Souvlaki Gr
Last inspected: Feb 25, 2026
39
Score
Across the available record, Souvlaki Gr has eight inspections on file, the first dated 2022. The newest entry in the record is dated Feb 25, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly six violations earlier in the record.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited five times.
The city-wide average sits at 79, which Souvlaki Gr's 39 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
6
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
6 critical violations. 1 minor violation.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left kitchen, came back washed hands with gloves with only water then touched clean containers with food. Employee washed hands **Corrected On-Site**
12A-09-4
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. Flip top cooler across from fryers Stuffed pasta with beef at 12:06pm(45F cooling ) since yesterday . See stop sale
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. Flip top cooler across from fryers Stuffed pasta with beef at 12:06pm(45F cooling ) since yesterday . See stop sale
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bag with Raw fish and raw beef stored above opened case with bread. Raw chicken stored above bags of spinach. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw salmon and raw meatballs stored above cooked octopus Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish operator corrected **Corrected On-Site**
08A-17-6
Basic - Clams/mussels tags removed from original container for long-term storage. Operator provided **Corrected On-Site**
01C-06-5
39
Aug 6, 2025
Routine - Food
9 critical violations. 2 major violations. 2 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled personal drink and without washing hands employee handled trays of food to load into oven, discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-16-4
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. Employee washed dirty dishes and without washing hands handled clean and sanitized dishes from dish machine, discussed with operator employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed large metal bowls and after did not sanitize before placing on shelf to dry, discussed with operator who educated employee and rewashed and sanitized dishes. **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above sauces, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw pork, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-20-5
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. In reach in cooler cut raw calamari (50F - Cooling) at 2:45 since 10:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler veggie bake (47F - Cold Holding) per operator product not portioned or prepared today, product left out of cooler for approximately 10 minutes to make a order, discussed with operator who moved product to walk in cooler. In reach in cooler house made hummus (56F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours discussed with operator who moved product to walk in cooler. **Corrective Action Taken**
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. In reach in cooler cut raw calamari (50F - Cooling) at 2:45 since 10:00, at this rate of cooling product never reached 41F within 4 hours see stop sale.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table house made tomato sauce (119F - Hot Holding) per operator product prepared on stove approximately 1.5 hours ago, discussed with operator who placed product on stove and reheated to 165F+ **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked chicken (119F - Cooling) at 2:40 since 2:10 to 98F at 3:20, at this rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to walk in cooler. **Corrective Action Taken**
03D-15-4
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/
53A-05-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler metal storage racks rusted and pitted, discussed with operator to repair or replace.
14-17-4
Basic - Floor area(s) covered with standing water. In walk in cooler large puddle of water on floor, discussed with operator to clean and sanitize area.
36-22-4
19
Feb 21, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Oct 17, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked lemon soup (54F - Cooling); cooked lentil soup (54F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Soup did not cool to 41F within 6 hours.
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef did not wash hands before putting new gloves on after handling raw chicken and then ready to eat food.
12A-07-5
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. Cooked lemon soup (54F - Cooling); cooked lentil soup (54F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Soup did not cool to 41F within 6 hours.
01B-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Basic - Working containers of food removed from original container not identified by common name. Flour in prep area
02D-01-5
55
Mar 12, 2024
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe yogurt sauce (63F - Cold Holding). Operator said less then hour and put in refrigerator. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe at draw refrigerator raw chicken above cooked vegetables. Operator placed raw Chicken on lower draw. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken above raw beef. Operator placed raw chicken on lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with mussel and clam without lasted date sold. **Repeat Violation** **Admin Complaint**
01C-03-4
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/ Cfm showed up during inspection.
53A-05-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observe sausage defrosting in standing water.
06-01-5
Basic - Open dumpster lid.
33-16-4
41
Oct 27, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm, stick not all the way immersed. Employee immersed in container 75ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground lamb and beef over cooked sausage in walk in cooler. Operator removed ground meat. **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook cutting lemons for sides on plates, without gloves. Prep cook put gloves on. **Corrected On-Site**
09-01-4
Intermediate - Clam and mussel tags not marked with last date served. Reviewed date marking.
01C-03-4
Basic - Bowl with no handle used to dispense orzo on cook line. Operator removed. **Corrected On-Site**
14-01-5
55
Mar 16, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: 1. raw meatball mix stored above Ready to eat produce. 2. Shell eggs stored above Ready to eat produce. Operator relocated all to proper shelves. **Corrective Action Taken**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed ice bucket in hand sink by cook line. Operator removed. **Corrective Action Taken**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid on shelf by the office. Operator labeled. **Corrective Action Taken**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils stored in room temperature water. Operator removed to the dishwasher to be cleaned and sanitized. **Corrective Action Taken**
10-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Operator cleaned, sanitized, and stored properly. **Corrective Action Taken**
10-12-5
Basic - Equipment in poor repair. Observed multiple gaskets on cook line coolers torn and in need of replacement.
14-11-5
47
Oct 25, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
82
Frequently Asked Questions
When was Souvlaki Gr last inspected?
The most recent health inspection at Souvlaki Gr on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Souvlaki Gr?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Souvlaki Gr.
How does Souvlaki Gr compare to other restaurants in Boynton Beach?
Souvlaki Gr most recently scored 39 out of 100, which is lower than the Boynton Beach average of 79.
Has Souvlaki Gr's inspection record improved over time?
No. Recent inspections at Souvlaki Gr have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Souvlaki Gr 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 Gr inspected?
Based on the inspection history on file, Souvlaki Gr is inspected around two times per year on average.
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