Gyroville

6341 N Andrews Ave, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1622391

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 7, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked rice (112°F-130°F - Hot Holding) being held in rice warmer in prep area.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic (1 repeat)
-17
Safety score83

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

Inspection history

1 inspection · 2 visits

Aug32026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  More time given
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  More time given
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
Official report, on the Florida DBPR website
First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked rice (112°F-130°F - Hot Holding) being held in rice warmer in prep area.
  Operator states rice was prepared approximately 2.5 hours ago. Operator reheated rice on flat top to 165°F
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Three compartment sink tested at 200+ppm chlorine. Operator diluted and retested at 100ppm chlorine
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at ware washing area hand wash sink. Operator refilled
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets at 2 door low top reach in cooler on cook line in poor repair
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed at chest freezer lid. Lid in poor repair and has exposed insulation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Wiping cloth sanitizer tested at 0ppm chlorine. Operator remade and retested at 100ppm chlorine
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at 2 door stainless reach in coolers on cook line, prep area.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed above reach in cooler in prep area
Reporting only2
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. Observed at fire extinguisher next to front entrance
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Observed at kitchen emergency exit
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.