MR SOUVLAKI RESTAURANT
802 N PINELLAS AVE, Tarpon Spgs FL 34689 · 727-937-2795
Last inspected May 1, 2026 · 8 visits since July 2023
MAY 24
DEC 24
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026033358 | Apr 30, 2026 | Jun 10, 2026 | $200 |
Inspection history
8 visits, newest first
May 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken skewers (60F - Cold Holding); feta (60F - Cold Holding), tzatziki (51F - Cold Holding), chickpeas (50F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from flat top grill -raw chicken skewers (60F - Cold Holding); cut tomatoes (60F - Cold Holding); feta (60F - Cold Holding); sliced tomatoes (57F - Cold Holding); tzatziki (51F - Cold Holding); chickpeas (50F - Cold Holding) held in walk in cooler overnight, moved to reach in cooler at 8:00. See stop sale Expo line -butter pads (60F - Cold Holding), removed from refrigeration 45 minutes ago, moved to freeze, recheck 37F.
Handwash sink not accessible for employee use at all times. Towel bucket in hand wash sink at expo, pot in hand wash sink on cook line, operator removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 2 prep persons, 3 servers.. Manager arrived before end of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new employees, hired less than 60 days ago, provided deform and both employees read and signed firm.
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at wait station - butter pads (53F - Cold Holding), removed from refrigeration 20 minutes ago, operator moved to freezer and will keep stored in refrigerator - recheck -42F At server station in ice cooler bin-tzatziki (45F - Cold Holding), 3 2oz portions, moved to reach in cooler.
Employee with no beard guard/restraint while engaging in food preparation. 1 cook
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 10can of Sliced red beets on dry storage. Employee discarded
Operating with an expired Division of Hotels and Restaurants license. 2 1 25 Paid during inspection con#247787482
Employee with no beard guard/restraint while engaging in food preparation. Cook
Employee with no hair restraint while engaging in food preparation. Cook
In-use tongs stored on equipment door handle between uses. Employee moved
Standing water in bottom of reach-in-cooler. Across from cook line. Cleaned and sanitized area.
Wiping cloth sanitizing solution stored on the floor. Front hand wash sink on floor.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing gloves to in soiled dishes by loading them into the dishmachine then retrieve clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above washed cut bell peppers in walk-in cooler. Employee moved raw shell eggs to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line stained with food debris Soda machine in wait station area diffusers are soiled.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Employee is in the process of cleaning reach-in cooler during inspection.
Standing water in bottom of reach-in-cooler on cooks line.
May 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. From dry-storage shelf next to walk-in cooler. a. #10 can of tomato paste is dented at seam.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching soiled dishes then retrieve clean dishes without washing hands. Discussed with operator proper hand-hygiene techniques.
Nonfood-grade bags used in direct contact with food.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touch soiled dishes then touch clean single-serve items at wait station without washing hands. Discussed with operator proper hand-hygiene techniques.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers in wait station are soiled.
Handwash sink used for purposes other than handwashing. Wiping cloth bucket stored inside bowl of hand wash sink in wait station area.
Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice in container immediately warewashing area. Operator removed scoop.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching cooked rice in steam table on cooks line. Operator removed spoon and placed in warewashing area.
No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
Reach-in coolers on cooks line interior have accumulation of soil residues.
Reuse of single-service or single-use articles. Cheese containers reused to store raw shrimp in walk-in cooler.
Standing water in bottom of reach-in-cooler across from flat-top grill on cooks line.
Jul 20, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate8 Basic
Show 19 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server picked something up off floor then proceeded to cut bread without taking gloves off or washing hands, discussed proper glove and hand washing procedure with employee
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Nonfood-grade bags used in direct contact with food. Bread stored in garbage bag by ice machine
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handling dirty dishes then pulling clean dishes out of dish machine without washing hands, discussed proper hand washing with dishwasher
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (66F - Cooling) prepared at 10am, temperature taken at 1:25 employee put tomatoes in freezer, took temperature again at 2pm now at 51F
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (66F - Cooling) prepared at 10am, temperature taken at 1:25 employee put tomatoes in freezer, took temperature again at 2pm now at 51F
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with printed copy of DBPR HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Microwave in back prep area
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink in server area, sanitizer bucket removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 1 prep cook, 3 servers and 1 buster with no manager on duty. Manager showed up during inspection
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with printed copy of DBPR HR 5030-103
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining area soiled with dust Some ceiling tiles in dining area soiled with dust
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, ice buckets inverted
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above prepared chicken, speaker removed
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Case of cucumbers on floor in kitchen, cucumbers put on shelf in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers on cook line and in prep area
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Exterior door has a gap at the threshold that opens to the outside in back storage area
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.