ANF GYROS AND GRILL

Name: ANF GYROS AND GRILL
Address: 2400 SW 19 AVE RD, OCALA, FL, 34471, US
Rating: 66.2

2400 SW 19 AVE RD, OCALA, FL 34471

License #5203080

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ANF GYROS AND GRILL in OCALA currently holds an InspectFL Health Score of 66.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 45 total violations — 10 critical, 8 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 10, 2025

The latest inspection on April 6, 2026 shows 15 observation rows: 3 critical, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container in prep area, 77F.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard on prep table across from cook line grill.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen prep table. Manager turned containers over.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink next to office. Employee removed spoon during inspection.
[33-16-4] Open dumpster lid. Dumpster behind building.
[35A-02-7] Live, small flying insects found Observed two flies in dish area. Observed three flies in dry storage area.
[16-46-4] Old labels stuck to food containers after cleaning. Containers stored on clean dish rack.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from office. Employee removed drink during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in front of clean dish rack.
[53A-05-6] 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/. Five employees working with no certified food manager present.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from three compartment sink stained.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from three compartment sink. Employee removed wiping cloth during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse stored on prep table across from cook line oven. Employee removed items from table.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on prep table across from cook line fryers: chicken (90F - Hot Holding). Manager stated chicken cooked 15 minutes prior to temperature being taken. Manager voluntarily discarded chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: fish (57F - Cold Holding). Manager stated fish placed in cooler thirty minutes prior to temperature being taken. Manager moved fish to walk-in freezer to reduce temperature to 41F.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken breasts being thawed underneath running water from sanitizer dispenser.
[08B-38-4] Food stored on floor. Case of bread stored on floor in walk-in freezer.
[16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelf next to three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Doors to cook line reach-in freezer. Area around soda nozzles for dining room soda machine.
[33-16-4] Open dumpster lid. Dumpster behind building.
[53A-05-6] 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/. No certified food manager present with five employees working.
[35A-03-4] Dead roaches on premises. Observed two dead roaches on floor beneath three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Green scrub pad stored in hand washing sink next to three compartment sink. Employee removed scrub pad from hand washing sink.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler across from cook line oven. Shelves for dry storage shelf in dish area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Employee placed tongs on grill.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, changed gloves and began handling food in prep area without washing hands. Manager had employee wash hands and change gloves.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Chicken breasts being thawed underneath running water from sanitizer dispenser.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on shelf next to three compartment sink stained.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled bottle of degreaser and proceeded to handle sliced tomatoes in prep area without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of degreaser stored next to bread underneath prep table across from cook line oven. Employee moved bottle of degreaser to dish area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers stored in prep area not inverted. Employee turned containers over.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops for rice in prep area stored in standing water, 78F.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from cook line. Employee removed bottle during inspection.
[10-14-5] Ice bucket/shovel not inverted between uses. Ice bucket on drive thru ice machine. Manager turned bucket over during inspection.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach above three compartment sink.

Community reaction

What do locals think?

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Community pulse