ANF GYROS AND GRILL

Name: ANF GYROS AND GRILL
Address: 826 W UNIVERSITY AVE, GAINESVILLE, FL, 32601, US
Rating: 50.5

826 W UNIVERSITY AVE, GAINESVILLE, FL 32601

License #1100090

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

50.5 Grade F / 100

Failing Health Score

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Quick take

ANF GYROS AND GRILL in GAINESVILLE currently holds an InspectFL Health Score of 50.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 35 total violations — 5 critical, 11 major, 19 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs and laddle on oven door handle, manager moved utensils.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Restaurant uses quaternary ammonia and chlorine no strips.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom area of prep table soiled. Interior reach in freezer in back hallway.
[32-24-5] Operator does not permit customers to use bathroom. Operator has key pads and "out of service" signs posted on restroom doors to deter the homeless persons from taking showers in restrooms. Manager took down signs and stated he will monitor the bathrooms and homeless personnel and give code to customers only.
[38-01-4] Light shield damaged/in disrepair. Light shield in prep/warewashing area.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and air vents on cooks line soiled with dust.
[31A-11-4] Handwash sink used for purposes other than handwashing. Boxes of supplies in and in front of Handwash sink at front counter.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle on top shelf above pita bread on cooks line not labeled, manager stated it was cleaner.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fully cooked chicken breast in reach in cooler on cooks line, employee moved cooked chicken to the top. Raw fish over potatoes and corn in walk in cooler, manager moved potatoes and corn.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler on cooks line, manager moved drink to the bottom.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior table top toaster oven, employee cleaned.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired license displayed at front counter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (61F - Cold Holding) item sitting on cart of cooks line, manager stated item sits for 1 hour, usually sells out then another container is placed there. If not sold within 1 hour item is placed back in cooler. Spoke to manager about adding item to time as a public health control and provided paperwork.

Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 77F on back line by steam table. Tongs on oven door handle.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior small oven by steam table on cooks line, employee cleaned during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Multiple bottles of drinks in Handwash sink behind front counter.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with dust above Three compartment sink. Air vent soiled on ceiling above Three compartment sink.
[08B-12-5] Stored food not covered. Beef patties in walk in freezer no cover, manager moved item to cooks line for service.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle by ice machine, operator labeled as surface cleaner.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above togo boxes by sauce station, manager discarded beverage.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired license displayed behind front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sauce bottle lids are soiled with built up sauce.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over kiwis in walk in cooler. Raw shrimp/fish over cooked chicken breast in reach in cooler on cooks line. Manager moved all raw items to the bottom.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment uses chlorine but has quaternary ammonia test strips.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants, pulled pants up, then touched spatula handle. Inspector stopped employee and spoke to him about proper handwashing.

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Community pulse