Gyros and Seafood Express
Last inspected: Apr 24, 2026
17
Score
The health department has logged nine inspections at Gyros and Seafood Express, the earliest from 2022. The newest entry in the record is dated Apr 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around 12 violations, down from roughly 14 violations earlier in the record.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
The city-wide average sits at 77, which Gyros and Seafood Express' 17 doesn't quite reach. The pattern in the record is worth a careful look.
9
Inspections
4
Critical latest
7
Major latest
10
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
4 critical violations. 7 major violations. 10 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in cold holding pull out drawers across from fryers on cook line: 1/3 pan of raw chicken (52F - Cold Holding); 1/3 pan of raw chicken (52F - Cold Holding); 1/3 pan of raw chicken (52F - Cold Holding); 1/3 pan of raw chicken (53F - Cold Holding); 1/3 pan of raw chicken (51F - Cold Holding); 1/3 pan of chicken liver (56F - Cold Holding); 1/3 pan of chicken liver (56F - Cold Holding); pan of chicken gizzards (56F - Cold Holding); pan of chicken gizzards (59F - Cold Holding); sliced sausage in portion bags (62F - Cold Holding); pan of hush puppies (59F - Cold Holding); pan of hard boiled eggs (50F - Cold Holding); pan of raw swai (52F - Cold Holding); pan of raw swai (52F - Cold Holding); pan of raw swai (52F - Cold Holding); pan of raw swai (53F - Cold Holding); pan of raw shrimp (52F - Cold Holding); pan of raw shrimp (52F - Cold Holding) Per, the person in charge, the unit had been having issues, and a service technician serviced the cold holding unit two days ago. The person in charge could not determine how long temperatures had been above 41 degrees and temperature were not taken or monitored. A stop sale was issued. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Food placed in soiled container/equipment. Observed rice cooker on prep table next to microwave heavily soiled while hot holding rice during the inspection. **Warning**
08B-27-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee on the cook line using their cellphone. After using it, they put it in their pocket and began handling a ladle to scoop sauces into a squeeze bottle without washing their hands. The inspector discussed this with the person in charge and they educated the employee. **Corrective Action Taken** **Warning**
12A-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli cups of coleslaw and hummus stored inside walk in cooler and reach in deli cooler on cook line. Discussed with person in charge.
02C-03-5
Intermediate - 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. Inspector emailed a Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection. **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board reach in deli cooler stained yellow. Fryer baskets heavily soiled with grease build up and food debris. Gyro equipment soiled with grease build up. **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand handsink in dish area. A roll of paper towels were stocked. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For two employee who were observed handle or preparing food during the inspection. No proof could be provided for any staff. Discussed with person in charge. **Repeat Violation** **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager provided training certification for Sami R. conducted on 3/24/26 through Florida Branch International Food Service Executive Association. No other training could be provided. **Repeat Violation**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of light purple liquid substance stored at three compartment sink. **Repeat Violation** **Warning**
41-17-4
Basic - Food stored on floor. Case of opened raw chicken and an open case of frozen fries stored on the floor of the cook line. Items moved of the floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with dry food debris. **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers observed inside both cold hold units on the cook line or inside walk in cooler. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets heavily soiled with black substance and food debris. **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink observed inside reach in deli cooler on the cook line. Item moved. **Corrected On-Site** **Warning**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled white storage container storing a white powdered substance near drive thru window. **Warning**
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of units on cook line. **Repeat Violation**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Blue tape observed securing rice cooker cook button. **Warning**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened plastic bottle of water stored on prep table next to microwave. **Repeat Violation** **Warning**
12B-07-4
17
Oct 2, 2025
Routine - Food
8 major violations. 7 minor violations.
View 15 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink. Operator stocked dispenser. **Corrected On-Site**
31B-02-4
Intermediate - 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. Email operator DBPR Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards stained on cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic container stored inside hand sink on cook line. Employee removed item to allow access. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For the three employees who were hired over 90 days ago that are currently engaging in food handling or preparation, according to the operator.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate Yunaiki C. dated 2/15/2025 through National Safety Food Registry. No other employee training certificates can be provide for any other employees.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Of purple liquid substance stored under hand sink on cook line. Spray bottle was labeled as degreaser. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with lime scale and black mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic single service cup with being used to scoop raw liver. Employee discarded cup and put a scooper in the food item. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler handles soiled with dried food debris on cook line.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Red Bull on prep table next to container of fries and single service gloves. Items were moved. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag store on prep table next to microwave. Items was moved. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Frozen ground beef in the floor of walk in freezer. Items moved off the floor. **Corrected On-Site**
08B-38-4
32
Feb 3, 2025
Food-Licensing Inspection
No violations found.
