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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LITTLE GYRO in DUNEDIN currently holds an InspectFL Health Score of 88.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 21 total violations — 5 critical, 7 major, 9 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on March 26, 2026 shows 20 observation rows: 5 critical, 7 major, and 8 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
LITTLE GYRO looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line.
- [13-03-4] Employee with no hair restraint while engaging in food preparation. Employee cooking food no hair restraint. Operator had employee place on hat.
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach in cooler and prep table.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sinks at door to dry storage and in bathrooms.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler and freezers soiled with debris.
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Each in cooler shelves rust pitted.
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat butter. Operator moved unwashed produce to proper area.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Bottles of water and sauce unlabeled in kitchen.
- [03C-98-1] Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Operator had Gyro meat that was cut and cooked from yesterday in the process of being reheated. Operator disposed of used Gyro cone.
- [35A-02-7] Live, small flying insects found 4 live flies at mop sink.
- [50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license expired on 2/1/25
- [35A-09-4] Presence of insects, rodents, or other pests. 4 live ants on soda machine. Operator killed ants and cleaned and sanitized area.
- [01B-03-5] Stop Sale issued due to adulteration of food product. Operator had Gyro meat that was cut and cooked from yesterday in the process of being reheated. Operator disposed of used Gyro cone.
- [11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated operator on the big six and sent them form hr HR 5030-100
- [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form HR 5030-104
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line soiled.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked by co2 containers by door to dry storage in kitchen.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink used to store menus and dirty dishes by door to dry storage in kitchen. Operator moved items from handwash sink.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to reach in freezer in kitchen. Operator added paper towels. No paper towels at handwash sink by door to dry storage.
- [31B-03-4] No soap provided at handwash sink. No soap at handwash sink next to door to dry storage.
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