Mr Gyros Greek & Mediterranean Grill #3
Last inspected: Apr 1, 2026
90
Score
Mr Gyros Greek & Mediterranean Grill #3 appears in inspection records 13 times, starting in 2022. On Apr 1, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The most common issue across all inspections has been “roach activity present as evidenced”, showing up three times.
Restaurants in Jupiter average 79, so Mr Gyros Greek & Mediterranean Grill #3 is doing better than most peers. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-04-01: Some employees expired. **Time Extended**
53B-14-5
90
Mar 31, 2026
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Home made Chicken soup 109F cooked yesterday and cooled over night. Reheating in steam table for 2 hours. Cook placed soup on grill and reheated to 170F for further hot holding. **Corrected On-Site** **Warning**
03E-02-5
High Priority - Cook ate on cook line and then engaged in food preparation, handled wraps without washing hands. Cook went to wash his hands. **Corrected On-Site** **Warning**
12A-05-4
High Priority - Cook touched/ removed dead roach with his gloves and then engaged in food preparation, handled fryer baskets without washing hands. Cook went to wash his hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on the wall above hand sink, in kitchen next to triple sink. No doors between cook line and dish area. Operator removed and sanitized area. **Repeat Violation** **Admin Complaint**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chest freezer gaskets next to back door soiled with food debris and mold like substance. **Warning**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust under triple sink. **Warning**
36-27-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Hole in or other damage to wall loose wall panel under triple sink. **Warning**
36-24-5
Basic - Floor soiled/has accumulation of debris around and in drain under triple sink. **Warning**
36-73-4
Basic - Dead roaches on premises. 1 dead roach on prep table in front of oven. Cook removed dead roach. **Repeat Violation** **Admin Complaint**
35A-03-4
35
Sep 12, 2025
Routine - Food
No violations found.
100
Sep 11, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on spice rack table in prep area. Operator killed, removed roach and sanitized table. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2025-09-11: Observed 1 live roach at soap dispenser in back prep area, 1 on wall at dry storage rack by stainless freezers. 1 on tack strip under prep table in prep area. 1 on floor by white chest freezer in kitchen **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Chair blocking hand wash sink by front register area. Operator removed chair. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-11: Chair blocking access to hand washing sink by register. **Admin Complaint**
31A-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on floor by triple sink. Operator removed dead roach. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2025-09-11: 1 dead roach on floor under dry storage rack by freezers. 3 dead on tack strip under prep table in prep area. 20 plus dead roaches in tack strip under dry storage rack by freezers. **Admin Complaint**
35A-03-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled with excess food debris and grease in back prep area. **Warning** - From follow-up inspection 2025-09-11: Same. **Time Extended**
36-01-4
70
Sep 10, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Moussaka (cooked beef) made 9/3 at walk in cooler. **Warning**
01B-24-5
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on spice rack table in prep area. Operator killed, removed roach and sanitized table. **Corrective Action Taken** **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki sauce (yogurt) (63F - Cold Holding); spicy feta (62F - Cold Holding); hummus (62F - Cold Holding); feta (63F - Cold Holding); chopped tomatoes (63F - Cold Holding); chicken skewers (61F - Cold Holding); roasted vegetables (62F - Cold Holding); tomato sauce (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki sauce (yogurt) (63F - Cold Holding); spicy feta (62F - Cold Holding); hummus (62F - Cold Holding); feta (63F - Cold Holding); chopped tomatoes (63F - Cold Holding); chicken skewers (61F - Cold Holding); roasted vegetables (62F - Cold Holding); tomato sauce (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed Degreaser and windex stored next to rice and vinegar on bottom shelf of prep table in kitchen area. Operator stored chemicals properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Chair blocking hand wash sink by front register area. Operator removed chair. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled on shelf in prep area. Operator labeled chemical properly. **Corrected On-Site** **Warning**
41-17-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled with excess food debris and grease in back prep area. **Warning**
36-01-4
Basic - Dead roaches on premises. 1 dead roach on floor by triple sink. Operator removed dead roach. **Corrective Action Taken** **Admin Complaint**
35A-03-4
35
May 29, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tzatziki sauce (yogurt) (51F - Cooling) at 10:42; cooling since 8:00 - 65F at 11:30 Observed in a cold thermal pan by register. At current rate of cooling product will not reach 41F within 4 hours. Operator decided to add product to time control. Operator placed time mark for remaining 30 minutes. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Chair blocking hand wash sink by front register. Employee moved chair. **Corrected On-Site**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. Olive oil in squirt bottles not labeled by flat top grill.
