Wally's Gyros and Subs
1543 Cesery Blvd, Jacksonville, FL 32211 · Permanent Food Service · License 2612993
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 26 routine inspection2 high priority (fixed by the Aug 27 follow-up), 3 intermediate (1 fixed on the spot), 6 basic-20
- Safety score80
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 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Gyro cooked and cooled on cone
Code 03, Food out of temperature: Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked.
See stop sale. Come in walk in cooler cut and stored
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Rear handsink next to triple sink used to drain the residual juices from raw meat, moved to triple sink
Fixed on the spot
No soap provided at handwash sink.
Handsink behind door of kitchen,
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken thawing next to walk in freezer at room temperature
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
In walk in freezer case of chicken on floor,
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal drink on cutting board
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
4oz cups in scooper used in seasoning.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach stuck to wall near handsink 1 dead on wall in back prep area
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
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.
- Stop sale
- An order that the food can’t be sold or served.