Meraki Greek Gyro
Last inspected: Jan 8, 2026
32
Score
Going back to 2022, Meraki Greek Gyro has 10 inspections in the public record. The latest inspection on file is from Jan 8, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 21 violations each, up from closer to 13 violations before.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up seven times.
The city-wide average sits at 69, which Meraki Greek Gyro's 32 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
13
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese inside WIC. **Repeat Violation**
08A-05-6
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/ **Repeat Violation**
53A-05-6
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. Observed Yorlin, Joannis, Milagros, Barbara, and Maikol certified by Safe Staff all certification expired on 12-21-2024. **Repeat Violation** **Admin Complaint**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Floor area(s) covered with standing water. Observed throughout kitchen.
36-22-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed containers of food on floor inside walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled inside RIC.
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for ground beef inside walk in cooler not removed from packaging within 48 hours. **Repeat Violation** **Admin Complaint**
03G-54-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed several products thawing at ambient temperature by walk in cooler, coached employee on correct procedures. **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
32
Nov 4, 2025
Routine - Food
4 critical violations. 7 major violations. 15 minor violations.
View 26 violations
High Priority - Raw animal food stored over or with unwashed produce. **Warning**
08A-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese inside WIC. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced beef gyro (64F - Cold Holding) at cook line stove, as per employee for 1 hour prior. **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef inside WIC with no date marked, as per employee for more than 24 hours prior. **Warning**
02C-02-5
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. Observed Yorlin, Joannis, Milagros, Barbara, and Maikol certified by Safe Staff all certification expired on 12-21-2024. **Warning**
53B-05-5
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. Provided to operator via email. **Warning**
11-27-4
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter HWS, employee replaced. **Corrected On-Site** **Warning**
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. Observed several new employees with no health reporting agreement. **Warning**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment serves beef undercooked as medium with no consumer advisory posted. Provided to server and posted at dining area. **Corrected On-Site** **Warning**
02B-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation** **Warning**
36-73-4
Basic - Food stored on floor. Observed containers of food on floor inside walk in cooler. **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and wall. **Repeat Violation** **Warning**
10-17-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email. **Warning**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers soiled throughout the kitchen. **Repeat Violation** **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-33-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for ground beef inside walk in cooler not removed from packaging within 48 hours. **Warning**
03G-54-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed several products thawing at ambient temperature by walk in cooler, coached employee on correct procedures. **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning**
36-27-5
13
Jan 16, 2025
Routine - Food
2 critical violations. 1 major violation. 18 minor violations.
View 21 violations
High Priority - Food preparation sink has soil/old food residue.
22-35-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple task without changing gloves.
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed beef stored inside handsink near 3 compartment sink.
31A-11-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout reach in coolers and reach in freezer at establishment.
23-24-4
Basic - Ceiling tile missing. Observed by entrance of kitchen. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of grease throughout the kitchen. **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed bucket with French fries not stored at least 6 inches off of the floor at kitchen next to fryer.
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and wall.
10-17-4
Basic - Interior of oven/microwave 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. Observed gaskets soiled throughout the reach in coolers at kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers soiled throughout the kitchen. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
27
Nov 4, 2024
Routine - Food
2 major violations. 15 minor violations.
View 17 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-11-04: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink located next to the grill. **Repeat Violation** - From follow-up inspection 2024-11-04: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils facing up at preparation area. **Repeat Violation** - From follow-up inspection 2024-11-04: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. - From follow-up inspection 2024-11-04: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen. - From follow-up inspection 2024-11-04: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-11-04: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed at kitchen area by the entrance. - From follow-up inspection 2024-11-04: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2024-11-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. - From follow-up inspection 2024-11-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** - From follow-up inspection 2024-11-04: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in reach in freezer in poor repair. - From follow-up inspection 2024-11-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-11-04: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the establishment. - From follow-up inspection 2024-11-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed walk in cooler floor not easily cleanable. - From follow-up inspection 2024-11-04: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of grease. - From follow-up inspection 2024-11-04: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers and reach in freezer. - From follow-up inspection 2024-11-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at kitchen. - From follow-up inspection 2024-11-04: **Time Extended**
22-16-4
39
Aug 20, 2024
Routine - Food
1 critical violation. 4 major violations. 17 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut potatoes (114F - Hot Holding); branzino (115F - Hot Holding); chicken (103F - Hot Holding) at front display. As per chef for less than 2 hours. Instructed chef to reheat food to 165F. **Corrective Action Taken**
03B-01-6
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink located next to the grill. **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Evi Penna and Adonis Perntkas working for more than 60 days with no certificate.
53B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling tile missing. Observed at kitchen area by the entrance.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment. Observed ceiling tiles soiled throughout the kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed gaskets in reach in freezer in poor repair.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled throughout the establishment.
36-73-4
Basic - Floors not constructed to be easily cleanable. Observed walk in cooler floor not easily cleanable.
