Souvlaki Fast
Last inspected: Oct 7, 2025
82
Score
Going back to 2022, Souvlaki Fast has 12 inspections in the public record. The most recent visit was on Oct 7, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The most common issue across all inspections has been “time/temperature control”, showing up four times.
Souvlaki Fast's latest score is in line with the Palm Beach Gardens average of 81. The full picture is one of consistent compliance.
12
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 7, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); cooked chicken (45F - Cold Holding); cooked potatoes (45F - Cold Holding); soup (45F - Cold Holding)in walk-in cooler ; food not prepared or portioned today; food out of temperature for approximately 2 hours; food move to different walk-in cooler; lamb (48F - Cold Holding); salmon (48F - Cold Holding); steak (48F - Cold Holding)in drawers at cook line; food not prepared or portend today; food out of temperature for approximately 2 hours; food moved to different cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-07: Burgers 40 F Sliced cheese 40 F Chicken 40 F In drawers at cook line Chicken 43 F in walk-in cooler #1 Cooked chicken 46 F Cold Holding Raw chicken 48 F Cold Holding Cooked potatoes 47 F Cold Holding all in produce walk-in cooler ; Food not prepared or portioned today; food out of temperature for approximately 2 hours ; food moved to walk-in freezer ; **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface- **Warning** - From follow-up inspection 2025-10-07: **Time Extended**
14-17-4
82
Oct 6, 2025
Complaint Full
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice (118F - Cooling)at 3:30 since 1:00 on the prep table at the back of the kitchen; food never reached 70 F within 2 hours; food returned to be reheated back to 165 F and start cooling process; **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); cooked chicken (45F - Cold Holding); cooked potatoes (45F - Cold Holding); soup (45F - Cold Holding)in walk-in cooler ; food not prepared or portioned today; food out of temperature for approximately 2 hours; food move to different walk-in cooler; lamb (48F - Cold Holding); salmon (48F - Cold Holding); steak (48F - Cold Holding)in drawers at cook line; food not prepared or portend today; food out of temperature for approximately 2 hours; food moved to different cooler; **Corrective Action Taken** **Repeat Violation** **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. shrimp (46-48F - Cooling)at 3:28 to 48 F at 3:50 since 1:30; at this rate food will not reach 41 F within 4 hours; food moved to different cooler; **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gyro (124F - Hot Holding) on the flat top ; food out of temperature for approximately 1 hour; food placed back to be reheated to 165 F; **Corrective Action Taken** **Warning**
03B-01-6
Basic - Walk-in cooler shelves with rust that has pitted the surface- **Warning**
14-17-4
52
Jul 23, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-07-23: **Time Extended**
14-17-4
95
Jul 22, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb chops over spinach pies in walk-in cooler Stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); cooked chicken (50F - Cold Holding); cooked potatoes (50F - Cold Holding); lamb (50F - Cold Holding); spinach pie (50F - Cold Holding)in walk-in cooler #2 ; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in cooler #1 and walk-in freezer; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
70
Jan 31, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lemon potatoes (43F); moussaka (44F); lemon potatoes (44F - Cold Holding); beef (45F); chicken (45F - Cold Holding)in walk-in cooler #2 as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; food moved to walk-in cooler #1; soup (55F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour ; food moved to different cooler ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-31: Tzatziki 60 Cold Holding in small cooler at cook line food not prepared or portend today; food out of temperature for 2 hours; moved to different cooler Walk-in cooler : Cold Holding Lemon potatoes 42; mousaka 42; raw chicken 42 **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : 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. falafel (49-50F - Cooling)at 12:00 to 50 F at 12:20 since 10:30 ; in small cooler at cook line ; at this rate food will not reach 41 F or below; food moved to different cooler **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-31: Soups 48 F Cooling at 3:20 to 48 F at 3:35 since 1:45 in cooler at cook line ; at this rate food will not reach 41 F or below ; moved to different cooler ; Diced tomatoes 57-58 Cooling at 3:20 to 57- 58 F at 3:35 since 1:45 in small cooler at cook line; at this rate food will not reach 41 F or below; food moved to different cooler **Admin Complaint**
03D-06-5
74
Jan 30, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lemon potatoes (43F); moussaka (44F); lemon potatoes (44F - Cold Holding); beef (45F); chicken (45F - Cold Holding)in walk-in cooler #2 as per operator food not prepared or portioned today ; food out of temperature for approximately 1 hour; food moved to walk-in cooler #1; soup (55F - Cold Holding); in small cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour ; food moved to different cooler ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Employee left cook line went inside cooler, picked up bucket of lettuce ; refilled reach in cooler at cook line , started cooking other foods without washing hands first; educated; employee washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (98F - Hot Holding); on skewers in water container on the stove; as per operator food cooked earlier and placed in hot water; food out of temperature for approximately 1 hour; burner turned on to reheat to 165 F baked chicken (118F - Hot Holding);in steam table at cook line; food out of temperature for approximately 30 minutes; not enough water inside steam table; operator added water; and moved chicken on the stove top to reheat to 165 F **Corrective Action Taken** **Warning**
03B-01-6
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. falafel (49-50F - Cooling)at 12:00 to 50 F at 12:20 since 10:30 ; in small cooler at cook line ; at this rate food will not reach 41 F or below; food moved to different cooler **Corrective Action Taken** **Warning**
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded lettuce (67-69F - Cooling)at 12:05 to 69 F at 12:20 since 11:30 in walk-in cooler #1 food stored in big plastic buckets with lid on; at this rate food will not reach 41 F or below; food uncovered ; **Corrective Action Taken** **Warning**
03D-15-4
Basic - Standing water in floor inside walk-in cooler #2
29-19-4
47
Aug 14, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp commercially packaged stored above cooked pastiche not commercially packaged in walk-in freezer Stored properly **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (44F - Cold Holding)in walk-in cooler; food not prepared or portioned today; as per operator food out of temperature for approximately 30 minutes; as per operator door left opened while arranging cooler; Food moved to walk-in freezer **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Walk-in cooler with rust that has pitted the surface.
