Anf Gyros and Grill
16 NE US Hwy 19, Crystal River, FL 34429 · Permanent Food Service · License 1901407
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 12 complaint inspection7 high priority (4 fixed by the Oct 12 follow-up, 3 fixed on the spot), 6 intermediate (2 fixed on the spot, 1 repeat), 9 basic-47
- Extension granted on Aug 17, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 12, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Ceilings tile show damage or is in disrepair.
More time given
Floor soiled in hot water heater area by back door of the kitchen
More time given
- 1st follow-up visitAug 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
More time given
Basic3
Code 35, Insects, rodents, pests and animals: Insect control device installed over reach in freezer in cook line area.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceilings tile show damage or is in disrepair.
More time given
Floor soiled in hot water heater area by back door of the kitchen
More time given
- First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
chicken wings (75°F - Cold Holding); breaded boneless wings (71°F - Cold Holding)
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without cold holding the food at 41°F or below after the food has cooled.
chicken wings (75°F - Cold Holding); breaded boneless wings (71°F - Cold Holding) Wings were partially cooked and cooled yesterday then placed on time as a public health control at 11am today. No final cook to minimum required internal temperature done before they were placed on a 4 hour time plan. No written procedure for non continuous cooking or temperature monitoring. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking
Chicken wings and breaded boneless wings. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef and raw shrimp stored over packaged dressings/sauces in walk in cooler. Operator corrected storage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered the kitchen from the front counter area and placed gloves on without washing hands first. Discussed with manager.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee in cook line area wiped cutting board on reach in cooler with a wet wiping cloth then began to touch unwrapped single service food containers without washing their hands and changing gloves. Discussed with manager who had employee remove gloves and wash their hands.
Fixed on the spot
Employee touched their face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee in cook line area wiped their face with the back of their hand. Employee did not remove gloves and immediately touched a plastic pan containing ready to eat vegetables. Discussed with manager who had employee wash their hands and change gloves.
Fixed on the spot
Intermediate6
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Establishment is conducting a non continuous cooking process with no written procedure
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Chlorine test kit
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Hand wash sink near walk in cooler. Employee replaced soap in the dispenser.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance on front counter with no label
Operator labeled surface cleaner
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Store manager
Basic9
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic condiment containers stored in seasoning containers in prep area
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet cloth stored on counter in cook line area
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pans on dish rack above 3 compartment sink
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Multiple ceiling tiles in front of beverage machine in dining room have visible water damage and continuous dripping water that is being caught in buckets on the floor and on 1 table. Manager has area blocked off and had already called repair service.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over reach in freezer in cook line area.
Code 36, Floors, walls, ceilings and ventilation: Ceilings tile show damage or is in disrepair.
Multiple water damaged ceiling tiles in dining room
Floor soiled in hot water heater area by back door of the kitchen
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.
Employee shoes stored on dry storage rack next to canned beverages in back storage room
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.