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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, 2011
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.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 5
Total Number of Violations: 8
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.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Total Number of Violations: 6
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.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Total Number of Violations: 3
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.
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 7
Total Number of Violations: 22
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.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 2
Total Number of 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.
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 11
Total Number of Violations: 23
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.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 8
Total Number of Violations: 14
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.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of 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.
Number of Critical/Risk Violations: 18
Number of Noncritical Violations: 5
Total Number of Violations: 23
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.

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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

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

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.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", 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, Melbourne may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can 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 "critical/noncritical" designation.


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