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King Of The Gyro

King Of The Gyro
3150 S Babcock St
Suite K
Melbourne, FL 32901
(321)676-8976

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 5367013
Inspection Date: Tuesday, November 18, 2014
Inspection Number: 2437082
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 25
Number of High Priority Violations: 0
Number of Intermediate Violations: 7
Number of Basic Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
32-21-4 Basic.Bathroom door not self-closing. **Warning**
14-05-4 Basic.Cardboard used to line non food-contact shelves. Heavily soiled **Warning**
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **. Repeat Violation** **Warning**
21-32-4 Basic.Cloth used as a food-contact surface. Yogurt **. Repeat Violation** **Warning**
36-47-4 Basic.Heavily Hood soiled with accumulated grease. **. Repeat Violation** **Warning**
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. **. Repeat Violation** **Warning**
36-74-4 Basic.Heavy Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen **Warning**
36-13-4 Basic.Heavy Grease accumulated under cooking equipment. **. Repeat Violation** **Warning**
23-03-4 Basic.Heavy build-up of grease on exterior of all equipment and shelving in the kitchen. **. Repeat Violation** **Warning**
22-19-4 Basic.Interior of microwave heavily soiled with encrusted food debris. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen **. Repeat Violation** **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler. **Warning**
51-18-4 Basic.No copy of latest inspection report available. **. Repeat Violation** **Warning**
14-20-4 Basic.Ripped/worn tin foil used as non food-contact shelf cover. Shelf under microwave **Warning**
23-14-4 Basic.Shelf under preparation table heavily soiled with food / grease debris. **. Repeat Violation** **Warning**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. Knives on the tables are not stored where handles are touched. **Warning**
36-27-4 Basic.Walls in kitchen are heavily soiled with accumulated food debris. **. Repeat Violation** **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **. Repeat Violation** **Warning**
03D-19-4 Intermediate.Cooked chicken left at room temperature to cool. Recommend placing in the cooler uncovered. **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Dishes in the hand sink **Warning**
22-28-4 Intermediate.Interior of reach-in coolers heavily soiled with accumulation of food residue. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For cook and other employees **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hummus,yogurt, cooked rice **. Repeat Violation** **Warning**
43-08-4 Intermediate.Unnecessary persons in the food preparation, food storage, or warewashing area. Observed customer step behind counter to help themselves to tea. Cook let her know he would get her the tea. **Warning**

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 5313709
Inspection Date: Monday, July 14, 2014
Inspection Number: 2415055
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
23-24-4 Basic.Buildup of food debris/soil residue on equipment door handles. **. Repeat Violation**
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
24-06-4 Basic.Clean utensils or equipment stored in dirty rack. Above 3 bay sink
21-32-4 Basic.Cloth used as a food-contact surface. Yogurt
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets. All
36-13-4 Basic.Heavy Grease accumulated under cooking equipment.
36-47-4 Basic.Hood heavily soiled with accumulated grease.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line
51-18-4 Basic.No copy of latest inspection report available.
36-27-4 Basic.Walls heavily soiled with accumulated food debris.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. In all coolers. Tzatziki and feta cheese containers are used for food storage containers
22-05-4 Intermediate.Cook line Cutting board(s) stained/soiled.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All cooked foods in the coolers

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 5190996
Inspection Date: Wednesday, February 12, 2014
Inspection Number: 2316931
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **. Repeat Violation**
32-12-4 Basic.Covered waste receptacle not provided in women''s bathroom. **. Repeat Violation**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. **. Repeat Violation**
14-33-4 Basic.Front of 3 compartment sink with rust that has pitted the surface. **. Repeat Violation**
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets.
23-24-4 Basic.Moderate Buildup of food debris/soil residue on equipment door handles.
36-25-4 Basic.Wall in disrepair. / tiles around mop sink/ working on now

