SOUVLAKI TIME
625 NE SPANISH RIVER BLVD STE 10, Boca Raton FL 33431 · 561.338.8855
Last inspected Jul 30, 2026 · 9 visits since August 2023
NOV 24
MAR 25
AUG 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Emailed copy to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. falafel (85F - Cold Holding) food container outside for approximately 1 hour; food not prepared or portioned today; food out of temperature for less than four hours; placed inside cooler; humus (41-46F - Cold Holding); steak (45F - Cold Holding); cheese (47F - Cold Holding) in coolers at cook line; as per operator food not prepared or portioned today; foods pit of temperature for approximately 1 hour; moved to different cooler; burgers (45F - Cold Holding); moussaka (45F - Cold Holding)in walk-in cooler; foods not prepared or portioned today; foods out of temperature for approximately 1 hour; advised operator to keep door shit and place food in ice
No container installed for catching grease from hood drip tray.
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes (86F - 70 F Cooling)at 2:07 to 70 F at 2:47 since 1:30; in the walk-in cooler; food covered and stacked up in between other recently cooked foods; food uncovered
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee going outside and returning to kitchen, put gloves on and handled foods without washing hands first. Educated; employee washed hands;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork and lamb over cooked chicken and chili in walk-in freezer; Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. falafel (85F - Cold Holding) food container outside for approximately 1 hour; food not prepared or portioned today; food out of temperature for less than four hours; placed inside cooler; humus (41-46F - Cold Holding); steak (45F - Cold Holding); cheese (47F - Cold Holding) in coolers at cook line; as per operator food not prepared or portioned today; foods pit of temperature for approximately 1 hour; moved to different cooler; burgers (45F - Cold Holding); moussaka (45F - Cold Holding)in walk-in cooler; foods not prepared or portioned today; foods out of temperature for approximately 1 hour; advised operator to keep door shit and place food in ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (120F - Hot Holding); on prep table at cook line; as per operator food out if temperature for approximately 10 minutes; food moved back on the grill to be reheated to 165 F
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertising Sole as fish served but operator serving Swai fish instead Immediate A/C as per Supervisor F. S.
No soap provided at handwash sink at prep station Provided
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored under the broilers at cook line Removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 90 F at cook line; advised to discard water
Interior of microwave has accumulation of grease/food debris- at back of the kitchen
No container installed for catching grease from hood drip tray.
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 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. Employees handled dirty dishes in ware washing area before preparing potatoes in prep area without washing hands. Advised operator of proper handwashing procedures. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in walk in cooler. Advised operator of proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. cut tomato (45F - Cooling); cut lettuce (54F - Cooling); grape leaves (54F - Cooling); tzatziki (60F - Cooling). Per operator items were prepared at 11:00 AM placed in reach in cooler, items never reached 41F in 4 hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. cut tomato (45F - Cooling); cut lettuce (54F - Cooling); grape leaves (54F - Cooling); tzatziki (60F - Cooling). Per operator items were prepared at 11:00 place in reach in cooler, items never reached 41F in 4 hours. See stop sale.
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. Emailed copy to operator.
No probe thermometer provided to measure temperature of food products.
Aug 15, 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. Spray bottle with chemicals not labeled. Manager labeled bottle
Carbon dioxide/helium tanks not adequately secured. Tanks not secured in back room. Manager chained tanks
Standing water in bottom of reach-in-cooler.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Printed but not filled out
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water at prep table. Manager discarded.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on spicket not at 135, chef reheat to 165°
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. Form emailed
Carbon dioxide/helium tanks not adequately secured. Manager chained tanks
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.