Manhattan Gyros and Subs

490 NE 23 Ave, Gainesville, FL 32609 · Permanent Food Service · License 1102924

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Aug 11, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 29 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
9 high priority (1 repeat), 5 intermediate, 16 basic (6 repeats); all violations together cost 70 at most; basic violations cost 12 at most
-70
Administrative complaint on Aug 11
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

30 violations found

First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
30 violations found:
- 9 High priority
- 5 Intermediate
- 16 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  cheese (57°F - Cold Holding) liquid egg (61°F - Cold Holding) in prep reach in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cheese (57°F - Cold Holding) liquid egg (61°F - Cold Holding) items in prep reach in cooler, cooler ambient 58°F, see stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  chicken (110°F - Hot Holding) item sitting on cooks line in bin no means of temperature or time control.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over fresh garlic in reach in cooler in prep area.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee battered raw chicken then changed gloves no Handwash between.
  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.
  Employee putting hands on shirt then cooking fries in fryer.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Fries in Togo bag in walk in freezer.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 fly flying around in prep area.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bleach by cooking oil on bottom of prep table.
  Repeat violationAdministrative complaint
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Slicer soiled with old food debris. Interior ice machine deflector plate soiled. Can opener blade soiled with old food debris.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Water turned off at Handwash sink by Three compartment sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Whisk and spatula in Handwash sink by Three compartment sink. Employee dumped drink in Handwash sink at front counter.
  No soap provided at handwash sink.
  No soap at Handwash sink by Three compartment sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Chemical bottle with clear liquid at front counter.
Basic16
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cooking oil on floor in storage room.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee cooking on cooks line with long hair on face.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Small plastic cups in seasoning bin on cooks line.
  Equipment in poor repair.
  Cutting board on cooks line reach in cooler with deep cut marks. Gasket in disrepair on flip top reach in cooler on cooks line.
  Ripped/worn tin foil used as shelf cover.
  On cooks line.
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  Wooden partition by Handwash sink in prep area.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  On white containers on shelf above Three compartment sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filers soiled with grease. Gaskets soiled with food debris on reach in freezer on cooks line. Silver front part of stove soiled with grease on cooks line. Shelves soiled with food build up in unused walk in cooler.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Togo boxes on floor in back storage room.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Stand up reach in cooler in prep area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing at Handwash sink by prep table and Three compartment sink.
  Repeat violation
- Code 33, Garbage and refuse: Open dumpster lid.
  Outside back door.
  Repeat violation
  Unnecessary items/unused equipment on the premises.
  Unused fryers and gas ranges in back storage room.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  With flour debris on cooks line. Floor soiled in walk in freezer.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tile between cooks line and front line and 2 tiles in storage room. Hole in wall/wall in disrepair under Three compartment sink.
  Ceiling tile missing.
  Air vent missing from ceiling in prep area.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.