Spartan Gyros
4482 Weston Rd, Davie, FL 33331 · Permanent Food Service · License 1619625
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 5 complaint inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitNov 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walking cooler raw beef kabobs stored over bag of peeled garlic gloves. Operator stored correctly.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed in kitchen handwashing sink blocked by garage can. Operator removed
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
One missing
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed operator cell phone on table next to robot coupe machine. Operator removed
Fixed on the spot
Earlier inspections 2
B89Routine inspection5 violations, 2 high priority No follow-up needed
- First visitOct 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler cooked rice (48°F - Cooling) in cover pans per operator prepared last night and held in walk-in cooler overnight.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler cooked rice (48°F - Cooling) in cover pans per operator prepared last night and held in walk-in cooler overnight. See stop sale
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee rinse wiping cloth in hand washing sink
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing a bracelet on left wrist.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in rice container Bowl or other container with no handle used to dispense rice. Operator removed.
Fixed on the spot
C77Routine inspection9 violations, 6 high priority No follow-up needed
- First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Can of black beans 6 pounds 4 ounces
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler chicken soup (47-57°F - Cooling) per operator prepared last night 07/14 and held in walk-in cooler over night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top cooler sliced cheese (55°F - Cold Holding); quinoa (55°F - Cold Holding) per operator removed from walk-in cooler and placed in holding unit approximately 30 minutes prior to inspection not portion or prepared today. Operator placed in walk-in cooler to quickly chill,
Fixed on the spot
Gyro meat in a broiler that is turned off.
Operator turned on.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed Chicken skewers 90°F-115°F@11:30 cooling since 11:00 rechecked 85°F-110°F at this rate item will not reach 70°F in two hours. Operator placed in walk-in freezer to rapidly chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler chicken soup (47-57°F - Cooling) in deep covered plastic container per operator prepared last night 07/14 and held in walk-in cooler over night. See stop sale
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in walk-in cooler chicken soup (47-57°F - Cooling) in deep covered plastic container
Basic2
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
Observed a dented can of black beans on storage shelf.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic soufflé cup with no handle inside quinoa and feta cheese . Operator removed.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.