GYROVILLE REALLY FRESH REALLY GREEK
801 S UNIVERSITY DR UNIT #124, Plantation FL 33324 · 954-604-9970
Last inspected Jul 30, 2026 · 6 visits since December 2023
MAR 24
OCT 24
JAN 25
NOV 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at 115F at front line steam table. Per operator, chicken cooked 1 hour prior to the inspection. Operator reheat chicken to 166F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026002845 | Nov 3, 2025 | Jul 22, 2026 | $200 |
| 2--2019012369 | Feb 26, 2019 | Mar 26, 2019 | $160 |
Inspection history
6 visits, newest first
Jul 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (44-47F - Cold Holding); chopped lettuce (55F - Cold Holding). As per operator, items were removed from back cooler approximately 30 minutes ago. Operator moved to back cooler to quick chill.
Handwash sink used for purposes other than handwashing. Observed handwashing sink with a sanitizer bucket in it. Operator removed sanitizer bucket.
No paper towels or mechanical hand drying device provided at back handwash sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 2 findings ▾
Cloth used as a food-contact surface. Observed wiping cloth used to line the bottom of a container of cut tomatoes. Operator removed wiping cloth.
Current Hotel and Restaurant license not displayed. Displayed license expired on Dec 1, 2024.
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator corrected to 100ppm.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 115F. Operator increased temperature and brought water to 138F
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean dishes in the ware washing area. Operator removed old labels, washed and sanitized the dishes.
Plumbing system in disrepair. Observed handwashing sink by triple sink not functioning with handles spinning.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0 Ppm. Pic added more chlorine rechecked 50 Ppm
Gyro meat in a broiler that is turned off.
No soap provided at handwash sink. Front counter
Food stored on floor. Cooking oil stored on the floor rear kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula on flat top grill stored in standing water temperature 90F.
Plumbing system in disrepair. Faucet handles hand wash sink located next to three compartment sink spinning.
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at 115F at front line steam table. Per operator, chicken cooked 1 hour prior to the inspection. Operator reheat chicken to 166F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer solution exceed 200 ppm. Operator correct solution to 100 ppm.
Handwash sink used for purposes other than handwashing. -Observed handwashing sink used to stored wet wiping cloth. Operator removed.
No probe thermometer provided to measure temperature of food products.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed all employees training certification expired on 09/15/2024.
Plumbing system in disrepair. -Observed plumbing system in disrepairs; faucets handles.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer solution at 00ppm. Operator charged solution to 100 ppm.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and provided operator with written procedures.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws stored at soda machine area for self service. Operator replaced with wrapped straws.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to 3 Compartment sink
Faucet/handle broken at plumbing fixture. Hand wash sink next to 3 Compartment sink
Water leaking from pipe and/or faucet/handle. At 3 Compartment sink
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.