GYRO BROS GRILL
2021 E ST AUGUSTINE RD STE 8, Jacksonville FL 32207 · 904-680-0775
Last inspected Mar 17, 2026 · 10 visits since October 2023
OCT 23
OCT 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021005822 | Oct 12, 2020 | Jul 8, 2021 | $400 |
| 5--2020011919 | Nov 20, 2019 | Mar 23, 2021 | $400 |
| 5--2019044602 | Feb 19, 2019 | Jan 31, 2020 | $200 |
| 5--2016027064 | Jun 3, 2016 | Aug 17, 2016 | $160 |
Inspection history
10 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118-126f gyro on table hot held, employee placed it on grill and got to 165f
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee placed one roll
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vents in back kitchen
Employee with no beard guard/restraint while engaging in food preparation. Mixing cooked rice, no beard guard
Show the remaining 4 findings ▾
No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler by grill, operator placed one
Outer openings not protected with self-closing doors. Rear door
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in back kitchen
Water leaking from pipe and/or faucet/handle. Faucet in hand sink, front counter, also faucet in triple sink
Sep 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f tzatziki sauce, rice, hummus, in upright glass cooler at 49f, overnight, stop sale
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket not sealed properly, letting cold air escaping
Sep 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f tzatziki sauce, rice, hummus, in upright glass cooler at 49f, overnight, stop sale
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, cook line, manager placed some
No soap provided at handwash sink. Hand sink at cook line, front counter, employee placed some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie made a couple of days ago, manager dated it
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back prep area
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket not sealed properly, letting cold air escaping
Current Hotel and Restaurant license not displayed. Old one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above parsley in upright cooler
Employee with no hair restraint while engaging in food preparation. Working with open foods
Food stored on floor. Oil jug, manager placed it on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep reach in cooler
Outer openings not protected with self-closing doors. Disconnected
Reach-in cooler shelves with rust that has pitted the surface. Upright glass cooler
Single-service articles not stored inverted or protected from contamination. Catering container not inverted on storage shelf
Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils
Apr 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, both have employee training
Feb 27, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, both have employee training
No mop sink or curbed cleaning facility provided at establishment. I see pipes by triple sink, it shows in that area on plan review for old owner
Feb 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority12 Intermediate8 Basic
Show 24 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then scooped rice, explained to him and he washed hands
Nonfood-grade containers used for food storage - direct contact with food. Raw rice in container with a label with blankets
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef on shelf above fries, employees rearranged reach in cooler, raw shelled eggs above veggies in upright cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on tray above gyro cone with lamb and beef, upright freezer
Employee washed hands in a sink other than an approved handwash sink. At triple sink, explained to her and she washed hands in hand sink
Handwash sink not accessible for employee use at all times. Both hand sink blocked with container and cutting board on top, employee moved them
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, both have employee training
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line
No probe thermometer provided to measure temperature of food products.
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. For one new employee
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Ran out
No soap provided at handwash sink. Hand sink by cook line
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. They make their own mayonnaise here with raw eggs, gave one, made a note and posted because mayo is not written on menu
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie made on Friday
Spray bottle containing toxic substance not labeled. Yellow substance under counter, cook line area, cleaner per employee
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer drinks in storage area, employee moved it
Employee with no hair restraint while engaging in food preparation. Scooping rice,
Food stored on floor. Oil jug
No mop sink or curbed cleaning facility provided at establishment. I see pipes by triple sink, it shows in that area on plan review for old owner
Outer openings not protected with self-closing doors. Rear
Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils at front counter
Water leaking from pipe and/or faucet/handle. Faucet in hand sink by cook line
Working containers of food removed from original container not identified by common name. Brown powder in bag, employee write spices,
Oct 2, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored. Cleaner above slicer, owner moved it
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Hans sink by cook line
Spray bottle containing toxic substance not labeled. Labeled cleaner by owner, shelf in back prep area
Ceiling tile missing. By prep table in back
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent by prep table in back prep room
Covered waste receptacle not provided in women's bathroom.
Outer openings not protected with self-closing doors. Rear door
Plumbing line from a removed fixture not capped off. By prep table in back
Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority2 Intermediate8 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw hamburger then changed gloves and grabbed bread, explained to her and she washed hands
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/23
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag with cooked gyro in same container with bag of fish in reach in freezer by cook line, mgr rearranged
Spray hose at dish sink lower than flood rim of sink. At triple sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream, raw shrimp, etc
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-50f cheese, coleslaw, raw shrimp, sour cream, cut cabbage, in prep cooler, stop sale, some timed, operator discarded them
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f fries under lamp, operator voluntary discarded them
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sauerkraut (not Sabres) opened on Wednesday, operator wrote date on
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, operator placed some
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By rear door
Clean equipment/utensils not stored at least 6 inches above the floor. Clean lids on floor by storage shelf, operator placed them on shelf
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By drink station, operator moved it
Food stored on floor. Box with plantains, operator placed them on shelf
Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer basket
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer and hood filters
Single-service articles improperly stored. To go cups in drawer on floor
Working containers of food removed from original container not identified by common name. White pounder in bulk container, mgr wrote flour
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.