SOUVLAKI GR
8794 W BOYNTON BEACH BLVD STE 101, BOYNTON BEACH 33472
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/12/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 33-16-4:Basic - Open dumpster lid.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observe sausage defrosting in standing water.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with mussel and clam without lasted date sold. Repeat Violation Admin Complaint
- 53A-05-6:Intermediate - 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.
Food safety inspection conducted on 3/12/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 10/27/2023
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl with no handle used to dispense orzo on cook line. Operator removed. Corrected On-Site
- 22-41-4:High Priority - 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. Corrected On-Site
- 09-01-4:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - 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. Corrected On-Site
- 01C-03-4:Intermediate - Clam and mussel tags not marked with last date served. Reviewed date marking.
Food safety inspection conducted on 10/27/2023 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).