MR GYROS GREEK & MEDITERRANEAN GRILL #3
6689 W INDIANTOWN RD #49, Jupiter FL 33458 · 561.748.5407
Last inspected Apr 1, 2026 · 11 visits since July 2023
JUL 24
NOV 24
MAY 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on spice rack table in prep area. Operator killed, removed roach and sanitized table.
★ 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--2025075556 | Sep 11, 2025 | Nov 17, 2025 | $360 |
| 2--2022046511 | Aug 9, 2022 | Nov 7, 2022 | $200 |
Inspection history
11 visits, newest first
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 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.
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Cook ate on cook line and then engaged in food preparation, handled wraps without washing hands. Cook went to wash his hands.
Cook touched/ removed dead roach with his gloves and then engaged in food preparation, handled fryer baskets without washing hands. Cook went to wash his hands.
Roach activity present as evidenced by live roaches found. 2 live roaches on the wall above hand sink, in kitchen next to triple sink. No doors between cook line and dish area. Operator removed and sanitized area.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Home made Chicken soup 109F cooked yesterday and cooled over night. Reheating in steam table for 2 hours. Cook placed soup on grill and reheated to 170F for further hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Chest freezer gaskets next to back door soiled with food debris and mold like substance.
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.
Dead roaches on premises. 1 dead roach on prep table in front of oven. Cook removed dead roach.
Floor soiled/has accumulation of debris around and in drain under triple sink.
Hole in or other damage to wall loose wall panel under triple sink.
Interior of oven has accumulation of black substance/grease/food debris.
Wall soiled with accumulated grease, food debris, and/or dust under triple sink.
Sep 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach on spice rack table in prep area. Operator killed, removed roach and sanitized table.
Handwash sink not accessible for employee use at all times. Chair blocking hand wash sink by front register area. Operator removed chair.
Dead roaches on premises. 1 dead roach on floor by triple sink. Operator removed dead roach.
Floor not cleaned when the least amount of food is exposed. Floor soiled with excess food debris and grease in back prep area.
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Moussaka (cooked beef) made 9/3 at walk in cooler.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on spice rack table in prep area. Operator killed, removed roach and sanitized table.
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. tzatziki sauce (yogurt) (63F - Cold Holding); spicy feta (62F - Cold Holding); hummus (62F - Cold Holding); feta (63F - Cold Holding); chopped tomatoes (63F - Cold Holding); chicken skewers (61F - Cold Holding); roasted vegetables (62F - Cold Holding); tomato sauce (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki sauce (yogurt) (63F - Cold Holding); spicy feta (62F - Cold Holding); hummus (62F - Cold Holding); feta (63F - Cold Holding); chopped tomatoes (63F - Cold Holding); chicken skewers (61F - Cold Holding); roasted vegetables (62F - Cold Holding); tomato sauce (63F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Toxic substance/chemical improperly stored. Observed Degreaser and windex stored next to rice and vinegar on bottom shelf of prep table in kitchen area. Operator stored chemicals properly.
Handwash sink not accessible for employee use at all times. Chair blocking hand wash sink by front register area. Operator removed chair.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled on shelf in prep area. Operator labeled chemical properly.
Dead roaches on premises. 1 dead roach on floor by triple sink. Operator removed dead roach.
Floor not cleaned when the least amount of food is exposed. Floor soiled with excess food debris and grease in back prep area.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tzatziki sauce (yogurt) (51F - Cooling) at 10:42; cooling since 8:00 - 65F at 11:30 Observed in a cold thermal pan by register. At current rate of cooling product will not reach 41F within 4 hours. Operator decided to add product to time control. Operator placed time mark for remaining 30 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance.
Handwash sink not accessible for employee use at all times. Chair blocking hand wash sink by front register. Employee moved chair.
Working containers of food removed from original container not identified by common name. Olive oil in squirt bottles not labeled by flat top grill.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish not in commercial packaging over onion rings at tall stainless freezer. Educated operator on proper storage procedures.
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. No time mark for tzatziki sauce and gyro meat. Per operator, out of temperature control since 11am. Operator placed time stamp.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled. Operator labeled properly.
Bowl or other container with no handle used to dispense food. Plastic cup as scoop stored in vinaigrette.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over to go containers on storage rack in prep area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield in prep area over bag in box sodas and raw onions.
Jul 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in chest -in freezer next to back door.
Jul 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority6 Intermediate10 Basic
Show 21 findings ▾
Raw shell eggs over/not properly separated from ready-to-eat falafel, in reach in cooler at front counter. Operator removed eggs. One carton of eggs over portioned salad dressings in walk in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook set up garbage can at front counter and then took aluminum foil to cover ready to eat tortillas, without washing his hands and changing gloves. Cook washed his hands and changed gloves.
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. Grape leaves 50°F, Tzatziki 47°F, diced tomatoes 46°F, sausage 47°F, orzo 47°F, feta cheese 47°F, cut lettuce 46°F, in flip top cooler at front counter over night, not prepped or cooked today. Standing water at the bottom of cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grape leaves 50°F, Tzatziki 47°F, diced tomatoes 46°F, sausage 47°F, orzo 47°F, feta cheese 47°F, cut lettuce 46°F, in flip top cooler at front counter over night, not prepped or cooked today. Standing water at the bottom of cooler. See stop sale
Toxic substance/chemical improperly stored. Grill cleaner stored behind bbq sauce in cooler at front counter. Operator removed.
Cashier with long fingernails serving and heating soup in microwave.
Handwash sink used for purposes other than handwashing, dishes stored to dry in hand sink next to triple sink. Operator removed dishes.
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided.
No probe thermometer provided to measure temperature of food products.
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.
Spray bottle containing degreaser not labeled. Under gyro machine. Operator labled.
Bowl or other container with no handle used to dispense Tzasiki in walk in cooler and bbq sauce at front counter. Operator removed.
Cashier wearing jewelry other than a plain ring on their hands/arms while preparing soup.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in chest -in freezer next to back door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Cadco uno x oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handle of walk in cooler, speed rack shelf's, shelf's in dry storage area, chest freezer exterior of M3 Turbo freezer, can opener,
Objectionable odors in both bathrooms of the establishment.
Opened employee beverage container in a cold holding unit with food to be served to customers. 3 water bottles in chest freezer. Operator removed.
Standing water in bottom of reach-in-cooler at front counter.
Wall soiled with accumulated grease, food debris, and/or dust under triple sink and behind chest freezer and speed rack next to back door.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked zucchini 73°F, cooked potatoes 73°F, cooked between 5am and 8Am today, more than 2 1/2 hours ago. Left in turned off small oven in kitchen. 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 zucchini 73°F, cooked potatoes 73°F, cooked between 5am and 8Am today, more than 2 1/2 hours ago. Left in turned off small oven in kitchen.
Employee began working and put on unwrapped single-service gloves without first washing hands when coming in from the outside, to start work. Employee went to wash her hands.
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Chicken and meat spit in freezer not shaved and fully before cooling. Cooked yesterday for more than one hour.See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Chicken and meat spit in freezer not shaved and fully before cooling. Cooked yesterday for more than one hour.See stop sale.
Jul 6, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (42-46F - Cold Holding);in sandwich table at cook line; food overstocked; food not prepared today; food out of temperature for less than 1 hour; operator made smaller portions and moved food to bottom cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (102F - Hot Holding) at flat top As per operator food out of temperature for 30 minutes Operator placed back on the grill to reheat to 165 F
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.