SOUVLAKI FAST
8910 N MILITARY TRL, Palm Beach Gardens FL 33410 · 772-359-8078
Last inspected Oct 7, 2025 · 10 visits since July 2023
OCT 23
AUG 24
JAN 25
JUL 25
OCT 25
▼ IMPROVING
5 inspections trending up, 30 points better than where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked rice (53F - Cold Holding) held overnight and more than 6 hours never reaching 41F. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061287 | Jul 22, 2025 | Sep 10, 2025 | $600 |
| 2--2024055142 | Aug 14, 2024 | Oct 10, 2024 | $400 |
| 2--2022035488 | Jul 6, 2022 | Aug 31, 2022 | $200 |
Inspection history
10 visits, newest first
Oct 7, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); cooked chicken (45F - Cold Holding); cooked potatoes (45F - Cold Holding); soup (45F - Cold Holding)in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 2 hours; food move to different walk-in cooler; lamb (48F - Cold Holding); salmon (48F - Cold Holding); steak (48F - Cold Holding)in drawers at cook line; food not prepared or portend today; food out of temperature for approximately 2 hours; food moved to different cooler;
Walk-in cooler shelves with rust that has pitted the surface-
Oct 6, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice (118F - Cooling)at 3:30 since 1:00 on the prep table at the back of the kitchen; food never reached 70 F within 2 hours; food returned to be reheated back to 165 F and start cooling process;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); cooked chicken (45F - Cold Holding); cooked potatoes (45F - Cold Holding); soup (45F - Cold Holding)in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 2 hours; food move to different walk-in cooler; lamb (48F - Cold Holding); salmon (48F - Cold Holding); steak (48F - Cold Holding)in drawers at cook line; food not prepared or portend today; food out of temperature for approximately 2 hours; food moved to different cooler;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shrimp (46-48F - Cooling)at 3:28 to 48 F at 3:50 since 1:30; at this rate food will not reach 41 F within 4 hours; food moved to different cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro (124F - Hot Holding) on the flat top; food out of temperature for approximately 1 hour; food placed back to be reheated to 165 F;
Walk-in cooler shelves with rust that has pitted the surface-
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb chops over spinach pies in walk-in cooler Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); cooked chicken (50F - Cold Holding); cooked potatoes (50F - Cold Holding); lamb (50F - Cold Holding); spinach pie (50F - Cold Holding)in walk-in cooler #2; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in cooler #1 and walk-in freezer;
Walk-in cooler shelves with rust that has pitted the surface.
Jan 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lemon potatoes (43F); moussaka (44F); lemon potatoes (44F - Cold Holding); beef (45F); chicken (45F - Cold Holding)in walk-in cooler #2 as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler #1; soup (55F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. falafel (49-50F - Cooling)at 12:00 to 50 F at 12:20 since 10:30; in small cooler at cook line; at this rate food will not reach 41 F or below; food moved to different cooler
Jan 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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. Employee left cook line went inside cooler, picked up bucket of lettuce; refilled reach in cooler at cook line, started cooking other foods without washing hands first; educated; employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lemon potatoes (43F); moussaka (44F); lemon potatoes (44F - Cold Holding); beef (45F); chicken (45F - Cold Holding)in walk-in cooler #2 as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler #1; soup (55F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. falafel (49-50F - Cooling)at 12:00 to 50 F at 12:20 since 10:30; in small cooler at cook line; at this rate food will not reach 41 F or below; food moved to different cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (98F - Hot Holding); on skewers in water container on the stove; as per operator food cooked earlier and placed in hot water; food out of temperature for approximately 1 hour; burner turned on to reheat to 165 F baked chicken (118F - Hot Holding);in steam table at cook line; food out of temperature for approximately 30 minutes; not enough water inside steam table; operator added water; and moved chicken on the stove top to reheat to 165 F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (67-69F - Cooling)at 12:05 to 69 F at 12:20 since 11:30 in walk-in cooler #1 food stored in big plastic buckets with lid on; at this rate food will not reach 41 F or below; food uncovered;
Standing water in floor inside walk-in cooler #2
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp commercially packaged stored above cooked pastiche not commercially packaged in walk-in freezer Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (44F - Cold Holding)in walk-in cooler; food not prepared or portioned today; as per operator food out of temperature for approximately 30 minutes; as per operator door left opened while arranging cooler; Food moved to walk-in freezer
Opened employee beverage container in a cold holding unit with food to be served to customers- walk-in cooler; moved
Walk-in cooler with rust that has pitted the surface.
Oct 12, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Interior of refrigerator has exposed insulation- door at reach in cooler at cook line;
Single-service articles not stored inverted or protected from contamination- soda cups at front counter; advised operator to invert
Oct 11, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-47F - Cooling);in walk-in cooler; food cooked last night; food overstocked and covered; food never reached 41 F within 6 hours; See Stop Sale
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese at drawers at cook line; Raw chicken over cooked chicken in walk-in cooler #2 Raw lamb over cooke spinach pie; in walk-in cooler #2 Raw shell eggs over cut peppers in walk-in cooler#1 stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. grape leaves (48F - Cooling);since 10:00 am; per operator can opened at 10:00 am; food never reached 41 F within 4 hours; See Stop Sale; Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-47F - Cooling);in walk-in cooler; food cooked last night; food overstocked and covered; food never reached 41 F within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (41-49F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food overstocked; operator made smaller portions; raw chicken (49-51 F - Cold Holding) multiple cases of raw on the floor at prep station in the back of the kitchen; as per operator food placed outside to be marinated at a later time while preparing different food; educated operator; food out of temperature for approximately 1 hour; food placed back in the walk-in cooler;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. grape leaves (48F - Cooling);since 10:00 am; per operator can opened at 10:00 am; food never reached 41 F within 4 hours; See Stop Sale;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (120F - Hot Holding); rice (120F - Hot Holding); lemon potatoes (120F - Hot Holding) at steam table; steam table off; as per operator foods out of temperature for approximately 2 hours; educated on TOHC; emailed and printed out form; placed food on TPHC; Operator to discard after four hours; shaved gyro (136-120F - Hot Holding); in pan next to gyro broiler; as per operator food out of temperature for approximately 30 minutes; operator returned to flat top to reheat to 165 F; cooked rice (120F - Hot Holding) on the stove at cook line; as per operator food out of temperature for approximately 2 hours; educated on TOHC; emailed and printed out form; placed food on TPHC; Operator to discard after four hours;
Handwash sink at three compartment sink used for purposes other than handwashing- sponge stored inside Removed
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink- operator turned water on;
Current Hotel and Restaurant license not displayed. Posted during inspection
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- throughout multiple food preparation stations; educated operator
Employee with no hair restraint while engaging in food preparation.
Food stored on floor- buckets of marinate in walk-in cooler and at prep station in the back; cases of spinach pie in walk-in freezer; Advised operator to store 6 inches of the floor;
In-use knife stored in cracks between pieces of equipment- sandwich table top door
Interior of refrigerator has exposed insulation- door at reach in cooler at cook line;
Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before cutting; educated operator on proper procedure;
Single-service articles not stored inverted or protected from contamination- soda cups at front counter; advised operator to invert
Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (sink and surface 1130);
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked rice (53F - Cold Holding) held overnight and more than 6 hours never reaching 41F. See stop sale.
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/ - ANASTAS TSOURDI,arrived during inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At back hand sink - operator turned on hot water valve.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on floor and not inverted - operator moved to shelf and inverted.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open beverage from prep table.
Employee with no hair restraint while engaging in food preparation - operator provided hair restraint.
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.