100
Aug 16, 2024
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution in kitchen over 200 ppm chlorine. Manager added water and corrected to 100 ppm chlorine. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding pot at end of kitchen: cooked chicken (117F - Hot Holding) Inspector advised employee to reheat to 165 F and hot holding is 135 F or higher.
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. **Admin Complaint**
50-17-3
High Priority - Gyro meat in a broiler that is turned off. Gyro meat in broiler with only one heating element turned on and no rotation of the gyro cone. Inspector advised operator to slice gyro meat from cone and fully cook on the grill until rotisserie can be fixed. **Repeat Violation**
03C-97-2
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill water pitcher.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Flour removed from original container and not labeled by three compartment sink.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop bread crumbs by three compartment sink.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted for protection. **Repeat Violation**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping chicken with bracelet on.
13-07-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have food debris buildup.
23-03-4
Basic - Single-service articles improperly stored. To go cups and boxes stored on floor of dry goods storage area.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in three compartment sink. **Repeat Violation**
06-01-5
Basic - Walk-infreezer shelves with rust that has pitted the surface.
14-17-4
30
Jan 17, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from gyro station: cooked pasta (45F - Cold Holding); cut tomatoes (45F - Cold Holding); cut leafy greens (45F - Cold Holding) temperatures taken at 11:45 am. Manager placed items on ice. Temperatures taken again at 12:20 pm and cooked pasta 42 F, cut tomatoes 42 F, cut leafy greens 43 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Gyro meat in a broiler that is turned off. Gyro meat in broiler with only one heating element turned on and no rotation of the gyro cone. Inspector advised operator to slice gyro meat from cone and fully cook on the grill until rotisserie can be fixed.
03C-97-2
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee pulled cooked chicken off the grill to hot hold. Cooked chicken was at: chicken (137F - Cooking) employee put back on cooktop and cooked to 177 F.
03C-44-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers in kitchen have built up food debris. Can opener on table by gyro station has built up food debris. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Manager replaced paper towels.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on ice machine not inverted for protection. Manager inverted. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table behind front counter.
12B-07-4
Basic - Equipment in poor repair. Freezer door on cook line across from fryers is broken.
14-11-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in three compartment sink without cold running water. Manager turned on cold water. **Corrected On-Site**
06-01-5
39
Aug 7, 2023
Routine - Food
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on prep table in kitchen area. Manager killed roach, removed and sanitized the area. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over yogurt in walk in cooler. Manager stored correctly. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in rear dry goods storage area not landing on food or food contact surfaces. **Warning**
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of mushrooms, 62 ounces, in dry goods storage area, not segregated. 1 dented can of Alfredo sauce, 106 ounces, in dry goods storage area, not segregated. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook top: butter (74F - Hot Holding) Manager turned up temperature on cook top. **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In desk top cooler behind front counter: bleu cheese dressing (70F - Cold Holding); ranch dressing (70F - Cold Holding); Tartar sauce (70F - Cold Holding); honey mustard (70F - Cold Holding); nacho cheese (70F - Cold Holding); butter (70F - Cold Holding) Dressings state to keep refrigerated. Manager moved to walk in freezer. Temperatures taken at 10:50 am. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on cook line has built up food debris. **Warning**
22-02-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Stored food not covered. Fish products in containers with no covers in walk in cooler. Manager covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Behind front counter, wiping cloth solution has chlorine and soap. **Warning**
21-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at employee hand wash sink across from three-compartment sink. No hand wash sign at hand wash sink on cook line. No hand wash sign at hand wash sink behind front counter. **Repeat Violation** **Warning**
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook top in water of 92 F. Manager turned up cook top. **Repeat Violation** **Warning**
10-07-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Damaged/spoiled/recalled food not properly segregated. 1 dented can of mushrooms, 62 ounces, in dry goods storage area, not segregated. 1 dented can of Alfredo sauce, 106 ounces, in dry goods storage area, not segregated. **Repeat Violation** **Warning**
08B-20-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
23
Nov 7, 2022
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab legs over ready-to-eat French fries in reach in freezer on cook line not all commercially packaged. Operator rearranged reach in freezer so ready-to-eat foods are stored above raw foods. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk in cooler: raw shelled egg on egg flats with a broken shell.
