GYROS AND SEAFOOD EXPRESS
1760 DR. MARTIN LUTHER KING JR ST S, Saint Petersburg FL 33701 · 7274376426
Last inspected Apr 27, 2026 · 8 visits since August 2023
JAN 24
AUG 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on prep table in kitchen area. Manager killed roach, removed and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022048912 | Sep 7, 2022 | Jan 6, 2023 | $400 |
| 3--2021035199 | Jul 28, 2021 | Sep 9, 2021 | $800 |
| 3--2019015659 | Jan 30, 2019 | Apr 25, 2019 | $200 |
Inspection history
8 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food placed in soiled container/equipment. Observed rice cooker on prep table next to microwave heavily soiled while hot holding rice during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board reach in deli cooler stained yellow. Fryer baskets heavily soiled with grease build up and food debris. Gyro equipment soiled with grease build up.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets heavily soiled with black substance and food debris.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Unlabeled white storage container storing a white powdered substance near drive thru window.
Apr 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority7 Intermediate10 Basic
Show 21 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee on the cook line using their cellphone. After using it, they put it in their pocket and began handling a ladle to scoop sauces into a squeeze bottle without washing their hands. The inspector discussed this with the person in charge and they educated the employee.
Food placed in soiled container/equipment. Observed rice cooker on prep table next to microwave heavily soiled while hot holding rice during the inspection.
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. Food items stored in cold holding pull out drawers across from fryers on cook line: 1/3 pan of raw chicken (52F - Cold Holding); 1/3 pan of raw chicken (52F - Cold Holding); 1/3 pan of raw chicken (52F - Cold Holding); 1/3 pan of raw chicken (53F - Cold Holding); 1/3 pan of raw chicken (51F - Cold Holding); 1/3 pan of chicken liver (56F - Cold Holding); 1/3 pan of chicken liver (56F - Cold Holding); pan of chicken gizzards (56F - Cold Holding); pan of chicken gizzards (59F - Cold Holding); sliced sausage in portion bags (62F - Cold Holding); pan of hush puppies (59F - Cold Holding); pan of hard boiled eggs (50F - Cold Holding); pan of raw swai (52F - Cold Holding); pan of raw swai (52F - Cold Holding); pan of raw swai (52F - Cold Holding); pan of raw swai (53F - Cold Holding); pan of raw shrimp (52F - Cold Holding); pan of raw shrimp (52F - Cold Holding) Per, the person in charge, the unit had been having issues, and a service technician serviced the cold holding unit two days ago. The person in charge could not determine how long temperatures had been above 41 degrees and temperature were not taken or monitored. A stop sale was issued.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli cups of coleslaw and hummus stored inside walk in cooler and reach in deli cooler on cook line. Discussed with person in charge.
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. Inspector emailed a Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board reach in deli cooler stained yellow. Fryer baskets heavily soiled with grease build up and food debris. Gyro equipment soiled with grease build up.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand handsink in dish area. A roll of paper towels were stocked.
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 two employee who were observed handle or preparing food during the inspection. No proof could be provided for any staff. Discussed with person in charge.
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. Manager provided training certification for Sami R. conducted on 3/24/26 through Florida Branch International Food Service Executive Association. No other training could be provided.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of light purple liquid substance stored at three compartment sink.
Buildup of food debris/soil residue on equipment door handles. Handles of units on cook line.
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair nonfood-contact surface. Blue tape observed securing rice cooker cook button.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened plastic bottle of water stored on prep table next to microwave.
Food stored on floor. Case of opened raw chicken and an open case of frozen fries stored on the floor of the cook line. Items moved of the floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with dry food debris.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers observed inside both cold hold units on the cook line or inside walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets heavily soiled with black substance and food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink observed inside reach in deli cooler on the cook line. Item moved.
Working containers of food removed from original container not identified by common name. Unlabeled white storage container storing a white powdered substance near drive thru window.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority8 Intermediate7 Basic
Show 15 findings ▾
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. Email operator DBPR Clean-Up of Vomiting and Diarrheal Events form.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards stained on cook line.
Handwash sink not accessible for employee use at all times. Plastic container stored inside hand sink on cook line. Employee removed item to allow access.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink. Operator stocked dispenser.
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 the three employees who were hired over 90 days ago that are currently engaging in food handling or preparation, according to the operator.
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 employee training certificate Yunaiki C. dated 2/15/2025 through National Safety Food Registry. No other employee training certificates can be provide for any other employees.
Spray bottle containing toxic substance not labeled. Of purple liquid substance stored under hand sink on cook line. Spray bottle was labeled as degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with lime scale and black mold like substance.
Bowl or other container with no handle used to dispense food. Plastic single service cup with being used to scoop raw liver. Employee discarded cup and put a scooper in the food item.
Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles soiled with dried food debris on cook line.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Red Bull on prep table next to container of fries and single service gloves. Items were moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag store on prep table next to microwave. Items was moved.
Food stored on floor. Frozen ground beef in the floor of walk in freezer. Items moved off the floor.
Feb 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Gyro meat in a broiler that is turned off. Gyro meat in broiler with only one heating element turned on and no rotation of the gyro cone. Inspector advised operator to slice gyro meat from cone and fully cook on the grill until rotisserie can be fixed.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding pot at end of kitchen: cooked chicken (117F - Hot Holding) Inspector advised employee to reheat to 165 F and hot holding is 135 F or higher.
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. Wiping cloth solution in kitchen over 200 ppm chlorine. Manager added water and corrected to 100 ppm chlorine.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill water pitcher.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop bread crumbs by three compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted for protection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping chicken with bracelet on.
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have food debris buildup.
Single-service articles improperly stored. To go cups and boxes stored on floor of dry goods storage area.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in three compartment sink.
Walk-infreezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Flour removed from original container and not labeled by three compartment sink.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 12 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee pulled cooked chicken off the grill to hot hold. Cooked chicken was at: chicken (137F - Cooking) employee put back on cooktop and cooked to 177 F.
Gyro meat in a broiler that is turned off. Gyro meat in broiler with only one heating element turned on and no rotation of the gyro cone. Inspector advised operator to slice gyro meat from cone and fully cook on the grill until rotisserie can be fixed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from gyro station: cooked pasta (45F - Cold Holding); cut tomatoes (45F - Cold Holding); cut leafy greens (45F - Cold Holding) temperatures taken at 11:45 am. Manager placed items on ice. Temperatures taken again at 12:20 pm and cooked pasta 42 F, cut tomatoes 42 F, cut leafy greens 43 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers in kitchen have built up food debris. Can opener on table by gyro station has built up food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Manager replaced paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on ice machine not inverted for protection. Manager inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table behind front counter.
Equipment in poor repair. Freezer door on cook line across from fryers is broken.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in three compartment sink without cold running water. Manager turned on cold water.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor underneath electrical panels in rear of kitchen.
Oct 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In desk top cooler behind front counter: bleu cheese dressing (70F - Cold Holding); ranch dressing (70F - Cold Holding); Tartar sauce (70F - Cold Holding); honey mustard (70F - Cold Holding); nacho cheese (70F - Cold Holding); butter (70F - Cold Holding) Dressings state to keep refrigerated. Manager moved to walk in freezer. Temperatures taken at 10:50 am.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cook line has built up food debris.
Covered waste receptacle not provided in women's bathroom.
Garbage on the ground and/or pad around dumpster.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at employee hand wash sink across from three-compartment sink. No hand wash sign at hand wash sink on cook line. No hand wash sign at hand wash sink behind front counter.
Open dumpster lid.
Wet wiping cloths stored in detergent and sanitizer mixed together. Behind front counter, wiping cloth solution has chlorine and soap.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority1 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of mushrooms, 62 ounces, in dry goods storage area, not segregated. 1 dented can of Alfredo sauce, 106 ounces, in dry goods storage area, not segregated.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in rear dry goods storage area not landing on food or food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over yogurt in walk in cooler. Manager stored correctly.
Roach activity present as evidenced by live roaches found. 1 live roach on prep table in kitchen area. Manager killed roach, removed and sanitized the area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In desk top cooler behind front counter: bleu cheese dressing (70F - Cold Holding); ranch dressing (70F - Cold Holding); Tartar sauce (70F - Cold Holding); honey mustard (70F - Cold Holding); nacho cheese (70F - Cold Holding); butter (70F - Cold Holding) Dressings state to keep refrigerated. Manager moved to walk in freezer. Temperatures taken at 10:50 am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook top: butter (74F - Hot Holding) Manager turned up temperature on cook top.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cook line has built up food debris.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Damaged/spoiled/recalled food not properly segregated. 1 dented can of mushrooms, 62 ounces, in dry goods storage area, not segregated. 1 dented can of Alfredo sauce, 106 ounces, in dry goods storage area, not segregated.
Garbage on the ground and/or pad around dumpster.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook top in water of 92 F. Manager turned up cook top.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at employee hand wash sink across from three-compartment sink. No hand wash sign at hand wash sink on cook line. No hand wash sign at hand wash sink behind front counter.
Open dumpster lid.
Stored food not covered. Fish products in containers with no covers in walk in cooler. Manager covered.
Wet wiping cloths stored in detergent and sanitizer mixed together. Behind front counter, wiping cloth solution has chlorine and soap.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on the ground underneath electrical panel by rear door.
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.