What is The Gyro Project's health inspection score?

The Gyro Project has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Gyro Project last inspected?

The Gyro Project was last inspected on April 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Gyro Project have?

The Gyro Project has 7 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Gyro Project safe to eat at?

The Gyro Project has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Gyro Project serve?

The Gyro Project serves Greek cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Gyro Project

Name: The Gyro Project
Address: 2062 BROADWAY, Manhattan, 10023
Rating: 40

2062 BROADWAY, Manhattan

Last Inspected: 4/22/2026

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0Poor

Greek•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 83% of greek restaurants

Declining

2 inspections

Last: Apr 22, 2026

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

-30 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (40/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2062 BROADWAY, Manhattan, NY 10023

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Inspection History

2 records on file

1 Cycle Inspection / Initial Inspection1 Pre-permit (Operational) / Initial Inspection

Apr 26

Cycle Inspection / Initial Inspection InspectionLatest

4 High

4 total4 risk factors

40/100inspection score

−40 pts

High Priority (4)

−40 pts

02ATime/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10
06APersonal 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.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10

Base deductions−40 pts

Risk factor bonus (4× +5)−20 pts

Jan 26

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

2 High1 Med

3 total1 risk factor

70/100inspection score

−15 pts

High Priority (1)

−10 pts

02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10

Intermediate (1)

−5 pts

10FNon-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.−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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