SOUVLAKI FAST
8910 N MILITARY TRL, PALM BEACH GARDENS 33410
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 10/12/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-36-5:Basic - - From initial inspection : Basic - Interior of refrigerator has exposed insulation- door at reach in cooler at cook line; - From follow-up inspection 2023-10-12: **Time Extended**
- 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination- soda cups at front counter; advised operator to invert - From follow-up inspection 2023-10-12: Not inverted; advised to invert **Time Extended**
Food safety inspection conducted on 10/12/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/11/2023
High Priority
6
Intermediate
2
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Posted during inspection Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- throughout multiple food preparation stations; educated operator
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 08B-38-4:Basic - Food stored on floor- buckets of marinate in walk-in cooler and at prep station in the back; cases of spinach pie in walk-in freezer; Advised operator to store 6 inches of the floor;
- 10-17-4:Basic - In-use knife stored in cracks between pieces of equipment- sandwich table top door
- 14-36-5:Basic - Interior of refrigerator has exposed insulation- door at reach in cooler at cook line;
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before cutting; educated operator on proper procedure; Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination- soda cups at front counter; advised operator to invert
- 21-08-4:Basic - Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (sink and surface 1130);
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-47F - Cooling);in walk-in cooler; food cooked last night; food overstocked and covered; food never reached 41 F within 6 hours; See Stop Sale Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese at drawers at cook line; Raw chicken over cooked chicken in walk-in cooler #2 Raw lamb over cooke spinach pie; in walk-in cooler #2 Raw shell eggs over cut peppers in walk-in cooler#1 stored properly
- 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. grape leaves (48F - Cooling);since 10:00 am; per operator can opened at 10:00 am; food never reached 41 F within 4 hours; See Stop Sale; Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-47F - Cooling);in walk-in cooler; food cooked last night; food overstocked and covered; food never reached 41 F within 6 hours; See Stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (41-49F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food overstocked; operator made smaller portions; raw chicken (49-51 F - Cold Holding) multiple cases of raw on the floor at prep station in the back of the kitchen; as per operator food placed outside to be marinated at a later time while preparing different food; educated operator; food out of temperature for approximately 1 hour; food placed back in the walk-in cooler; **Corrective Action Taken**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. grape leaves (48F - Cooling);since 10:00 am; per operator can opened at 10:00 am; food never reached 41 F within 4 hours; See Stop Sale;
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (120F - Hot Holding); rice (120F - Hot Holding); lemon potatoes (120F - Hot Holding) at steam table; steam table off; as per operator foods out of temperature for approximately 2 hours; educated on TOHC; emailed and printed out form; placed food on TPHC; Operator to discard after four hours; shaved gyro (136-120F - Hot Holding); in pan next to gyro broiler; as per operator food out of temperature for approximately 30 minutes; operator returned to flat top to reheat to 165 F; cooked rice (120F - Hot Holding) on the stove at cook line; as per operator food out of temperature for approximately 2 hours; educated on TOHC; emailed and printed out form; placed food on TPHC; Operator to discard after four hours; **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink at three compartment sink used for purposes other than handwashing- sponge stored inside Removed Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink- operator turned water on; Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/11/2023 revealed 17 total violations (6 high priority, 2 intermediate, 9 basic).
Inspection on 7/12/2023
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on floor and not inverted - operator moved to shelf and inverted. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open beverage from prep table. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation - operator provided hair restraint. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked rice (53F - Cold Holding) held overnight and more than 6 hours never reaching 41F. See stop sale.
- 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/ - ANASTAS TSOURDI,arrived during inspection. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At back hand sink - operator turned on hot water valve. Corrected On-Site
Food safety inspection conducted on 7/12/2023 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).