Gyroville
4917 Sheridan St, Hollywood, FL 33021 · Permanent Food Service · License 1614540
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 6, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On table beside fryer, falafel mix (70°F - Cold Holding) . Per employee not prepared or portioned today and out of cooler maybe 1-1.5 hrs. Employee returned mix to fliptop cooler to rechill.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
At back prep area hand sink. Employee replaced soap.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two employee training certificates expired February 2026.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk flour container under back prep table not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of fryer oil on floor by back hand sink.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage container on shelf next to foil to go pans. Employee removed beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup in bulk rice container. Employee removed cup.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Wash sink set up in center compartment of triple sink. Employee began to drain and reset wash sink up correctly.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
CO2 tank by soda box rack not secured. Employee attached cord to secure.
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.