SOUVLAKI FAST
1250 ROYAL PALM BEACH BLVD STE 18
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/17/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-01-17: **Time Extended**
Food safety inspection conducted on 1/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/16/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on prep counter. 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 phone over prep counter by back prep area. Warning
- 25-05-4:Basic - Single-service articles improperly stored. To-go containers stored on floor- operator moved off floor. Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At prep table - raw ground beef defrosting at room temperature- operator moved to walk in cooler. Corrected On-Site Warning
- 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. At walk in cooler- Cooked rice 45-47F at 2:20 ( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked rice 45-47F at 2:20 ( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in coo,er by front counter- tzatziki sauce cups 45-47F- cold holding, feta cheese 45-47F- cold holding spicy feta 46-50F- cold holding- food not prepared or portioned today- food overstacked - food out of temperature for 3.5 hours - operator moved to walk in freezer to quick chill. 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. At cookline- Cooked Chicken 105-107F- hot holding- food out of temperature for 30 minutes- operator turned on burner to reheat food to 165F. At steam table at cookline- cooked potatoes 101-111F- hot holding - food above fill line- food out of temper for 45 minutes- operator placed on stove to reheat to 165F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Cooked chicken 118-130F at 2:20 106-118F at 2:50 ( cooling since 1:20)- food left out on counter, food covered and over stacked in walk in cooler- at current rate of cooling food will not reach to 70F within remaining 30 minutes- operator moved to walk in freezer to quick chill. **Corrective Action Taken** Warning
Food safety inspection conducted on 1/16/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 7/17/2023
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator labeled 11-3 . Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe rice at 122°F hot holding . Operator reheated to 190°F. Corrected On-Site
- 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/
Food safety inspection conducted on 7/17/2023 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).