🪰1,241,883 violations tracked across 67 Florida counties

MANHATTAN GYROS AND SUBS

490 NE 23 AVE, GAINESVILLE, FL 32609

License #1102924

🥙 Mediterranean ℹ️
47 Grade F / 100

Failing Health Score

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Latest inspection
August 11, 2026 · 30 findings · 9 critical
Routine - Food
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Critical
Highest-priority rows.
Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 11, 2026 shows 30 observation rows: 9 critical, 5 major, and 16 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
30
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

MANHATTAN GYROS AND SUBS has a rough inspection history. Would you risk it?

F record

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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.

Official DBPR inspection report ↗
  • Disposition: Administrative complaint recommended
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (110F - Hot Holding) item sitting on cooks line in bin no means of temperature or time control.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over fresh garlic in reach in cooler in prep area.
  • [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 putting hands on shirt then cooking fries in fryer.
  • [13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cooks line with long hair on face.
  • [14-11-5] Equipment in poor repair. Cutting board on cooks line reach in cooler with deep cut marks. Gasket in disrepair on flip top reach in cooler on cooks line.
  • [14-20-4] Ripped/worn tin foil used as shelf cover. On cooks line.
  • [25-05-4] Single-service articles improperly stored. Togo boxes on floor in back storage room.
  • [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at Handwash sink by Three compartment sink.
  • [29-49-6] Standing water in bottom of reach-in-cooler. Stand up reach in cooler in prep area.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Whisk and spatula in Handwash sink by Three compartment sink. Employee dumped drink in Handwash sink at front counter.
  • [33-16-4] Open dumpster lid. Outside back door.
  • [33-31-5] Unnecessary items/unused equipment on the premises. Unused fryers and gas ranges in back storage room.
  • [36-36-4] Ceiling tile missing. Air vent missing from ceiling in prep area.
  • [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. With flour debris on cooks line. Floor soiled in walk in freezer.
  • [08B-38-4] Food stored on floor. Cooking oil on floor in storage room.
  • [14-31-5] Nonfood-grade bags used in direct contact with food. Fries in Togo bag in walk in freezer.
  • [16-48-4] Old food stuck to clean dishware/utensils. On white containers on shelf above Three compartment sink.
  • [41-10-4] Toxic substance/chemical improperly stored. Bleach by cooking oil on bottom of prep table.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (57F - Cold Holding) liquid egg (61F - Cold Holding) items in prep reach in cooler, cooler ambient 58F, see stop sale.
  • [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee battered raw chicken then changed gloves no Handwash between.
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (57F - Cold Holding) liquid egg (61F - Cold Holding) in prep reach in cooler.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with old food debris. Interior ice machine deflector plate soiled. Can opener blade soiled with old food debris.
  • [14-01-5] Bowl or other container with no handle used to dispense food. Small plastic cups in seasoning bin on cooks line.
  • [14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden partition by Handwash sink in prep area.
  • [35A-02-7] Live, small flying insects found. 1 fly flying around in prep area.
  • [31B-03-4] No soap provided at handwash sink. No soap at Handwash sink by Three compartment sink.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Chemical bottle with clear liquid at front counter.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filers soiled with grease. Gaskets soiled with food debris on reach in freezer on cooks line. Silver front part of stove soiled with grease on cooks line. Shelves soiled with food build up in unused walk in cooler.
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink by prep table and Three compartment sink.
  • [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile between cooks line and front line and 2 tiles in storage room. Hole in wall/wall in disrepair under Three compartment sink.
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