SOUVLAKI GR
8794 W BOYNTON BEACH BLVD STE 101, Boynton Beach FL 33472 · 561-509-8036
Last inspected Feb 25, 2026 · 6 visits since October 2023
MAR 24
OCT 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2026029613 | Feb 25, 2026 | May 27, 2026 | $600 |
| 2--2025064932 | Aug 6, 2025 | Oct 13, 2025 | $400 |
| 2--2024019468 | Mar 12, 2024 | May 2, 2024 | $200 |
Inspection history
6 visits, newest first
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top cooler across from fryers Stuffed pasta with beef at 12:06pm(45F cooling ) since yesterday. See stop sale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag with Raw fish and raw beef stored above opened case with bread. Raw chicken stored above bags of spinach. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw salmon and raw meatballs stored above cooked octopus Operator stored properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish operator corrected
Show the remaining 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left kitchen, came back washed hands with gloves with only water then touched clean containers with food. Employee washed hands
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. Flip top cooler across from fryers Stuffed pasta with beef at 12:06pm(45F cooling ) since yesterday. See stop sale
Clams/mussels tags removed from original container for long-term storage. Operator provided
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled personal drink and without washing hands employee handled trays of food to load into oven, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands handled clean and sanitized dishes from dish machine, discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed large metal bowls and after did not sanitize before placing on shelf to dry, discussed with operator who educated employee and rewashed and sanitized dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above sauces, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw pork, discussed with operator who corrected storage of products.
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. In reach in cooler cut raw calamari (50F - Cooling) at 2:45 since 10:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler veggie bake (47F - Cold Holding) per operator product not portioned or prepared today, product left out of cooler for approximately 10 minutes to make a order, discussed with operator who moved product to walk in cooler. In reach in cooler house made hummus (56F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours discussed with operator who moved product to 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. In reach in cooler cut raw calamari (50F - Cooling) at 2:45 since 10:00, at this rate of cooling product never reached 41F 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. In steam table house made tomato sauce (119F - Hot Holding) per operator product prepared on stove approximately 1.5 hours ago, discussed with operator who placed product on stove and reheated to 165F+
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked chicken (119F - Cooling) at 2:40 since 2:10 to 98F at 3:20, at this rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to walk in cooler.
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/
Floor area(s) covered with standing water. In walk in cooler large puddle of water on floor, discussed with operator to clean and sanitize area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler metal storage racks rusted and pitted, discussed with operator to repair or replace.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Picked up gloves off floor,put glove on, and began food prep
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked lamb sauce back prep area of kitchen in bottom reach in cooler
Spray hose at dish sink lower than flood rim of sink. In two bay sink in prep area
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Strainer in hand sink at dish machine Removed
Spray bottle containing toxic substance not labeled. At dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers Walk in cooler unclean
Cleaned and sanitized equipment or utensils not properly stored. Tongs on garbage bins along cook line
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked lemon soup (54F - Cooling); cooked lentil soup (54F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Soup did not cool to 41F within 6 hours.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef did not wash hands before putting new gloves on after handling raw chicken and then ready to eat food.
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. Cooked lemon soup (54F - Cooling); cooked lentil soup (54F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Soup did not cool to 41F within 6 hours.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Working containers of food removed from original container not identified by common name. Flour in prep area
Mar 12, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observe at draw refrigerator raw chicken above cooked vegetables. Operator placed raw Chicken on lower draw.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken above raw beef. Operator placed raw chicken on lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe yogurt sauce (63F - Cold Holding). Operator said less then hour and put in refrigerator.
Clam/mussel/oyster tags not marked with last date served. Observe with mussel and clam without lasted date sold.
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/ Cfm showed up during inspection.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Observe sausage defrosting in standing water.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm, stick not all the way immersed. Employee immersed in container 75ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook cutting lemons for sides on plates, without gloves. Prep cook put gloves on.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground lamb and beef over cooked sausage in walk in cooler. Operator removed ground meat.
Clam and mussel tags not marked with last date served. Reviewed date marking.
Bowl with no handle used to dispense orzo on cook line. Operator removed.
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.