02D-01-5
70
Nov 13, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
47
Jul 3, 2024
Complaint Full
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
90
Jul 2, 2024
Complaint Full
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored behind bbq sauce in cooler at front counter. Operator removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves 50°F, Tzatziki 47°F, diced tomatoes 46°F, sausage 47°F, orzo 47°F, feta cheese 47°F, cut lettuce 46°F, in flip top cooler at front counter over night , not prepped or cooked today. Standing water at the bottom of cooler. See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves 50°F, Tzatziki 47°F, diced tomatoes 46°F, sausage 47°F, orzo 47°F, feta cheese 47°F, cut lettuce 46°F, in flip top cooler at front counter over night , not prepped or cooked today. Standing water at the bottom of cooler. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook set up garbage can at front counter and then took aluminum foil to cover ready to eat tortillas, without washing his hands and changing gloves. Cook washed his hands and changed gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Raw shell eggs over/not properly separated from ready-to-eat falafel, in reach in cooler at front counter. Operator removed eggs. One carton of eggs over portioned salad dressings in walk in cooler **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Spray bottle containing degreaser not labeled. Under gyro machine. Operator labled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Cashier with long fingernails serving and heating soup in microwave. **Warning**
13-05-4
Intermediate - Handwash sink used for purposes other than handwashing, dishes stored to dry in hand sink next to triple sink. Operator removed dishes. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Bowl or other container with no handle used to dispense Tzasiki in walk in cooler and bbq sauce at front counter. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Cashier wearing jewelry other than a plain ring on their hands/arms while preparing soup. **Warning**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Ice buildup in chest -in freezer next to back door. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cadco uno x oven. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handle of walk in cooler , speed rack shelf's, shelf's in dry storage area, chest freezer exterior of M3 Turbo freezer, can opener, **Warning**
23-03-4
Basic - Objectionable odors in both bathrooms of the establishment. **Warning**
36-64-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 3 water bottles in chest freezer. Operator removed. **Corrected On-Site** **Warning**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler at front counter. **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust under triple sink and behind chest freezer and speed rack next to back door. **Warning**
36-27-5
16
Mar 5, 2024
Routine - Food
5 critical violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked zucchini 73°F, cooked potatoes 73°F, cooked between 5am and 8Am today, more than 2 1/2 hours ago. Left in turned off small oven in kitchen. See stop sale
03D-01-5
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked zucchini 73°F, cooked potatoes 73°F, cooked between 5am and 8Am today, more than 2 1/2 hours ago. Left in turned off small oven in kitchen.
01B-36-5
High Priority - Employee began working and put on unwrapped single-service gloves without first washing hands when coming in from the outside, to start work. Employee went to wash her hands.
12A-16-4
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Chicken and meat spit in freezer not shaved and fully before cooling. Cooked yesterday for more than one hour.See stop sale.
03C-98-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Chicken and meat spit in freezer not shaved and fully before cooling. Cooked yesterday for more than one hour.See stop sale.
01B-02-5
47
Jul 6, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (42-46F - Cold Holding);in sandwich table at cook line; food overstocked; food not prepared today; food out of temperature for less than 1 hour; operator made smaller portions and moved food to bottom cooler; **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (102F - Hot Holding) at flat top As per operator food out of temperature for 30 minutes Operator placed back on the grill to reheat to 165 F **Corrective Action Taken**
03B-01-6
74
Feb 14, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Gyro meat in a broiler that is turned off. As per operator broiler turned off due to fan facing the cook line; operator turned broiler back on ; as per operator broiler off for less than 15 minutes; **Corrected On-Site**
03C-97-2
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook scratched face and proceeded to plate foods; operator educated in proper handwash; cook washed hands and changed gloves; **Corrected On-Site**
12A-10-4
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.
53B-13-5
Basic - Food stored on floor- bucket of sour cream stored on the floor in walk-in cooler Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Tape used to repair nonfood-contact surface- gaskets at cooler at cook line
14-71-4
61
Aug 9, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - spinach pie at front counter - as per operator food on time since 11:00 am; operator time marked; **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. green beans (98-135F - Hot Holding); in steam table at cook line; as per operator food out of temperature for less than four hours; food not stirred; operator stirred food; rechecked to 137° F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Food stored on floor. Olives container on the floor at the back of the kitchen **Repeat Violation**
08B-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
61
Frequently Asked Questions
When was Mr Gyros Greek & Mediterranean Grill #3 last inspected?
The most recent health inspection at Mr Gyros Greek & Mediterranean Grill #3 on file is from Apr 1, 2026. The public record contains 13 inspections in total.
What is the most common violation at Mr Gyros Greek & Mediterranean Grill #3?
Across the inspection record, “roach activity present as evidenced” has been cited three times, more than any other issue at Mr Gyros Greek & Mediterranean Grill #3.
How does Mr Gyros Greek & Mediterranean Grill #3 compare to other restaurants in Jupiter?
Mr Gyros Greek & Mediterranean Grill #3 most recently scored 90 out of 100, which is higher than the Jupiter average of 79.
Has Mr Gyros Greek & Mediterranean Grill #3's inspection record improved over time?
Results have been roughly steady. Inspections at Mr Gyros Greek & Mediterranean Grill #3 have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mr Gyros Greek & Mediterranean Grill #3 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 Mr Gyros Greek & Mediterranean Grill #3 inspected?
Based on the inspection history on file, Mr Gyros Greek & Mediterranean Grill #3 is inspected around four times per year on average.
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