Souvlaki GR
8794 W Boynton Beach Blvd Ste 101, Boynton Beach, FL 33472 · Permanent Food Service · License 6022541
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection7 high priority (6 fixed by the Oct 3 follow-up, 1 fixed on the spot, 2 repeats), 3 intermediate, 9 basic-43
- Administrative complaint on Oct 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score45
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 visitOct 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed same.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed same.
More time given
- First visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Observed cut tomatoes (47°F-53°F) in flip top cooler opposite cookline in kitchen. Prepared and cut today at 10:30a. Product cooling for more than four hours and has not reach 41°F or below. See Stop Sale. 2. Time/temperature control for safety food cold held at greater than 41°F. 1. Observed Shrimp (47°F) and calamari (45°F) in four drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale. 2. Observed lamb skewer (46°F) in two drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale. 3. Observed octopus (48°F) in four drawer reach in cooler at cookline in kitchen. Placed in unit at 9am from walk in cooler per operator. Not prepared or portioned today. See Stop Sale.
Repeat violationAdministrative complaint
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed pan of Fava in walk in cooler dated 9/25/26.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Shrimp (47°F) and calamari (45°F) in four drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale. 2. Observed lamb skewer (46°F) in two drawer reach in cooler at cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale. 3. Observed octopus (48°F) in four drawer reach in cooler at cookline in kitchen. Placed in unit at 9am from walk in cooler per operator. Not prepared or portioned today. See Stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Observed cut tomatoes (47°F-53°F) in flip top cooler opposite cookline in kitchen. Prepared and cut today at 10:30a. Product cooling for more than four hours and has not reach 41°F or below. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Observed opened case of raw shell eggs stored on shelf above cooked lentils in walk in cooler. 2. Observed case of raw shell eggs stored on shelf above cut cabbage in walk in cooler. Operator reorganized.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch face with gloved hands at the cookline then handle cleaned food utensils immediately after without first hand washing. Advised employee to wash hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching jacket with gloved hands then handling a pita immediately after without first handwashing. Advised employee to wash hands.
Intermediate3
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining mussel tags for 90 days.
Operator provided one tag. Advised operator to keep tags for 90 days.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using chlorine sanitizer at warewashing machine and no quaternary test kit or wiping cloths or triple sink.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink at the bar.
Advised operator to provide soap.
Basic9
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer located in three door reach in cooler next to hand sink at cookline in kitchen.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal drinks and containers containing personal lunches stored on shelf above cleaned utensils at dishwasher in kitchen. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
1. Observed container with no handles stored in direct contact with lentil in storage container on dry storage rack in kitchen. 2. Observed container with no handles stored in direct contact with flour in pan at cookline in kitchen.
Equipment in poor repair.
1. Observed torn door gasket at four drawer, Migali, reach in cooler at cookline in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Advised operator to clean interior of ice machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed cleaned metal pans stored wet nested at the clean utensils storage rack in kitchen.
Silverware/utensils stored upright with the food-contact surface up.
1. Observed forks at the wait station stored with food contact surface facing up. 2. Observed spoon, spatulas, and whisks at clean utensils storage rack at ware washing area in kitchen, stored with food contact surface facing up.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair at cookline in kitchen.
Floor area(s) covered with standing water.
Observed standing water in broken and missing tiles at cookline in 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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.