Gyros King

6219 San Juan Ave, Jacksonville, FL 32210 · Permanent Food Service · License 2613318

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 23, 2026 (7 weeks ago)

What drove the grade

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 and the time removed from temperature control cannot be determined.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
3 high priority (fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 4 basic (1 repeat)
-25
Administrative complaint on Sep 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score55

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

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

9 violations found

First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Gyro meat in a broiler that is turned off.
  Observed gyro cone in vertical broiler that's had heat source turned off. Person in charge turned on heat source.
  Fixed on the spot
  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 and the time removed from temperature control cannot be determined.
  See stop sale. Observed cooked chicken being held on time as a public health control with no time marking on center prep table. Person in charge stated chicken was removed from walk-in cooler 30 minutes prior and added time marking.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed; raw philly meat items stored over ready to eat food items in reach in cooler across from cook line. Raw fish stored over ready to eat pickles in walk-in cooler. Person in charge rearranged food items to proper storage levels.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- 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.
  Observed establishment with no proof of certified food manager. Only certified food manager certificate is for Badr Kbiri Alaoui and expired 01/06/2021.
  Repeat violationAdministrative complaint
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaging in food preparation hired more than 60 days prior with no state approved food handler training.
Basic4
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed scoop used for queso stored in standing water next to queso got holding unit.
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife stored between prep table and reach in cooler on cook line. Person in charge removed knife.
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on oven door handle on cook line. Person in charge removed tongs.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed heavy mold like substance and dust build up on fan guards in walk-in cooler.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.