Gyro King Sub's and Salads
2671 Alt 19, Palm Harbor, FL 34683 · Permanent Food Service · License 6209768
What drove the grade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 intermediate, 9 basic (3 repeats)-21
- Safety score79
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 visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic8
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Food storage container/container lid cracked or broken.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
More time given
Floor tiles missing and/or in disrepair.
More time given
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
More time given
- First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No test kit in restaurant.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Deli slicer has food debris, interior of soda nozzles soiled with debris, cutting board soiled with debris. Can opener soiled.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Manager in charge has no proof of food manager training on premises.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles of water not labeled on cook line.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees not wearing hair restraint or beard guard in kitchen.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board in kitchen.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Shelves of walk in cooler and freezer rusted.
Food storage container/container lid cracked or broken.
Cracked containers in ware washing area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Soiled cardboard on floor outside of three compartment sink.
Floor tiles missing and/or in disrepair.
Floor tiles in disrepair across kitchen.
Repeat violation
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Light in dry storage in disrepair
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.