GYRO JOINT
165 S CYPRESS RD, Pompano Beach FL 33060 · 954-782-2160
Last inspected Aug 19, 2026 · 10 visits since October 2023
OCT 24
JUN 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 44 points off where it started.
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 poster to manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023018129 | Feb 7, 2023 | Jul 13, 2023 | $300 |
Inspection history
10 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Container of medicine improperly stored. Bottle of vitamin drops stored on shelf over prep table in kitchen. Operator removed vitamin drops from shelf.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over container of pre-cooked eggplant in reach in Premium freezer in kitchen. Eggplant was moved to top shelf.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over bag of fresh squash in 2 door glass cooler in kitchen. Raw eggs were moved to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table in kitchen, Marinara Sauce (122F - Hot Holding); Meatballs (123F - Hot Holding); Lamb (128F - Hot Holding). Per operator, foods prepared and held in steam table for approximately 30 minutes. Foods were taken out of steam table to be reheated on stove.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer stored in bucket at over 200 ppm, corrected to 100 ppm.
Food stored on floor. Bucket of Tahini sauce stored on floor in kitchen. Operator removed food from floor.
Jan 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No proof of food handler training for one employee, employed more than 4 months.
Jan 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher reading 0 ppm, after 3 attempts. Advised manager to discontinue use of dishwasher and use triple sink. Triple sink was set up.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left cook line, and returned to cook line and did not wash hands and change gloves, and started preparing food. Educated employees on proper handwashing procedures and changing gloves when soiled and changing tasks. Employee washed hands and changed gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, Hummus (50F - Cold Holding); Macaroni Salad (47F - Cold Holding); Feta Cheese (50F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Manager discarded foods. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, Hummus (50F - Cold Holding); Macaroni Salad (47F - Cold Holding); Feta Cheese (50F - Cold Holding). Per operator, foods not prepped or portioned today, foods prepared yesterday and held in unit overnight. Manager discarded foods. See Stop Sale.
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 poster to manager.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired food manager certification, Irma Rapi, expired on 8/12/25.
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. One employee, employed for 1 month, without signed Employee Health Form. Emailed form to manager.
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. No proof of food handler training for one employee, employed more than 4 months.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold- like substance.
Bowl or other container with no handle used to dispense food. Bowl without handle stored in bucket of rice, under prep table in kitchen. Employee removed bowl from rice.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in container of water at 117 F on cook line. Employee discarded water.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over canned/bottled drinks. In walk in cooler, raw pork stored on top of oil container. Operator moved raw pork to bottom shelf
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by cook line, raw beef stored above raw salmon. Not all commercially packaged.
No soap provided at handwash sink. Handwashing sink on cook line, no soap provided. Operator provided soap
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 125°F with in use utensils. Operator put fresh water
Jun 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen, solid cardboard on floor
Food stored on floor. By back door, fryer oil stored on floor
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee half and half stored with food being served to customers in walk in cooler. Operator moved to different area
Food stored on floor. By back door, fryer oil stored on floor.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping tomato's with bare hands. Discussed with operator about bare hand contact, operator told employee. Employee washed hands and out gloves on.
Handwash sink not accessible for employee use at all times. Handwashing sink at front counter blocked by trash can and stool.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, utensils in standing water 109°F. Operator turned up heat.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 4 packages of salmon thawed before removing from vacuumed seal.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler by dishwasher, salmon thawed in vacuum package 42°F. Operator stated thawed overnight under refrigeration. Operator discarded 4 salmon.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At prep area by dishwasher, Operator cutting ready to eat cucumber with no gloves. Operator washed hands and put gloves on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine at front counter, accumulation of black/green mold like substance. Operator cleaned.
Single-service articles improperly stored. In walk in cooler, aluminum pans in boxes stored on floor.
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.