AUTHENTIC GYROS AND GRILL

Name: AUTHENTIC GYROS AND GRILL
Address: 6892 S ORANGE BLOSSOM TRL, ORLANDO, FL, 32809, US
Rating: 77.9

6892 S ORANGE BLOSSOM TRL, ORLANDO, FL 32809

License #5816272

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

77.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AUTHENTIC GYROS AND GRILL in ORLANDO currently holds an InspectFL Health Score of 77.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 34 total violations — 5 critical, 8 major, 21 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

None on file yet

The latest inspection on January 20, 2026 shows 17 observation rows: 2 critical, 5 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[29-34-4] Vacuum breaker missing at splitter added to hose bibb.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cashier tenders cash at counter and drive thru. No hand wash then prepared rinks for customers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cup with ice cream scoop in hand sink located on front counter.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Sanitize bucket on the counter next to drink machine.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[36-36-4] Ceiling tile missing. Dish area
[31A-11-4] Handwash sink used for purposes other than handwashing. Staff washed scoop at hand sink.
[33-31-5] Unnecessary items/unused equipment on the premises. Display cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water over cook line in prep area.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
[31B-03-4] No soap provided at handwash sink. Sink located on cook line.

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76F. Manager placed on the stove to heat.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink on front counter. Bottle of soap in sink next to triple sink. Manager removed bucket from sinks
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Drink in reachin cooler on front counter. Manager removed.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. White reach in refrigerator.
[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/
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook/staff person
[32-12-6] Covered waste receptacle not provided in womens bathroom. Manager added cover.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area
[11-04-5] Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided form employees signed.
[14-69-4] Ice buildup in walk-in freezer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse , cell phones and other items on ingredients bin. Manager moved items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers. Turned on the side to dry.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over scallops and fish. Manager moved fish products to top shelf.
[03F-02-5] 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. Wings, less than 4 hours. Manager added time mark.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[51-11-4] Carbon dioxide/helium tanks not adequately secured.

Community reaction

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