disconnected **Repeat Violation**
35B-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright glass cooler
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Catering container not inverted on storage shelf
25-06-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils **Repeat Violation**
25-09-4
32
Apr 25, 2025
Routine - Food
No violations found.
100
Mar 12, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, both have employee training **Warning** - From follow-up inspection 2025-02-27: Checking into it **Time Extended** - From follow-up inspection 2025-03-12: Scheduled for the course and will be taking it soon. **Time Extended**
53A-07-6
90
Feb 27, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, both have employee training **Warning** - From follow-up inspection 2025-02-27: Checking into it **Time Extended**
53A-07-6
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. I see pipes by triple sink, it shows in that area on plan review for old owner **Warning** - From follow-up inspection 2025-02-27: Bought it and needs to be connected **Time Extended**
29-27-4
86
Feb 26, 2025
Routine - Food
4 critical violations. 12 major violations. 8 minor violations.
View 24 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then scooped rice, explained to him and he washed hands **Corrected On-Site**
12A-12-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw rice in container with a label with blankets
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef on shelf above fries, employees rearranged reach in cooler, raw shelled eggs above veggies in upright cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on tray above gyro cone with lamb and beef, upright freezer
08A-17-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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. For one new employee
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Ran out **Warning**
22-38-5
Intermediate - No soap provided at handwash sink. Hand sink by cook line **Repeat Violation**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. They make their own mayonnaise here with raw eggs, gave one, made a note and posted because mayo is not written on menu **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie made on Friday
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance under counter, cook line area, cleaner per employee **Repeat Violation**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. At triple sink, explained to her and she washed hands in hand sink **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Both hand sink blocked with container and cutting board on top, employee moved them **Corrected On-Site**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, both have employee training **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Brown powder in bag, employee write spices, **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer drinks in storage area, employee moved it **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Scooping rice,
13-03-4
Basic - Food stored on floor. Oil jug
08B-38-4
Basic - No mop sink or curbed cleaning facility provided at establishment. I see pipes by triple sink, it shows in that area on plan review for old owner **Warning**
29-27-4
Basic - Outer openings not protected with self-closing doors. Rear **Repeat Violation**
35B-03-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils at front counter
25-09-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink by cook line **Repeat Violation**
29-11-4
11
Oct 2, 2024
Food-Licensing Inspection
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Cleaner above slicer, owner moved it **Corrected On-Site**
41-10-4
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 one **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Hans sink by cook line
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Labeled cleaner by owner, shelf in back prep area **Corrected On-Site**
41-17-4
Basic - Ceiling tile missing. By prep table in back
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent by prep table in back prep room
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Outer openings not protected with self-closing doors. Rear door
35B-03-4
Basic - Plumbing line from a removed fixture not capped off. By prep table in back
29-05-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
29-11-4
39
Oct 18, 2023
Routine - Food
No violations found.
100
Oct 13, 2023
Routine - Food
7 critical violations. 2 major violations. 8 minor violations.
View 17 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream, raw shrimp, etc
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-50f cheese, coleslaw, raw shrimp, sour cream, cut cabbage, in prep cooler, stop sale, some timed, operator discarded them **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f fries under lamp, operator voluntary discarded them **Corrected On-Site** **Warning**
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw hamburger then changed gloves and grabbed bread, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/23 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag with cooked gyro in same container with bag of fish in reach in freezer by cook line, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sauerkraut (not Sabres) opened on Wednesday, operator wrote date on **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, operator placed some **Corrected On-Site**
31B-02-4
Basic - Single-service articles improperly stored. To go cups in drawer on floor **Repeat Violation**
25-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By rear door **Repeat Violation**
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean lids on floor by storage shelf, operator placed them on shelf **Corrected On-Site**
24-26-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By drink station, operator moved it **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Box with plantains, operator placed them on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer basket
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer and hood filters **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. White pounder in bulk container, mgr wrote flour **Corrected On-Site** **Repeat Violation**
02D-01-5
19
May 11, 2023
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cheese above rim in prep unit, employee placed it in reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open cup and then grabbed deli paper for sandwich, explained to him and he washed hands **Corrected On-Site**
12A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger-open box on shelf above bread in upright box freezer
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage on shelf above raw bacon in ziplock bags in upright freezer
08A-17-6
High Priority - Toxic substance/chemical improperly stored. Cleaners above box freezer, mgr removed them **Corrected On-Site**
41-10-4
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 one **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, employee removed it **Corrected On-Site**
31A-11-4
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. Two new employees, one read it and signed it **Corrective Action Taken**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by lids next to soda syrup rack, employee discarded them **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Gasket torn in prep cooler
14-11-5
Basic - Food stored on floor. Boxes with plantains
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer baskets
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer **Repeat Violation**
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
Basic - Single-service articles improperly stored. Lids in box by soda syrup rack, employee placed them on shelf **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed citrus on shelf above sour cream, mgr rearranged **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above prep area
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour in bulk container by cook line, employee write name on **Corrected On-Site**
02D-01-5
20
Oct 28, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near triple sink, manager provided paper towels during inspection **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with a black mold like substance on cooks line, exterior of cooking equipment is soiled with grease
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
74
Frequently Asked Questions
When was Gyro Bros Grill last inspected?
The most recent health inspection at Gyro Bros Grill on file is from Mar 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Gyro Bros Grill?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Gyro Bros Grill.
How does Gyro Bros Grill compare to other restaurants in Jacksonville?
Gyro Bros Grill most recently scored 58 out of 100, which is lower than the Jacksonville average of 74.
Has Gyro Bros Grill's inspection record improved over time?
No. Recent inspections at Gyro Bros Grill have averaged around nine violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gyro Bros Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Gyro Bros Grill inspected?
Based on the inspection history on file, Gyro Bros Grill is inspected around four times per year on average.
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