SOUVLAKI FAST
1250 ROYAL PALM BEACH BLVD STE 18, Royal Palm Beach FL 33411
Last inspected Jul 28, 2026 · 10 visits since July 2023
AUG 24
JAN 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains- near ice machine/ walk in cooler entrance and by cookline area. Wastewater surfaces through drains when any of the sinks in the establishment are turned on and in use for a short duration of time.
★ 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--2026015903 | Jan 12, 2026 | Apr 9, 2026 | $400 |
| 2--2024048800 | Aug 20, 2024 | Oct 15, 2024 | $400 |
| 2--2021006968 | Jan 8, 2021 | Mar 15, 2021 | $400 |
Inspection history
10 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Employee washed hands with no soap. Employee washed hands without soap then proceeded to engage in food preparation. Advised operator of proper hand washing.
Gyro meat in a broiler that is turned off. Gyro meat is on rotating broiler turned off. Operator stated items held for approximately 2 hours. Operator turned broiler on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooling drawers, raw shrimp (49F - Cold Holding); raw beef (49F - Cold Holding); raw salmon (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 3 hours. Advised operator of cold holding parameters. Operator placed items into walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, cooked chicken (90F - Hot Holding); cooked lamb (94F - Hot Holding), operator stated items held out of temperature approximately 2 hours. Advised operator to reheat products to 165F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker where hose is attached.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink. Advised operator of proper hand washing.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris and mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. At designated hand sink at back of kitchen, no paper towels.
No soap provided at handwash sink. At designated hand sink near cook line, no soap at hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored not inverted.
Food stored on floor. At kitchen, Box of open fries, Soda boxes, rice, stored on floor. Advised operator of proper storage. Operator moved items to shelf.
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door to take out the trash and upon return did not wash their hands and engaged in food preparation - educated operator - employee washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooked raw chicken stored over cooked chicken- operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter - #1 shaved gyro meat- 74F- cold holding, chopped lettuce 73F- cold holding, fries 67-71F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a public health control for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- cooked chicken 83F- hot holding, cooked chicken skewers 80F- hot holding- food left out on counter - food out of temperature for 2 hours - operator placed under time as a public health control for remaining time.
Toxic substance/chemical improperly stored. At small storage shelf multiple chemical spray bottles stored over boxes of soda- operator removed and stored properly.
At cookline handwash sink- Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Handwash sink not accessible for employee use at all times. At prep area handwash sink- sink blocked by card board boxes- operator removed.
Employee wearing jewelry/ watch other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging in food preparation.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over ground beef- operator removed.
Handwash sink used for purposes other than handwashing. Employee food stored in hand sink by walk in cooler- operator removed.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table - cooked potatoes 117-124F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Current Hotel and Restaurant license not displayed. Operator printed and posted
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over bread in reach in cooler - operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on- educated operator - employee removed watch.
Old labels stuck to food containers after cleaning. Old label on clean plastic storage confirmed at clean dish storage shelf - operator removed.
Aug 21, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager at time of inspection Eviana Saint Hilaire 10/17/2018-2023.
Aug 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. At back prep dry storage area- approximately 1 dented can of dolmades- see stop sale.
Sewage/wastewater backing up through floor drains- near ice machine/ walk in cooler entrance and by cookline area. Wastewater surfaces through drains when any of the sinks in the establishment are turned on and in use for a short duration of time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- raw salmon 48F- cold holding, raw shrimp 48F- cold holding, raw lamb 48F- cold holding, sliced cheese 48F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler -Chopped lettuce 50F at 1:35 to 50F at 2:15 (cooling since 12:30)- food stored in large quantity, covered and stacked - at current rate of cooling food will not reach to 41F within remaining time - operator placed in walk in freezer to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager at time of inspection Eviana Saint Hilaire 10/17/2018-2023.
Employee beverage container in ice machine/ice bin. Employee beverage in ice machine near walk in cooler- operator discarded ice and removed beverage.
Jan 17, 2024□ 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 ▾
Current Hotel and Restaurant license not displayed.
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked rice 45-47F at 2:20 ( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked rice 45-47F at 2:20 ( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in coo,er by front counter- tzatziki sauce cups 45-47F- cold holding, feta cheese 45-47F- cold holding spicy feta 46-50F- cold holding- food not prepared or portioned today- food overstacked - food out of temperature for 3.5 hours - operator moved to walk in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- Cooked Chicken 105-107F- hot holding- food out of temperature for 30 minutes- operator turned on burner to reheat food to 165F. At steam table at cookline- cooked potatoes 101-111F- hot holding - food above fill line- food out of temper for 45 minutes- operator placed on stove to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Cooked chicken 118-130F at 2:20 106-118F at 2:50 ( cooling since 1:20)- food left out on counter, food covered and over stacked in walk in cooler- at current rate of cooling food will not reach to 70F within remaining 30 minutes- operator moved to walk in freezer to quick chill.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on prep counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep counter by back prep area.
Single-service articles improperly stored. To-go containers stored on floor- operator moved off floor.
Time/temperature control for safety food thawed in an improper manner. At prep table - raw ground beef defrosting at room temperature- operator moved to walk in cooler.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator labeled 11-3.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe rice at 122°F hot holding. Operator reheated to 190°F.
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/
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.