Souvlaki Fast
Last inspected: Feb 9, 2026
45
Score
The health department has logged 12 inspections at Souvlaki Fast, the earliest from 2022. The newest entry in the record is dated Feb 9, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “1 box of salmon stored on floor in walk in freezer” has been the most frequent reason, cited three times.
Restaurants in Boynton Beach average 79, so Souvlaki Fast trails the local norm. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
3
Critical latest
3
Major latest
1
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Oct 16, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
82
Feb 19, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus 58F, tzatziki 56F, spicy feta 58F, diced tomatoes 56F, moved from walk in cooler to prep cooler approximately 2 hours ago. Not prepped or cooked today. All foods were placed in walk in cooler. **Warning**
03A-02-5
High Priority - Gyro meat in a broiler that is turned off. Gyro meat between 33F and 119F. Cooking for more than 1 hour. Operator stated she turned unit off about 10 minutes ago. Operator shaved all outer parts off and placed on grill to finish cooking. **Corrective Action Taken** **Warning**
03C-97-2
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the left of cook line. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Label on Rice Pudding, Baklava and cheesecake , prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In cooler in dining room. **Warning**
02D-03-4
Basic - Stored French fries not covered in walk in freezer. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - 1 box of salmon stored on floor in walk in freezer. Operator placed on a shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
58
Nov 8, 2024
Routine - Food
No violations found.
100
Sep 9, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 55F-57F, cooked yesterday in a deep, tightly covered container in walk in cooler. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 55F-57F, cooked yesterday in a deep, tightly covered container in walk in cooler. **Warning**
01B-36-5
Intermediate - Handwash sink not accessible for employee use at all times. Next to triple sink, gyro bread stored in front of sink. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Baklava stored on floor in walk in freezer. Operator placed on a shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Employee personal cell phone stored in a food preparation area, next to vegetables being prepared, in back kitchen. Employee removed. **Corrected On-Site** **Warning**
40-06-5
55
Feb 8, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tzatziki sauce walk in cooler Removed **Corrected On-Site**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. On four tier rack. **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of flip top cooler across from cook line **Repeat Violation**
29-49-6
67
Oct 17, 2023
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dressings/ sauces in walk-in cooler; Reversed **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 burgers not commercially packaged stored above moussaka not commercially packaged and bread commercially packaged on the speed rack in walk-in freezer; Reversed **Corrected On-Site**
08A-02-6
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Gyro meat in a broilers that is turned off- operator turn back on **Corrected On-Site**
03C-97-2
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes; rinsed soap and didn't sanitize food containers afterwards; educated; operator set up three compartment sink properly **Corrected On-Site**
22-45-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched garbage can, placed gloves on and placed food on the flat top; didn't wash hands; educated ; washed hands and changed gloves; **Corrected On-Site**
12A-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spinach pie (81-88F - Cooling)at 2:25 to 90-87 F at 2:45 since 1:30 food being cooled on top 2 door oven next to the steam table; at this rate food will not reach 70 F within 2 hours; food moved to walk-in cooler; **Corrective Action Taken**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine test strips used at three compartment sink and wiping cloths;
16-37-1
Intermediate - Paper towel dispenser at handwash sinks at cook line and ware washing area not working/unable to dispense paper towels. Operator provided **Corrected On-Site**
31B-05-4
Basic - Food stored on floor- salmon and moussaka in walk-in freezer Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first- at cook line Advised operator to change as needed.
36-06-4
Basic - Stored food not covered- lettuce in walk-in cooler;
08B-12-5
Basic - Standing water in bottom of reach-in-cooler at cook line; **Repeat Violation**
29-49-6
Basic - Single-service articles not stored inverted or protected from contamination- on the table at the back of the kitchen
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- mold like substance heavily build up around the cooler doors at cook line; gaskets at cooler at cook line
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- between sandwich table and top lid Removed **Corrected On-Site**
10-17-4
21
May 16, 2023
Complaint Full
No violations found.
100
May 15, 2023
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken breast 61°F, cooked chicken skewers 70°F, on prep table next to grill. Manager states chicken was cooked and cooled yesterday. Chicken was removed from temperature control about one hour ago and left out on prep table. Cook reheated chicken to 170°F and placed in hot holding. **Corrected On-Site** **Admin Complaint**
03A-02-5
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. Spicy feta 47°F, diced tomatoes 45°F, grape leaves 47°F, prepped about 4 hours ago and placed in flip top cooler across grill. Items are in a covered deep container. Operator moved all foods to the walk in freezer for quick cooling. **Corrective Action Taken** **Warning**
03D-06-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook can not answer any questions about cooking temperatures of chicken, pork or salmon. **Warning**
53B-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter and next to triple sink. Operator provided. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Standing water in bottom of reach-in-cooler across grill. **Repeat Violation** **Admin Complaint**
29-49-6
52
Jan 12, 2023
Complaint Full
No violations found.
100
Jul 6, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Souvlaki Fast last inspected?
The most recent health inspection at Souvlaki Fast on file is from Feb 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Souvlaki Fast?
Across the inspection record, “1 box of salmon stored on floor in walk in freezer” has been cited three times, more than any other issue at Souvlaki Fast.
How does Souvlaki Fast compare to other restaurants in Boynton Beach?
Souvlaki Fast most recently scored 45 out of 100, which is lower than the Boynton Beach average of 79.
Has Souvlaki Fast's inspection record improved over time?
Results have been roughly steady. Inspections at Souvlaki Fast have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Souvlaki Fast means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Souvlaki Fast inspected?
Based on the inspection history on file, Souvlaki Fast is inspected around three times per year on average.
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