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CITY GYROS

2804 W ROOSEVELT RD, CHICAGO, IL 60612 · Restaurant

Inspection summary

CITY GYROS has been inspected 7 times by Chicago Department of Public Health since August 2, 2024. The most recent inspection, on January 21, 2026, recorded 6 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 22 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 4 separate inspections, most recently on January 21, 2026. For example: APPROVED THAWING METHODS USED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on January 21, 2026. For example: PERSONAL CLEANLINESS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on January 12, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on November 18, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 14 times across 7 separate inspections, most recently on January 21, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass Re-Inspection

    6 infractions

    • 35. APPROVED THAWING METHODS USED
      • 3-501.13: OBSERVED FROZEN CHICKEN AND DOGS SITTING IN WATER IN THE 3 COMP SINK AND FROZEN ITALIAN BEEF SITTING OUT ON THE SIDE OF THE SINK IN THE FRONT FOOD PREP AREA. INSTRUCTED MANAGER ON PROPERLY THAWING FOOD ITEMS UNDER COOL RUNNING WATER OR INSIDE COOLER.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11: OBSERVED NO FOOD HANDLERS WITH HAIR RESTRAINTS ON WHILE IN PREP AREA. INSTRUCTED ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS, WHILE IN THE FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: 6-501.13: FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE SPILLS,DEBRIS AND/OR GREASE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18: OBSERVED THE HOOD DIRTY ABOVE THE COOKING EQUIPMENT. MUST CLEAN TO REMOVE DUST AND DEBRIS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: OBSERVED EMPLOYEE WITHOUT HIS FOOD HANDLER CERTIFICATE. INSTRUCTED MANAGER ALL FOOD HANDLER MUST COMPLY WITH FOOD HANDLER REQUIRMENTS OR CITATIONS WILL FOLLOW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13: OBSERVED NO ALLERGEN FROM THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL MANAGERS MUST TAKE COURSE AND MAINTAIN RECORD OF SITE.
  2. Canvass

    8 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FROZEN CHICKEN AND DOGS SITTING IN WATER IN THE 3 COMP SINK AND FROZEN ITALIAN BEEF SITTING OUT ON THE SIDE OF THE SINK IN THE FRONT FOOD PREP AREA. INSTRUCTED MANAGER ON PROPERLY THAWING FOOD ITEMS UNDER COOL RUNNING WATER OR INSIDE COOLER.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 30 MICE DROPPINGS THROUGHOUT FACILITY DURING INSPECTION. MICE DROPPINGS WERE FOUND IN THE FOLLOWING AREAS ON THE FLOOR: IN DISHWASHING/ MOP SINK, NEAR HOT WATER TANK, IN EMPLOYEE TOILET ROOM, NEAR THE FRONT SERVICE COUNTER. THE SURFACES MICE DROPPINGS WERE FOUND: ON A LID OF A TUPPERWARE CONTAINER STORED ON A FOOD PREP TABLE IN THE REAR DISHWASHING AREA, ON THE LOWER SHELVES UNDER THE FOOD PREP TABLES, IN THE LOWER OPENING UNDER THE SERVICE COUNTER. INSTRUCTED TO REMOVE ALL MICE DROPINGS, CLEAN, AND SANITIZE AFFECTED AREAS.RECOMMEND CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED NO FOOD HANDLERS WITH HAIR RESTRAINTS ON WHILE IN PREP AREA. INSTRUCTED ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS, WHILE IN THE FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE SPILLS,DEBRIS AND/OR GREASE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18: OBSERVED THE HOOD DIRTY ABOVE THE COOKING EQUIPMENT. MUST CLEAN TO REMOVE DUST AND DEBRIS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: OBSERVED EMPLOYEE WITHOUT HIS FOOD HANDLER CERTIFICATE. INSTRUCTED MANAGER ALL FOOD HANDLER MUST COMPLY WITH FOOD HANDLER REQUIRMENTS OR CITATIONS WILL FOLLOW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN FROM THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL MANAGERS MUST TAKE COURSE AND MAINTAIN RECORD OF SITE.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM 11/18/2025, REPORT #2627235. NEW SUMMARY REPORT GIVEN AND POSTED. FOUNDATION VIOLATION: 7-42-010(B), CITATION ISSUED
  3. Complaint

