Gw Gyro & Wings
Last inspected: Mar 18, 2026
61
Score
The health department has logged five inspections at Gw Gyro & Wings, the earliest from 2024. The most recent visit was on Mar 18, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
When inspectors have written things up, “food-contact surfaces” has been the most frequent reason, cited four times.
That's lower than the typical Atlanta restaurant, which scores around 90. The inspection history reads as standard for a restaurant of this size.
5
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 18, 2026
Routine
1 critical violation. 1 major violation. 5 minor violations. 5 corrected on site.
View 7 violations
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Time as a public health control must be used for the lamb meat that is stored in containers on the prep line. CA: Time as public health control must be used on TCS food items that are going to be held above 41F or below 135F. TCS food items must be discarded if temperatures reach 70F or within 4-hours. Written documentation must be maintained and available onsite. COS: Time stickers were stored on the containers that read 12PM-4PM.
511-6-1.04(6)(i)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: A pink film was observed inside the ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: The ice machine was cleaned and sanitized.
511-6-1.05(7)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Containers of lamb meat and raw chicken stored inside the walk in was stored uncovered. A container of pepper stored inside the reach in cooler on the prep line was stored uncovered. CA: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Container lids were placed on the food items.
511-6-1.04(4)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Containers of dragon fruit beverages were stored directly on the floor inside the walk in cooler. CA Food and beverages must be stored 6-inches off the floor in a clean and dry location not exposed to splash, dust, or other contamination.
511-6-1.04(4)(q)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: A container of lamb was stored directly on top of an open container of lamb inside the walk in cooler. CA: Food must be stored covered if stacking or separated to prevent contamination. COS A container lid was placed on the lamb.
511-6-1.04(4)(z)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Damp wiping cloths were stored on the countertops inside the front prep line. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 50PPM for chlorine or 200PPM for QAC. COS The wiping cloths were stored inside the sanitizer buckets.
511-6-1.04(4)(m)
15C - nonfood-contact surfaces clean
Inspector notes: Heavy grease accumulation was observed on the hoods and the wall behind and above the fryer and grill. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
61
Sep 15, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Chicken wings and chicken nuggets stored inside the prep unit next to the grill maintained cold holding temperatures above 41F. The items were stored in the cooler over night. CA TCS food items must maintain cold holding temperatures at 41F or below to prevent foodborne illnesses. COS The food items were discarded.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Mold was observed inside the ice machine and soda nozzles. CA Equipment must be sanitized to prevent contamination. COS The equipment was sanitized.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Sanitizer buckets was not stored inside the food prep areas. CA Sanitizer buckets must be stored inside food prep areas to ensure countertops and equipment is sanitized. The concentration of the sanitizer for QAC must test at 200PPM and chlorine 50PPM. COS The sanitizer buckets tested at 50PPM for chlorine.
511-6-1.05(6)(n)
17C - physical facilities installed, maintained, and clean
Inspector notes: Grease and dirt accumulation was observed on the floors and walls throughout the kitchen and front prep line. A wall tile was missing near the heat lamp. CA Physical facilities must be in good repair and maintained.
511-6-1.07(5)(a)
67
Mar 17, 2025
Routine
4 minor violations.
View 4 violations
10D - food properly labeled; original container
Inspector notes: Sauces and seasoning containers stored inside the prep units on the front prep line and underneath the prep table inside the kitchen was observed not labeled. CA Food items held out of its original package must be stored inside a food grade container.
511-6-1.04(7)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Corn and black beans were stored inside an open metal can. Once the metal can is open, food items must be transferred inside a food grade container to prevent contamination.
511-6-1.04(4)(z)
15C - nonfood-contact surfaces clean
Inspector notes: Grease build up and dust was observed on the side of the fryer on the front prep line. CA Equipment must be sanitized to prevent contamination.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: A piece of the concrete on the wall near the rotating heat lamp was observed missing. CA Physical facilities must be in good repair and maintained.
511-6-1.07(5)(a)
82
Oct 8, 2024
Routine
2 major violations. 2 minor violations. 3 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: The concentration of the QAC sanitizer tested at 0PPM. CA The QAC sanitizer solution must test at 200PPM and chlorine (bleach) must test at 50PPM. COS The chlorine sanitizer solution tested at 50PPM.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Food debris was observed on the slicer and vegetable machine stored on the prep table inside the kitchen. CA Equipment must be sanitized to prevent contamination. COS The equipment was removed and stored near the 3-compartment sink.
511-6-1.05(7)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Containers of lamb meat stored underneath the prep table on the front prep line was observed cooling at room temperature. CA TCS foods must be stored in an ice bath once it reaches 135F, it has 2-hours to reach temperatures of 70F where it can be stored inside the walk-in cooler to maintain cold holding temperatures of 41F and below within 4 hours. COS The lamb meat was stored inside an ice bath to maintain proper cold holding temperatures.
511-6-1.04(6)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Grease build up and dust was observed on the hood above the fryer/grill on the front prep line. CA Equipment must be sanitized to prevent contamination.
511-6-1.05(7)(d)
74
Mar 28, 2024
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: TCS food items stored inside the prep unit on the front prep line held cold holding temperatures above 41F. CA TCS food items must maintain cold holding temperatures at 41F or below. COS TCS food items were stored for an hour and transferred into the large prep unit near the sneeze guard to maintain temperatures of 41F or below.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: The brown rice stored inside the crock pot on the prep table inside the kitchen and a container of lamb meat on the front prep line held hot holding temperatures below 135F. CA TCS food items must maintain hot holding temperatures at 135F or above. COS The rice was reheated to 145F and the lamb meat was discarded. Time as a public health control can be used, not to exceed 4 hours or reach temperatures 70F. After 4 hours TCS food items must be discarded.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Food debris was observed on the vegetable slicers stored on the prep table inside the kitchen. Pink slime was observed inside the ice machine. CA Equipment must be sanitized to prevent contamination. COS The slicers were removed and the ice machine is in the process of being sanitized. The sanitizer buckets tested at 0ppm for QAC. CA The concentration of the sanitizer buckets must test at 200ppm for QAC or 50ppm for bleach. COS The sanitizer tested at 200ppm for QAC.
511-6-1.05(7)(a)
12C - wiping cloths: properly used and stored
Inspector notes: Several damp and dirty wiping cloths were stored on prep surfaces, countertops and on the floor near the prep unit. CA Damp wiping cloths must be stored inside the sanitizer bucket to prevent contamination. Dry wiping cloths must be changed when needed.
511-6-1.04(4)(m)
64
Frequently Asked Questions
When was Gw Gyro & Wings last inspected?
The most recent health inspection at Gw Gyro & Wings on file is from Mar 18, 2026. The public record contains five inspections in total.
What is the most common violation at Gw Gyro & Wings?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Gw Gyro & Wings.
How does Gw Gyro & Wings compare to other restaurants in Atlanta?
Gw Gyro & Wings most recently scored 61 out of 100, which is lower than the Atlanta average of 90.
Has Gw Gyro & Wings' inspection record improved over time?
No. Recent inspections at Gw Gyro & Wings have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gw Gyro & Wings means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Gw Gyro & Wings inspected?
Based on the inspection history on file, Gw Gyro & Wings is inspected around three times per year on average.
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