Anf Gyro Location 2
5507 W Colonial Dr, Orlando, FL 32808 · Permanent Food Service · License 5812768
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 27 routine inspection5 high priority (fixed by the Aug 28 follow-up), 4 intermediate (1 fixed on the spot), 9 basic (1 repeat)-36
- Safety score64
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 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Today not set up
More time given
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Found chicken delivered early this morning and left in sun for undetermined amount of time. 9 cases, 320 lbs of raw chicken wings 56-68f.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Liquid butter substitute and fresh garlic in two squeeze bottles on cookline at 74f. Less than 4 hours bottles placed in ice bath for temperature recovery
Refrigerated time/temperature control for safety food received at greater than 41°F.
Found chicken delivered early this morning and left in sun for undetermined amount of time. 9 cases, 320 lbs of raw chicken wings 56-68f.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Cook handled sub sandwich with bare hand, discussed immediately
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Mopsink
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked wings and chicken in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade and interior of microwave.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Fixed on the spot
Code 53, Manager certification and employee training: 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.
Basic9
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Ripped/worn tin foil used as shelf cover.
A few locations in facility
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Tested zero ppm recheck 100ppm
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Some hood filters. Interior and exterior of toaster oven.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Mopsink
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
3 bay sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dry storage
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.