Souvlaki Grille
795 Belvedere Rd, West Palm Beach, FL 33405 · Permanent Food Service · License 6019961
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse. lemon soup (48°F - Cooling); cooked rice (45°F - Cooling) cooling in deep filled covered containers at cook line reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (no follow-up needed), 1 intermediate, 1 basic-10
- Safety score90
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 visitAug 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. lemon soup (48°F - Cooling); cooked rice (45°F - Cooling) cooling in deep filled covered containers at cook line reach in cooler.
Per operator, item was cooling for more than 6 hours overnight.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. lemon soup (48°F - Cooling); cooked rice (45°F - Cooling) cooling in deep filled covered containers at cook line reach in cooler.
Per operator, item was cooling for more than 6 hours overnight. See stop sale.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. lemon soup (48°F - Cooling); cooked rice (45°F - Cooling) cooling in deep filled covered containers at cook line reach in cooler.
Per operator, item was cooling for more than 6 hours overnight.
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Raw fish storage container at front cook line area heavily chipped/cracked.
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.
- Stop sale
- An order that the food can’t be sold or served.