DirtyFLRestaurant Inspection Data

SOUVLAKI FAST

8910 North Military Trail
Florida, 33410
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/22/2025

Inspection #: 3605226

Inspection Date: 1/31/2025

Inspection #: Visit ID: 10769365

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lemon potatoes (43F); moussaka (44F); lemon potatoes (44F - Cold Holding); beef (45F); chicken (45F - Cold Holding)in walk-in cooler #2 as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; food moved to walk-in cooler #1; soup (55F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour ; food moved to different cooler ; **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-01-31: Tzatziki 60 Cold Holding in small cooler at cook line food not prepared or portend today; food out of temperature for 2 hours; moved to different cooler Walk-in cooler : Cold Holding Lemon potatoes 42; mousaka 42; raw chicken 42 Admin Complaint **Corrective Action Taken**
  • 03D-06-5:High Priority - - From initial inspection : 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. falafel (49-50F - Cooling)at 12:00 to 50 F at 12:20 since 10:30 ; in small cooler at cook line ; at this rate food will not reach 41 F or below; food moved to different cooler **Corrective Action Taken** Warning - From follow-up inspection 2025-01-31: Soups 48 F Cooling at 3:20 to 48 F at 3:35 since 1:45 in cooler at cook line ; at this rate food will not reach 41 F or below ; moved to different cooler ; Diced tomatoes 57-58 Cooling at 3:20 to 57- 58 F at 3:35 since 1:45 in small cooler at cook line; at this rate food will not reach 41 F or below; food moved to different cooler Admin Complaint

Inspection Date: 1/30/2025

Inspection #: Visit ID: 8860116

  • 29-19-4:Basic - Standing water in floor inside walk-in cooler #2
  • 12A-13-4:High Priority - 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. Employee left cook line went inside cooler, picked up bucket of lettuce ; refilled reach in cooler at cook line , started cooking other foods without washing hands first; educated; employee washed hands Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lemon potatoes (43F); moussaka (44F); lemon potatoes (44F - Cold Holding); beef (45F); chicken (45F - Cold Holding)in walk-in cooler #2 as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; food moved to walk-in cooler #1; soup (55F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour ; food moved to different cooler ; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. falafel (49-50F - Cooling)at 12:00 to 50 F at 12:20 since 10:30 ; in small cooler at cook line ; at this rate food will not reach 41 F or below; food moved to different cooler **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (98F - Hot Holding); on skewers in water container on the stove; as per operator food cooked earlier and placed in hot water; food out of temperature for approximately 1 hour; burner turned on to reheat to 165 F baked chicken (118F - Hot Holding);in steam table at cook line; food out of temperature for approximately 30 minutes; not enough water inside steam table; operator added water; and moved chicken on the stove top to reheat to 165 F **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (67-69F - Cooling)at 12:05 to 69 F at 12:20 since 11:30 in walk-in cooler #1 food stored in big plastic buckets with lid on; at this rate food will not reach 41 F or below; food uncovered ; **Corrective Action Taken** Warning

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8777824

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- walk-in cooler; moved Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp commercially packaged stored above cooked pastiche not commercially packaged in walk-in freezer Stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (44F - Cold Holding)in walk-in cooler; food not prepared or portioned today; as per operator food out of temperature for approximately 30 minutes; as per operator door left opened while arranging cooler; Food moved to walk-in freezer **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8523259

  • 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**

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8521649

  • 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

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8376406

  • 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