GYROVILLE 17TH STREET
1489 SE 17TH ST C, Fort Lauderdale FL 33316
Last inspected Jun 15, 2026 · 12 visits since December 2023
JUL 25
DEC 25
JAN 26
MAR 26
JUN 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019003380 | Jan 20, 2019 | Feb 1, 2019 | $400 |
| 2--2015048356 | Oct 1, 2015 | Nov 19, 2015 | $160 |
Inspection history
12 visits, newest first
Jun 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm, employee made new sanitizer compartment quaternary, 200 ppm.
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 not prepared or portioned today. One door reach in cooler-; chick peas salad (52F - Cold holding ), per employee food held overnight, employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door reach in cooler-; chick peas salad (52F - Cold holding ), per employee food held overnight, see stop sale.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks and food inside lower cooler, employee removed.
Show the remaining 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Front counter lower cooler- bottom shelf- build up of food debris.
Mar 16, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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. Per manager it was Left over from yesterday.gyro meat still on cone and getting reheated on vertical broiler machine.. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Left over gyro meat still on cone and cooking on device. See stop sale
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Preparation area.
Soap dispenser at handwash sink not working/unable to dispense soap. Preparation area.
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths not stored on sanitizer solution. Employee removed.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 3 doors cooler-; mozzarella shredded cheese (49F - Cold Holding); fresh cheese loaf (50F - Cold Holding). Per employee food held less than 4 hours, operator moved food to one door cooler for a quick chill.
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. Poster emailed to Operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rear kitchen in prepare area, build up of dust and grease ceiling tiles.
Current Hotel and Restaurant license not displayed. No available on site.
Dec 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sour cream inside three door cooler. Operator properly stored.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed time as a public health control procedures with operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on avantco cooler door soiled with food debris.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1) Observed front counter lowboy cooler// falafel (50F - Cooling) since 9:00am, at 1:40pm. Food did not reach 41F for cold holding in allotted time. Stop sale. 2) Observed raw marinated chicken (56F - Cooling) since 10:00am, at 2:00pm, inside kitchen reach in cooler. Food did not reach 41F for cold holding in allotted time. Stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1) Observed front counter lowboy cooler// falafel (50F - Cooling) since 9:00am, at 1:40pm. Food did not reach 41F for cold holding in allotted time. Stop sale. 2) Observed raw marinated chicken (56F - Cooling) since 10:00am, at 2:00pm, inside kitchen reach in cooler. Food did not reach 41F for cold holding in allotted time. Stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no procedure used for time as a public health control. Reviewed requirements for time as a public health control with employee. Emailed procedures to 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 no proof of food handler training for Nayleth Gill.
Buildup of food debris/soil residue on equipment door handles. Observed grease residue on cooler drawer handles, at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored in prep table, in kitchen. Employee put wiping cloth in sanitizer bucket.
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 1489C SE 17 ST, SOUTHPORT SHOPPING CENTER, Fort Lauderdale — this licence has since moved.
0 High priority0 Intermediate0 Basic
Feb 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gyro meat (124F - Hot Holding)at steam table. Per operator, food not holding for approximately 35 minutes. Employee put food back on grill to reheat to 165F for hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris
Carton of frying oil not stored at least 6 inches off of the floor. Operator properly stored.
Mouse trap on food/food preparation area/food-contact equipment. Observed mouse trap stored on make table at front counter, behind pita press. Operator removed.
Dec 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
Recorded at 1489C SE 17 ST, SOUTHPORT SHOPPING CENTER, Fort Lauderdale — this licence has since moved.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line. Employee corrected to 100ppm.
Handwash sink not accessible for employee use at all times. Observed sponge stored inside hand wash sink next to front counter. Operator removed.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed procedures with employees and emailed procedures to manager.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Recorded at 1489C SE 17 ST, SOUTHPORT SHOPPING CENTER, Fort Lauderdale — this licence has since moved.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above shredded cheese inside true refrigerator in kitchen. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chick peas (53F - Cold Holding); hummus (53F - Cold Holding) at front counter make table. Per operator, foods not prepped or portioned today; foods stored at make table for approximately 2 hours. Operator moved to reach in freezer to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control procedures to operator.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Recorded at 1489C SE 17 ST, SOUTHPORT SHOPPING CENTER, Fort Lauderdale — this licence has since moved.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris on can opener in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas stored in 74F standing water at cook line. Operator dumped water.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Recorded at 1489C SE 17 ST, SOUTHPORT SHOPPING CENTER, Fort Lauderdale — this licence has since moved.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (47F - Cold Holding) at front counter make table. Per operator, cooler thermostat set too high. Operator turned thermostat down; diced tomatoes 43F Cold Holding.
Food stored on floor. Observed oil cartons stored on floor in kitchen. Operator properly stored.
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.