36-12-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of grease.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers and reach in freezer.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at kitchen.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils facing up at preparation area. **Repeat Violation**
24-18-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
25
Jun 20, 2024
Routine - Food
No violations found.
100
Jun 19, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. **Warning** - From follow-up inspection 2024-06-19: Front counter steam table: potatoes 86F, vegetables 85F, chicken 86F,85F. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-19: Front counter steam table: potatoes 86F, vegetables 85F, chicken 86F,85F. **Admin Complaint**
03B-01-6
74
Jun 17, 2024
Routine - Food
6 critical violations. 6 major violations. 14 minor violations.
View 26 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. **Warning**
01B-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and proceeded to handle cucumbers without washing hands. Manager had employee wash hands.
12A-13-4
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. Employee cutting washed cucumbers in prep area.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over container of spices and case of potatoes on shelf next to walk-in cooler. Manager moved raw chicken to prep table. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk-in cooler. Manager moved raw chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees in kitchen missing training certificates.
53B-13-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink across from walk-in cooler. Hand washing sink behind front counter.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer heads for tabletop mixer behind front counter.
22-02-4
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. Milk in reach-in cooler behind front counter. Manager stat3d milk opened the previous morning.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine dish machine.
16-37-1
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/. Six employees working with no certified food manager present.
53A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind front counter. **Repeat Violation**
51-11-4
Basic - Ceiling tile missing. Ceiling tile missing in front of kitchen reach-in coolers.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in front of reach-in coolers.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from walk-in cooler. Manager removed drink from prep table. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Soda boxes stored on floor behind front counter. Cases of cooking oil and plastic container of olives stored on floor in dry storage area. **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel not stored inverted between uses. Ice bucket stored on top of ice machine. Manager turned ice bucket over. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manage4 placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas behind front counter stored in standing water, 85F. Manager placed spatulas in dry pan. **Corrected On-Site**
10-07-4
Basic - Light shield damaged/in disrepair. Lite fixture in dry storage area.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink behind front sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door track for front counter reach-in cooler. Door frame for reach-in freezer across from dry storage room.
23-03-4
Basic - Single-service articles improperly stored. To go cups stone floor behind front counter.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
11
Feb 1, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the walk-in cooler.
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed two cases of raw shell eggs on the bottom of a prep table.
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (105F - Hot Holding); cooked potatoes (105F - Hot Holding); The chef reheated the items to 165°F. **Corrected On-Site**
03B-01-6
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. Form provided. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed several packs of beef in the hand washing sink across from the walk-in cooler.
31A-11-4
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. Form provided. **Corrective Action Taken**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the front counter. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Observed several plastic containers with different foods on the walk-in cooler floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at the ware washing area.
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed several packs of beef in the hand washing sink with the water turned off.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
33
Dec 7, 2022
Routine - Food
4 critical violations. 1 major violation. 19 minor violations.
View 24 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in the walk-in cooler.
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken over beef in the upright freezer at the back of the kitchen.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spinach and cheese pie (81F - Hot Holding); cheese pie (81F - Hot Holding). As per the owner the items were placed there less than one hour ago. The owner is going to discard at 4 hours. Time as a public health control procedures provided via email.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spinach and cheese pie (81F - Hot Holding); cheese pie (81F - Hot Holding). As per the owner the items were placed there less than one hour ago. The owner is going to discard at 4 hours. Time as a public health control procedures provided via email.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar area.
22-02-4
Basic - Equipment in poor repair. Observed the preparation reach in cooler gaskets torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in the dry storage room. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen.
36-37-5
Basic - Ceiling tile missing. Observed throughout the kitchen.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Togo containers not inverted at the cook line. The chef inverted the items.
24-05-4
Basic - Clean utensils stored between equipment and wall. Observed at the triple sink.
24-14-4
Basic - Food stored on floor. Observed bags of onions, case of lemon psvand case of oranges on the walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - Ice bucket not inverted. Observed on top of the ice machine.
10-14-5
Basic - Ice scoop handle in contact with ice. Observed at the bar.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cake spatulas stored in a water temperature of 81°F. The owner poured out the water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar sign provided via email. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed several small glass containers at the bar. Observed several plastic containers in the dry storage area.
02D-01-5
19
Frequently Asked Questions
When was Meraki Greek Gyro last inspected?
The most recent health inspection at Meraki Greek Gyro on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Meraki Greek Gyro?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Meraki Greek Gyro.
How does Meraki Greek Gyro compare to other restaurants in Miami Beach?
Meraki Greek Gyro most recently scored 32 out of 100, which is lower than the Miami Beach average of 69.
Has Meraki Greek Gyro's inspection record improved over time?
No. Recent inspections at Meraki Greek Gyro have averaged around 21 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Meraki Greek Gyro 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 Meraki Greek Gyro inspected?
Based on the inspection history on file, Meraki Greek Gyro is inspected around three times per year on average.
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