MR GYROS GREEK & MEDITERRANEAN
10901 N MILITARY TRL, Palm Beach Gardens FL 33410 · (561) 627-3979
Last inspected Jun 2, 2026 · 15 visits since October 2023
JAN 25
AUG 25
JAN 26
MAR 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach on floor at cook line in front of flip top cooler. Approximately 1 live roach on floor at cook line in front of soup kettle. Approximately 1 live roach on floor under three compartment sink. Discussed with operator who killed roaches and cleaned and sanitized areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022619 | Mar 30, 2026 | May 6, 2026 | $800 |
| 2--2026007219 | Jan 27, 2026 | Feb 26, 2026 | $800 |
| 2--2025068063 | Aug 15, 2025 | Oct 15, 2025 | $400 |
| 2--2025014218 | Jan 3, 2025 | Apr 2, 2025 | $200 |
| 2--2015015592 | Feb 11, 2015 | Apr 29, 2015 | $160 |
Inspection history
15 visits, newest first
Jun 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed produce stored directly above washed and cut vegetables, discussed with operator who corrected storage of products.
Jun 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. In walk in cooler non food grade cloth towel used to keep lettuce moist, discussed with operator who removed cloth.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw fish stored above non commercially packaged cooked falafel, discussed with operator who corrected storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled trash can and without changing gloves and washing hands employee handled clean and sanitized utensils to fry pita bread, discussed with operator employee washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line cut tomatoes (44F - Cold Holding); feta cheese (50F - Cold Holding); yogurt sauce (51F - Cold Holding); cut lettuce (45F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 3 hours, discussed with operator who place ice on top of products to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line cooked gyro meat (119F - Hot Holding) per operator product prepared approximately 30 minutes ago and held until served, discussed with operator who chose to move product to time is a public health control, operator added to written procedures and time marked product.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped and covered with metal lid cooked mixed vegetables (79F - Cooling) at 2:00 since 1:00 to 80F at 2:25, at this rate of cooling product will not reach 70F within 2 hours, discussed with operator who removed covers to allow adequate air flow cooling.
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/ Discussed with person in charge.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on top of portioned soufflé cups of sauce, discussed with operator who removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of to go containers, discussed with operator who removed.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed produce stored directly above washed and cut vegetables, discussed with operator who corrected storage of products.
Mar 31, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flip top cooler at cooker line soiled with food and grease residues. At cook line under flat top stove large accumulation of burnt food products and grease, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at front counter under steam table and ice bath soiled with accumulation of food splatter and debris, discussed with operator to clean and sanitize.
Mar 30, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and placed onto flat top stove and without washing hand employee handled bottle of oil and pita bread, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at cook line non commercially packaged raw breaded fish stored above bags of sweet potato fries, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach on floor at cook line in front of flip top cooler. Approximately 1 live roach on floor at cook line in front of soup kettle. Approximately 1 live roach on floor under three compartment sink. Discussed with operator who killed roaches and cleaned and sanitized areas.
Dead roaches on premises. Approximately 1 dead roach on floor under ice bath for beer and bottled drinks. Approximately 20 dead roaches on floor behind deep fryer in grease residue. Approximately 1 dead roach under three compartment sink. Discussed with operator to clean and sanitize all areas.
In-use tongs stored on equipment door handle between uses. At cook line tongs stored on oven door handles between uses p, discussed with operator who removed tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flip top cooler at cooker line soiled with food and grease residues. At cook line under flat top stove large accumulation of burnt food products and grease, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at front counter under steam table and ice bath soiled with accumulation of food splatter and debris, discussed with operator to clean and sanitize.
Jan 29, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on floor in front of gyro cooking station. In kitchen approximately 1 live roach running on microwave table next to deep fryers. In kitchen approximately 31 live roaches crawling in between reach in freezer and reach in cooler, wheel of reach in cooler and wall behind reach in cooler. Discussed with operator to kill all live roaches and clean and sanitize areas.
Jan 28, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on floor in front of gyro cooking station. In kitchen approximately 1 live roach running on microwave table next to deep fryers. In kitchen approximately 31 live roaches crawling in between reach in freezer and reach in cooler, wheel of reach in cooler and wall behind reach in cooler. Discussed with operator to kill all live roaches and clean and sanitize areas.
