MANHATTAN GYROS AND SUBS

Name: MANHATTAN GYROS AND SUBS
Address: 490 NE 23 AVE, GAINESVILLE, FL, 32609, US
Rating: 59

490 NE 23 AVE, GAINESVILLE, FL 32609

License #1102924

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

59 Grade F / 100

Failing Health Score

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Latest inspection

August 11, 2026 · 30 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MANHATTAN GYROS AND SUBS in GAINESVILLE currently holds an InspectFL Health Score of 59 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 11, 2026. Across those visits, DBPR recorded 30 total findings; InspectFL has detailed violation rows for 24 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 11, 2026 shows 24 observation rows: 6 critical, 5 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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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

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cooks line with long hair on face.
[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.
[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.
[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.
[33-31-5] Unnecessary items/unused equipment on the premises. Unused fryers and gas ranges in back storage room.
[35A-02-7] Live, small flying insects found. 1 fly flying around 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical bottle with clear liquid at front counter.
[31B-03-4] No soap provided at handwash sink. No soap 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.
[14-31-5] Nonfood-grade bags used in direct contact with food. Fries in Togo bag in walk in freezer.
[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.
[16-48-4] Old food stuck to clean dishware/utensils. On white containers on shelf above Three compartment sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Small plastic cups in seasoning bin on cooks line.
[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.
[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.
[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.
[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.
[33-16-4] Open dumpster lid. Outside back door.
[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.
[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.
[08B-38-4] Food stored on floor. Cooking oil on floor in storage room.
[14-20-4] Ripped/worn tin foil used as shelf cover. On cooks line.