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Grade CBangladeshi

Gyro King

984 CONEY ISLAND AVENUE, Brooklyn, 11230

Should you eat here?

Caution — pest-related violations found across multiple inspections, including the latest (4 months ago).

Last inspected Apr 1, 2026 · New York City health department

What the inspector found on Apr 1, 2026

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Evidence of mice or live mice in establishment's food or non-food areas.

    Critical

  • Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

    Evidence of rats or live rats in establishment's food or non-food areas.

    Critical

  • Raw and ready-to-eat foods were not kept separate, risking contamination.

    Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

    Critical

  • Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

    Cold 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.

    Critical

  • Food was not stored, covered, labeled, or dated properly.

    Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

    Critical

  • Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

    TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.

    Critical

  • Food was not stored, covered, labeled, or dated properly.

    Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE

  • A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

    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.

  • A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

    Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Inspection history

DateResultTypeViolations
Apr 1, 2026Grade PendingCycle Inspection / Initial Inspection10 (6 critical)
Dec 31, 2025Grade PendingCycle Inspection / Reopening Inspection1
Dec 26, 2025Grade PendingCycle Inspection / Reopening Inspection7 (5 critical)
Dec 23, 2025Grade PendingCycle Inspection / Initial Inspection18 (7 critical)
Sep 5, 2025Grade CCycle Inspection / Re-inspection12 (6 critical)
May 9, 2025Grade PendingCycle Inspection / Initial Inspection11 (5 critical)
Apr 22, 2024Grade BCycle Inspection / Re-inspection5 (2 critical)
Nov 13, 2023Grade PendingCycle Inspection / Initial Inspection6 (3 critical)

Problems that keep coming back

Issues cited at more than one inspection — a better signal than any single visit.

  • 5×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 5×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 5×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 4×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 4×Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.
  • 4×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 4×An issue with how food is prepared, protected, or handled during service.
  • 3×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 3×Food was not stored, covered, labeled, or dated properly.
  • 3×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 3×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 3×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 2×Food was not stored, covered, labeled, or dated properly.
  • 2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
  • 2×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
  • 2×A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
  • 2×Raw and ready-to-eat foods were not kept separate, risking contamination.
  • 2×A paperwork or posting requirement, such as permits, certificates, or required signs.
  • 2×Food was not stored, covered, labeled, or dated properly.

Around this address

City records for the building itself, not this restaurant’s inspection.

  • 4 rodent inspections on record, 1 finding rat activity.
  • 6 recent 311 complaints filed at this address.

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