GYROS KING

Name: GYROS KING
Address: 6219 SAN JUAN AVE, JACKSONVILLE, FL, 32210, US
Rating: 48.5

6219 SAN JUAN AVE, JACKSONVILLE, FL 32210

License #2613318

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

48.5 Grade F / 100

Failing Health Score

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Quick take

GYROS KING in JACKSONVILLE currently holds an InspectFL Health Score of 48.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, DBPR recorded 59 total findings; InspectFL has imported detailed violation rows for 44 of them so far.

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

September 22, 2025

The latest inspection on April 8, 2026 included 1 critical violation, 0 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported 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: Call Back - Admin. complaint recommended
[03F-02-5] At callback observed container of cooked chicken wings being held on time as a public health control with no time marker. Person in charge stated wings were cooked 3.5 hours prior and added time marking.

Disposition: Administrative complaint recommended
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed potatoes in walk-in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on drying rack next to three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee water bottle stored on prep shelf next to ready to eat sauces on wing station.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap in bottom right corner of rear exit door with visible light shining through.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in direct contact with product stored in sugar container by expo window.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cut deli meats stored in walk-in freezer with no date marking date meat package was opened. Person in charge stated meats were opened 2 days prior.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on cutting board on cook line. Person in charge removed cell phone.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed; food debris and grease build up on interior of microwave on wing station. Mold like substance build up on ice chute on soda tower in lobby.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed carved gyro cone at temperatures of 46-52F in walk-in cooler. Cone was wrapped in plastic with visible signs of condensation within. Person in charge stated gyro cone was cooked for more than 60 minutes the day prior, then cooled whole over night in walk-in cooler.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unable to answer questions about minimum holding temperatures for cold food items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack next to three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; heavy dust build up on fan guards in walk-in cooler. Heavy mold like substance build up on door frame of walk-in cooler door. Heavy grease build up on hood filters above cook line. Heavy mold like substance build up on backplates of soda tower in lobby.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken stored at room temperature to thaw next to walk-in cooler. Person in charge moved raw chicken into walk-in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle on cook line. Person in charge removed tongs.
[12A-20-4] Employee washed hands with no soap. Observed person in charge rinse hands in hand wash sink with no soap. Inspector educated employee proper handwashing procedures.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable by three compartment sink.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored near three compartment sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over ready to eat breaded mushrooms in white standing reach in freezer near kitchen entrance. Person in charge rearranged food items to proper storage levels.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored directly on floor near mop sink and unable to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over ready to eat washed and cut lemons in standing reach in cooler on cook line. Person in charge rearranged food items to proper storage levels.
[03C-97-2] Gyro meat in a broiler that is turned off. Observed gyro broiler turned off on cook line. Person in charge turned on broiler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw fish items stored over unwashed onions in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed only certified food manager certification expired. 01/06/2026 Badr Khiri Alaoui.

Disposition: Administrative complaint recommended
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board across from cook line and not in sanitizer solution im between uses.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on chicken prep station.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken gizzards stored over raw fish items in standing reach in cooler in kitchen. Person in charge rearranged food items to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; multiple food items at temperatures of 52-55F stored in flip top cooler on cook line. Multiple food items at temperatures of 47-50F stored in standing reach in cooler on cook line. Reach in cooler has ice build up on condenser. Person in charge stated all food items had been placed in cooler units 2 hours prior and moved some items to walk-in cooler and placed ice on others. Raw beef, raw chicken, cut tomatoes, deli meats, sliced cheeses (52-55F - Cold Holding) Raw chicken items, raw fish items (47-50F - Cold Holding)
[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. Observed 2 employees on cook line with no food handler training or signed reporting agreement. 1 employee was hired less than 60 days prior.
[03C-97-2] Gyro meat in a broiler that is turned off. Observed both sides of gyro broiler turned off. Person in charge turned broiler on.
[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. Observed 1 employee on cook line hired more than 60 days prior with no state approved food handler training.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed empty sanitizer bucket stored in hand wash sink on front line. Person in charge removed bucket.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored near three compartment sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used for scooping queso stored in standing water.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover next to gyro broiler.

Community reaction

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Community pulse