Gyromania 4
Last inspected: Dec 10, 2025
100
Score
The health department has logged 11 inspections at Gyromania 4, the earliest from 2022. Gyromania 4 was last inspected on Dec 10, 2025. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Time/temperature control for safety food identified” comes up most often, recorded two times in the inspection record.
That puts the facility ahead of the local pack: the average Boca Raton restaurant scores 74. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
No violations found.
100
Dec 2, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
58
Jul 14, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
58
Feb 20, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Food Contact Surfaces Clean and Sanitized
FL-22
70
Aug 5, 2024
Routine - Food
1 critical violation.
View 1 violation
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. The spinach pies and roasted potatoes on the shelf in the kitchen were lacking the time mark. The items were removed from the oven less than 1 hour ago. The time mark was applied. **Corrected On-Site**
03F-02-5
86
Jan 23, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23 Expired less than sixty days Confirmation number 236049307 **Corrected On-Site**
50-17-3
86
Nov 3, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Milton Tomas Saturria Mateo , 10/15/2023 expired - From follow-up inspection 2023-11-03: Next unannounced. **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-11-03: Next unannounced **Time Extended**
50-09-4
86
Nov 2, 2023
Routine - Food
9 critical violations. 3 major violations. 1 minor violation.
View 13 violations
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 and the time removed from temperature control cannot be determined. Cooked chicken, French fries, with no time mark. Per operator store for approximately 2 hours. Operator put timed marked. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. On top of microwave Cigar. Prep area. Degreaser and windex next to rice. Operator removed **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese (50F - Cold Holding). Per operator product stored for approximately 2 hours. No prepared or portioned today.Operator removed and put into the freezer. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler. Raw burgers over raw lamb Raw cheesesteak beef over raw shrimp. Operator stored properly **Corrected On-Site**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 25 small flying insects landing on soda boxes on back area small room with no doors away from kitchen area.
35A-02-6
High Priority - Employee switched from working with raw food ( raw salmon)to clean utensils without washing hands. Employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lentil soup (90F hot holding)chicken lemon soup (90F) hot holding , cooked lamb -(104F - Hot Holding) . On cook line. Per operator product stored for approximately 2:30 hours. Operator moved items to reheat to 165°F+ **Corrective Action Taken**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator primed to 100 ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. French fry at 1:20pm (89°F cooling)since 11am. Operator moved fries to fryer for reheating to 165°F+ **Corrected On-Site**
03D-01-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Milton Tomas Saturria Mateo , 10/15/2023 expired
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.men's restroom Operator provided **Corrected On-Site**
31B-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. For 1 employee hired less than 60 days. Emailed form to operator **Corrective Action Taken**
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
18
Mar 20, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-13-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
82
Mar 6, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen oven, blanched french fries (107F - Hot Holding). Item stored on top of oven to hot hold. Item added to TPHC. **Corrective Action Taken**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator fixed tubing. Chlorine 100ppm**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink, bottle containing red liquid not labeled. Operator labeled **Corrected On-Site**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.
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
55
Jul 19, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for D. Bustillos and S. Curtis on 07/01/22. **Warning** - From follow-up inspection 2022-07-19: Observed same. **Time Extended**
53B-14-5
90
Frequently Asked Questions
When was Gyromania 4 last inspected?
The most recent health inspection at Gyromania 4 on file is from Dec 10, 2025. The public record contains 11 inspections in total.
What is the most common violation at Gyromania 4?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Gyromania 4.
How does Gyromania 4 compare to other restaurants in Boca Raton?
Gyromania 4 most recently scored 100 out of 100, which is higher than the Boca Raton average of 74.
Has Gyromania 4's inspection record improved over time?
Results have been roughly steady. Inspections at Gyromania 4 have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gyromania 4 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 Gyromania 4 inspected?
Based on the inspection history on file, Gyromania 4 is inspected around three times per year on average.
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