Manhattan Gyros & Sub
Last inspected: Apr 13, 2026
12
Score
Manhattan Gyros & Sub, located at 1420 NW 10 St in Ocala, FL, has a history of high-risk inspections. During the most recent inspection on April 13, 2026, the facility received a score of 12, with violations noted in critical, major, and minor categories. Specific concerns included falsified employee training records, the use of cardboard on food-contact surfaces, and the failure to display the current license.
11
Inspections
5
Critical latest
6
Major latest
15
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
5 critical violations. 6 major violations. 15 minor violations.
12
Oct 15, 2025
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
25
May 20, 2025
Complaint Full
No violations found.
100
May 19, 2025
Complaint Full
12 critical violations. 6 major violations. 18 minor violations.
4
Jan 21, 2025
Complaint Full
6 critical violations. 5 major violations. 27 minor violations.
6
Sep 11, 2024
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
45
Jun 10, 2024
Complaint Full
5 critical violations. 3 major violations. 6 minor violations.
26
Dec 27, 2023
Routine - Food
2 major violations. 10 minor violations.
37
Aug 10, 2023
Routine - Food
1 critical violation. 8 minor violations.
52
Jan 25, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
45
Sep 26, 2022
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
17
Violations — Apr 13, 2026 Inspection
Intermediate - Records/documents for required employee training appear to be falsified. Years changed on dates of training and expiration date are changed on all certificates provided.
53B-11-4
Basic - Cardboard used to line food-contact shelves. Table under bins of wings lined with cardboard. **Repeat Violation**
14-05-4
Basic - Current Hotel and Restaurant license not displayed. Operator provided copy on phone. **Corrective Action Taken** **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water on prep table over food and next to bread. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint and/or beard restraints while engaging in food preparation. Four male employees with no hair or beard restraints.
13-03-4
Basic - Equipment in poor repair. Reach in drawer cooler on cook line has an ambient temperature of 48F and torn gaskets. Several broken in use lids. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.light coming through bottom of door in warewash area.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Several broken and missing tiles throughout kitchen area. **Repeat Violation**
36-17-5
Basic - Grease and garbage on the ground and/or pad around grease receptacle and dumpster. Large amount of grease and several food packaging items on pad and grass around pad.
33-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour on cook line.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers and reach in freezers in kitchen soiled with grease and food debris. Gaskets on all reach in coolers and freezers soiled with food debris. Exterior of toaster soiled with food debris. Hood filters soiled with grease. Handles of equipment soiled with food debris. Exterior of bulk food bins soiled with food debris throughout resteraunt
23-03-4
Basic - Plumbing system in disrepair. Drain pipe not connected to plumbing but draining into mop sink in ware wash area.
29-08-4
Basic - Soiled dry wiping cloth in use. Towel soiled with red substance next to slicer. Manager discarded towel. **Corrected On-Site**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Reach in make table on cook line has standing water. **Repeat Violation**
29-49-6
Basic - Unclean building components, attachments or fixtures. Floors, walls, ceilings and vents soiled with grease dust and food debris. **Repeat Violation**
36-50-4
Basic - Working containers of food removed from original container not identified by common name. Bins of flour throughout kitchen not labeled.
02D-01-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched gloved hands to apron and shirt then continued to wrap gyro without changing gloves or washing hands. Manager spoke with employee. **Corrective Action Taken**
12A-28-4
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. Male employee on cooks line using bare hands to guide fries into tray.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw shrimp on top of case of fries. Manager moved shrimp during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in drawer cooler: mushrooms 50F and cooked onions 51F. Drawer is consistently in use and is not fully closing. Also, torn gaskets on reach in unit. Ambient air in unit is 48F. Manager will move items to different cooler. All other Time/Tempurature Control for Safety food is frozen. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings 109F-115F cooked one hour prior sitting at room temperature. Manager stated wings are held using time and he forgot to write down the time they were placed out.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in coolers and freezers throughout establishment soiled with food debris. Interior of microwave in kitchen soiled with food debris. Nozzles of lemonade machine have black substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Male employee filled pitcher with water in back prep area hand washing sink. Manager spoke with employee. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area has no towels **Repeat Violation**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator stated wings and gyro meat are held on Time as a Public Health Control (TPHC). Written plan not available. Sent DBPR form during this inspection. **Corrective Action Taken**
03F-10-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off under hand washing sink and mop sink in ware wash area. Manager turned on during this inspection. **Corrected On-Site**
27-16-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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