Gyro Uno

Inspection history

1. B

   2026-06-06

   Violations were cited in the following area(s). · Cycle Inspection / Re-inspection

   Score 27
   • minor Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • minor Current letter grade or Grade Pending card not posted
   • CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • CRITICAL Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • minor Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
2. C

   2026-04-22

   Violations were cited in the following area(s). · Cycle Inspection / Initial Inspection

   Score 37
   • CRITICAL Evidence of mice or live mice in establishment's food or non-food areas.
   • CRITICAL Hot TCS food item not held at or above 140 °F.
   • minor Thawing procedure improper.
   • CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • minor Current letter grade or Grade Pending card not posted
   • minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • minor Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.