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 5003139
Inspection Date: Tuesday, February 11, 2014
Inspection Number: 2316931
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
23-07-4 Basic.All Gaskets with slimy/mold-like build-up.
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **. Repeat Violation**
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. **. Repeat Violation**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. **. Repeat Violation**
12B-02-4 Basic.Employee eating in a food preparation or other restricted area.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
14-33-4 Basic.Front of 3 compartment sink with rust that has pitted the surface. **. Repeat Violation**
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets.
23-24-4 Basic.Moderate Buildup of food debris/soil residue on equipment door handles.
29-22-4 Basic.Standing water in mop sink/mop sink draining very slowly. /pic stated that the building maintaince was contacted to find outshot the problem is
36-25-4 Basic.Wall in disrepair. / tiles around mop sink
36-27-4 Basic.Wall soiled with accumulated food debris. / behind employee hand wash sink
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry.
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food.
08A-01-4 High Priority.Raw animal food stored over cooked food. / raw chicken over cooked beef cooks line cooler **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / soiled dishes **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **. Repeat Violation**
31B-03-4 Intermediate.No soap provided at handwash sink.

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 5003138
Inspection Date: Thursday, October 24, 2013
Inspection Number: 2316930
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
23-03-4 Basic.Build-up of grease on nonfood-contact surface. / by the hoods
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. / when replacing tiles in kitchen be sure to replace with smooth durable non absorbent easily cleanable **. Repeat Violation**
24-06-4 Basic.Clean utensils or equipment stored in dirty drawer or rack. / plastic utensil drawers heavily soiled inside and out
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. **. Repeat Violation**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. **. Repeat Violation**
23-24-4 Basic.Heavy Buildup of food debris/soil residue on equipment door handles.
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. / water temp 80-85°on stove **Corrected On-Site**
29-11-4 Basic.Leaking pipe at plumbing fixture. / 3 compartment sink
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. / wood by employee hand wash sink
36-27-4 Basic.Wall soiled with accumulated moderate- heavy food debris/ grease
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / cooks line
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / sauces **Corrected On-Site**
14-33-4 Basic.rust that has pitted the surface the front of the 3 compartment sink
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
41-17-4 Intermediate.Bucket containing toxic substance not labeled. / wiping cloth bucket
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **. Repeat Violation**

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 5003138
Inspection Date: Thursday, October 24, 2013
Inspection Number: 2316930
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
23-03-4 Basic.Build-up of grease on nonfood-contact surface. / by the hoods
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. / when replacing tiles in kitchen be sure to replace with smooth durable non absorbent easily cleanable **. Repeat Violation**
24-06-4 Basic.Clean utensils or equipment stored in dirty drawer or rack. / plastic utensil drawers heavily soiled inside and out
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. **. Repeat Violation**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. **. Repeat Violation**
23-24-4 Basic.Heavy Buildup of food debris/soil residue on equipment door handles.
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. / water temp 80-85°on stove **Corrected On-Site**
29-11-4 Basic.Leaking pipe at plumbing fixture. / 3 compartment sink
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. / wood by employee hand wash sink
36-27-4 Basic.Wall soiled with accumulated moderate- heavy food debris/ grease
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / cooks line
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / sauces **Corrected On-Site**
14-33-4 Basic.rust that has pitted the surface the front of the 3 compartment sink
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
41-17-4 Intermediate.Bucket containing toxic substance not labeled. / wiping cloth bucket
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **. Repeat Violation**

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 4928601
Inspection Date: Wednesday, June 05, 2013
Inspection Number: 2273810
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. / when switching tiles be sure to put proper tile that is smooth durable non absorbent and easily cleanable
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. **. Repeat Violation**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. **. Repeat Violation**
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. / under microwave cart
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **. Repeat Violation**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. / black flag bug spray
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / - to 50 ppm's gave a couple of strips until the chef gets correct strips and educated the chef on how to get the proper solution **Corrected On-Site**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. / purchased the wrong test kit
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / utilizing napkins / got the proper paper towels **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked chicken and yogurt in reach in cooler

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 4892373
Inspection Date: Wednesday, June 05, 2013
Inspection Number: 2226723
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **. Repeat Violation** **Warning**
32-12-4 Basic.Covered waste receptacle not provided in unisex bathroom. **Warning**/ still no cover on waste receptacle
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. **. Repeat Violation** **Warning**/ cutting board is still heavily grooved/ no longer cleanable
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. / right side of stove **Warning**/ still utilizing ripped/ worn alumin foil for shelf cover shelf under microwave cart
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**/ wet mop still not hung to dry
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**/ got the wrong test kit
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Warning**/ still no paper towels at employee hand wash sink/ utilizing napkins and dry towel

