GYROVILLE
2801 NW 87 AVE, Doral FL 33172 · 786-656-6624
Last inspected Dec 17, 2025 · 6 visits since December 2023
APR 24
SEP 24
OCT 24
JUL 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed(51F - Cold Holding); grape leaves rolls (47F - Cold Holding) at front counter preparation table, staff relocated items to reach in freezer for rapid cooling.
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Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over 3 compartment sink area.
Employee with no hair restraint while engaging in food preparation. Observed two employees at cook line and not hair restraints.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk soiled gaskets at reach-in freezer unit.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 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. Observed employee cutting meat from gyro cone and placed on hot holding without secondary cooking, instructed manager to removed meat from hot holding and cook it on flat top according to gyro cooking specs, employee cooked it to 165°F
Handwash sink used for purposes other than handwashing. Observed a tray of frozen chicken stored in handwashing sink, staff relocated the chicken to preparation sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dining area and over 3 compartment sink.
Floor soiled/has accumulation of debris. Observed soiled floor with old food residue and grease under cooling units across from preparation area on the back.
Food stored on floor. Observed plastic cooking oil containers and bottled water stored on the floor under preparation sink table.
Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing room temperature at kitchen preparation area, still solid frozen.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket 0ppm under gyro grill area, staff refill bucket retest at 200 ppm.
Oct 7, 2024Inspection 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 ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter connected at mop sink and not vacuum breaker.
Manager or person in charge lacking proof of food manager certification. Observed shift manager Emilia Ricchardelli not having manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed four employees engaged in food serving and preparation and not certified manager present.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels stored outside sanitizer bucket all throughout the establishment.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed(51F - Cold Holding); grape leaves rolls (47F - Cold Holding) at front counter preparation table, staff relocated items to reach in freezer for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Manager or person in charge lacking proof of food manager certification. Observed shift manager Emilia not having manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed four employees engaged in food serving and preparation and not certified manager present.
Carbon dioxide/helium tanks not adequately secured at storage room, Manager secured the tank with the chain.
Equipment and utensils not properly air-dried - wet nesting. Observed working containers not air-dried at rack over preparation table.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 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. Observed employee sliced meat from gyro cone and placed directly at steam table without a secondary cooking. Manager placed sliced gyro meat at flat grill and cooked meat to 155F and above. Temperature of gyro meat observed at 157F and 165F after cooking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed grape leaves (59F - Cold Holding); individual ziki sauce (74F - Cold Holding) located at front counter, less than four hours. Employee removed containers and placed in reach in cooler for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb located at mop sink.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage ceiling tile in kitchen area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed gloves to handle hot food items hanging on splash guard at HWS next to 3CS.
No handwashing sign provided at a hand sink used by food employees located next to 3CS.
Dec 1, 2023Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over lettuce in upright prep area reach in. Eggs relocated at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on ice chute in self service soda area. Manager cleaned at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage and mold like substance on tiles above dining area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on front line stored in water at 86F, manager replaced with water 149F,
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.