GYRO BROS GRILL

Name: GYRO BROS GRILL
Address: 2021 E ST AUGUSTINE RD STE 8, JACKSONVILLE, FL, 32207, US
Rating: 69.2

2021 E ST AUGUSTINE RD STE 8, JACKSONVILLE, FL 32207

License #2614390

🥙 Mediterranean ℹ️

69.2 Grade F / 100

Failing Health Score

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Latest inspection

March 17, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GYRO BROS GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 69.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 65 total violations — 9 critical, 23 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 25, 2025

The latest inspection on March 17, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

GYRO BROS GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty vents in back kitchen
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Mixing cooked rice, no beard guard
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler by grill, operator placed one
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in back kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in hand sink, front counter, also faucet in triple sink
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 118-126f gyro on table hot held, employee placed it on grill and got to 165f
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, employee placed one roll

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back prep area
[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. Gasket not sealed properly, letting cold air escaping
[50-09-4] Current Hotel and Restaurant license not displayed. Old one
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above parsley in upright cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. Working with open foods
[08B-38-4] Food stored on floor. Oil jug, manager placed it on shelf
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep reach in cooler
[35B-03-4] Outer openings not protected with self-closing doors. Disconnected
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright glass cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. Catering container not inverted on storage shelf
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f tzatziki sauce, rice, hummus, in upright glass cooler at 49f, overnight, stop sale
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, cook line, manager placed some
[31B-03-4] No soap provided at handwash sink. Hand sink at cook line, front counter, employee placed some
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie made a couple of days ago, manager dated it

Disposition: Warning Issued
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in hand sink by cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer drinks in storage area, employee moved it
[13-03-4] Employee with no hair restraint while engaging in food preparation. Scooping rice,
[08B-38-4] Food stored on floor. Oil jug
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. I see pipes by triple sink, it shows in that area on plan review for old owner
[35B-03-4] Outer openings not protected with self-closing doors. Rear
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils at front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. Brown powder in bag, employee write spices,
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then scooped rice, explained to him and he washed hands
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Raw rice in container with a label with blankets
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef on shelf above fries, employees rearranged reach in cooler, raw shelled eggs above veggies in upright cooler
[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. Raw chicken on tray above gyro cone with lamb and beef, upright freezer
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. At triple sink, explained to her and she washed hands in hand sink
[31A-09-4] Handwash sink not accessible for employee use at all times. Both hand sink blocked with container and cutting board on top, employee moved them
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, both have employee training
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new employee
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Ran out
[31B-03-4] No soap provided at handwash sink. Hand sink by cook line
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. They make their own mayonnaise here with raw eggs, gave one, made a note and posted because mayo is not written on menu
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach pie made on Friday
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow substance under counter, cook line area, cleaner per employee