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 4715274
Inspection Date: Tuesday, April 02, 2013
Inspection Number: 2226723
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / in any of the refrigerators or the reach in cooler **Warning**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **. Repeat Violation** **Warning**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. **. Repeat Violation** **Warning**
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. / right side of stove **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
22-19-4 Basic.Interior/ exterior of microwave heavily soiled with encrusted food debris. **Warning**
22-30-4 Intermediate.Interior of all refrigerators heavily soiled with accumulation of food residue. **Warning**
23-15-4 Basic.Moderate Accumulation of food debris/soil residue on handwash sink. **Warning**
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. **. Repeat Violation** **Warning**
25-09-4 Basic.Single-service items for customer self-service not properly protected to prevent contamination. / forks, spoons in container on tables **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
32-12-4 Basic.Covered waste receptacle not provided in unisex bathroom. **Warning**
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **. Repeat Violation** **Warning**
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. / kitchen **. Repeat Violation** **Warning**
38-01-4 Basic.Light shield damaged/in disrepair. / kitchen area light shield cracked **. Repeat Violation** **Warning**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. / phone on prep table **Corrected On-Site** **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
50-06-4 High Priority - License expired within 30 days after expiration date. 262. 00 50. 00 late fee =$312. 00 **Warning**
53B-14-4 Intermediate.Observed employee training no expiration date on the certifications- must have filled in **Warning**

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 4381797
Inspection Date: Thursday, January 12, 2012
Inspection Number: 2123897
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Observed cook line cutting board grooved/pitted and no longer cleanable. Repeat Violation.
16-07-1 Critical. Observed accumulation of debris in three-compartment sink.
23-03-1 Observed heavy build-up of grease on hood filters
23-06-1 Observed build-up of food debris, dust or dirt on exterior surface of storage containers for clean utensils
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
37-05-1 Observed wall soiled with accumulated food debris.
37-12-1 Ceiling tiles not smooth and easily cleanable.
41A-10-1 Critical. Observed glass cleaner improperly stored.

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 4381798
Inspection Date: Thursday, August 11, 2011
Inspection Number: 2123898
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. No conspicuously located thermometer in holding unit. White almond RIC. Repeat Violation.
14-37-1 Observed cook line cutting board badly grooved/pitted and no longer cleanable.
23-06-1 Observed build-up of food debris,grease on shelves in kitchen
24-07-1 Cleaned and sanitized equipment, utensils, not properly stored handle to be touched.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
45-31-2 Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with hood suppression system off. For reporting purposes only.

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4 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 4221335
Inspection Date: Friday, April 08, 2011
Inspection Number: 2020286
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed cook line cutting board badly grooved/pitted and no longer cleanable. Gonna get new
23-03-1 Violation: 23-03-1Observed heavy build-up of grease on hood filters. Repeat Violation. Gonna clean tonight
50-08-1 Critical. Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license. Expired April 1st.

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 4046450
Inspection Date: Thursday, April 07, 2011
Inspection Number: 2020286
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 22
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice,yogurt,chicken. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice 57F,yogurt 57F,cooked chicken quarters 61F
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta cheese 60F,yogurt 58F in black RIC
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. White RIC ambient temperature 65F.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Almond RIC ambient temperature is 51F.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Black RIC ambient temperature 51F.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Almond RIC. Repeat Violation.
10-04-1 In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging from stove handle. Repeat Violation.
14-37-1 Observed cook line cutting board badly grooved/pitted and no longer cleanable.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-28-1 Critical. Observed interior of white reach-in cooler heavily soiled with accumulation of food residue. Repeat Violation.
22-28-1 Critical. Observed interior of almond reach-in cooler heavily soiled with accumulation of food residue. Repeat Violation.
23-03-1 Observed heavy build-up of grease on hood filters. Repeat Violation.
23-05-1 Observed residue build-up on shelves at cook line.
24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Repeat Violation.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Dishes in hand sink. Repeat Violation.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Cook line. Repeat Violation.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Restrooms
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Restroom
50-08-1 Critical. Establishment operating without a current Hotel and Restaurant license. Expired April 1st.
51-18-1 No copy of latest inspection report. Repeat Violation.

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 4140079
Inspection Date: Thursday, January 06, 2011
Inspection Number: 2025948
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-13-1 Violation: 36-13-1Observed heavy grease accumulated under cooking equipment. Not clean.
37-12-1 Violation: 37-12-1Ceiling tiles not smooth and easily cleanable. Working on changing out.

