SOUVLAKI GR

Name: SOUVLAKI GR
Address: 8794 W BOYNTON BEACH BLVD STE 101, BOYNTON BEACH, FL, 33472, US
Rating: 56.1

8794 W BOYNTON BEACH BLVD STE 101, BOYNTON BEACH, FL 33472

License #6022541

🥙 Mediterranean ℹ️

56.1 Grade F / 100

Failing Health Score

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Latest inspection

February 25, 2026 · 7 findings · 6 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

SOUVLAKI GR in BOYNTON BEACH currently holds an InspectFL Health Score of 56.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 46 total violations — 28 critical, 9 major, 9 minor.

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The latest inspection on February 25, 2026 shows 7 observation rows: 6 critical, 0 major, and 1 minor.

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Inspection coverage

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Inspector notes

Coverage note

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SOUVLAKI GR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[01C-06-5] Clams/mussels tags removed from original container for long-term storage. Operator provided
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Flip top cooler across from fryers Stuffed pasta with beef at 12:06pm(45F cooling ) since yesterday . See stop sale
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag with Raw fish and raw beef stored above opened case with bread. Raw chicken stored above bags of spinach. Operator stored properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw salmon and raw meatballs stored above cooked octopus Operator stored properly
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish operator corrected
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left kitchen, came back washed hands with gloves with only water then touched clean containers with food. Employee washed hands
[01B-02-5] 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. Flip top cooler across from fryers Stuffed pasta with beef at 12:06pm(45F cooling ) since yesterday . See stop sale

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. In walk in cooler large puddle of water on floor, discussed with operator to clean and sanitize area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler metal storage racks rusted and pitted, discussed with operator to repair or replace.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled personal drink and without washing hands employee handled trays of food to load into oven, discussed with operator employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes and without washing hands handled clean and sanitized dishes from dish machine, discussed with operator employee washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed large metal bowls and after did not sanitize before placing on shelf to dry, discussed with operator who educated employee and rewashed and sanitized dishes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above sauces, discussed with operator who corrected storage of products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw pork, discussed with operator who corrected storage of products.
[01B-02-5] 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. In reach in cooler cut raw calamari (50F - Cooling) at 2:45 since 10:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler veggie bake (47F - Cold Holding) per operator product not portioned or prepared today, product left out of cooler for approximately 10 minutes to make a order, discussed with operator who moved product to walk in cooler. In reach in cooler house made hummus (56F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours discussed with operator who moved product to walk in cooler.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler cut raw calamari (50F - Cooling) at 2:45 since 10:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table house made tomato sauce (119F - Hot Holding) per operator product prepared on stove approximately 1.5 hours ago, discussed with operator who placed product on stove and reheated to 165F+
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked chicken (119F - Cooling) at 2:40 since 2:10 to 98F at 3:20, at this rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to walk in cooler.
[53A-05-6] 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/