Olympia Gyros
Last inspected: Apr 2, 2026
82
Score
Across the available record, Olympia Gyros has seven inspections on file, the first dated 2024. Inspectors last stopped by on Apr 2, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged five times.
Compared to other Kathleen restaurants (averaging 93), there's room to close the gap. There isn't much in the file that would give a customer pause.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw cut salmon bites (45-46F) inside the chef base unit above 41F. According to the outside reading of the ambient air temperature, the reading was 36F, but when placing the thermocouple inside the unit, the ambient air temperature was reading 45F. Possibly due to the grill top being above the unit, the area is warm, which may cause the unit to increase in temperature. All cold-hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Please have the unit serviced/repaired by a reputable company and keep the TCS food items on ice while being stored inside the unit. Corrected on Site (COS): Person In Charge (PIC) discarded the raw salmon.
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooked chicken and cut lettuce tightly covered while in the cooling process. The chicken was cooked this morning, and steam was coming from the food item inside the container. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): The food items were loosely covered to allow proper cooling.
511-6-1.04(6)(e)
82
Nov 19, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety (TCS) foods above 41F inside the prep top cooler/ reach in cooler: Lasagna 53F, Cooked Pasta 57F, Cooked Spaghetti 56F, Cooked noodles 55F, sliced tomatoes 52F, cut lettuce 54F. Per person in charge the unit had electrical issues this morning. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Ambient air temperature of the unit dropped to 40F before leaving. Receently prepped food items were placed in the walk freezer to decrease the temperature, other foods discarded.
511-6-1.04(6)(f)
86
Jul 10, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety (TCS) foods above 41F inside the chef's cooler: Mashed potatoes (44F), Raw shrimp (44F) Raw Chicken kabob (43F), Marinated chicken breast (47F). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: The food items were inside the unit overnight. Food items were discarded. Have the unit serviced/repaired.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed 0 parts per million (ppm) of sanitizer solution inside the in use sanitizer bucket. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows for quaternary ammonium compound solution shall: 150-400 ppm. Person in charge remade sanitizer to appropriate level.
511-6-1.05(6)(n)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed a sleeve of clean food containers stacked while still wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Re-wash, rinse, and sanitize the food containers. Coach employees to allow the food containers to air-dry before stacking to be stored.
511-6-1.05(10)(a)
11C - approved thawing methods used
Inspector notes: Observed raw salmon and talapia thawing within its reduce oxygen packaging (ROP) inside the walk in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less.
511-6-1.04(6)(c)
70
Feb 19, 2025
Routine
1 minor violation.
View 1 violation
11C - approved thawing methods used
Inspector notes: Observed raw salmon and talapia thawing within its reduce oxygen packaging (ROP) inside the walk in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less. Train staff on proper thawing of ROP food products.
511-6-1.04(6)(c)
95
Oct 24, 2024
Routine
3 critical violations. 1 corrected on site.
View 3 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed Time/Temperature Control for Safety (TCS) food containers of Raw chicken being stored next to containers of raw beef, raw pork, raw shrimp, and raw fish in the Walk in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish. Corrected on Site (COS): Person in Charge moved the food containers of raw chicken to a more appropriate area.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
Inspector notes: Observed containers of house made ranch in the reach in cooler with a temperature of 44F. Except Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Food discarded.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed containers of raw chicken in the chef's cooler being cold held above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Plastic containers are being used to hold the chicken. I recommend using stainless steel containers to cold hold the chicken inside of the units. Food item discarded.
511-6-1.04(6)(f)
64
Jun 6, 2024
Routine
No violations found.
100
Feb 7, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Olympia Gyros last inspected?
The most recent health inspection at Olympia Gyros on file is from Apr 2, 2026. The public record contains seven inspections in total.
What is the most common violation at Olympia Gyros?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Olympia Gyros.
How does Olympia Gyros compare to other restaurants in Kathleen?
Olympia Gyros most recently scored 82 out of 100, which is lower than the Kathleen average of 93.
Has Olympia Gyros' inspection record improved over time?
Results have been roughly steady. Inspections at Olympia Gyros have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Olympia Gyros 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 Olympia Gyros inspected?
Based on the inspection history on file, Olympia Gyros is inspected around three times per year on average.
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