Souvlaki Time
625 NE Spanish River Blvd Ste 10, Boca Raton, FL 33431 · Permanent Food Service · License 6019761
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection5 high priority (4 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-27
- Administrative complaint on Jul 29, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score53
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 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Burgers 45°F ; Moussaka 45°F Cold Holding Feta 43°F; cooked rice 43°F ; chicken 43°F tzatziki 43°F in walk-in cooler; food not prepared or portioned today; food out of temperature for less than four hours; food placed in ice;
Administrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
More time given
- First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
falafel (85°F - Cold Holding) food container outside for approximately 1 hour; food not prepared or portioned today; food out of temperature for less than four hours; placed inside cooler; humus (41-46°F - Cold Holding); steak (45°F - Cold Holding); cheese (47°F - Cold Holding) in coolers at cook line; as per operator food not prepared or portioned today; foods pit of temperature for approximately 1 hour; moved to different cooler; burgers (45°F - Cold Holding); moussaka (45°F - Cold Holding)in walk-in cooler; foods not prepared or portioned today; foods out of temperature for approximately 1 hour; advised operator to keep door shit and place food in ice
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked chicken (120°F - Hot Holding); on prep table at cook line; as per operator food out if temperature for approximately 10 minutes; food moved back on the grill to be reheated to 165°F
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
cooked potatoes (86°F - 70°F Cooling)at 2:07 to 70°F at 2:47 since 1:30 ; in the walk-in cooler; food covered and stacked up in between other recently cooked foods; food uncovered
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw pork and lamb over cooked chicken and chili in walk-in freezer; Stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee going outside and returning to kitchen, put gloves on and handled foods without washing hands first. Educated; employee washed hands;
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink at prep station
Provided
Fixed on the spot
Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
Menu advertising Sole as fish served but operator serving Swai fish instead Immediate A/C as per Supervisor F. S.
Administrative complaint
Basic4
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Knife stored under the broilers at cook line Removed
Fixed on the spot
In-use utensil stored in standing water less than 135°F- in water at 90°F at cook line; advised to discard water
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris- at back of the kitchen
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.