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Licensee
Name: GYROS HOUSE License Number: NOS2330954
Rank: Non-Seating License Expiration Date: 10/01/2017
Primary Status: Ownership Changed Secondary Status:
Location Address: 401 BISCAYNE BLVD
MIAMI, FL 33132

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/10/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 6 10
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
23-06-4    Basic - Build-up of food debris, nonfood-contact surface. Observed accumulation of food debris on exterior of 3 compartment sink.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
08B-38-4    Basic - Food stored on floor. Observed gallon of margarine stored in floor under steam table.
36-24-5    Basic - Hole in or other damage to wall. Observed in wall by 3 compartment sink and at the entrance door.
14-69-4    Basic - Ice buildup in reach-in freezer.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 95°F.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Observed parsley stored in thank you bags.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall in food preparation area.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
50-17-2    High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken (65°F - Cold-Holding at room temperature ); beef (70°F - Cold -Holding at room temperature ); chicken (53°F - Cold -Holding at room temperature ); sour cream (77°F - Cold -Holding at room temperature ) in prep area. Observed Grape leave (70°F - Cold Holding); hummus (48°F - Cold Holding); cut tomato salad (56°F - Cold Holding in front steam table. Observed beef (48°F - Cold Holding) hummus (50°F - Cold Holding); cut tomatoes (78°F - Cold Holding); cut lettuce (76°F - Cold Holding); cheese (75 °F - Cold Holding) in reach in cooler.
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed falafel (118°F - Hot Holding) in front service steam table. Observed fries (100°F - Hot Holding) in cook line area.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Observed accumulation of grease on cooking equipment.
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. Observed employee washing hands in 3 compartment sink with out soap.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Observed inaccessible hand sink being blocked by a cutting board.
31B-03-4    Intermediate - No soap provided at handwash sink. **Corrected On-Site**
53B-13-5    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. Observed 4 employees on duty, only 1 employee training provided.
45-02-4    Portable fire extinguisher gauge in red zone. For reporting purposes only.
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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.