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GYRO GRILL MG, INC

3660 W 111TH ST, CHICAGO, IL 60655 · Restaurant

Inspection summary

GYRO GRILL MG, INC has been inspected 11 times by Chicago Department of Public Health since March 19, 2020. The most recent inspection, on June 1, 2026, recorded 1 infraction.

None of the 11 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 2 separate inspections, most recently on April 2, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on March 30, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on April 2, 2021. For example: PROPER DATE MARKING AND DISPOSITION

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 2, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on March 19, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

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.

11 inspections

  1. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY CERTIFIED MANAGER ON DUTY ALLERGEN TRAINING CERTIFIICATE HAS EXPIRED. MUST PROVIDE MAINTAIN OR CITATIONS WILL FOLLOW.
  2. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE HOOD VENTILATION FILTERS IN THE FRONT FOOD SERVICE/PREP AREA IN NEED OF A DETAIL CLEAN.
  3. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • COVING IN NEED OF REPAIR UNDER 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
  4. Complaint

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN NEED OF REPLACING WHEN WORN WITH DEEP CUTS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SODA DISPENSOR IN NEED OF CLEANING TO REMOVE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER COUNTERS IN NEED OF CLEANING TO REMOVE ANY FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FILTERS ON HOOD VENT IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (RICE 180.4F) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED STYROFOAM CUP USED AS DISPENSING UTENSILS IN COOKED RICE. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE DISPESNING UTENSILS TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF PREP COOLERS, PREP FREEZERS, KNIFE RACK, SHELVING UNITS AND HOLDING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  7. Canvass

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • KNIVES IMPROPERLY STORED INBETWEEN PREP COOLERS. INSTD TO STORE PROPERLY
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CRACKED LIGHTSHIELDS IN REAR PREP AREA. INSTD TO REPLACE AND MAINATIN
  8. Canvass Re-Inspection

    2 infractions

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR ALL EMPLOYEES. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  9. Canvass

    16 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (SOUP 159.6F,RICE 150.9F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION OF EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED FOOD HANDLER TOUCHING READY TO EAT LETTUCE, TOMATOES, CHICKEN WITH BARE HANDS WHILE PREPARING SALAD FOR CUSTOMER SERVICE. INFORMED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. MUST WEAR GLOVES, USE TONGS, UTENSILS, ETC. PRIORITY 7-38-010 CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK IN REAR PREP AREA NOT ACCESSIBLE, BLOCKED BY TRASH CAN AND FILLED WITH RAW SHRIMP. INSTRUCTED MANAGER TO REMOVE TRASH CAN AND SHRIMP FROM HAND WASHING SINK. HAND WASHING SINK MUST BE ACCESSIBLE AT ALL TIMES FOR HAND WASHING ONLY. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT TCS FOOD NOT LABELED AND DATED IN COOLERS. READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED WITH DATE BY WHICH FOOD IS TO BE SOLD, CONSUMED, OR DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY AND DISCLOSURE ON MENU. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED DESSERTS NOT PROPERLY LABELED. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED ITEMS WITH INGREDIENTS, NET WEIGHT, ALLERGENS, BUSINESS NAME, AND ADDRESS.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED ON FRONT COUNTER AND STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 46. GLOVES USED PROPERLY
      • OBSERVED FOOD HANDLERS NOT PROPERLY WEARING GLOVES. GLOVES SHALL BE PROPERLY WORN AND CHANGED BETWEEN TASKS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL SANITIZING TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR ALL EMPLOYEES. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • INSPECTION REPORT SUMMARY NOT POSTED AND VISIBLE TO CUSTOMERS. INSPECTION REPORT SUMMARY SHALL BE POSTED IN PLAIN VIEW OF CUSTOMERS. PRIORITY FOUNDATION 7-42-010(B)
  10. License Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GAS STOVE,DEEP FRYER AND LARGE CONVECTION OVENS NOT VENTED IN REAR PREP AREA. INSTRUCTED TO INSTALL HOOD VENTIALTION TO THE ROOF OR MUST PROVIDE PROOF FROM VENTIALTION DEPT IN WRITING. ALSO VENTILATION ABOVE FRONT PREP COOKING EQUIPMENT NOT WORKING. MUST REPAIR
  11. License

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • INSTRUCTED TO PROVIDE VALID RECEIPT FOR CLASS TAKEN FOR CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE WITH ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR THE NOROVIRUS. PRIORITY FOUNDATION
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM TEMPERATURE MEASURING DEVICE FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED TO INSTALL DROP CEILING TILES IN REAR PREP AREA ABOVE COOLERS,ETC. ALSO INSTRUCTED TO INSTALL SNEEZE GUARDS AT ABOVE SHELF UNIT ABOVE PREP COOLER AT FRONT COUNTER WHERE FOOD STORAGE TO GO STORAGE BOWLS, ETC WILL BE STORED FOR USE. PRIORITY FOUNDATION
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHLORINE CHEMICAL TESTING DEVICE KIT FOR 3- COMPARTMENT SINK DISH WASHING FACILITIES. PRIORITY FOUNDATION
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GAS STOVE,DEEP FRYER AND LARGE CONVECTION OVENS NOT VENTED IN REAR PREP AREA. INSTRUCTED TO INSTALL HOOD VENTIALTION TO THE ROOF OR MUST PROVIDE PROOF FROM VENTIALTION DEPT IN WRITING. ALSO VENTILATION ABOVE FRONT PREP COOKING EQUIPMENT NOT WORKING. MUST REPAIR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PIC HAS NO PROOF OF ALLERGEN TRAINING. ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST PROVIDE ALLERGEN TRAINING.

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