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT THE HAND SINK IN THE PREP AREA AS REQUIRED FOR PROPER HAND WASHING. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION CITATION ISSUED #7-38-030(C).
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS WITH IMPROPER INTERNAL TEMP'S INSIDE PREP COOLER: 10lbs OF COOKED STEAK AT 53.4F, 10lbs OF COOKED CHICKEN AT 52.5F, AND 8lbs OF RAW CHIKEN TENDERS AT 50.1F. ALL ITEM DISCARDED AND DENATURED TOTAL WEIGHT AT 28lbs AND COST AT $200. PRIORITY CITATION ISSUED #7-38-005
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FROZEN CHICKEN WINGS SITTING IN WATER IN THE 3 COMP SINK AND FROZEN ITALIAN BEEF SITTING OUT ON THE SIDE OF THE SINK. INSTRUCTED MANAGER ON PROPERLY THAWING FOOD ITEMS UNDER COOL RUNNING WATER OR INSIDE COOLER.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHES LAYING ON PREP STATION AND COUNTER TOPS. INSTRUCTED MANAGER TO PROPERLY STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ICE BUILD UP INSIDE THE DEEP FREEZER AND INSIDE PREP COOLER. MUST DEFROST AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING AROUND COOKING EQUIPMENT TO REMOVE SPILLS,DEBRIS AND/OR GREASE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE HOOD DIRTY ABOVE THE COOKING EQUIPMENT. MUST CLEAN TO REMOVE DUST AND DEBRIS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EMPLOYEE WITHOUT HIS FOOD HANDLER CERTIFICATE. INSTRUCTED MANAGER ALL FOOD HANDLER MUST COMPLY WITH FOOD HANDLER REQUIRMENTS OR CITATIONS WILL FOLLOW.
  4. Complaint Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
  5. Complaint Re-Inspection

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROX. 50 MOUSE DROPPINGS ON THE FLOOR OF THE FOOD PREP AREA, UNDER THE DR. PEPPER COOLER, ON THE WOODEN PALLET NEXT TO THE MOP SINK, AND ON THE HORIZONTAL SURFACES OF THE HVAC UNIT. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE GREASE ON THE FLOOR BENEATH THE DEEP FRYER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 SEAL ALL GAPS AND OPENINGS IN THE WALLS OF THE REAR FOOD PREP AREA TO ELIMINATE PEST HARBORAGE CONDITIONS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
  6. Complaint

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS STORED IN THE PREP COOLERS. OBSERVED CHICKEN AT 50F, BEEF AT 54-64F, CHEESE AT 55F, GYRO SAUCE AT 52F, CUT LETTUCE AT 51F, PIZZA PUFFS AT 48F, HOT DOGS AT 47F, AND ITALIAN SAUSAGE AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE 3-DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 52F. THE COOLER WAS USED TO STORE COLD TCS FOODS SUCH AS CHICKEN AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO WORKING THERMOMETER WAS OBSERVED INSIDE OF THE 2-DOOR PREP COOLER. MANAGEMENT INSTRUCTED TO PROVIDE.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED INADEQUATE HOT WATER ON THE PREMISES AT THE 3-COMPARTMENT SINK AND HAND WASHING SINKS. OBSERVED THE WATER TEMPERATURE TO BE 70F AT THE 3-COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 110F AT ALL TIMES FOR PROPER DISHWASHING AND ABOVE 100F AT ALL HAND WASHING SINKS FOR PROPER HAND WASHING. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE GREASE ON THE FLOOR BENEATH THE DEEP FRYER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2598482 ON 8/2/24 NOT CORRECTED: 38 - OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE FRONT DOOR. MANAGEMENT INSTRUCTED TO INSTALL A DOOR SWEEP TO PROTECT ALL OUTER OPENINGS. 57 - ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO INSPECTION REPORT SUMMARY POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IN BECAUSE OF THE PUBLIC. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.
  7. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE FRONT DOOR. MANAGEMENT INSTRUCTED TO INSTALL A DOOR SWEEP TO PROTECT ALL OUTER OPENINGS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SEVERAL OPENINGS IN THE WALLS AROUND THE PREP AREA WHERE THE WATER PIPES AND WIRES ARE GOING INTO THE WALL AROUND THE 3 COMPARTMENT SINK AND HVAC UNIT. MANAGEMENT INSTRUCTED TO SEAL ALL OPENINGS IN THE WALLS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.

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