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Licensee
Name: GYRO ZONE License Number: SEA3917785
Rank: Seating License Expiration Date: 02/01/2017
Primary Status: Ownership Changed Secondary Status:
Location Address: 2709 UNIVERSITY SQ DR
TAMPA, FL 33612

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 11/29/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		7 14 19
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-21-4    Basic - Bathroom door not self-closing.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All around kitchen and on kitchen equipment
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored. Stored on dirty unsealed wood
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves.
08B-38-4    Basic - Food stored on floor.
23-07-4    Basic - Gaskets with slimy/mold-like build-up.
33-16-4    Basic - Open dumpster lid.
35B-05-4    Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Multiple flies in restaurant
29-20-5    Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Under triple sink leaking into container
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
14-06-4    Basic - Wood food-contact surface not properly sealed.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers
36-10-4    Basic - Worn, torn and/or soiled floors/carpeting. Under cooking equipment
03C-06-4    High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. 147° placed back on grill
01B-07-4    High Priority - Food with mold-like growth. See stop sale. 13 tomatoes rotting and moldy
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Multiples flies by hand wash sink too numerous to count landing on tomatoes and onions in storage
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gyro 66° left on counter placed in reach in cooler beef 60°
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over beef
08A-08-4    High Priority - Raw chicken battered in same flour used to batter potatoes
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw food and not wash hands and change gloves
22-25-4    Intermediate - Accumulation of encrusted food debris on/around mixer head.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Temped at 90°
22-03-4    Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
53A-01-5    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. manager does not have food managers card present **Admin Complaint**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
53B-01-5    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.
31B-03-4    Intermediate - No soap provided at handwash sink.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gyro, hummus
22-06-4    Intermediate - Slicer blade soiled with old food debris.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.