14-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- walk-in cooler; moved **Corrected On-Site**
12B-13-4
67
Oct 12, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of refrigerator has exposed insulation- door at reach in cooler at cook line; - From follow-up inspection 2023-10-12: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination- soda cups at front counter; advised operator to invert - From follow-up inspection 2023-10-12: Not inverted; advised to invert **Time Extended**
25-06-4
90
Oct 11, 2023
Complaint Full
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (120F - Hot Holding); rice (120F - Hot Holding); lemon potatoes (120F - Hot Holding) at steam table; steam table off; as per operator foods out of temperature for approximately 2 hours; educated on TOHC; emailed and printed out form; placed food on TPHC; Operator to discard after four hours; shaved gyro (136-120F - Hot Holding); in pan next to gyro broiler; as per operator food out of temperature for approximately 30 minutes; operator returned to flat top to reheat to 165 F; cooked rice (120F - Hot Holding) on the stove at cook line; as per operator food out of temperature for approximately 2 hours; educated on TOHC; emailed and printed out form; placed food on TPHC; Operator to discard after four hours; **Corrective Action Taken**
03B-01-6
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. grape leaves (48F - Cooling);since 10:00 am; per operator can opened at 10:00 am; food never reached 41 F within 4 hours; See Stop Sale;
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. grape leaves (48F - Cooling);since 10:00 am; per operator can opened at 10:00 am; food never reached 41 F within 4 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. cooked chicken (45-47F - Cooling);in walk-in cooler; food cooked last night; food overstocked and covered; food never reached 41 F within 6 hours; See Stop Sale
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese at drawers at cook line; Raw chicken over cooked chicken in walk-in cooler #2 Raw lamb over cooke spinach pie; in walk-in cooler #2 Raw shell eggs over cut peppers in walk-in cooler#1 stored properly
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-47F - Cooling);in walk-in cooler; food cooked last night; food overstocked and covered; food never reached 41 F within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (41-49F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food overstocked; operator made smaller portions; raw chicken (49-51 F - Cold Holding) multiple cases of raw on the floor at prep station in the back of the kitchen; as per operator food placed outside to be marinated at a later time while preparing different food; educated operator; food out of temperature for approximately 1 hour; food placed back in the walk-in cooler; **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink- operator turned water on; **Corrected On-Site** **Repeat Violation**
27-16-4
Intermediate - Handwash sink at three compartment sink used for purposes other than handwashing- sponge stored inside Removed **Corrected On-Site**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. Posted during inspection **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- throughout multiple food preparation stations; educated operator
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Food stored on floor- buckets of marinate in walk-in cooler and at prep station in the back; cases of spinach pie in walk-in freezer; Advised operator to store 6 inches of the floor;
08B-38-4
Basic - In-use knife stored in cracks between pieces of equipment- sandwich table top door
10-17-4
Basic - Interior of refrigerator has exposed insulation- door at reach in cooler at cook line;
14-36-5
Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before cutting; educated operator on proper procedure; **Corrected On-Site**
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination- soda cups at front counter; advised operator to invert
25-06-4
Basic - Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (sink and surface 1130);
21-08-4
21
Jul 12, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - cooked rice (53F - Cold Holding) held overnight and more than 6 hours never reaching 41F. See stop sale.
03D-02-5
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/ - ANASTAS TSOURDI,arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At back hand sink - operator turned on hot water valve. **Corrected On-Site**
27-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on floor and not inverted - operator moved to shelf and inverted. **Corrected On-Site**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation - operator provided hair restraint. **Corrected On-Site**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed open beverage from prep table. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
58
Apr 10, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. Emailed copy to operator - operator posted. **Corrected On-Site**
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over Grill station.
23-03-4
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer and produce cooler - cases of food on floor - operator moved to shelf. **Corrected On-Site**
08B-47-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
78
Jul 6, 2022
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
30
Frequently Asked Questions
When was Souvlaki Fast last inspected?
The most recent health inspection at Souvlaki Fast on file is from Oct 7, 2025. The public record contains 12 inspections in total.
What is the most common violation at Souvlaki Fast?
Across the inspection record, “time/temperature control” has been cited four times, more than any other issue at Souvlaki Fast.
How does Souvlaki Fast compare to other restaurants in Palm Beach Gardens?
Souvlaki Fast most recently scored 82 out of 100, which is about the same as the Palm Beach Gardens average of 81.
Has Souvlaki Fast's inspection record improved over time?
Results have been roughly steady. Inspections at Souvlaki Fast have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Souvlaki Fast 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 Souvlaki Fast inspected?
Based on the inspection history on file, Souvlaki Fast is inspected around four times per year on average.
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