01B-14-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer on prep table in rear of kitchen: gyro meat (110F - Hot Holding) Operator switched out warming device. Temperature is now 137 F. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 200 ppm chlorine. Employee reduced solution to 100 ppm chlorine. **Corrected On-Site**
41-27-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wet wiping cloth solution stored on floor in rear of kitchen. Operator stored solution in a second bucket using a double bucket method to correct. **Corrected On-Site**
21-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator put back into solution. **Corrected On-Site**
21-12-4
Basic - Open dumpster lid. Operator closed lids. **Corrected On-Site**
33-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand wash sinks in food prep areas. Inspector emailed operator hand wash signs.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in cooktop in water at 110 F. Operator turned up heat on cooktop. **Corrective Action Taken**
10-07-4
Basic - Food stored under dripping water line. In walk in freezer next to three-compartment sink: food is stored under dripping line from condensation unit. Operator moved items away from condensation line. **Corrective Action Taken**
08B-52-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above reach in cooler in rear of kitchen. Operator removed. **Corrected On-Site**
40-06-5
Basic - Damaged/spoiled/recalled food not properly segregated. In walk in cooler: raw shelled egg on egg flats with a broken shell. **Repeat Violation**
08B-20-4
Basic - A minimum of one bathroom facility is not available for public use. Bathrooms are currently under a remodel and are not in use for general public. Dining room is not open at the moment.
32-09-4
35
Sep 8, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dining room. 2 dead flies in dining room of establishment. 4 dead flies on electrical box by rear door. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-08: 1 live fly in kitchen by drive through window. **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Current license is still pending. Restaurant is currently remodeling and no plans have been submitted to DBPR. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-08: **Time Extended**
50-08-7
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-08: **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Two tiles missing by rear kitchen door. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-08: **Time Extended**
36-17-5
64
Sep 7, 2022
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning** Reference: 61C-1.002(5)(c)(1) FAC: (1) The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened after being out of business more than 12 months shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, F.S. and Rule Chapters 61C-1 and 61C-4, F.A.C. Such plans must be approved by the division as meeting the sanitation and safety requirements provided in law prior to scheduling of an opening inspection and licensing. For remodeling, plan review submittal is not required if the division can otherwise determine that the intended remodeling will not have an impact on any sanitation and safety requirements provided in law or rule. Plan review is not required for applications for change of ownership when no interruption in operation or no change to the establishment occurs. Plan reviews for additional theme park units are not required if such units have been previously reviewed and approved and have no modifications from the originally approved model. Priority: Intermediate - From follow-up inspection 2022-07-07: Spoke with Lola in Plan Review she has received application but no plans. **Time Extended** - From follow-up inspection 2022-09-07: Called plan review and no plans have been submitted as of yet. **Admin Complaint**
51-16-7
Intermediate - - From initial inspection : Observed: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Reference: 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Priority: Intermediate - From follow-up inspection 2022-07-07: **Time Extended** - From follow-up inspection 2022-09-07: Employee training is not correctly filled out. No authorized trainer, no certificate number, no date of completion and no expiration date. **Time Extended**
53B-02-5
Basic - - From initial inspection : Observed: Floor tiles missing and/or in disrepair. Restaurant is under remodel and tiles are missing throughout the kitchen area. **Warning** Priority: Basic - From follow-up inspection 2022-07-07: **Time Extended** - From follow-up inspection 2022-09-07: Two tiles still missing by rear door of kitchen. **Time Extended**
36-17-5
78
Frequently Asked Questions
When was Gyros and Seafood Express last inspected?
The most recent health inspection at Gyros and Seafood Express on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Gyros and Seafood Express?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Gyros and Seafood Express.
How does Gyros and Seafood Express compare to other restaurants in St. Petersburg?
Gyros and Seafood Express most recently scored 17 out of 100, which is lower than the St. Petersburg average of 77.
Has Gyros and Seafood Express' inspection record improved over time?
Yes. Recent inspections at Gyros and Seafood Express have averaged around 12 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Gyros and Seafood Express means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Gyros and Seafood Express inspected?
Based on the inspection history on file, Gyros and Seafood Express is inspected around two times per year on average.
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