Gyro Joint
Last inspected: Jan 7, 2026
90
Score
Going back to 2022, Gyro Joint has 11 inspections in the public record. On Jan 7, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around three violations each.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded three times.
Gyro Joint's latest score of 90 sits above the Pompano Beach average of 78. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. No proof of food handler training for one employee, employed more than 4 months. **Warning** - From follow-up inspection 2026-01-07: Observed same at callback inspection. **Time Extended**
53B-13-5
90
Jan 5, 2026
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
30
Aug 20, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
64
Jun 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. By back door, fryer oil stored on floor
08B-38-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen, solid cardboard on floor
36-06-4
90
Oct 21, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. By back door, fryer oil stored on floor.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee half and half stored with food being served to customers in walk in cooler. Operator moved to different area **Corrected On-Site**
40-06-5
90
Jul 17, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
74
Jan 17, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 packages of salmon thawed before removing from vacuumed seal.
01B-13-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler by dishwasher, salmon thawed in vacuum package 42°F. Operator stated thawed overnight under refrigeration. Operator discarded 4 salmon. **Corrective Action Taken**
06-09-1
82
Oct 25, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At prep area by dishwasher, Operator cutting ready to eat cucumber with no gloves. Operator washed hands and put gloves on. **Corrective Action Taken**
09-01-4
Basic - Single-service articles improperly stored. In walk in cooler, aluminum pans in boxes stored on floor. **Corrected On-Site**
25-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine at front counter, accumulation of black/green mold like substance. Operator cleaned. **Corrective Action Taken**
22-20-5
78
Feb 8, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-02-08: **Time Extended**
50-09-4
95
Feb 7, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at True flip top cooler//; wedge tomatoes (48°F - Cooling)at 1:50pm since 11:30 to 47°F at 2:30pm; shredded lettuce (47°F - Cooling) at 1:50pm; since 11:30 to 47°F at 2:30pm; At this rate, foods will not cool to 41° F or below within 4 hours; Operator put foods in ice bath to cool down **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at True flip top cooler at cook line //stuffed grape leaves (48°F - Cold Holding); tzatziki (47°F - Cold Holding). Per operator, foods not prepared or portioned today; foods out of temperature for approximately two hours; Operator placed foods in ice bath to quick chill; **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: gyro meat (110°F - Hot Holding); soup (108°F - Hot Holding); au jus (108°F - Hot Holding) As per operator foods out of temperature for approximately two hours; Operator turned up temperature at steam table to reheat foods to 165°F for hot holding. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp, not commercially packaged stored over cooked falafels, not commercially packaged in reach in freezer at front counter area. Operator removed and properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
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. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (69°-73°F - Cooling) at 2:00 since 12:00; to 69°F at 2:25 pm in walk in cooler. Chicken was covered while cooling. At this rate, food will not reach 41°F within 6 hours.Operator uncovered food. **Corrected On-Site** **Warning**
03D-15-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-05-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. Observed box of oil and bottles of apple cider vinegar stored on floor next to dry storage room. Operator removed and stored properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in standing water at 107°F in steam table. Operator turned temperature of steam table up to increase temperature. **Corrective Action Taken** **Warning**
10-07-4
35
Oct 19, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
52
Frequently Asked Questions
When was Gyro Joint last inspected?
The most recent health inspection at Gyro Joint on file is from Jan 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at Gyro Joint?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Gyro Joint.
How does Gyro Joint compare to other restaurants in Pompano Beach?
Gyro Joint most recently scored 90 out of 100, which is higher than the Pompano Beach average of 78.
Has Gyro Joint's inspection record improved over time?
Results have been roughly steady. Inspections at Gyro Joint have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gyro Joint means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Gyro Joint inspected?
Based on the inspection history on file, Gyro Joint is inspected around three times per year on average.
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