MERAKI GREEK GYRO

Name: MERAKI GREEK GYRO
Address: 919 ALTON ROAD, MIAMI BEACH, FL, 33139, US
Rating: 72.2

919 ALTON ROAD, MIAMI BEACH, FL 33139

License #2326634

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

72.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MERAKI GREEK GYRO in MIAMI BEACH currently holds an InspectFL Health Score of 72.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 42 total violations — 6 critical, 7 major, 29 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed several products thawing at ambient temperature by walk in cooler, coached employee on correct procedures.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled inside RIC.
[36-73-4] Floor soiled/has accumulation of debris.
[08B-38-4] Food stored on floor. Observed containers of food on floor inside walk in cooler.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for ground beef inside walk in cooler not removed from packaging within 48 hours.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed several products thawing at ambient temperature by walk in cooler, coached employee on correct procedures.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between 3 compartment sink and wall.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided to operator via email.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment conducting ROP for ground beef inside walk in cooler not removed from packaging within 48 hours.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers soiled throughout the kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef inside WIC with no date marked, as per employee for more than 24 hours prior.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yorlin, Joannis, Milagros, Barbara, and Maikol certified by Safe Staff all certification expired on 12-21-2024.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter HWS, employee replaced.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cheese inside WIC.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse