Gyros Plus
Last inspected: Apr 9, 2026
100
Score
The health department has logged six inspections at Gyros Plus, the earliest from 2024. The newest entry in the record is dated Apr 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly four violations earlier in the record.
Looking across the full record, “certified food protection manager” is the recurring theme, flagged four times.
Compared to the broader Scottsdale restaurant scene, where the average is 95, this is a stronger showing. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Reinspection
No violations found.
100
Mar 30, 2026
Reinspection
1 major violation.
View 1 violation
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Repeat violation: 2nd. Observed prep cooler containing TCS foods including cut lettuce, cut tomatoes, feta cheese, and hummus with ambient air temperature of 51 °F as measured by min/max holding thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
90
Mar 20, 2026
Routine
1 major violation. 1 minor violation.
View 2 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed prep cooler containing TCS foods including cut lettuce, cut tomatoes, feta cheese, and hummus with ambient air temperature of 51 °F as measured by min/max holding thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
No certified food protection manager
Inspector notes: Repeat violation: 4th. Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation
2-102.12(A)
86
Nov 6, 2025
Routine
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: *2nd repeat* Observed no paper towels supplied at establishments only hand sink
6-301.12
Improper cooling methods used
(corrected on site)
Inspector notes: Observed cut lettuce 60*f and cut tomatoes 46*f degrees prepared today per PIC in open top unit in cooling process. Discussed cooling items down in walk-in to 41*f degrees before placing in line fridge open top section. Items moved to walk-in fridge
3-501.15(A)
No certified food protection manager
Inspector notes: *Repeat violation* Observed no personal with a Food manager cert on site
2-102.12(A)
78
Jun 17, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: No hand drying towels at kitchen handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times
6-301.12
Improper cooling methods used
(corrected on site)
Inspector notes: In walk in cooler, cut tomatoes/ 55*F-68*F prepared and cooling in shallow covered containers. Per employee, tomatoes were cut within normal time parameters. Containers of cut tomatoes were partially uncovered to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(B)
No certified food protection manager
Inspector notes: Fifth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
82
Dec 12, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 3 corrected on site.
View 5 violations
Hands not washed when required
(corrected on site)
Inspector notes: In kitchen, two employees eating lunch then returned to work, handling food containers in refrigerators without a proper handwash. Instructed employees to stop activities, wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination
2-301.14
No soap available at handwashing sink
(corrected on site)
Inspector notes: No handwashing soap at kitchen handwashing sink. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times
6-301.11
Outer openings not protected against pests
(corrected on site)
Inspector notes: Third Consecutive Violation. At time of inspection, back door open without any protection from entry of pests. Back door was closed. Discussed addition of screen door, fly fans. Maintain door closed at all times
6-202.15
No certified food protection manager
Inspector notes: Fourth Consecutive Violation. The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
2-102.12(A)
Mechanical ventilation inadequate or absent
Inspector notes: Third Consecutive Violation. Per employee, back door remains open due to improper ventilation from cooking area. Per employees, repair company has been called for repair of hood system to provide proper ventilation for fumes and smoke. Maintain hood in proper working order at all times. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided
6-304.11
67
Frequently Asked Questions
When was Gyros Plus last inspected?
The most recent health inspection at Gyros Plus on file is from Apr 9, 2026. The public record contains six inspections in total.
What is the most common violation at Gyros Plus?
Across the inspection record, “certified food protection manager” has been cited four times, more than any other issue at Gyros Plus.
How does Gyros Plus compare to other restaurants in Scottsdale?
Gyros Plus most recently scored 100 out of 100, which is higher than the Scottsdale average of 95.
Has Gyros Plus' inspection record improved over time?
Yes. Recent inspections at Gyros Plus have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Gyros Plus means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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