Inspection conducted Dec 23, 2025 · Data released by DOHMH Jan 1, 2026
CLOSED BY DOHMH
Gyro King Closed by Health Dept - Brooklyn
Published March 3, 2026 4:51 PM
984 CONEY ISLAND AVENUE, Brooklyn, NY 11230 · Bangladeshi
113
Violation Score A: 0-13 · B: 14-27 · C: 28+
Brooklyn, NY — Gyro King, a Bangladeshi restaurant at 984 Coney Island Avenue in Brooklyn, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following a health inspection that resulted in a score of 113 points and documented 14 critical violations. The inspection was conducted on December 23, 2025, with data released publicly on January 1, 2026.
Illustrative image — not a photo of the actual business
A score of 113 places the establishment far above the 28-point threshold for a grade C, the lowest letter grade issued by the city's restaurant grading system. The inspection identified a wide range of food safety concerns spanning pest activity, sewage failures, hand washing deficiencies, food contamination, and personal hygiene issues among staff.
What Inspectors Found
Among the most serious findings, inspectors documented evidence of both rats and mice in the establishment's food and non-food areas (Codes 04K and 04L). The presence of two separate rodent species in a single inspection is notable and indicates a significant pest control failure. Inspectors also noted that the establishment did not maintain a contract with a pest management professional and had no record of extermination activities on the premises.
The inspection identified failures in the establishment's sewage disposal system, which was cited as not provided, improper, inadequate, or unapproved (Code 05A). Related to this, anti-siphonage or back-flow prevention devices were not provided where required, and equipment or floors were not properly drained (Code 10B).
Inspectors found no hand washing facility in or adjacent to the toilet room or within 25 feet of food preparation areas (Code 05D). The citation noted that hand washing facilities were not accessible and lacked hot and cold running water at adequate pressure, soap, or acceptable hand-drying devices. Hand washing signage was also not posted near sinks (Code 09E).
Food safety violations included a finding that raw, cooked, or prepared food was adulterated, contaminated, or cross-contaminated and was not discarded in accordance with the establishment's HACCP plan (Code 04H). Improper thawing procedures were also documented (Code 09B). Additionally, damaged canned goods were not segregated from intact product or labeled as required (Code 09A).
The inspection found that no manager or supervisor of food operations held a valid Food Protection Certificate (Code 04A), which is required under NYC Health Code to ensure that at least one person on duty understands food safety principles and practices.
Personal cleanliness citations included soiled outer garments, lack of effective hair restraints, jewelry worn on hands or arms, and fingernails not kept clean and trimmed (Code 06A). Additional non-critical violations covered deficient dishwashing and sanitizing procedures, unacceptable non-food contact surfaces, single-use plastic straw and stirrer violations, and the absence of a required food allergy information poster.
Food Safety Context
New York City's restaurant inspection program operates under NYC Health Code Article 81, which establishes sanitation and food safety requirements for all food service establishments. The presence of rodents in a food establishment poses a direct risk of contamination through droppings, urine, and contact with food preparation surfaces.
The FDA Food Code requires that food establishments maintain adequate sewage disposal, accessible hand washing facilities with hot and cold running water, and that at least one certified food protection manager be present during operations. The multiple failures documented in this inspection span several of the most fundamental requirements for safe food handling.
The hand washing facility violations are particularly significant, as hand washing is considered the single most important practice for preventing the spread of foodborne illness, according to the FDA.
Inspection History
Gyro King's recent inspection history shows a pattern of elevated scores:
Dec 31, 2025: Score 3 (Grade Z), Reopened
Dec 26, 2025: Score 55, Closed
Nov 24, 2025: Score 113
Sep 5, 2025: Score 50 (Grade C)
May 9, 2025: Score 60
Apr 22, 2024: Score 22 (Grade B)
Nov 13, 2023: Score 30
Jan 19, 2023: Score 25 (Grade B)
Oct 24, 2022: Score 18
The record indicates that the restaurant's scores increased substantially beginning in 2025, rising from a score of 22 in April 2024 to scores of 60, 50, 113, 55, and ultimately the closure documented in December 2025. Following the closure on December 26 with a score of 55, the restaurant was reopened on December 31 after receiving a score of 3. The November 24 inspection that produced the score of 113 preceded the December closure actions.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on inspection scores:
A: 0–13 points (lowest violation level)
B: 14–27 points
C: 28 or more points
A score of 113 represents more than four times the threshold for a grade C. Restaurants that are closed must correct all violations and pass a re-inspection before reopening to the public.
Consumers can look up any restaurant's inspection history on the NYC DOHMH website or through the city's open data portal. The inspection data referenced in this article is public record maintained by the City of New York.
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL Sewage disposal system is not provided, improper, inadequate or unapproved. (Code 05A)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
CRITICAL Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. (Code 06A)
Non-Critical Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (Code 10B)
CRITICAL Evidence of rats or live rats in establishment's food or non-food areas. (Code 04K)
Non-Critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
Non-Critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE (Code 09A)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
CRITICAL Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL Sewage disposal system is not provided, improper, inadequate or unapproved. (Code 05A)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
CRITICAL Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
Non-Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical Wash hands sign not posted near or above hand washing sink. (Code 09E)
CRITICAL Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. (Code 06A)
Non-Critical Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (Code 10B)
CRITICAL Evidence of rats or live rats in establishment's food or non-food areas. (Code 04K)
Non-Critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
Non-Critical Contract with a pest management professional not in place. Record of extermination activities not kept on premises. (Code 28-06)
Non-Critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE (Code 09A)
CRITICAL Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. (Code 04H)
Non-Critical Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station) (Code 19-06)
Non-Critical Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. (Code 20-01)
Non-Critical Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE (Code 09A)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology
