GYROVILLE 17TH STREET

Name: GYROVILLE 17TH STREET
Address: 1489 SE 17TH ST C, FORT LAUDERDALE, FL, 33316, US
Rating: 79.1

1489 SE 17TH ST C, FORT LAUDERDALE, FL 33316

License #1622771

🥙 Mediterranean ℹ️

79.1 Grade C / 100

Mixed Health Record

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Latest inspection

June 15, 2026 · 5 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GYROVILLE 17TH STREET in FORT LAUDERDALE currently holds an InspectFL Health Score of 79.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 15, 2026. Across those visits, inspectors documented 24 total violations — 9 critical, 7 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 10, 2025

The latest inspection on June 15, 2026 shows 5 observation rows: 3 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

GYROVILLE 17TH STREET has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks and food inside lower cooler, employee removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Front counter lower cooler- bottom shelf- build up of food debris.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 400+ppm, employee made new sanitizer compartment quaternary, 200 ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door reach in cooler-; chick peas salad (52F - Cold holding ), per employee food held overnight, employee discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. One door reach in cooler-; chick peas salad (52F - Cold holding ), per employee food held overnight, see stop sale.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed grease residue on cooler drawer handles, at cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored in prep table, in kitchen. Employee put wiping cloth in sanitizer bucket.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1) Observed front counter lowboy cooler// falafel (50F - Cooling) since 9:00am, at 1:40pm. Food did not reach 41F for cold holding in allotted time. Stop sale. 2) Observed raw marinated chicken (56F - Cooling) since 10:00am, at 2:00pm, inside kitchen reach in cooler. Food did not reach 41F for cold holding in allotted time. Stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1) Observed front counter lowboy cooler// falafel (50F - Cooling) since 9:00am, at 1:40pm. Food did not reach 41F for cold holding in allotted time. Stop sale. 2) Observed raw marinated chicken (56F - Cooling) since 10:00am, at 2:00pm, inside kitchen reach in cooler. Food did not reach 41F for cold holding in allotted time. Stop sale.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no procedure used for time as a public health control. Reviewed requirements for time as a public health control with employee. Emailed procedures to operator.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for Nayleth Gill.