MERAKI GREEK GYRO

Name: MERAKI GREEK GYRO
Address: 919 ALTON ROAD, MIAMI BEACH, FL, 33139, US
Rating: 15.5

919 ALTON ROAD, MIAMI BEACH, FL 33139

License #2326634

🥙 Mediterranean ℹ️

15.5 Grade F / 100

Failing Health Score

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Latest inspection

January 8, 2026 · 17 findings · 1 critical

Routine - Food

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Quick take

MERAKI GREEK GYRO in MIAMI BEACH currently holds an InspectFL Health Score of 15.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 166 total violations — 21 critical, 29 major, 116 minor.

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Inspections on file

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Callback visits

Latest clean pass

June 20, 2024

The latest inspection on January 8, 2026 shows 17 observation rows: 1 critical, 3 major, and 13 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

166

Coverage note

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MERAKI GREEK GYRO has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris.
[08B-38-4] Food stored on floor. Observed containers of food on floor inside walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and wall.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers soiled throughout the kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for ground beef inside walk in cooler not removed from packaging within 48 hours.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed several products thawing at ambient temperature by walk in cooler, coached employee on correct procedures.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese inside WIC.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[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 several new employees with no health reporting agreement.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yorlin, Joannis, Milagros, Barbara, and Maikol certified by Safe Staff all certification expired on 12-21-2024.

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and wall.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers soiled throughout the kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[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 several new employees with no health reporting agreement.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris.
[08B-38-4] Food stored on floor. Observed containers of food on floor inside walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for ground beef inside walk in cooler not removed from packaging within 48 hours.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed several products thawing at ambient temperature by walk in cooler, coached employee on correct procedures.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese inside WIC.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yorlin, Joannis, Milagros, Barbara, and Maikol certified by Safe Staff all certification expired on 12-21-2024.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris.
[08B-38-4] Food stored on floor. Observed containers of food on floor inside walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and wall.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers soiled throughout the kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for ground beef inside walk in cooler not removed from packaging within 48 hours.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed several products thawing at ambient temperature by walk in cooler, coached employee on correct procedures.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[08A-04-5] Raw animal food stored over or with unwashed produce.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese inside WIC.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced beef gyro (64F - Cold Holding) at cook line stove, as per employee for 1 hour prior.
[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. Provided to operator via email.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter HWS, employee replaced.
[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 several new employees with no health reporting agreement.
[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. Observed establishment serves beef undercooked as medium with no consumer advisory posted. Provided to server and posted at dining area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef inside WIC with no date marked, as per employee for more than 24 hours prior.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yorlin, Joannis, Milagros, Barbara, and Maikol certified by Safe Staff all certification expired on 12-21-2024.

Disposition: Met Inspection Standards
[16-07-4] Accumulation of debris in three-compartment sink.
[16-03-4] Accumulation of debris inside warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed throughout reach in coolers and reach in freezer at establishment.
[36-36-4] Ceiling tile missing. Observed by entrance of kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of grease throughout the kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bucket with French fries not stored at least 6 inches off of the floor at kitchen next to fryer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and wall.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers soiled throughout the kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-35-5] Food preparation sink has soil/old food residue.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee partake on multiple task without changing gloves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed beef stored inside handsink near 3 compartment sink.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed at kitchen area by the entrance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment. Observed ceiling tiles soiled throughout the kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Observed gaskets in reach in freezer in poor repair.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled throughout the establishment.
[36-12-4] Floors not constructed to be easily cleanable. Observed walk in cooler floor not easily cleanable.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers and reach in freezer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at kitchen.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed utensils facing up at preparation area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink located next to the grill.

Disposition: Warning Issued
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[36-36-4] Ceiling tile missing. Observed at kitchen area by the entrance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the establishment. Observed ceiling tiles soiled throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Observed gaskets in reach in freezer in poor repair.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled throughout the establishment.
[36-12-4] Floors not constructed to be easily cleanable. Observed walk in cooler floor not easily cleanable.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of grease.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers and reach in freezer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at kitchen.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed utensils facing up at preparation area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut potatoes (114F - Hot Holding); branzino (115F - Hot Holding); chicken (103F - Hot Holding) at front display. As per chef for less than 2 hours. Instructed chef to reheat food to 165F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink located next to the grill.
[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 Evi Penna and Adonis Perntkas working for more than 60 days with no certificate.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind front counter.
[36-36-4] Ceiling tile missing. Ceiling tile missing in front of kitchen reach-in coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in front of reach-in coolers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from walk-in cooler. Manager removed drink from prep table.
[08B-38-4] Food stored on floor. Soda boxes stored on floor behind front counter. Cases of cooking oil and plastic container of olives stored on floor in dry storage area.
[10-14-5] Ice bucket/shovel not stored inverted between uses. Ice bucket stored on top of ice machine. Manager turned ice bucket over.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manage4 placed tongs on top of oven.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas behind front counter stored in standing water, 85F. Manager placed spatulas in dry pan.
[38-01-4] Light shield damaged/in disrepair. Lite fixture in dry storage area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink behind front sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door track for front counter reach-in cooler. Door frame for reach-in freezer across from dry storage room.
[25-05-4] Single-service articles improperly stored. To go cups stone floor behind front counter.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and proceeded to handle cucumbers without washing hands. Manager had employee wash hands.
[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. Employee cutting washed cucumbers in prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over container of spices and case of potatoes on shelf next to walk-in cooler. Manager moved raw chicken to prep table.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk-in cooler. Manager moved raw chicken to bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in front counter steam table: chicken (78F - Hot Holding); potatoes (80F - Hot Holding); chicken (85F - Hot Holding); potatoes (79F - Hot Holding); cooked vegetables (83F - Hot Holding). Manager stated items placed in stream table at 10:30 am.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach-in cooler behind front counter. Manager stat3d milk opened the previous morning.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer heads for tabletop mixer behind front counter.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine dish machine.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Six employees working with no certified food manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink across from walk-in cooler. Hand washing sink behind front counter.
[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. Two employees in kitchen missing training certificates.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at the front counter.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[08B-38-4] Food stored on floor. Observed several plastic containers with different foods on the walk-in cooler floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at the ware washing area.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed several packs of beef in the hand washing sink with the water turned off.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef in the walk-in cooler.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed two cases of raw shell eggs on the bottom of a prep table.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (105F - Hot Holding); cooked potatoes (105F - Hot Holding); The chef reheated the items to 165°F.
[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. Form provided.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed several packs of beef in the hand washing sink across from the walk-in cooler.
[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. Form provided.