Mr Snapper Gyros & Seafood
Last inspected: Apr 20, 2026
50
Score
Across the available record, Mr Snapper Gyros & Seafood has eight inspections on file, the first dated 2022. The most recent report on file is from Apr 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 14 violations earlier in the record.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. There are enough flags in the record to merit a second thought.
8
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Snapper completely thawed in rop bag in reach in cooler by cooks line. Operator discarded.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice shoot at front counter.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to scoop beans in reach in cooler. Operator removed. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper completely thawed in rop bag in reach in cooler by cooks line. Operator discarded. **Repeat Violation**
06-09-1
Basic - Floor soiled/has accumulation of debris. Underneath all equipment on cooks line, and underneath hand sink at front service counter.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers on cooks line.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers underneath prep table. Operator inverted. **Corrected On-Site**
25-06-4
50
Nov 3, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken on prep table no time mark. Operator marked 11am. **Corrected On-Site**
03F-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish still a little solid in walk in cooler . Operator opened bag and completely removed to thaw under refrigeration. **Corrective Action Taken**
06-09-1
Basic - Dumpster can located outside has no lid or lid open/broken. Both lids broken.
33-15-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler stand up refrigerator by cooks line.
14-33-4
70
Apr 11, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator called contact center to pay for license renewal. **Corrected On-Site**
50-17-3
Basic - Ceiling tile missing. 2 missing by restrooms.
36-36-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator had employees clean oven during inspection. **Corrective Action Taken**
22-08-4
Basic - Missing partition and/or door for bathroom with more than 1 toilet facility. Women's restroom missing partition door. Two stall bathroom. **Repeat Violation**
32-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. By exit to back door. Operator hung mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine, operator had employees sanitize and clean area. **Corrected On-Site**
23-03-4
67
Oct 18, 2024
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee packing an order touching French fries with his bare hands. Operator discarded order and made it fresh. **Corrected On-Site**
09-19-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ROP fish.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 cases of cooked chicken wings in walk in cooler 48-58f per operator more than 24 hours Gyro meat in walk in cooler 54f per operator more than 24 hours
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 cases of cooked chicken wings in walk in cooler 48-58f per operator more than 24 hours Gyro meat in walk in cooler 54f per operator more than 24 hours
03A-02-5
Intermediate - Lack of toilet tissue at each toilet. Men's restroom. Operator refilled container. **Corrected On-Site**
32-11-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By soda machine. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At entrance to kitchen by TV set for orders. In men's restroom. Operator refilled container. **Corrected On-Site** **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl liver in walk in cooler. Operator removed bowl.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks next to soda syrup machine. Operator chained both tanks. **Corrected On-Site**
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Missing partition and/or door for bathroom with more than 1 toilet facility. Women's restroom missing partition door. Two stall bathroom.
32-06-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers and behind of the fryer.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops by entrance to back door. Operator hung mop. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour and shrimp seasoning powder. Operator labeled all 3 containers. **Corrected On-Site**
02D-01-5
26
Apr 10, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
45
Nov 1, 2023
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cooked chicken,raw chicken and gyro meat stored in to go plastic bags.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw snapper stored over ready to eat at walk in cooler.Operator moved item to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of black microwave on cooks line and electric can opener on top of microwave are soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cooks line no paper towel **Corrected On-Site**
31B-02-4
Basic - Bathroom facility in disrepair. Operator doing work on bathrooms,it is accessible to the employees
32-05-4
Basic - Cutting board has cut marks and is no longer cleanable. On make table at cooks line
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
35B-01-4
Basic - Floor tiles missing and/or in disrepair. In front of stove at cooks line
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Cases of lemon pepper seasoning stored on floor at storage room
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line grease build up
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves rusted
14-33-4
Basic - Single-service articles improperly stored. Cases of to go items stored on floor at cooks line
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted at cooks line **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Gizzards,chicken,shrimp,conch,fish have no covers in reach in cooler at cooks line Cooked chicken wings no cover in walk in cooler
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Snapper thawing in individual packaging with instructions to remove from packaging before thawing
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cooks line
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Flour and cornmeal at cooks line removed from original packaging not labeled. **Corrected On-Site**
02D-01-5
30
Apr 10, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler soiled with food debris. **Repeat Violation**
22-02-4
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. **Corrective Action Taken**
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers throughout kitchen. **Repeat Violation**
14-33-4
Basic - Single-service articles improperly stored. Single service containers stored on floor in dry storage. **Repeat Violation**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. On cook line. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line behind fryers wall soiled with grease. In ware washing area wall behind triple sink solid with black mold like substance.
36-27-5
Basic - Cardboard used to line nonfood-contact shelves. Storage shelf next to fryers.**Corrected On-Site**
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Light shield damage on on prep line in kitchen. **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease.
23-03-4
37
Nov 28, 2022
Routine - Food
3 major violations. 12 minor violations.
View 15 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on reach in cooler.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in ware washing area. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above exit door of kitchen.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen.
35B-01-4
Basic - Light not functioning. On cook line.
36-62-4
Basic - Light shield damaged/in disrepair. Throughout kitchen.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between fryers heavily soiled with grease and food debris.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stand up reach in cooler on cook line.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on cook line.
14-33-4
Basic - Single-service articles improperly stored. On floor. **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. On cook line. **Corrected On-Site**
25-06-4
41
Frequently Asked Questions
When was Mr Snapper Gyros & Seafood last inspected?
The most recent health inspection at Mr Snapper Gyros & Seafood on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Mr Snapper Gyros & Seafood?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Mr Snapper Gyros & Seafood.
How does Mr Snapper Gyros & Seafood compare to other restaurants in Orlando?
Mr Snapper Gyros & Seafood most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Mr Snapper Gyros & Seafood's inspection record improved over time?
Yes. Recent inspections at Mr Snapper Gyros & Seafood have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mr Snapper Gyros & Seafood 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 Mr Snapper Gyros & Seafood inspected?
Based on the inspection history on file, Mr Snapper Gyros & Seafood is inspected around two times per year on average.
Nearby Restaurants