GYROS & SEAFOOD EXPRESS
918 N WASHINGTON BLVD, Sarasota FL 34236 · 941.365.0404
Last inspected Nov 3, 2025 · 7 visits since July 2023
DEC 23
JUL 24
NOV 24
JUL 25
NOV 25
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp in the walk-in cooler. Owner placed the shrimp above the ground beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Dented/rusted cans present. See stop sale. 2 cans of garbanzo beans rusted on the top section of the cans. Owner discarded the cans.
Toxic substance/chemical improperly stored. Container of glass cleaner stored next to single serv cups in the front counter area. Owner removed the cups.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Owner replaced the sanitizer, new reading 100ppm.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Owner labeled the bottle.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw ground beef then changed their gloves without washing their hand and handed clean utensils. Employee removed the utensils to be sanitized and washed their hands and changed gloves.
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observe half a gyro cone on a rotisserie cooking, when asked the manager stated the cone was cooked and cooked whole the prior day. Manager discarded the gyro cone.
Stop Sale issued due to food not being in a wholesome, sound condition. Observe half a gyro cone on a rotisserie cooking, when asked the manager stated the cone was cooked and cooked whole the prior day. Manager discarded the gyro cone.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef (52F - Cold Holding); Cut tomatoes (53F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 45 minutes. Employee placed the items stored above the fill line in the bottom section of the reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the dining area soiled.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Employee labeled the bottle.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings (75F - Cooling) stored at room temperature next to the fryers. Owner started the wings were cooked and placed on the counter to cool at room temperature at 11:00am. Owner discarded the wings.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken wings (75F - Cooling) stored at room temperature next to the fryers. Owner started the wings were cooked and placed on the counter to cool at room temperature at 11:00am. Owner discarded the wings.
Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed employee cutting gyro meat from the cooking cone and place the meat directly in to hot holding. Employee was instructed and placed the gyro meat on the grill, new cook temperature 178F
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the dining room soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on preparation table though out the kitchen. Owner removed the drinks.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer ready 00ppm chlorine. Employee replaced the sanitizer, new reading 100ppm chlorine.
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp in the walk-in cooler. Owner placed the shrimp above the ground beef.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in the three compartment sink. The employee properly washed their hands
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Owner labeled the bottles.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked a items off the floor then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then clean equipment without washing their hands and changing gloves. Employee removed the equipment to be sanitized, washed their hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef (50F - Cold Holding); Sliced beef (49F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Owner stated the items had been stored in the reach in cooler for approximately 45 minutes. Owner emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler.
Handwash sink used for purposes other than handwashing. Employee used the hand washing sink on the cook line to fill a container. Employee voluntarily discarded the water..
Duct tape used to repair nonfood-contact surface. Duct tape used to repair exterior cracks on a food container.
Sep 18, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer solution reading +200 ppm. Manager adjusted the sanitizer, new reading 100ppm
Handwash sink used for purposes other than handwashing. Employee used the hand washing sink on the cook line to fill food containers. Employee voluntarily discarded the water.
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. No proof for all employees.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored next to food on a shelf above the preparation table on the cook line. Employee removed the drink.
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.