Dead roaches on premises. Approximately 1 dead roach under soda machine. Approximately 1 dead roach on wall molding next to soda machine. approximately 6 dead roaches on glue trap on counter next to single service to go items. Approximately 40 dead roaches under soda machine. Approximately 6 dead roaches under microwave on table. Approximately 9 dead roaches under deep fryer on floor. Discussed with operator to clean and sanitize all areas.
Jan 27, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 3 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate1 Basic
Show 3 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 handled rubber floor,at and after without washing hands handled container for watering order, discussed with operator employee washed hands.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on floor in front of gyro cooking station. In kitchen approximately 1 live roach running on microwave table next to deep fryers. In kitchen approximately 31 live roaches crawling in between reach in freezer and reach in cooler, wheel of reach in cooler and wall behind reach in cooler. Discussed with operator to kill all live roaches and clean and sanitize areas.
Dead roaches on premises. Approximately 1 dead roach under soda machine. Approximately 1 dead roach on wall molding next to soda machine. approximately 6 dead roaches on glue trap on counter next to single service to go items. Approximately 40 dead roaches under soda machine. Approximately 6 dead roaches under microwave on table. Approximately 9 dead roaches under deep fryer on floor. Discussed with operator to clean and sanitize all areas.
Aug 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (50F); feta (50F - Cold Holding); hummus (55F - Cold Holding); raw chicken (55F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; foods out of temperature for approximately 2 hours; food placed on TPHC form for 4 hours;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (50-52F - Cooling)at 12:10 to 52 F at 12:25 since 10:00 in cooler at cook line; at this rate food will not reach 41 F or below; food moved to walk-in cooler;
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink with no lid stored inside food container in cooler at cook line; removed
Jan 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees walked to the back of the kitchen came back at cook line touched pants and started working with food and touching clean spatulas Educated; employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-51F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; advised to make smaller portions
Aug 5, 2024Inspection 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can, touched mozzarella cheese sticks and placed in fryer touched fries to plate without changing gloves and washing hands. Operator educated and employee washed hands and changed gloves
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked vegetables (79-84F - Cooling)at 12:00 since to 83 F at 12:20 10:46; at this rate food will not reach 70 F within 2 hours; food left on the speed rack and covered; operator moved to walk-in cooler to properly cool.
Food stored in a location that is exposed to splash/dust- food placed on top of reach in freezer directly under ceiling vent with heavy condensation Advised to move;
Time/temperature control for safety food thawed in an improper manner. Moussaka thawing at room temperature on the speed rack; moved to walk-in cooler
May 14, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked rice (128-112F - Cooling)at 12:11 since 8:00; cooked potatoes (100-98F - Cooling)at 12:11 since 8:00 on the speed rack by three compartment sink; food never reached 70 F within 2 hours; food to be reheated to 165 F and to start cooling process again;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee not using three compartment correctly, by skipping the sanitizer compartment; employee is washing and rinsing only; educated; advised to set up sanitizer compartment
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- spinach pie and all TCS foods in stream table at front counter; as per operator food on time since 10:00 am; time marked
Food-contact surface soiled with food debris, mold-like substance or slime- can opener at the back of the kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- when using chlorine and quaternary sanitizer; provided
Ceiling tile missing- above ice machine and soda machine in the dining room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- vents above entrance to restroom and by cook line
Food stored on floor- chicken base bucket on the floor by storage area at the back of the kitchen Advised to store properly
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine has accumulation of dirt and slime- in the dining room; water lever has accumulation of black like mold and dirt- at the soda machine in the dining room;
Opened employee beverage container in a cold holding unit with food to be served to customers- opened bottle of water inside reach in freezer at cook line; Removed
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- spinach pie rice vegetables and potatoes at front counter; operator time marked 10:00 am;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (108-128F - Hot Holding) at cook line; food out of temperature for approximately 30 minutes; food returned on flat top to be reheated to 165 F;
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Gyro meat in a broiler that is turned off- operator turned back on;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (71F - Cold Holding) at cook line; food not portioned or prepared today; food out of temperature for approximately 2 hours; food moved to reach in cooler;
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.