Gyroville
Last inspected: Oct 22, 2025
39
Score
Inspectors have visited Gyroville eight times, with records going back to 2022. Inspectors last stopped by on Oct 22, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 11 violations per visit.
Across the inspection history, “interior of oven/microwave has accumulation” is the issue that surfaces most often, recorded four times.
Gyroville's latest score of 39 falls below the Fort Lauderdale average of 80. There are enough flags in the record to merit a second thought.
8
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
39
Jul 21, 2025
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
45
Nov 5, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Gyro meat in a broiler that is turned off.
03C-97-2
High Priority - Non-food grade paper/paper towel used as liner for food container of cucumbers in true reach in cooler.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries (71F - Cold Holding) on table next to fryer at room temperature. Per employee held out of temperature less than one hour. Employee placed in lowboy cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by three compartment sink and front counter. **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint engaged in food prep
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 85F next to flat top. **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of avantco oven has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter shelves soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Hot water faucet handle frozen can not turn on.
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Though out kitchen. **Repeat Violation**
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 0 Ppm
21-07-4
37
Aug 27, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand pump stored in hand washing sink. Located next to three compartment sink Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located next to three compartment sink Operator provided **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator could not locate.
05-08-4
Intermediate - No soap provided at handwash sink. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Equipment in poor repair. Gaskets torn on true three door reach in cooler. Gaskets on low boy at front counter.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 89F on flat top grill. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of avantco oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter shelves surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers at front counter not stored inverted or protected from contamination. Operator inverted **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Though out rear kitchen
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flat top grill Containers of water and oil.
02D-01-5
47
Oct 19, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Current Hotel and Restaurant license not displayed. Observed license not posted. Operator verified ownership via email.
50-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers not inverted or protected. Operator inverted. **Corrected On-Site**
25-06-4
90
Jul 31, 2023
Complaint Full
2 critical violations. 7 major violations. 9 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored. Main storage shelf- observed spray bottle of odor remover being stored with sugar. -front counter- observed spray bottle of stainless steel cleaner being stored with package ketchup and single service items.
41-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator prepare ready to eat food for customer consumption, touch register, open cooler doors, change gloves no hand wash.
12A-07-5
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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main kitchen at prep sink- observed no paper towel at hand washing sink. Front counter- observed no paper towels at hand washing sink-
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.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in men's and women's restrooms.
27-16-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Operator stated internal cooking temperature for chicken 160 degrees F. Explain to operator internal cooking temperature for chicken. **Corrective Action Taken**
53B-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen dry storage shelf- observed employee thermo bottle on dry storage shelf.
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Front counter and main kitchen- observed interior and exterior of ovens soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and low boy coolers- observed gaskets soiled with food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in main kitchen.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside all reach in coolers.
14-33-4
Basic - Single-service articles improperly stored. Front counter bottom shelf - observed Togo spoons and forks being stored with stainless steel cleaner.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at exit door- observed mop wet nesting inside mop sink.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter cold holding unit- observed soiled wiping cloth on prep station. -cook line flat top grill- observed wiping cloth on cutting board.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Flat top grill- observed squeeze bottles of oils and water without labels.
02D-01-5
23
Jan 31, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Main hand washing sink at prep sink- observed container of dressing inside hand washing sink.
31A-09-4
Basic - Soiled dry wiping cloth in use. Front counter fry station prep table- observed wiping cloth underneath mixing bowl.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen prep sink- observed pack of chicken thawing in standing water.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at mop sink- observed mop wet nesting inside mop sink and mop bucket.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen flat top grill- observed squeeze bottles of oil and water with no labeling.
02D-01-5
74
Jul 21, 2022
Routine - Food
7 minor violations.
View 7 violations
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed old food residue inside box containing plastic wrap.
25-25-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open container drinks on food preparation table. Operator discarded **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stock piling before properly air dried.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed utensils with handle stored in cut lettuce container. **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed interior of Avantco oven soiled with black substance.
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing in standing water at prep sink. Operator place item under running water. **Corrected On-Site**
06-01-5
70
Frequently Asked Questions
When was Gyroville last inspected?
The most recent health inspection at Gyroville on file is from Oct 22, 2025. The public record contains eight inspections in total.
What is the most common violation at Gyroville?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at Gyroville.
How does Gyroville compare to other restaurants in Fort Lauderdale?
Gyroville most recently scored 39 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Gyroville's inspection record improved over time?
Results have been roughly steady. Inspections at Gyroville have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Gyroville means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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