Gyromania Grill
Last inspected: Nov 17, 2025
70
Score
Gyromania Grill has been inspected 11 times since 2022. The most recent report on file is from Nov 17, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around three violations each.
The pattern that stands out is “cooked/heated time/temperature control”, which has been cited two times.
By comparison, the average Coral Springs facility scores 77, putting Gyromania Grill on the weaker side. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
70
Jul 24, 2025
Routine - Food
No violations found.
100
Jul 16, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
67
Dec 10, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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
Intermediate - Spray bottle containing toxic substance not labeled. In the mop sink, two spray bottle containing a red liquid were not labeled. The owner labeled the bottles degreaser. **Corrected On-Site** **Warning**
41-17-4
Basic - Ceiling tile missing. Near the dish washer, ceiling tile missing. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near dish washer, ceiling vent dusty. **Warning**
36-34-5
Basic - Equipment in poor repair. At the front counter gyro station low boy refrigerator. The gaskets are torn. **Warning**
14-11-5
Basic - Food stored on floor. In the walk in cooler, buckets of sauces are stored on the floor. **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Walk-in cooler with rust that has pitted the surface. On the gray shelves **Warning**
14-17-4
64
Jul 3, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
86
May 17, 2024
Routine - Food
No violations found.
100
May 16, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- French fries (76F-79F at 2:35 to 76-79F at 2:45 ( cooling since 12:30)- food left to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale. **Warning**
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- French fries (76F-79F at 2:35 to 76-79F at 2:45 ( cooling since 12:30)- food left to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours- see stop sale. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler next too cookline- feta cheese (54F at 2:30 to 54F at 2:45 - Cooling ); cut tomatoes (49F at 2:30 to 49F at 2:45 - Cooling since 11:30); cut lettuce (53F at 2:30 to 49F at 2:45 - Cooling since 11:30)- food stored above ice bath- at current rate of cooling food will not reach 41F within remaining time- operator placed in large ice bath to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for time as a public health control used for spinach pie, cooked green beans and cooked peas. **Corrected On-Site** **Warning**
03F-10-5
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. Some expired food handler training on 03/19/23 **Corrected On-Site** **Warning**
53B-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and prep counter by cookline area- operator removed. **Warning**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over water bottles at dry storage area- operator removed. **Corrected On-Site** **Warning**
40-06-5
50
Oct 30, 2023
Routine - Food
No violations found.
100
Jul 24, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area counter near fry station-Cooked fries 68F- cold holding- food not prepared or portioned today-food left out at room temperature- food out of temperature for 2.5 hours- operator placed in reach in freezer to quick chill.
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep table by fry station-spinach pie 74-78F at 11:05 at 74-77F at 11:20 (cooling since 9:00)- food left out to cool at room temperature- at current rate of coolin food will not reach 70F within 2 hours- operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored over cans of Dolmades - operator removed. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At prep station near fry station-Utensils in water of 78-80F- operator removed. **Repeat Violation**
10-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
64
Apr 20, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Employee washed hands with cold water. Explained to operator the correct way of hand washing. **Corrective Action Taken**
12A-19-4
Intermediate - Can opener soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Nonfood-grade basting brush used in food. Observed basting brush made of wood used to baste sauce on food when grilling. **Repeat Violation**
14-14-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense rice. Operator removed **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on top of steam with a water temperature 95F. Operator place in steam well rechecked temperature 147F **Corrected On-Site**
10-07-4
58
Aug 11, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Nonfood-grade basting brush used in food. Observed basting brush made of wood used to spread sauce on grill for seasoning.
14-14-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink on warewashing line blocked by stacks of containers. Operator removed containers blocking sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed handwash sink paper towel dispenser at warewashing station without paper towels. Operator provided papertowels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee, water bottle stored above ice machine next to ice scoop. Operator removed items. **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed container of cut potatoes stored on floor in storage area. Operator removed from floor. **Corrected On-Site**
08B-47-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed fry boat not properly inverted on cook line. Operator inverted at time of inspection. **Corrected On-Site**
25-06-4
61
Frequently Asked Questions
When was Gyromania Grill last inspected?
The most recent health inspection at Gyromania Grill on file is from Nov 17, 2025. The public record contains 11 inspections in total.
What is the most common violation at Gyromania Grill?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Gyromania Grill.
How does Gyromania Grill compare to other restaurants in Coral Springs?
Gyromania Grill most recently scored 70 out of 100, which is lower than the Coral Springs average of 77.
Has Gyromania Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Gyromania Grill have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Gyromania 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 Gyromania Grill inspected?
Based on the inspection history on file, Gyromania Grill is inspected around three times per year on average.
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