Gyro Joint
165 S Cypress Rd, Pompano Beach, FL 33060 · Permanent Food Service · License 1623538
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection5 high priority (1 fixed by the Aug 19 follow-up, 4 fixed on the spot), 1 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table in kitchen, Marinara Sauce (122°F - Hot Holding); Meatballs (123°F - Hot Holding); Lamb (128°F - Hot Holding). Per operator, foods prepared and held in steam table for approximately 30 minutes. Foods were taken out of steam table to be reheated on stove.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw salmon stored over container of pre-cooked eggplant in reach in Premium freezer in kitchen. Eggplant was moved to top shelf.
Fixed on the spot
Raw animal food stored over or with unwashed produce.
Raw shell eggs stored over bag of fresh squash in 2 door glass cooler in kitchen . Raw eggs were moved to bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of vitamin drops stored on shelf over prep table in kitchen. Operator removed vitamin drops from shelf.
Fixed on the spot
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Chlorine sanitizer stored in bucket at over 200 ppm, corrected to 100 ppm.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of Tahini sauce stored on floor in kitchen. Operator removed food from floor.
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.