Souvlaki Fresh

122 NE 2 St, Boca Raton, FL 33432 · Permanent Food Service · License 6020030

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 12, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot), 2 intermediate (fixed on the spot), 6 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

13 violations found

First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 5 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Gyro meat from previous day cooled and stored over night intact cone pieces.
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon fully thawed in commercially reduced oxygen packaging with a label indicating to be removed before thawing.
- Code 03, Food out of temperature: Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155°F for 17 seconds or equivalent time/temperature combination as specified in cooking chart. gyro from cone (113 - Cooking) Observed employee cut gyro meat off of cone then store in food container with no secondary cook.
  Informed employee on proper Gyro procedures. Employee then conducted secondary cook of gyro meat on flat top to 165°F and put in holding cabinet for hot holding
  Fixed on the spot
  Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked.
  Gyro meat from previous day cooled and stored over night intact cone pieces. See stop sale.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing no sanitation step. Three compartment sink not set up. Instructed operator on proper Sanitation. Operator set up three compartment sink chlorine sanitizer at 100 ppm. Then clean dishes with sanitation step.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Per operator establishment will serve gyro undercooked from cone without secondary cook per customer request. Provided consumer advisory to operator and operator posted.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle filled with table cleaner no label. Operator labeled.
  Fixed on the spot
Basic6
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Salmon fully thawed in commercially reduced oxygen packaging with a label indicating to be removed before thawing.See stop sale.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Handle for scoop touching sugar. Operator stored properly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense many different spice containers.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Drawers under flat top reach in cooler heavily soiled.
- Code 33, Garbage and refuse: Grease receptacle not on proper pad/nonabsorbent surface.
  Grease receptacle on rocks and soil outside of restaurant.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Walls in kitchen visibly soiled.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.