Souvlaki Fast
Last inspected: Jan 12, 2026
30
Score
Across the available record, Souvlaki Fast has 10 inspections on file, the first dated 2022. The latest inspection on file is from Jan 12, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around six violations each, up from closer to three violations before.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 81, which Souvlaki Fast's 30 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
6
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door to take out the trash and upon return did not wash their hands and engaged in food preparation - educated operator - employee washed their hands. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooked raw chicken stored over cooked chicken- operator removed and stored properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter - #1 shaved gyro meat- 74F- cold holding, chopped lettuce 73F- cold holding, fries 67-71F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a public health control for remaining time. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- cooked chicken 83F- hot holding, cooked chicken skewers 80F- hot holding- food left out on counter - food out of temperature for 2 hours - operator placed under time as a public health control for remaining time. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At small storage shelf multiple chemical spray bottles stored over boxes of soda- operator removed and stored properly. **Corrected On-Site** **Warning**
41-10-4
Intermediate - At cookline handwash sink- Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Warning**
31B-05-4
Intermediate - Handwash sink not accessible for employee use at all times. At prep area handwash sink- sink blocked by card board boxes- operator removed. **Warning**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Employee wearing jewelry/ watch other than a plain ring on their hands/arms while preparing food. **Warning**
13-07-4
30
Sep 4, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over ground beef- operator removed . **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee food stored in hand sink by walk in cooler- operator removed.
31A-11-4
78
Jan 8, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table - cooked potatoes 117-124F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored over bread in reach in cooler - operator removed. **Corrected On-Site**
40-06-5
Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted **Corrected On-Site**
50-09-4
Basic - Old labels stuck to food containers after cleaning. Old label on clean plastic storage confirmed at clean dish storage shelf - operator removed. **Corrected On-Site**
16-46-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on- educated operator - employee removed watch. **Corrected On-Site**
13-07-4
64
Aug 21, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager at time of inspection Eviana Saint Hilaire 10/17/2018-2023. - From follow-up inspection 2024-08-21: **Time Extended**
53A-03-7
90
Aug 20, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Sewage/wastewater backing up through floor drains- near ice machine/ walk in cooler entrance and by cookline area. Wastewater surfaces through drains when any of the sinks in the establishment are turned on and in use for a short duration of time.
28-26-5
High Priority - Dented/rusted cans present. See stop sale. At back prep dry storage area- approximately 1 dented can of dolmades- see stop sale.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- raw salmon 48F- cold holding, raw shrimp 48F- cold holding, raw lamb 48F- cold holding, sliced cheese 48F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager at time of inspection Eviana Saint Hilaire 10/17/2018-2023.
53A-03-7
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler -Chopped lettuce 50F at 1:35 to 50F at 2:15 (cooling since 12:30)- food stored in large quantity, covered and stacked - at current rate of cooling food will not reach to 41F within remaining time - operator placed in walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Basic - Employee beverage container in ice machine/ice bin. Employee beverage in ice machine near walk in cooler- operator discarded ice and removed beverage. **Corrected On-Site**
12B-14-4
50
Jan 17, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-01-17: **Time Extended**
50-09-4
95
Jan 16, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline- Cooked Chicken 105-107F- hot holding- food out of temperature for 30 minutes- operator turned on burner to reheat food to 165F. At steam table at cookline- cooked potatoes 101-111F- hot holding - food above fill line- food out of temper for 45 minutes- operator placed on stove to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in coo,er by front counter- tzatziki sauce cups 45-47F- cold holding, feta cheese 45-47F- cold holding spicy feta 46-50F- cold holding- food not prepared or portioned today- food overstacked - food out of temperature for 3.5 hours - operator moved to walk in freezer to quick chill. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked rice 45-47F at 2:20 ( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Cooked rice 45-47F at 2:20 ( cooling overnight)- food covered- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. **Warning**
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-Cooked chicken 118-130F at 2:20 106-118F at 2:50 ( cooling since 1:20)- food left out on counter, food covered and over stacked in walk in cooler- at current rate of cooling food will not reach to 70F within remaining 30 minutes- operator moved to walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle on prep counter. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep counter by back prep area. **Warning**
40-06-5
Basic - Single-service articles improperly stored. To-go containers stored on floor- operator moved off floor. **Corrected On-Site** **Warning**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. At prep table - raw ground beef defrosting at room temperature- operator moved to walk in cooler. **Corrected On-Site** **Warning**
06-01-5
39
Jul 17, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator labeled 11-3 . **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe rice at 122°F hot holding . Operator reheated to 190°F. **Corrected On-Site**
03B-01-6
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/
53A-05-6
67
Jan 12, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Jul 6, 2022
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was Souvlaki Fast last inspected?
The most recent health inspection at Souvlaki Fast on file is from Jan 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Souvlaki Fast?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Souvlaki Fast.
How does Souvlaki Fast compare to other restaurants in Royal Palm Beach?
Souvlaki Fast most recently scored 30 out of 100, which is lower than the Royal Palm Beach average of 81.
Has Souvlaki Fast's inspection record improved over time?
No. Recent inspections at Souvlaki Fast have averaged around six violations per visit, up from roughly three earlier in the 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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