Greek Guys Souvlaki
1978 E Sunrise Blvd, Fort Lauderdale, FL 33304 · Permanent Food Service · License 1617634
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection1 high priority, 1 intermediate (1 repeat), 1 basic-11
- Administrative complaint on Jul 8, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
- First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Approximately 10 small flying insects landing on unpeeled onions next to the reach in freezer in the prep area of the kitchen
Administrative complaint
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
The battery needs to be replaced. When attempting to use the thermometer, it shuts off immediately after turning on.
Repeat violation
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
On the prep table, a bin of shrimp was thawing in standing water. The water was removed and the shrimp was returned to the prep area to be prepared for skewers.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.