Souvlaki
523 25 St, West Palm Beach, FL 33407 · Permanent Food Service · License 6020818
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot)-22
- Administrative complaint on Sep 25Counts in full until a follow-up finds the problems fixed-20
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. At double door upright reach in freezer; plastic wrapped partially cooked, approximately 1/2 sliced during first cook on spit/broiler for approximately 2-2.5 hours. See stop sale.
Code 03, Food out of temperature: Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked.
At double door upright reach in freezer; plastic wrapped partially cooked, approximately 1/2 sliced during first cook on spit/broiler for approximately 2-2.5 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.
At reach in freezer; plastic wrapped portioned raw fish skewers stored over uncovered 1/3 pan cooked potatoes. Operator removed cooked potatoes from freezer.
Fixed on the spotRepeat violationAdministrative complaint
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.
Employee washing/rinsing dishes at triple sink then began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (approximately 48+ hours) not properly date marked after opening.
Operator applied appropriate date marking.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.