MANHATTAN GYROS & SUB

Name: MANHATTAN GYROS & SUB
Address: 1420 NW 10 ST, OCALA, FL, 34475, US
Rating: 30.6

1420 NW 10 ST, OCALA, FL 34475

License #5202314

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

30.6 Grade F / 100

Failing Health Score

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Quick take

MANHATTAN GYROS & SUB in OCALA currently holds an InspectFL Health Score of 30.6 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 June 8, 2026. Across those visits, inspectors documented 51 total violations — 8 critical, 11 major, 32 minor.

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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 June 8, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[02D-01-5] Working containers of food removed from original container not identified by common name. Bins of flour throughout kitchen not labeled.
[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. Handle of scoop in flour on cook line.
[14-05-4] Cardboard used to line food-contact shelves. Table under bins of wings lined with cardboard.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in make table on cook line has standing water.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area has no towels
[33-20-4] Grease and garbage on the ground and/or pad around grease receptacle and dumpster. Large amount of grease and several food packaging items on pad and grass around pad.
[36-17-5] Floor tiles missing and/or in disrepair. Several broken and missing tiles throughout kitchen area.
[53B-11-4] Records/documents for required employee training appear to be falsified. Years changed on dates of training and expiration date are changed on all certificates provided.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator provided copy on phone.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off under hand washing sink and mop sink in ware wash area. Manager turned on during this inspection.
[13-03-4] Employee with no hair restraint and/or beard restraints while engaging in food preparation. Four male employees with no hair or beard restraints.
[14-11-5] Equipment in poor repair. Reach in drawer cooler on cook line has an ambient temperature of 48F and torn gaskets. Several broken in use lids.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched gloved hands to apron and shirt then continued to wrap gyro without changing gloves or washing hands. Manager spoke with employee.
[21-10-4] Soiled dry wiping cloth in use. Towel soiled with red substance next to slicer. Manager discarded towel.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water on prep table over food and next to bread. Moved during this inspection.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee on cooks line using bare hands to guide fries into tray.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in coolers and freezers throughout establishment soiled with food debris. Interior of microwave in kitchen soiled with food debris. Nozzles of lemonade machine have black substance.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.light coming through bottom of door in warewash area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings 109F-115F cooked one hour prior sitting at room temperature. Manager stated wings are held using time and he forgot to write down the time they were placed out.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw shrimp on top of case of fries. Manager moved shrimp during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers and reach in freezers in kitchen soiled with grease and food debris. Gaskets on all reach in coolers and freezers soiled with food debris. Exterior of toaster soiled with food debris. Hood filters soiled with grease. Handles of equipment soiled with food debris. Exterior of bulk food bins soiled with food debris throughout resteraunt
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator stated wings and gyro meat are held on Time as a Public Health Control (TPHC). Written plan not available. Sent DBPR form during this inspection.
[36-50-4] Unclean building components, attachments or fixtures. Floors, walls, ceilings and vents soiled with grease dust and food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Male employee filled pitcher with water in back prep area hand washing sink. Manager spoke with employee.
[29-08-4] Plumbing system in disrepair. Drain pipe not connected to plumbing but draining into mop sink in ware wash area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in drawer cooler: mushrooms 50F and cooked onions 51F. Drawer is consistently in use and is not fully closing. Also, torn gaskets on reach in unit. Ambient air in unit is 48F. Manager will move items to different cooler. All other Time/Tempurature Control for Safety food is frozen.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions&peppers (45-47F - Cold Holding) items in reach in cooler drawers under grill, all other items 41F or below.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using chlorine but has quaternary ammonia test kit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Lemonade dispenser soiled on front counter. Stained cutting board on cooks line and in prep room.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf above dry foods, operator moved to the bottom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer in hallway between kitchen and prep. Drying rack above Three compartment sink is soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler in prep room has standing water.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal pan in Handwash sink by Three compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling/light falling down in front of Three compartment sink. 2 tiles missing from wall by Handwash sink in prep room.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bags of onions in walk in cooler, employee moved chicken to the bottom.
[14-11-5] Equipment in poor repair. Small sauce reach in cooler gasket torn.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced deli meat, cooked onions/peppers, and cooked corn no date marks. Manager stated food does not last more than 3 days.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of table top oven/toaster on cooks line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep room.
[41-10-4] Toxic substance/chemical improperly stored. Bottles of scotchbrite cleaner over jugs of hot sauce in kitchen, operator moved all chemicals below sauce.
[08B-38-4] Food stored on floor. Bucket of raw fish on floor in walk in cooler, employee placed on shelf.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In varies areas of kitchen and prep room.
[14-45-4] Cardboard used to line nonfood-contact shelves. The bottom shelf of prep table with soiled cardboard lining shelf.

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