PlateScore

King Of Gyros Gilbert

B

1652 N Higley Rd, Gilbert 85234

Food Establishment - Eating & Drinking · Permit FD2504625

Score based on 2 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 22, 2026.

84
Good

Gilbert restaurant avg: 95

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Score over time

1000602026May 5, 2026 — Routine — score 73 (1 priority, 2 foundation, 2 core)Sep 3, 2026 — Routine — score 93 (0 priority, 1 foundation, 2 core)93
Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history2 on record

2026

Sep 3, 2026Routine1 foundation2 coreall corrected on siteB

Predefined Comment: No County legal action will result from this inspection.

#6 — Proper Eating, Tasting, Drinking, or Tobacco UseCore2-401.11

Inspector's notes

Observed personal food stored throughout the reach-in refrigerator. Please label and designate an area to prevent contamination. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

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2-401.11 - Core: Eating, Drinking, or Using Tobacco

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation6-301.12

Inspector's notes

Observed no paper towels at hand washing sink in front kitchen area. PIC provided hand drying provision for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no hand soap in handwashing sink next to three compartment sink. PIC provided soap for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

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6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.

#43 — In-Use Utensils; Properly StoredCore3-304.12

Inspector's notes

Observed rice spoon stored in water with a temperature of 98*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

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3-304.12 - Core: In-Use Utensils, Between-Use Storage

May 5, 2026Routine1 priority2 foundation2 coreB°

Predefined Comment: No County legal action will result from this inspection.

#2 — Certified Food Protection ManagerCore2-102.12

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. CFPM holder was not present at time of inspection.

#6 — Proper Eating, Tasting, Drinking, or Tobacco UseCore2-401.11

Inspector's notes

Observed personal food stored throughout the reach-in refrigerator. PIC, rearranged items at time of inspection to designated area. Please store separately to prevent contamination.

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2-401.11 - Core: Eating, Drinking, or Using Tobacco

#15 — Food Separated and ProtectedPriority3-302.11

Inspector's notes

Observed raw chicken stored directly above raw beef and cooked chicken gyro in reach-in cooler. PIC rearranged at time of inspection.

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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided food storage handout.

#23 — Proper Date Marking and DispositionPriority foundation3-501.17

Inspector's notes

Observed cooked gyro, and yellow rice without a date in small reach-in cooler near grill area. Please date mark all food items if held for more than 24 hours.

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3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

#48 — Warewashing Facilities, Installed, Maintained, Used, Test StripsPriority foundation4-302.14

Inspector's notes

Test strips were not available at time of inspection. Please obtain chlorine test strips to ensure proper levels of chlorine are maintained.

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4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection 5.14.

Nearby restaurants

Other places to eat within a short walk, with their current scores.

Data from Maricopa County Environmental Services public records, last checked Sep 22, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →