Manhattan Gyros and Subs
Last inspected: Dec 23, 2025
100
Score
Manhattan Gyros and Subs has been inspected 15 times since 2023. The most recent report on file is from Dec 23, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 11 violations.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Manhattan Gyros and Subs' latest score of 100 sits above the Gainesville average of 75. On the whole, the file is mixed but not concerning.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 23, 2025
Complaint Full
No violations found.
100
Oct 22, 2025
Complaint Full
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Properly Stored/Protected
FL-48
26
Jul 14, 2025
Routine - Food
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
6
Jun 24, 2025
Complaint Partial
No violations found.
100
Apr 18, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drain pipes for dining soda machine. **Warning**
23-03-4
95
Jan 16, 2025
Routine - Food
3 critical violations. 2 major violations. 17 minor violations.
View 22 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed oven cleaner in office and proceeded to put lid on rice without washing hands and changing gloves. Inspector had employee wash hands and change gloves, put new lid on rice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Spray bottles of oven cleaner stored on shelf next to cooking oil at end of cook line. Manager moved oven cleaner to office. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over tartar sauce in reach-in cooler next to office. Manager placed eggs on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. No written procedure available. Inspector provided written procedure to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from cook line. Mixer blades for floor mixer in dry storage. Interior of front counter shake machine.
22-02-4
Basic - Cove molding at floor/wall juncture broken/missing. End of wall across from office.
36-03-4
Basic - Drain cover(s) missing. Drain in front of dish area hand washing sink.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from cook line. Manager removed bottle of water during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored with restaurant beef items in reach-in cooler next to office.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored next to container of flour at end of cook line. Manager placed backpack in office. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket for front counter tea reach-in cooler.
14-11-5
Basic - No Heimlich maneuver/choking sign posted. No choking poster observed during inspection.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No soap and hand washing sign at dish area hand washing sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Gaskets of cook line reach-in coolers. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster behind building. Manager closed lids. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in dry storage area next to office. **Repeat Violation**
25-06-4
Basic - Soiled floors/carpeting. Floors throughout the kitchen underneath equipment.
36-10-4
Basic - Stored food not covered. Container of rice in reach-in cooler across from cook line. Manager placed lid on container. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table with barbecue sauces. **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath cook line hand washing sink. **Repeat Violation**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour at end of cook line. **Repeat Violation**
02D-01-5
Basic - Ceiling tile missing. Ceiling tiles throughout the kitchen. **Repeat Violation**
36-36-4
22
Jul 26, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Souffle cup used to scoop pepper stored on shelf above reach-in cooler across from walk-in cooler. - From follow-up inspection 2024-07-26: No change. **Time Extended**
14-01-5
95
Jul 25, 2024
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
12
Jan 26, 2024
Routine - Food
No violations found.
100
Jan 23, 2024
Routine - Food
4 critical violations. 6 major violations. 9 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: noodles (49F - Cooling); rice (58F - Cooling). Manager stated the items were prepared the previous day. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items stored in walk-in cooler: noodles (49F - Cooling); rice (58F - Cooling). Manager stated the items were prepared the previous day. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp in cook line grill drawers. Manager moved ground beef to bottom drawer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on prep table next to fryers: chicken (58F - Cold Holding). Manager stated item placed on prep table one hour prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: cheese (48F,49F - Cold Holding); chicken (48F,49F - Cold Holding); sour cream (48F - Cold Holding); slaw (47F,49F - Cold Holding). Manager stated walk-in cooler was working properly at 8 am. Manager moved items to walk-in freezer to reduce temperature to 41F. Items will then be stored in a reach-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. No proof of reporting responsibility for new employees on night shift. **Repeat Violation**
11-26-1
Intermediate - No soap, hand towels and hand wash sign provided at handwash sink. Hand washing sink next to three compartment sink. **Repeat Violation**
31B-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Roast beef and turkey stored in reach-in cooler across from office. Manager stated items were opened two days earlier.
02C-03-5
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Cutting board stored on shelf across from three compartment sink. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in front counter hand washing sink.
31A-11-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle next to dumpster.
33-23-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on prep table across from cook line grill.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Gaskets of reach-in freezer at end of cook line. Lemonade machine in drive thru. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster and grease receptacle lids open.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored in office.
