SOUVLAKI FRESH
122 NE 2 ST, Boca Raton FL 33432 · 561-395-1906
Last inspected Aug 12, 2026 · 7 visits since July 2023
JUL 24
DEC 24
JUL 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022039889 | Aug 9, 2022 | Feb 3, 2023 | $400 |
| 2--2016031427 | Jun 28, 2016 | Aug 2, 2016 | $400 |
Inspection history
7 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate6 Basic
What the inspector wrote — 13 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing no sanitation step. Three compartment sink not set up. Instructed operator on proper Sanitation. Operator set up three compartment sink chlorine sanitizer at 100 ppm. Then clean dishes with sanitation step.
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Gyro meat from previous day cooled and stored over night intact cone pieces. See stop sale.
Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. gyro from cone (113 - Cooking) Observed employee cut gyro meat off of cone then store in food container with no secondary cook. Informed employee on proper Gyro procedures. Employee then conducted secondary cook of gyro meat on flat top to 165F and put in holding cabinet for hot holding
Stop Sale issued due to food not being in a wholesome, sound condition. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Gyro meat from previous day cooled and stored over night intact cone pieces.
Show the remaining 9 findings ▾
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon fully thawed in commercially reduced oxygen packaging with a label indicating to be removed before thawing.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator establishment will serve gyro undercooked from cone without secondary cook per customer request. Provided consumer advisory to operator and operator posted.
Spray bottle containing toxic substance not labeled. Spray bottle filled with table cleaner no label. Operator labeled.
Bowl or other container with no handle used to dispense many different spice containers.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon fully thawed in commercially reduced oxygen packaging with a label indicating to be removed before thawing.See stop sale.
Grease receptacle not on proper pad/nonabsorbent surface. Grease receptacle on rocks and soil outside of restaurant.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop touching sugar. Operator stored properly.
Reach-in cooler interior/shelves have accumulation of soil residues. Drawers under flat top reach in cooler heavily soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen visibly soiled.
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 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. Employee handled cell phone before returning to cook chicken on grill, without changing gloves or washing hands. Advised employee of proper handwashing procedures. Employee washed hands.
Handwash sink used for purposes other than handwashing. Multiple sinks both on cook line and by 3 compartment sink used to hold grill cleaning items, funnels and other items. Advised operator to remove items and handwashing sinks are for handwashing only. Operator did.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tzatziki sauce not properly date marked. Per operator item made on Saturday 12/27. Advised operator items must have date marking after 24 hours.
Bowl or other container with no handle used to dispense food. In salt container and rice container bowls used to dispense food. Advised operator of proper handled scoops to be used to dispense food. Operator removed bowls.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Next to handwashing sink at front counter, wall soiled and discolored. Advised operator to clean.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef Handled raw salmon with gloves and touched door handle with same gloves. Chef removed gloves and washed hands
In-use knife/knives stored in cracks between pieces of equipment. Knives between triple sink and wall
Reach-in cooler shelves with rust that has pitted the surface. Second bane Marie on cook line
Standing water in bottom of reach-in-cooler. Second bane Marie on cook line
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Inspection 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 ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Shut off at front service line. Employee turned on. At hand sink in back prep area
Floor tiles missing and/or in disrepair. Back prep area
No handwashing sign provided at a hand sink used by food employees. At cook line Back prep area
Sep 25, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken one door cooler in kitchen. Removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Spray bottle containing toxic substance not labeled. Spray table containing pink solution in dining room
Floor tiles missing and/or in disrepair. Throughout kitchen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink slow draining at front cook line
Stored food not covered. Gyro in freezer unit in kitchen Covered
Working containers of food removed from original container not identified by common name. Salt container in kitchen
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler in the kitchen, the raw pork was stored over cooked gyro meat. Items switched to be stored appropriately.
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.