Souvlaki Fast
305 E Woolbright Rd, Boynton Beach, FL 33435 · Permanent Food Service · License 6021439
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection5 high priority (4 fixed by the Aug 11 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat)-23
- 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 visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler: cooked rice (48°F - Cooling) at 12:15; cooling since 9:00pm on 8/9; chicken (49°F - Cooling) at 12:15; cooling since 9:00pm on 8/9 Observed in deep containers with lids. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
hummus (46°F - Cold Holding); spicy feta (46°F - Cold Holding); tzatziki sauce (47°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to time stamp products for remaining three hours.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler: cooked rice (48°F - Cooling) at 12:15; cooling since 9:00pm on 8/9; chicken (49°F - Cooling) at 12:15; cooling since 9:00pm on 8/9 Observed in deep containers with lids. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
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 lamb over fully cooked pastitsio not in commercial packaging at walk in freezer. Educated operator on proper storage procedures.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Degreaser stored next to lemon juice on shelf near cook line. Operator stored products properly.
Fixed on the spotRepeat violation
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed Pastitsio portioned in freezer not date marked. Per operator, product is baked in house then portioned and frozen the following day.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized.
Fixed on the spotRepeat violation
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.
- 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.