Souvlaki Fast

1250 Royal Palm Beach Blvd Ste 18, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6021143

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Jul 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
5 high priority (3 fixed by the Jul 28 follow-up, 2 fixed on the spot, 2 repeats), 5 intermediate, 3 basic
-37
Administrative complaint on Jul 27, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score51

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

Inspection history

1 inspection · 2 visits

Jul272026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 28, 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:
- 1 Intermediate
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Official report, on the Florida DBPR website
First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 5 High priority
- 5 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line cooling drawers, raw shrimp (49°F - Cold Holding); raw beef (49°F - Cold Holding); raw salmon (49°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 3 hours. Advised operator of cold holding parameters. Operator placed items into walk in cooler to quick chill.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At front counter, cooked chicken (90°F - Hot Holding); cooked lamb (94°F - Hot Holding), operator stated items held out of temperature approximately 2 hours. Advised operator to reheat products to 165°F.
  Repeat violationAdministrative complaint
  Gyro meat in a broiler that is turned off.
  Gyro meat is on rotating broiler turned off. Operator stated items held for approximately 2 hours. Operator turned broiler on.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Employee washed hands without soap then proceeded to engage in food preparation. Advised operator of proper hand washing.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  At mop sink, no vacuum breaker where hose is attached.
Intermediate5
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee washed hands at three compartment sink. Advised operator of proper hand washing.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chemical test strips for chlorine sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled with food debris and mold like substance.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At designated hand sink at back of kitchen, no paper towels.
  No soap provided at handwash sink.
  At designated hand sink near cook line, no soap at hand sink.
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  At kitchen, Box of open fries, Soda boxes, rice, stored on floor. Advised operator of proper storage. Operator moved items to shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine with mold like substance.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket stored not inverted.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.