ANF GYRO LOCATION 2
5507 W COLONIAL DR, Orlando FL 32808
Last inspected Mar 31, 2026 · 7 visits since August 2023
JAN 24
OCT 24
MAR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed chicken over fish in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed chicken over fish in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cook line stained with food debris
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employee labeled containers of fish and chicken in walk in cooler prepped on 3-30-26.
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone from shelf with single service condiments.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Single-service articles not stored inverted or protected from contamination. Employee turned single service containers face down on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and butter sauce Garlic buffalo sauce Per operator has been left out over 4 hours. Fresh garlic and oil used to make sauces.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (70F); boneless wings (69F) left out 1 hour and half per operator. Operator placed in freezer for temperature recovery.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above drive through prep area.
Floor soiled/has accumulation of debris. Underneath fryer and grill on cooks line.
Floor tiles missing and/or in disrepair. Underneath fryer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Time/temperature control for safety food thawed in an improper manner. 8 boxes of chicken wings thawing at room temperature for prep worker to cut.
Water leaking from pipe and/or faucet/handle. Hws across from cooks line.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish and raw chicken over cooked chicken in cooler in cooler. Operator immediately corrected -raw chicken over raw shrimp in walk in cooler. Operator immediately corrected -Case of raw Philly meat over jarred Jalapenos. In prep cooler. Operator immediately corrected
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter Garlic and garlic buffalosauce both made with fresh garlic. Out at room temperature over 4hrs per operator. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter Garlic and garlic buffalosauce both made with fresh garlic. 75F over 4hrs per operator. Operator immediately discarded
Toxic substance/chemical improperly stored. Spray cleaner on shelf with packet dressing. Operator immediately removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately removed to be cleaned
Handwash sink used for purposes other than handwashing. Knife in hand sink at front counter. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Bowl or other container with no handle used to dispense food. Used to scoop shrimp. Operator immediately replaced with tongs
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf with packet dressing. Drink above prep table. Operator immediately removed both
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At front counter drains slowly
Working containers of food removed from original container not identified by common name. Salt. Operator immediately labeled
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager cleaned blade.
Handwash sink not accessible for employee use at all times. Trash cans in front of sink located next to triple sink. Staff removed trash cans.
Spray bottle containing toxic substance not labeled. Yellow substance staff added labels.
Cardboard used to line nonfood-contact shelves. Shelf on cook line. Manager removed cardboard.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on the shelf with utensils and other items. Manager removed.
Floor area(s) covered with standing water. On cook line next to hand sink. Staff cleaned.
Ice scoop handle in contact with ice. In ice bin. Manager removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. At wing station. Staff removed towel.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Rice in hand sink across from reach in freezer. Manager removed.
Employee with no hair restraint while engaging in food preparation. Added hair net
very slow draining water in handwash sink. Next to cook line
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
6 High priority1 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over cooked gizzards in reach-in cooler on cook line. Moved gizzards to top shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish and shrimp in walk-in cooking. Manager changed rotation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw gizzards (47F - Cold Holding); raw chicken (48F - Cold Holding); just at 4 hours. Advised to place in freezer to bring temperature down. Manager also removed some items from reach in cooler to manage air flow.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken wings on the cart in the kitchen. Manager added time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.; corn (125F - Hot Holding);. Less than 4 hours. Manager turned up heat on the stove to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 4 head splitter missing 2 vacuum
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer. Manager asked staff to clean
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on maketable
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above make table on cook line.
Employee with no hair restraint while engaging in food preparation. Several kitchen staff. Added hairnet.
Food stored on floor. 2 cases of fries on kitchen floor. Manager picked up fries.
In-use ladle stored on equipment door handle between uses. Manager moved to dish.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line. Staff added thermometer.
No handwashing sign provided at a hand sink used by food employees. Sign shows how to wash hands doesn't instruct employees to wash hands. Manager hung sign at sink near triple sink.
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over cooked gizzards in reach-in cooler on cook line. Moved gizzards to top shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over fish and shrimp in walk-in cooking. Manager changed rotation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw gizzards (47F - Cold Holding); raw chicken (48F - Cold Holding); just at 4 hours. Advised to place in freezer to bring temperature down. Manager also removed some items from reach in cooler to manage air flow.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken wings on the cart in the kitchen. Manager added time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.; corn (125F - Hot Holding);. Less than 4 hours. Manager turned up heat on the stove to reheat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 4 head splitter missing 2 vacuum
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer. Manager asked staff to clean
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on maketable
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above make table on cook line.
Employee with no hair restraint while engaging in food preparation. Several kitchen staff. Added hairnet.
Food stored on floor. 2 cases of fries on kitchen floor. Manager picked up fries.
In-use ladle stored on equipment door handle between uses. Manager moved to dish.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on cook line. Staff added thermometer.
No handwashing sign provided at a hand sink used by food employees. Sign shows how to wash hands doesn't instruct employees to wash hands. Manager hung sign at sink near triple sink.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.