DirtyFLRestaurant Inspection Data

GREEK GUYS SOUVLAKI

Health inspection records show GREEK GUYS SOUVLAKI in FORT LAUDERDALE has 8 inspections with a food safety rating of 2.7/5. Recent inspections show improving food safety practices.

1978 East Sunrise Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/28/2025

Inspection #: Visit ID: 13465960

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After several attempts, color change test strip not indicating temperature reaches 160F for proper sanitation. Advised manager to setup sanitizer sink to use until machine can be fixed. **Corrective Action Taken** Warning - From follow-up inspection 2025-07-28: Dish machine - 154F. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Operator set up triple sink- chlorine 100ppm. Admin Complaint **Corrective Action Taken**

Inspection Date: 7/18/2025

Inspection #: Visit ID: 13463305

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on shelf above canned goods at dry storage shelves. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch. Employee removed watch. Corrected On-Site Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Partial case of potatoes on floor by back door. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open canned beverage in Everkool reach in cooler. Employee removed can. Corrected On-Site Warning
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of forks on front counter not stored with handles up. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In prep area, cooked rice 128F at 2:35pm (heated cooling approximately 30 minutes) to 105F at 3:35pm. Based on times and temperatures rice will not reach 70F in 2 hours. Employee spread rice onto multiple pans and moved to reach in freezer to rapid chill. **Corrective Action Taken** Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. On dry goods shelf, 50 oz. can of beef gravy with rusted rim. Employee voluntarily discarded as item no longer on menu. Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1) Employee changed gloves after handling raw shrimp skewer and then prepared several orders without washing hands first. 2) Employee used personal cell phone and put on gloves to start food order without washing hands first. Reviewed proper handwashing procedures and employee washed hands. Corrected On-Site Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After several attempts, color change test strip not indicating temperature reaches 160F for proper sanitation. Advised manager to setup sanitizer sink to use until machine can be fixed. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glassfront reach in cooler in back prep area, cartons of raw shell eggs on top shelf above house made hummus and container of orzo pasta salad. Employee moved eggs to bottom of cooler. Corrected On-Site Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bibb outside back door. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No color change test strips or high temperature hold thermometer. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under front counter. Employee marked as sanitizer solution. Corrected On-Site Warning

Inspection Date: 3/20/2025

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches while preparing foods. Operator removed Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Wiping cloth stored on counter.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed vegetables in reach in freezer
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler. Operator properly separated Corrected On-Site

Inspection Date: 10/4/2024

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-10-04: Observed same. **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning - From follow-up inspection 2024-10-04: Observed same. **Time Extended**

Inspection Date: 8/5/2024

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go desserts by front counter register. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep room triple door reach in - raw chicken stored over ready to eat tomatoes. Operator stored all items properly. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine - over 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area knife rack with clean knives visibly soiled. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8651575

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2024-04-12: Observed No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Maria B. Daniella V. Employees have been here for 3-5 months. - From follow-up inspection 2024-04-12: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Maria B. Daniella V. Employees have been here for 3-5 months. **Time Extended**

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8478702

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on shelf in clean dish area. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed box of oil and bag of rice stored on floor in back storage. Operator moved to shelf. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning throughout.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bread Crumbs. Operator wrote common name. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed orzo salad (50-54F - Cold Holding); feta cheese (50-54F - Cold Holding); chick pea salad (49-51F - Cold Holding); tzatziki (53-55F - Cold Holding); hummus (51-52F - Cold Holding); feta cheese dip (50-52F - Cold Holding) not prepped or portioned today. Placed in Make Table over 6hrs prior to inspection. Additionally, cut potato fries (70-72F - Cold Holding) out of cooler over 6hrs, as per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed orzo salad (50-54F - Cold Holding); feta cheese (50-54F - Cold Holding); chick pea salad (49-51F - Cold Holding); tzatziki (53-55F - Cold Holding); hummus (51-52F - Cold Holding); feta cheese dip (50-52F - Cold Holding) not prepped or portioned today. Placed in Make Table over 6hrs prior to inspection. Additionally, cut potato fries (70-72F - Cold Holding) out of cooler over 6hrs, as per operator.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Maria B. Daniella V. Employees have been here for 3-5 months.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of chemical not labeled at handwashing sink. Corrected On-Site

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8472949

  • N/A:No Violations Were Observed