Inspection Report

Florida DBPR Inspection Report
Completed

GYROS & SEAFOOD EXPRESS

918 N WASHINGTON BLVD · SARASOTA · Sarasota County · FL 34236

Restaurant history →

Inspection Summary

Inspection dateNovember 15, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3482155
Visit number1
Inspection Visit ID8821863
DBPR license6804127

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority1 Intermediate2 Basic0 Critical0 Non-Critical6 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

6 full violation description(s) documented by the inspector during this visit.

High Priority 3

#3High Priority03D-01-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings (75F – Cooling) stored at room temperature next to the fryers. Owner started the wings were cooked and placed on the counter to cool at room temperature at 11:00am. Owner discarded the wings.

#4High Priority01B-36-5

High Priority – 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. Chicken wings (75F – Cooling) stored at room temperature next to the fryers. Owner started the wings were cooked and placed on the counter to cool at room temperature at 11:00am. Owner discarded the wings.

Stop Sale
#5High Priority03C-15-5

High Priority – 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 gyro meat from the cooking cone and place the meat directly in to hot holding. Employee was instructed and placed the gyro meat on the grill, new cook temperature 178F **Corrected On-Site**

Corrected On-Site

Intermediate 1

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the dining room soiled.

Basic 2

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on preparation table though out the kitchen. Owner removed the drinks. **Corrected On-Site**

Corrected On-Site
#2Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer ready 00ppm chlorine. Employee replaced the sanitizer, new reading 100ppm chlorine. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on September 21, 2026 2:06 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.