Mr Souvlaki Restaurant
Last inspected: Dec 29, 2025
82
Score
The health department has logged nine inspections at Mr Souvlaki Restaurant, the earliest from 2022. The most recent report on file is from Dec 29, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 12 violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
Restaurants in Tarpon Springs average 77, so Mr Souvlaki Restaurant is doing better than most peers. Taken together, the history is a positive one.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at wait station - butter pads (53F - Cold Holding), removed from refrigeration 20 minutes ago, operator moved to freezer and will keep stored in refrigerator - recheck -42F At server station in ice cooler bin-tzatziki (45F - Cold Holding), 3 2oz portions, moved to reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 cook **Repeat Violation**
13-04-4
82
May 14, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 10can of Sliced red beets on dry storage. Employee discarded
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. 2 1 25 Paid during inspection con#247787482 **Corrected On-Site**
50-17-3
Basic - Wiping cloth sanitizing solution stored on the floor. Front hand wash sink on floor. **Corrected On-Site**
21-38-4
Basic - Standing water in bottom of reach-in-cooler. Across from cook line. Cleaned and sanitized area. **Corrected On-Site**
29-49-6
Basic - In-use tongs stored on equipment door handle between uses. Employee moved **Corrected On-Site**
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
58
Dec 12, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above washed cut bell peppers in walk-in cooler. Employee moved raw shell eggs to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing gloves to in soiled dishes by loading them into the dishmachine then retrieve clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** **Repeat Violation**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line stained with food debris Soda machine in wait station area diffusers are soiled. **Repeat Violation**
22-02-4
Basic - Standing water in bottom of reach-in-cooler on cooks line. **Repeat Violation**
29-49-6
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Employee is in the process of cleaning reach-in cooler during inspection. **Corrective Action Taken** **Repeat Violation**
22-16-4
61
May 20, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touch soiled dishes then touch clean single-serve items at wait station without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-02-4
High Priority - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
14-31-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching soiled dishes then retrieve clean dishes without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf next to walk-in cooler. a. #10 can of tomato paste is dented at seam.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers in wait station are soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth bucket stored inside bowl of hand wash sink in wait station area.
31A-11-4
Basic - Cutting boards on reach-in coolers on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice in container immediately warewashing area. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching cooked rice in steam table on cooks line. Operator removed spoon and placed in warewashing area. **Corrected On-Site**
10-06-5
Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
51-13-4
Basic - Reach-in coolers on cooks line interior have accumulation of soil residues.
22-16-4
Basic - Reuse of single-service or single-use articles. Cheese containers reused to store raw shrimp in walk-in cooler.
25-32-4
Basic - Standing water in bottom of reach-in-cooler across from flat-top grill on cooks line.
29-49-6
32
Jul 20, 2023
Complaint Full
6 critical violations. 5 major violations. 8 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (66F - Cooling) prepared at 10am, temperature taken at 1:25 employee put tomatoes in freezer, took temperature again at 2pm now at 51F
01B-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handling dirty dishes then pulling clean dishes out of dish machine without washing hands, discussed proper hand washing with dishwasher
12A-02-4
High Priority - Nonfood-grade bags used in direct contact with food. Bread stored in garbage bag by ice machine
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. **Repeat Violation**
35A-02-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server picked something up off floor then proceeded to cut bread without taking gloves off or washing hands, discussed proper glove and hand washing procedure with employee
12A-29-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (66F - Cooling) prepared at 10am, temperature taken at 1:25 employee put tomatoes in freezer, took temperature again at 2pm now at 51F
03D-06-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with printed copy of DBPR HR 5030-104 **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Microwave in back prep area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink in server area, sanitizer bucket removed **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 1 prep cook, 3 servers and 1 buster with no manager on duty. Manager showed up during inspection **Corrected On-Site**
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with printed copy of DBPR HR 5030-103 **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers on cook line and in prep area
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Food stored on floor. Case of cucumbers on floor in kitchen, cucumbers put on shelf in walk in cooler **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above prepared chicken, speaker removed **Corrected On-Site**
40-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, ice buckets inverted **Corrected On-Site**
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining area soiled with dust Some ceiling tiles in dining area soiled with dust
36-34-5
17
Jul 5, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside in back storage area - From follow-up inspection 2023-04-27: **Time Extended** - From follow-up inspection 2023-07-05: **Time Extended**
35B-01-4
78
Apr 27, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-04-27: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Nikolas Kossaris ,and Terry Prometrics expired training on Paluska 6/22/22 - From follow-up inspection 2023-04-27: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-04-27: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside in back storage area - From follow-up inspection 2023-04-27: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in food prep area - From follow-up inspection 2023-04-27: **Time Extended**
31B-04-4
67
Apr 26, 2023
Routine - Food
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. gyro not sliced cooked then cooled at the end of the previous night and on spin this day - manager discarded gyro **Corrective Action Taken**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk in cooler -employee rearranged food **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over french fries inside freezer at cook line - employee rearranged food **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -12 live flying insects in food prep area and 6 live flying insect in storage area
35A-02-6
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. - gyro not sliced cooked then cooled at the end of the previous night and on spin this day - manager discarded gyro **Corrective Action Taken**
03C-98-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomatoes 52 F , Feta 47 F , Potato salad 46 F ,Lasagna 44 , Spinach pie 48 F in cooler in food prep area- tzatziki sauce 48 F, raw chicken 50 F - from the walk in cooler at 10:00am in manager moved some food to reach in freezer , some food placed on ice - service provided by end of inspection **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled in dish washing area
41-17-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Nikolas Kossaris ,and Terry Prometrics expired training on Paluska 6/22/22
53A-01-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside in back storage area
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees in food prep area
31B-04-4
Basic - Stored food not covered in walk in cooler - employee covered food **Corrected On-Site**
08B-12-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
22-20-5
21
Nov 8, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink, operator moved. **Corrected On-Site**
31A-09-4
Basic - Light shield damaged/in disrepair.light shields in food areas not proper coverage, open hole square grid pattern installed.
38-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0, operator changed it out **Corrected On-Site**
21-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.
24-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in back dry storage room with walk in cooler not smooth easily cleanable surface.
36-37-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Frequently Asked Questions
When was Mr Souvlaki Restaurant last inspected?
The most recent health inspection at Mr Souvlaki Restaurant on file is from Dec 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Mr Souvlaki Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Mr Souvlaki Restaurant.
How does Mr Souvlaki Restaurant compare to other restaurants in Tarpon Springs?
Mr Souvlaki Restaurant most recently scored 82 out of 100, which is higher than the Tarpon Springs average of 77.
Has Mr Souvlaki Restaurant's inspection record improved over time?
Yes. Recent inspections at Mr Souvlaki Restaurant have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mr Souvlaki Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mr Souvlaki Restaurant inspected?
Based on the inspection history on file, Mr Souvlaki Restaurant is inspected around three times per year on average.
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