MR GYRO'S GREEK AND MEDITERRANEAN GRILL
2383 SE FEDERAL HWY, Stuart FL 34994 · 772.463.3127
Last inspected Jul 8, 2026 · 10 visits since July 2023
NOV 24
AUG 25
JAN 26
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked yellow rice in plastic container inside walk in cooler at 46F - Cooling at 3:00 since over night), At current rate of cooling, items did not reach from 135F to 41F within 6 hours See stop sale
Observed spinach pastries sitting at front counter public health control has no time marking Per operator pastries left out of temperature for 3 hours Operator placed proper time stamp
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked yellow rice in plastic container inside walk in cooler at 46F - Cooling at 3:00 since over night), At current rate of cooling, items did not reach from 135F to 41F within 6 hours See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection Observed cooked yellow rice stacked several inches in plastic container with lid covered inside walk in cooler at 46F - Cooling at 3:00 since over night), At current rate of cooling, items did not reach from 135F to 41F within 6 hours
Show the remaining 3 findings ▾
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.
Bowl or other container with no handle used to dispense food.
Food stored on floor.
Mar 30, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then proceed to handle clean food equipment and continue food prep without washing hands Advised operator of proper hand washing for employees to wash hands properly
Observed Employee touch soiled apron and then engaged in food preparation at cook line without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked green beans inside steam well at front counter at 112F - Hot Holding Per operator food placed on steam well and left out of temperature for approximately 1 hour Operator reheated items to 165F
Handwash sink not accessible for employee use at all times. Observed hand washing sink at round counter blocked by chair Operator removed
No soap provided at handwash sink at front counter Operator provided
Observed employee hired less than 60 days ago with 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. Provided documentation to operator at time of inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Jan 23, 2026Inspection 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice inside covered large plastic container with condensation build up on top of lid at 47F - Cooling at 2:15 since 5pm the night before per operator. At current rate of cooling, food did not reach from 135F to 41F within 6 hours see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice inside covered large plastic container with condensation build up on top of lid at 47F - Cooling at 2:15 since 5pm the night before per operator. At current rate of cooling, food did not reach from 135F to 41F within 6 hours see stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice inside covered large plastic container with condensation build up on top of lid at 47F - Cooling at 2:15 since 5pm the night before per operator. At current rate of cooling, food did not reach from 135F to 41F within 6 hours see stop sale
Handwash sink used for purposes other than handwashing. Observed plastic container and hose handle stored inside hand wash sink at front counter Operator removed
Ceiling tile missing electric wires exposed in back kitchen
Stored food not covered.
Aug 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 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. Observed inside walk in cooler cooked spinach (48F- cooling at 4:30 since 8:00) At current rate of cooling, items did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler hot dogs (46F-cold holding; shredded lettuce (46F-48F-cold holding); cut tomatoes (47F-50F-cold holding); feta cheese (46-48F) Per operator, not prepared or portioned today. Food out of temperature for more than 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed inside walk in cooler cooked spinach (48F- cooling at 4:30 since 8:00) At current rate of cooling, items did not reach from 135F to 41F within 6 hours of cooling. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler- hot dogs (46F-cold holding) feta cheese (46-48F) shredded lettuce (46F-48F-cold holding); cut tomatoes (47F-50F-cold holding); Per operator, not prepared or portioned today. Food out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside oven: cooked rice (78F - Hot Holding) Per operator, items placed inside oven and out of temperature for approximately 1 hour. Operator turned on higher heat reheat to 165F. Items 140F at 5:00
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket inside hand wash sink at back kitchen operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drink cup store inside reach in freezer over spinach pies
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Container of medicine improperly stored. Observed vitamins stored above white reach in freezer at front line. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over containers of sauce in walk in cooler. Operator stored all items properly.
Bowl or other container with no handle used to dispense food. Observe bowl with no handle inside plastic container of cooked rice. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food on top of plastic trays, per operator, plastic trays are used for guest food items. Operator removed items and stored properly.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked rice (102F@12:00, since 10:00F - Cooling). At this rate, product did not reach 70F within 2 hours. See stop sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked rice (102F@12:00, since 10:00F - Cooling). At this rate, product did not reach 70F within 2 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Pork stored over French fries. Advised operator of proper storage. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw chicken stored over cooked rice. Advised operator of proper storage. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter steam table, cooked rice (80F - Hot Holding). Operator stated rice held in unit for approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item on stove to reheat to 165F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand sink by register. Operator provided paper towels
No soap provided at handwash sink. No soap at hand sink by oven. Operator provided soap.
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
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. At walk in cooler Cooked rice (47F - Cold Holding); chicken kabobs (47F - Cold Holding); spinach quiche stuffing (50F - Cold Holding); chicken lemon soup (47F - Cold Holding) Operator stated food items were not prepared or portioned today. All food items held over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler Cooked rice (47F - Cold Holding); chicken kabobs 47F- cold holding); spinach quiche stuffing (50F - Cold Holding); chicken lemon soup (47F - Cold Holding) Operator stated food items were not prepared or portioned today. All food items held over 24 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Advised operator to reheat item to 165F or use time control At steam table spinach pies (108F - Hot Holding). Operator baked pies this morning at approximately 8:00am and place them on top of.
Toxic substance/chemical improperly stored. At dry storage, cleaning chemicals stored on shelf with food products. Advised operator to move chemicals to lower shelf. Operator moved chemicals
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal Emailed Big 6 poster to operator
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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/ At time of inspection, no CFM on duty with 4 employees, PIC-Moses
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed.
Food stored on floor. At dry storage, spices, oil, peppers store on floor. Advised operator about proper food storage. Operator moved items off the floor.
Jul 6, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 80 degrees, fresh garlic and oil dressing. (Stored overnight)/front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 80 degrees, fresh garlic and oil dressing.(stored overnight at ambient temperature).
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.
Bowl or other container with no handle used to dispense food. Feta cheese/walk in cooler
Food stored in a location that is exposed to splash/dust. Hot sauce containers by hand wash sink/under paper towel dispenser/frontline/corrective action taken/operator removed food items.
Food stored on floor. Oil/shortening containers =kitchen
Single-service articles improperly stored. Paper napkins on floor/frontline/corrective action taken/operator stored single serving items properly.
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.