Gyro Xpress
5030 Champion Blvd G1B, Boca Raton, FL 33496 · Permanent Food Service · License 6022368
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...hot holding chicken 127°F, chicken shawarma 111°F at kitchen being held less than four hours, employee time marked
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitSep 28, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...hot holding chicken 127°F, chicken shawarma 111°F at kitchen being held less than four hours, employee time marked
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...raw beef stored cooked potatoes in reach in cooler , employee properly stored food
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....provided damaged test kit.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink .
Employee cleaned
Fixed on the spot
Earlier inspections 1
A90Routine inspection6 violations, 2 high priority No follow-up needed
- First visitAug 18, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Front counter - skewer chicken (115-116°F - Hot Holding); chicken breast (115-157°F - Hot Holding). Per operator item holding approximately 1 hours. Operator immediately increased heat to reheat to 165°F. 10 minutes later skewer chicken (120-130°F); chicken breast (125-175°F).
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 put on gloves and prepared customer salad without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezers.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Above triple sink.
Floor soiled/has accumulation of debris.
Under dry storage shelving and prep tables.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.