25-06-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Heat gun stored on top of seasoning salt in dry storage area next to office. Mana moved heat gun to area where tools are stored. **Corrected On-Site**
42-03-5
Basic - Stored food not covered. Shrimp stored in reach-in cooler acreage from walk-in freezer. **Repeat Violation**
08B-12-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler ambient temperature 47F.
14-74-7
Basic - Food stored on floor. BBQ sauce and cooking oil stored on floor in dry storage area next to office. **Repeat Violation**
08B-38-4
19
Jul 26, 2023
Routine - Food
No violations found.
100
Jul 24, 2023
Routine - Food
8 critical violations. 5 major violations. 11 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in reach-in cooler across from walk-in freezer: noodles (46F - Cooling). Manager stated item cooked the previous day. Items in walk-in cooler: noodles (46F - Cooling); rice (46F - Cooling). Manager stated items prepared the previous day. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in reach-in cooler across from walk-in freezer: noodles (46F - Cooling). Manager stated item cooked the previous day. Items in walk-in cooler: noodles (46F - Cooling); rice (46F - Cooling). Manager stated items prepared the previous day. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked chicken wings with bare hands. Employee reheated chicken wings. **Corrective Action Taken**
09-01-4
High Priority - Food with mold-like growth. See stop sale. One lemon and one tomato stored in walk-in cooler . Manager discarded items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell egg stored over cooked noodles in reach-in cooler across from walk-in freezer. Manager removed egg from cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk-in cooler: chicken (46F,46F - Cold Holding); provolone cheese (46F,47F,46F - Cold Holding); sour cream (46F,46F,46F,47F - Cold Holding). Manager stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: chicken (46F,46F - Cold Holding); provolone cheese (46F,47F,46F - Cold Holding); sour cream (46F,46F,46F,47F - Cold Holding). Manager stated items stored in cooler overnight. **Warning**
03A-02-5
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available. **Repeat Violation**
16-37-1
Intermediate - No paper towels,soap,hand wash sign or mechanical hand drying device provided at handwash sink. Sink next to three compartment sink. No hand wash sign at front counter sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
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. No proof of employee reporting for two new employees.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill greasy. Gaskets of reach-in freezer across from three compartment sink.
23-03-4
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Cardboard used to line food-contact shelves. Cardboard on shelf on cook line underneath sauces.
14-05-4
Basic - Ceiling vent cover missing. Vent cover in front of walk-in cooler missing. **Repeat Violation**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on shelf above three compartment sink.
12B-07-4
Basic - Food stored on floor. Bucket of chicken stored on floor in front of cook line fryers. Case of soda and case of cooking oil stored on floor in dry storage room next to office.
08B-38-4
Basic - Ice bucket/shovel not inverted between uses. Ice bucket stored on top of ice machine. **Repeat Violation**
10-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container lids stored on kitchen shelf. Manager turned lids over. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Crab legs stored in walk-in freezer. Manager covered crab legs. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Bucket of chicken thawing at room temperature in kitchen. Manager moved chicken to walk-in cooler. **Corrected On-Site**
06-01-5
11
May 18, 2023
Food-Licensing Inspection
No violations found.
100
May 16, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sinks not in proper areas per establishment plans. Hand washing sink in front counter area. Hand washing sink in cook area. **Warning** - From follow-up inspection 2023-05-16: Operator in the process of placing hand washing sinks in proper area. **Time Extended**
31A-04-4
90
May 8, 2023
Food-Licensing Inspection
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
32
Frequently Asked Questions
When was Manhattan Gyros and Subs last inspected?
The most recent health inspection at Manhattan Gyros and Subs on file is from Dec 23, 2025. The public record contains 15 inspections in total.
What is the most common violation at Manhattan Gyros and Subs?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Manhattan Gyros and Subs.
How does Manhattan Gyros and Subs compare to other restaurants in Gainesville?
Manhattan Gyros and Subs most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Manhattan Gyros and Subs' inspection record improved over time?
No. Recent inspections at Manhattan Gyros and Subs have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Manhattan Gyros and Subs 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 Manhattan Gyros and Subs inspected?
Based on the inspection history on file, Manhattan Gyros and Subs is inspected around six times per year on average.
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