Gyro King Sub's and Salads
Last inspected: Apr 14, 2026
64
Score
The health department has logged 10 inspections at Gyro King Sub's and Salads, the earliest from 2022. Inspectors last stopped by on Apr 14, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly three violations earlier in the record.
The most common issue across all inspections has been “employee with no hair restraint while engaging”, showing up five times.
Restaurants in Palm Harbor average 74, so Gyro King Sub's and Salads trails the local norm. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/26. Observed establishment open to the public and operating selling food with expired license. Owner was able to update the license during inspection. **Corrected On-Site**
50-17-3
Basic - Cutting board has cut marks and is no longer cleanable on flip top unit.
14-09-4
Basic - Floor tiles missing and/or in disrepair. Observed missing and crack tiles on the cook line and prep area.
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a white build up on the shelves in the walk in cooler. Observed grease build up on cook and storage equipment on the cook line.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Walls/Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on the vents on the cook line. Observed grease build up on the top part of the wall behind oven. **Repeat Violation**
36-34-5
64
Nov 10, 2025
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro frozen cone from yesterday stored in freezer, partially cut.
03C-98-1
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 open bag of chicken over raw shrimp. Operator placed chicken on bottom of freezer.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4lb gyro cone in freezer.
01B-02-5
High Priority - Dented/rusted cans present. See stop sale. 4lb can of dolmades, dented on seam.
01B-01-4
High Priority - Gyro meat in a broiler that is turned off. Gyro broiler turned off, operator turned back on. Provided operator form HR 5022-098 safe handling of gyros. **Corrected On-Site**
03C-97-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with food debris. Interior of Soda nozzles contains white substance, ice chute of soda machine has residue can opener possesses residue **Repeat Violation**
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food. Employee removed. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee not wearing hat or restraint during cooking and preparing food.
13-03-4
Basic - Food storage container/container lid cracked or broken. Broken containers and lids throughout ware washing and storage area. Plastic containers melted.
14-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over ready to eat condiments and coleslaw. Operator removed **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter top. Operator moved to sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles on cook line and prep area missing and in disrepair. **Repeat Violation**
36-17-5
Basic - Damaged/spoiled/recalled food not properly segregated. 4lb can of dolmades, dented on seam.
08B-20-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and prep area soiled.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table near cook line. Operator removed. **Corrected On-Site**
12B-07-4
26
Mar 4, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
74
Nov 20, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint, discussed the importance of of restraining hair when working with food. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-13: **Time Extended** - From follow-up inspection 2024-11-20: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Broken tiles, cook line, prep area. **Warning** - From follow-up inspection 2024-11-13: **Time Extended** - From follow-up inspection 2024-11-20: **Time Extended**
36-12-4
90
Nov 13, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta a cheese 46F cold hold, second temperature 45F cooling, cut tomato 45F cold hold, second temp 45F cooling, shredded cheese 45F cold hold, second temp 45F cold hold, lettuce cut 45F cold hold, second temperatures 45F cooling. Thermostat was bumped when the cooler was stocked 1 hour ago people operator. Operator turned down Thermostat. **Warning** - From follow-up inspection 2024-11-13: Grape leaves with rice 50F cold hold, potato salad 49F cold hold, ranch dressing 48F cold hold, items were placed in unit when the establishment opened less than 4 hours ago. Operator moved food to an alternative unit**Admin Complaint** **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint, discussed the importance of of restraining hair when working with food. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-13: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Broken tiles, cook line, prep area. **Warning** - From follow-up inspection 2024-11-13: **Time Extended**
36-12-4
78
Nov 5, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta a cheese 46F cold hold, second temperature 45F cooling, cut tomato 45F cold hold, second temp 45F cooling, shredded cheese 45F cold hold, second temp 45F cold hold, lettuce cut 45F cold hold, second temperatures 45F cooling. Thermostat was bumped when the cooler was stocked 1 hour ago people operator. Operator turned down Thermostat. **Warning**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gyro meat in walk in cooler not date marked, pork not date marked. Operator was able to determine the prep dates and dated accordingly.. **Warning**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint, discussed the importance of of restraining hair when working with food. **Repeat Violation** **Warning**
13-03-4
Basic - Floors not constructed to be easily cleanable. Broken tiles, cook line, prep area. **Warning**
36-12-4
64
Feb 27, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cigarettes stored on shelf of equipment in prep area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
78
Sep 5, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
64
Feb 23, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Toxic substance/chemical improperly stored. Spray bottles of chemical stored on bottom shelf of prep table with food **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area,
22-02-4
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. Discussed plan for vomit and diarrhea episodes. Handout provided.
11-27-4
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. Employee agreement paperwork shared with operator via email
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling at walk in cooler.
36-32-5
Basic - Floor soiled/has accumulation of debris. Ok line, prep areas and storage areas under and behind equipment
36-73-4
Basic - Food stored in a room/shed that is not fully enclosed. Containers of fryer oil stored in area in the rear of the kitchen not fully enclosed. Operator brought inside for proper storage. No contamination observed **Corrected On-Site**
08B-43-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Unused equipment stored at rear of building with paper supplies
33-31-5
43
Oct 28, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat foods in reach in cooler. Operator rearranged foods for compliance **Corrected On-Site**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line oil, water not labeled. Shakers containing dry ingredients not labeled.
02D-01-5
78
Frequently Asked Questions
When was Gyro King Sub's and Salads last inspected?
The most recent health inspection at Gyro King Sub's and Salads on file is from Apr 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Gyro King Sub's and Salads?
Across the inspection record, “employee with no hair restraint while engaging” has been cited five times, more than any other issue at Gyro King Sub's and Salads.
How does Gyro King Sub's and Salads compare to other restaurants in Palm Harbor?
Gyro King Sub's and Salads most recently scored 64 out of 100, which is lower than the Palm Harbor average of 74.
Has Gyro King Sub's and Salads' inspection record improved over time?
No. Recent inspections at Gyro King Sub's and Salads have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gyro King Sub's and Salads 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 King Sub's and Salads inspected?
Based on the inspection history on file, Gyro King Sub's and Salads is inspected around three times per year on average.
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