Gyroville
Last inspected: Dec 17, 2025
86
Score
Across the available record, Gyroville has eight inspections on file, the first dated 2022. On Dec 17, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Ceiling/ceiling tiles/vents soiled” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Doral restaurant scores 73. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk soiled gaskets at reach-in freezer unit.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over 3 compartment sink area.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees at cook line and not hair restraints.
13-03-4
86
Jul 14, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed employee cutting meat from gyro cone and placed on hot holding without secondary cooking, instructed manager to removed meat from hot holding and cook it on flat top according to gyro cooking specs, employee cooked it to 165°F **Corrected On-Site**
03C-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a tray of frozen chicken stored in handwashing sink, staff relocated the chicken to preparation sink. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dining area and over 3 compartment sink.
36-34-5
Basic - Floor soiled/has accumulation of debris. Observed soiled floor with old food residue and grease under cooling units across from preparation area on the back.
36-73-4
Basic - Food stored on floor. Observed plastic cooking oil containers and bottled water stored on the floor under preparation sink table.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing room temperature at kitchen preparation area, still solid frozen.
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket 0ppm under gyro grill area, staff refill bucket retest at 200 ppm.
21-08-4
61
Oct 7, 2024
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter connected at mop sink and not vacuum breaker.
29-42-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed four employees engaged in food serving and preparation and not certified manager present.
53A-05-6
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed shift manager Emilia Ricchardelli not having manager certification.
53A-01-7
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels stored outside sanitizer bucket all throughout the establishment.
21-12-4
67
Sep 20, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed(51F - Cold Holding); grape leaves rolls (47F - Cold Holding) at front counter preparation table, staff relocated items to reach in freezer for rapid cooling.
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed shift manager Emilia not having manager certification.
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed four employees engaged in food serving and preparation and not certified manager present.
53A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured at storage room, Manager secured the tank with the chain. **Corrected On-Site**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed working containers not air-dried at rack over preparation table.
24-08-4
55
Apr 24, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed employee sliced meat from gyro cone and placed directly at steam table without a secondary cooking. Manager placed sliced gyro meat at flat grill and cooked meat to 155F and above. Temperature of gyro meat observed at 157F and 165F after cooking. **Corrected On-Site**
03C-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed grape leaves (59F - Cold Holding); individual ziki sauce (74F - Cold Holding) located at front counter, less than four hours. Employee removed containers and placed in reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located at mop sink.
29-34-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tile in kitchen area. **Repeat Violation**
36-32-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed gloves to handle hot food items hanging on splash guard at HWS next to 3CS.
24-27-4
Basic - No handwashing sign provided at a hand sink used by food employees located next to 3CS.
31B-04-4
55
Dec 1, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over lettuce in upright prep area reach in. Eggs relocated at time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on ice chute in self service soda area. Manager cleaned at time of inspection. **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage and mold like substance on tiles above dining area. **Repeat Violation**
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on front line stored in water at 86F, manager replaced with water 149F, **Corrected On-Site**
10-07-4
70
Jun 28, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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. Not available for any employees.
11-26-1
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soda nozzles , and ice machine Shute soiled.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed water stains on ceiling tiles at dining area.
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen hand sink.
31B-04-4
67
Jul 27, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed faucet with splitter and no vacuum breaker for attached hose
29-42-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on walls around mop sink
36-27-5
82
Frequently Asked Questions
When was Gyroville last inspected?
The most recent health inspection at Gyroville on file is from Dec 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Gyroville?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Gyroville.
How does Gyroville compare to other restaurants in Doral?
Gyroville most recently scored 86 out of 100, which is higher than the Doral average of 73.
Has Gyroville's inspection record improved over time?
Results have been roughly steady. Inspections at Gyroville have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gyroville 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 Gyroville inspected?
Based on the inspection history on file, Gyroville is inspected around two times per year on average.
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