Authentic Gyros and Grill
6892 S Orange Blossom Trl, Orlando, FL 32809 · Permanent Food Service · License 5816272
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee on the cook line drank water, refreshed her drink, gloved her hands without washing and began preparing food.
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sanitizer bucket in hand sink located on service counter hostess.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Large gray bin with tempura.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop inside of Large gray bin with tempura.
In-use utensil stored in standing water less than 135°F.
Spoons for beans and rice 75°F
Ice scoop handle in contact with ice.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Staff drinking on the cook line.
Code 29, Plumbing and backflow prevention: Water leaking from the handle.
Hand sink located on the cook line.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Leaking. Located In front of the triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout facility.
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.
Cellphones and drink on the shelf over cook line.
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.