SOUVLAKI FAST
305 E WOOLBRIGHT RD, Boynton Beach FL 33435 · 561.877.2441
Last inspected Aug 11, 2026 · 10 visits since October 2023
SEP 24
FEB 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 55F-57F, cooked yesterday in a deep, tightly covered container in walk in cooler. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023005964 | Jan 11, 2023 | Feb 22, 2023 | $320 |
Inspection history
10 visits, newest first
Aug 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 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 (48F - Cooling) at 12:15; cooling since 9:00pm on 8/9; chicken (49F - Cooling) at 12:15; cooling since 9:00pm on 8/9 Observed in deep containers with lids. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. Walk in cooler: cooked rice (48F - Cooling) at 12:15; cooling since 9:00pm on 8/9; chicken (49F - Cooling) at 12:15; cooling since 9:00pm on 8/9 Observed in deep containers with lids. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lamb over fully cooked pastitsio not in commercial packaging at walk in freezer. Educated operator on proper storage procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (46F - Cold Holding); spicy feta (46F - Cold Holding); tzatziki sauce (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to time stamp products for remaining three hours.
Toxic substance/chemical improperly stored. Degreaser stored next to lemon juice on shelf near cook line. Operator stored products properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Pastitsio portioned in freezer not date marked. Per operator, product is baked in house then portioned and frozen the following day.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 3 cans dolmades with deep dents and dented to seam of can. Operator removed from circulation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw shrimp and salmon at reach in cooler drawers at cook line. Operator stored products properly.
Toxic substance/chemical improperly stored. Observed Hand soap over rice and salt at dry storage shelf. Operator stored hand soap properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken skewers (93F - Cooling) at 11:39; cooling since 10:30 - 93F at 12:14; chicken quarters (128F - Cooling) at 11:43; cooling since 10:30 - 114F at 12:14 Observed in covered pans at ambient temperature in kitchen. At current rate of cooling products will not reach 70F within 2 hours. Operator placed products in walk in freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has an accumulation of food debris. Operator removed to be cleaned.
Handwash sink used for purposes other than handwashing. Observed Pan with steel wool in hand sink by oven. Operator removed pan and steel wool.
Food storage container/container lid cracked or broken. Cracked and melted food storage container lids in use.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At the front counter next to the gyro machines. Paper towels were provided.
Bowl or other container with no handle used to dispense food. In the bins of rice and sugar, items with no handles were stored inside and used to dispense the food. The items were removed
Buildup of food debris/soil residue on equipment door handles. On the walk in freezer door handle. Manager cleaned.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Gyro meat in a broiler that is turned off. Gyro meat between 33F and 119F. Cooking for more than 1 hour. Operator stated she turned unit off about 10 minutes ago. Operator shaved all outer parts off and placed on grill to finish cooking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 58F, tzatziki 56F, spicy feta 58F, diced tomatoes 56F, moved from walk in cooler to prep cooler approximately 2 hours ago. Not prepped or cooked today. All foods were placed in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink to the left of cook line. Operator provided.
1 box of salmon stored on floor in walk in freezer. Operator placed on a shelf.
Label on Rice Pudding, Baklava and cheesecake, prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In cooler in dining room.
Stored French fries not covered in walk in freezer. Operator covered.
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 55F-57F, cooked yesterday in a deep, tightly covered container in walk in cooler. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. Rice 55F-57F, cooked yesterday in a deep, tightly covered container in walk in cooler.
Handwash sink not accessible for employee use at all times. Next to triple sink, gyro bread stored in front of sink. Operator removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Baklava stored on floor in walk in freezer. Operator placed on a shelf.
Employee personal cell phone stored in a food preparation area, next to vegetables being prepared, in back kitchen. Employee removed.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tzatziki sauce walk in cooler Removed
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. On four tier rack.
Standing water in bottom of reach-in-cooler. Bottom of flip top cooler across from cook line
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched garbage can, placed gloves on and placed food on the flat top; didn't wash hands; educated; washed hands and changed gloves;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes; rinsed soap and didn't sanitize food containers afterwards; educated; operator set up three compartment sink properly
Gyro meat in a broilers that is turned off- operator turn back on
Metal stem-type thermometer soiled.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers not commercially packaged stored above moussaka not commercially packaged and bread commercially packaged on the speed rack in walk-in freezer; Reversed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dressings/ sauces in walk-in cooler; Reversed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spinach pie (81-88F - Cooling)at 2:25 to 90-87 F at 2:45 since 1:30 food being cooled on top 2 door oven next to the steam table; at this rate food will not reach 70 F within 2 hours; food moved to walk-in cooler;
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine test strips used at three compartment sink and wiping cloths;
Paper towel dispenser at handwash sinks at cook line and ware washing area not working/unable to dispense paper towels. Operator provided
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first- at cook line Advised operator to change as needed.
Food stored on floor- salmon and moussaka in walk-in freezer Operator stored properly
In-use knife/knives stored in cracks between pieces of equipment- between sandwich table and top lid Removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- mold like substance heavily build up around the cooler doors at cook line; gaskets at cooler at cook line
Single-service articles not stored inverted or protected from contamination- on the table at the back of the kitchen
Standing water in bottom of reach-in-cooler at cook line;
Stored food not covered- lettuce in walk-in cooler;
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.