GYROMANIA GRILL REAL FRESH GREEK FOOD
171 S SR 7 #400, Royal Palm Beach FL 33414 · 561.791.0062
Last inspected Mar 5, 2026 · 7 visits since November 2023
FEB 24
JUL 24
DEC 24
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right across from gyro cooking machines Flip top cooler #2 cheese 48F cold holding, feta mix 47F cold holding,per operator stored for longer than 4 hours and not prepared or portioned today see stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024047395 | Jul 17, 2024 | Sep 23, 2024 | $400 |
| 2--2024015479 | Feb 23, 2024 | Apr 15, 2024 | $200 |
Inspection history
7 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
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.at 0 ppm Operator primed machine fixed to 100ppm chlorine.
Employee touched pants and T-shirt and then engaged in food preparation,without washing hands. Employee washed hands
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. Right across from gyro cooking machines Flip top cooler #2 cheese 48F cold holding, feta mix 47F cold holding,per operator stored for longer than 4 hours and not prepared or portioned today see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right across from gyro cooking machines Flip top cooler #2 cheese 48F cold holding, feta mix 47F cold holding,per operator stored for longer than 4 hours and not prepared or portioned today see stop sale
Show the remaining 2 findings ▾
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 and the time removed from temperature control cannot be determined. For blanched cooked potatoes sitting on top of convectional oven in cook line For cooked chicken sitting on a 1/3 metal pan next to flat top grill Both products stored approximately 1 hour. Operator timed marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Marinaded chicken at 4:19pm (46F cooling) since 1pm and cooked potatoes at 4:19pm 60F cooling) since 11am at 4:47pm 53F cooling At this current cooling rate marinated raw chicken will not cool to 51F within 4 hours and cooked potatoes will not cool to 41F within 6 hours. Operator transferred products to walk in freezer on flat sheet pans.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee handle soiled towel then handled clean pans and engaged on preparing food with out washing hands. Employee washed hands
Warewashing sanitizing solution exceeding the maximum concentration allowed.at 200ppm++ chlorine. Operator corrected to 100 ppm chlorine
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered containers with Cooked potatoes at 11:15am(104F cooling) since 10:20am at 11:45am same temperature, At this current cooling rate product will not reach 70F within 2 hours. Operator removed cover
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. Dented can of mushrooms and dolmades.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched cell phone in pocket then put gloves on and handled pan with yogurt sauce. Chef washed hands.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed peppers stored above cooked chicken.
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher (Chlorine 0ppm) Manager primed and produced a chlorine concentration of 100ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager enter kitchen from outside then began handling utensils at steam table; no hand wash. Manager washed hands.
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. At make table: cut lettuce (45F - Cold Holding); portion cups of yogurt based dressing (53F - Cold Holding) As per manager, both items stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: cut lettuce (45F - Cold Holding); portion cups of yogurt based dressing (53F - Cold Holding) As per manager, both items stored overnight. Not prepped or portioned today. Items stored over-stacked. See stop sale.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Bucket of granulated garlic stored on floor in dry storage area. Employee stored properly.
Feb 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. At make table #1:; house dressing with fresh garlic and oil (50F - Cold Holding); cut tomatoes (52F - Cold Holding); cut lettuce (49F - Cold Holding) As per operator, items were placed in make table from walk in cooler more than 4 hours prior. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table #1:; house dressing with fresh garlic and oil (50F - Cold Holding); cut tomatoes (52F - Cold Holding); cut lettuce (49F - Cold Holding) As per operator, items were placed in make table from walk in cooler more than 4 hours prior. Not prepped or portioned today. See stop sale. At make table #3: Swiss cheese (45F - Cold Holding); yogurt sauce (46F - Cold Holding) As per operator, items were placed in make table from walk in cooler 30 minutes prior. Not prepped or portioned today. Item stored over stacked. Operator removed over-stacked portioned and placed in walk in cooler to quick chill.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area: 2 dented cans of mushrooms and 2 dented cans of dolmades. See stop sale
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line: Employee used shirt to wipe face then put on clean gloves without hand washing hands. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in cooler: Raw eggs stored over ready to eat chicken kabobs and cooked rice. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, reach in cooler#1: house made yogurt sauce (59-41F - Cold Holding) Not prepared or portioned today. As per operator placed in reach in cooler for approximately 3 and a half hours. Operator moved items to freezer to quick chill.
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. Operator could not show proof of training for one employee that has been working for over 60 days at the establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: cooked chicken kebabs prepared 26 hrs not date marked. Operator date marked.
Spray bottle containing toxic substance not labeled. In dry storage are: Spray bottle of bathroom cleaner not labeled. Employee labeled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket of chlorine solution had a solution strength of 0ppm. Operator refilled bucket with solution of appropriate strength. (100ppm)
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.