AUTHENTIC GYROS & GRILL

Name: AUTHENTIC GYROS & GRILL
Address: 2401 W COLONIAL DR, ORLANDO, FL, 32804, US
Rating: 68.5

2401 W COLONIAL DR, ORLANDO, FL 32804

License #5800164

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

68.5 Grade F / 100

Failing Health Score

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Quick take

AUTHENTIC GYROS & GRILL in ORLANDO currently holds an InspectFL Health Score of 68.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 41 total violations — 13 critical, 8 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 23, 2026 shows 11 observation rows: 5 critical, 2 major, and 4 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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in reach in cooler 58 F, and cheesecake 50-55. Operator discarded milk and placed cheesecake in walk in cooler for temperature recovery
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alex
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in cooler gaskets of drive through reach in, sides of all cooking equipment on cooks line and drive through line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces and produce in walk in cooler by 3 compartment sink. Raw chicken over lettuce in reach in cooler on cooks line. Raw chicken over shrimp and fish in reach in cooler at drive through window.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon to scoop rice at back prep area in standing water 70F. Operator discarded water.
[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 and the time removed from temperature control cannot be determined. Chicken wings at drive through window. Operator marked time.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Milk
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between cutting board and reach in cooler on cooks line. Employee removed.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk in reach in cooler 58 dated 2/11/2026.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front clear glass dessert reach in cooler ambient thermostat temperature 50F. Operator removed all temperature controlled food items.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bucket of water and towels in hand sink at entrance to facility. Employee removed.

Disposition: Call Back - Admin. complaint recommended
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Drive through area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. lettuce (49-52F - Cold Holding); chicken (51F - Cold Holding); ground beef (51-52F - Cold Holding) in reach in cooler overnight per operator. chicken wings (46-52F - Cold Holding); cooling overnight in walk in cooler per operator
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Dessert cooler thermostat 50F Reach in prep cooler thermostat 51f
[06-01-5] Time/temperature control for safety food thawed in an improper manner. 9 boxes of chicken wings thawing at room temperature per operator to cut.
[36-73-4] Floor soiled/has accumulation of debris. Drive through area underneath equipment.
[03A-02-5] Sliced tomatoes 53F, lettuce 50-53F, ground beef 53F in reach in cooler.
[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 and the time removed from temperature control cannot be determined. Chicken wings and fries by drive through area. Operator marked wings 10 am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board by cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both drive through and cook line hood filters heavily soiled dripping grease, sides of all cooking equipment on both cooks line.
[36-36-4] Ceiling tile missing. Above 3 compartment sink 3 or 4 missing.
[51-18-6] No copy of latest inspection report available.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Mohammed K.
[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/
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Drive through area cook line, and main cook line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings (46-52F - Cold Holding); cooling overnight in walk in cooler per operator

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board by cooks line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. 9 boxes of chicken wings thawing at room temperature per operator to cut.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. lettuce (49-52F - Cold Holding); chicken (51F - Cold Holding); ground beef (51-52F - Cold Holding) in reach in cooler overnight per operator. chicken wings (46-52F - Cold Holding); cooling overnight in walk in cooler per operator
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Dessert cooler thermostat 50F Reach in prep cooler thermostat 51f
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings (46-52F - Cold Holding); cooling overnight in walk in cooler per operator
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Drive through area.
[36-73-4] Floor soiled/has accumulation of debris. Drive through area underneath equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both drive through and cook line hood filters heavily soiled dripping grease, sides of all cooking equipment on both cooks line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Drive through area cook line, and main cook line.
[51-18-6] No copy of latest inspection report available.
[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/
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Mohammed K.
[36-36-4] Ceiling tile missing. Above 3 compartment sink 3 or 4 missing.
[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 and the time removed from temperature control cannot be determined. Chicken wings and fries by drive through area. Operator marked wings 10 am.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (49-52F - Cold Holding); chicken (51F - Cold Holding); ground beef (51-52F - Cold Holding) in reach in cooler overnight per operator.

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