SOUVLAKI GR

Name: SOUVLAKI GR
Address: 8794 W BOYNTON BEACH BLVD STE 101, BOYNTON BEACH, FL, 33472, US
Rating: 79.7

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

License #6022541

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SOUVLAKI GR in BOYNTON BEACH currently holds an InspectFL Health Score of 79.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 13 total violations — 9 critical, 1 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 25, 2026 included 4 critical violations, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Administrative complaint recommended
[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
[01C-06-5] Clams/mussels tags removed from original container for long-term storage. Operator provided
[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
[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
[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

Administrative complaint recommended
[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.
[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.
[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.
[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/
[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+
[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-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.
[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.

Community reaction

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Community pulse