SOUVLAKI STREET
9370 W COMMERCIAL BLVD, Sunrise FL 33351 · 312-623-2425
Last inspected Jul 15, 2026 · 8 visits since December 2023
NOV 24
MAR 25
OCT 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. -Observed employee touch toasted bread with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with bleach at 3 compartment sink. Operator labeled.
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. Observed fish thawing in vacuum packs in walk in cooler. Operator removed fish from packages.
Food stored on floor. Observed containers with food item stored on walk in freezer and cooler floor.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
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. -Observed employee touch toasted bread with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish stored over cooked rice on storage rack. -Observed raw beef stored over cut and peeled onions in walk in cooler. Operator removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table next to food items.
Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraints.
Food stored on floor. -Observed container with food item stored on walk in cooler floor.
Single-service articles improperly stored. -Observed takeout containers stored on floor.
Time/temperature control for safety food thawed in an improper manner. -Observed raw fish thawing at room temperature.
Oct 7, 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 ▾
Spray bottle containing toxic substance not labeled. Degreaser inside spray bottle, not labeled.. operator labeled
Cutting board has cut marks and is no longer cleanable. Cutting board filled with discolored cut marks.
Food stored on floor. Boxes of oil near back office desk, stored on floor
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs placed over ready to eat foods. Operator reorganized
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing a clear substance. Operator labeled bleach
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled at entrance of back kitchen.
Cutting board has cut marks and is no longer cleanable. Left flip top cutting board grooved with black cut marks.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler; gyro (45F - Cold Holding. Per operator foods not portioned or prepared today. In unit less than 4hrs. Upon arrival observed walk in cooler left open due to delivery.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee hired less than 2 weeks ago, no employee agreement form. operator filled out
Food stored on floor. 3 boxes of canola oil stacked on top of each other, in direct contact with the floor, next to office desk
In-use wet wiping cloth/towel used under cutting board. In back room prep area
Wet wiping cloth not stored in sanitizing solution between uses. On kitchen prep table beside cutting board. Operator stored properly
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No soap provided at handwash sink. Hand wash sink next to 3 Compartment sink
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 8 high priority.
8 High priority3 Intermediate1 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked ground beef (48F - Cooling); chicken stock (48F - Cooling). Per manager and date marks both items prepared night before and in cooler overnight. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled interior of cooler door and returned to make line to prepare food items without washing hands and changing gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. In front line small fliptop, containers of thawed salmon and mahi still in ROP packaging. Per manager fully thawed overnight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, cooked ground beef (48F - Cooling); chicken stock (48F - Cooling). Per manager and date marks both items prepared night before and in cooler overnight. 2) tzatziki sauce (48F - Cold Holding); cooked rice (55F - Cold Holding); spanakopita (53F - Cold Holding); cooked potatoes (52F - Cold Holding); pastichio portioned (54F - Cold Holding); raw pork (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In front counter fliptop upper cooler, portioned tzatsiki sauces (68F - Cold Holding). Per employee portioned less than 3 hrs but being held over stacked above chill line. Employee removed over-stacked portions and placed in cooler to rapid chill. 2) On front counter under no temperature control, fresh garlic in oil (76F - Cold Holding). Recommended using Time as Public Health Control. 3) At cook line, COLD RAIL UPPER - cut lettuce (56F - Cold Holding); diced tomatoes (55F - Cold Holding); feta cheese spread (53F - Cold Holding); hummus (52F - Cold Holding) LOWER - feta cheese (53F - Cold Holding); mousaka portioned (53F - Cold Holding); roasted half chicken (52F - Cold Holding); cut romaine (53F). Per manager all items pulled from walk in cooler 3 hrs ago. 4) In walk in cooler, tzatziki sauce (48F - Cold Holding); cooked rice (55F - Cold Holding); spanakopita (53F - Cold Holding); cooked potatoes (52F - Cold Holding); pastichio portioned (54F - Cold Holding); raw pork (48F - Cold Holding). Per date marks on items all in unit more than 24 hrs. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In hot box at cook line, HOT BOX - cooked potatoes (121F - Hot Holding); rice (108F - Hot Holding); cooked falafel (94F - Hot Holding); gyro meat (104F - Hot Holding). Per manager, all items in unit between 1-1.5 hrs. Temperature setting for unit at 125F. Manager moved items to oven to reheat and increased temperature of unit. 2) In containers by gyro cone cooker, sliced gyro meat (88-99F - Hot Holding). Per manager sliced from cone 30 minutes to finish cooking as needed. Recommended using time as Public Health Control. Form provided and time stamps added to gyro meat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading greater than 200ppm chlorine.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
No probe thermometer provided to measure temperature of food products. Unable to locate probe thermometer.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signature sheets available for new employees. Bulletin printed and provided to be completed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line and in prep area wearing watches and bracelets. Employees removed all jewelry.
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.