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 4057080
Inspection Date: Monday, November 01, 2010
Inspection Number: 2025948
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Opened container of yogurt in black RIC
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked rice in black RIC. Repeat Violation.
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Off -4 degrees
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Raw beef. Corrected On Site. Repeat Violation.
08A-26-1 Critical. Observed bowl of raw chicken stored over cooked rice in black RIC
08A-26-1 Critical. Observed raw pan of chicken stored over cooked rice in almond RIC
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Handle in contact with cooked rice and cooked oinons
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After scratching head than flipped bread. Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Handling bad with out gloves
14-31-1 Bowl being used as a scoop with no handle. Corrected On Site.
17-09-1 Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
22-28-1 Critical. Observed interior of All reach-in coolers heavily soiled with accumulation of food residue.
23-03-1 Observed heavy build-up of grease on hood filters
23-06-1 Observed heavy build-up of food debris, dust or dirt on exterior surface of stove
24-06-1 Observed clean utensils/equipment stored in dirty drawers.
25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons at front counter
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Food debree in hand sink along with dishes. Corrected On Site. Repeat Violation.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Kitchen. Corrected On Site. Repeat Violation.
36-13-1 Observed heavy grease accumulated under cooking equipment.
37-05-1 Observed wall soiled with accumulated food debris. Behind chest freezer and hand wssh sink
37-12-1 Ceiling tiles not smooth and easily cleanable.
51-18-1 No copy of latest inspection report. Corrected On Site. Found

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 4046451
Inspection Date: Tuesday, June 29, 2010
Inspection Number: 2020287
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
03b Critical. Hot food at proper temperatures
13 Clean clothes, hair restraints
14 Food contact surfaces designed, constructed, maintained, installed, located
21 Wiping cloths clean, used properly, stored
23 Non-food contact surfaces clean
23 Non-food contact surfaces clean
25 Single service items properly stored, handled, dispensed
32 Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
32 Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
32 Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
32 Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
37 Walls, ceilings, and attached equipment, constructed, clean
37 Walls, ceilings, and attached equipment, constructed, clean
45 Critical. Fire extinguishers - proper and sufficient

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 3853987
Inspection Date: Monday, March 15, 2010
Inspection Number: 1924569
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: KING OF THE GYRO
License Number: 1505909
License ID: 4156678
Inspection Visit ID: 3838212
Inspection Date: Monday, March 01, 2010
Inspection Number: 1924569
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of Critical/Risk Violations: 18
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-05-1 Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Soups,cooked rice,cooked meats in storage RIC
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED RICE 57F on cook line counter Corrected On Site. Recommend rapid chill
05-09-1 Critical. No conspicuously located thermometer in holding unit. In all RIC's in kitchen
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Raw fish. Corrected On Site.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chest frezzer.
08A-28-1 Critical. Observed bags of rice on the behind front counter area
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Paper cup being used as a scoop in sugar
09-03-1 Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. No gloves
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Washed hands and applied gloves
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
25-04-1 Observed single-service items stored on floor. Front line behind bar area
25-06-1 Observed single-service articles stored without protection from contamination. Tooth picks at front counter. Corrected On Site.
25-06-1 Observed single-service articles stored without protection from contamination. To go containers
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. For ware washing. MUST USE 3 BAY SINK FOR WARE WASHING NOT HAND WASHING SINK
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Kitchen hand sink
35A-08-1 Critical. Observed live flies in kitchen.
39-03-2 Exhaust system off during the operation of cooking equipment. For reporting purposes only.
41A-02-1 Critical. Observed toxic item stored by food. JUG OF GAIN LAUNDRY DETERGENT STORED NEXT TO OPEN BAG OF SALT
45-11-2 Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only. Foods that produce grease laden vaoprs are being cooked on stove that IS NOT UNDER HOOD SYSTEM
47-06-2 Critical. Observed extension cords in use for non-temporary period. For reporting purposes only. FOR COOKING EQUIPMENT IN KITCHEN
47-16-2 Critical. Electrical outlet missing cover plate. For reporting purposes only. Front line behind counter
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day King Of The Gyro in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's King Of The Gyro.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while King Of The Gyro may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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