Souvlaki Street
Last inspected: Jan 27, 2026
58
Score
Going back to 2022, Souvlaki Street has nine inspections in the public record. The most recent visit was on Jan 27, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “establishment has no written procedures for employees”, which has been cited three times.
Compared to other Sunrise restaurants (averaging 78), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Hot and Cold Water Available; Adequate Pressure
FL-25
Food in Good Condition, Safe, and Unadulterated
FL-13
No Bare Hand Contact with Ready-to-Eat Food
FL-09
58
Oct 7, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
82
Mar 31, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs placed over ready to eat foods. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing a clear substance. Operator labeled bleach **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled at entrance of back kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Left flip top cutting board grooved with black cut marks.
14-09-4
70
Nov 7, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
58
Mar 6, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice.
02C-01-5
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.
11-27-4
Intermediate - No soap provided at handwash sink. Hand wash sink next to 3 Compartment sink
31B-03-4
70
Dec 8, 2023
Routine - Food
No violations found.
100
Dec 7, 2023
Routine - Food
8 critical violations. 3 major violations. 1 minor violation.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked ground beef (48F - Cooling); chicken stock (48F - Cooling). Per manager and date marks both items prepared night before and in cooler overnight. See stop sale. **Warning**
03D-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading greater than 200ppm chlorine. **Repeat Violation** **Admin Complaint**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In hot box at cook line, HOT BOX - cooked potatoes (121F - Hot Holding); rice (108F - Hot Holding); cooked falafel (94F - Hot Holding); gyro meat (104F - Hot Holding). Per manager, all items in unit between 1-1.5 hrs. Temperature setting for unit at 125F. Manager moved items to oven to reheat and increased temperature of unit. 2) In containers by gyro cone cooker, sliced gyro meat (88-99F - Hot Holding). Per manager sliced from cone 30 minutes to finish cooking as needed. Recommended using time as Public Health Control. Form provided and time stamps added to gyro meat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In front counter fliptop upper cooler, portioned tzatsiki sauces (68F - Cold Holding). Per employee portioned less than 3 hrs but being held over stacked above chill line. Employee removed over-stacked portions and placed in cooler to rapid chill. 2) On front counter under no temperature control, fresh garlic in oil (76F - Cold Holding). Recommended using Time as Public Health Control. 3) At cook line, COLD RAIL UPPER - cut lettuce (56F - Cold Holding); diced tomatoes (55F - Cold Holding); feta cheese spread (53F - Cold Holding); hummus (52F - Cold Holding) LOWER - feta cheese (53F - Cold Holding); mousaka portioned (53F - Cold Holding); roasted half chicken (52F - Cold Holding); cut romaine (53F). Per manager all items pulled from walk in cooler 3 hrs ago. 4) In walk in cooler, tzatziki sauce (48F - Cold Holding); cooked rice (55F - Cold Holding); spanakopita (53F - Cold Holding); cooked potatoes (52F - Cold Holding); pastichio portioned (54F - Cold Holding); raw pork (48F - Cold Holding). Per date marks on items all in unit more than 24 hrs. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, cooked ground beef (48F - Cooling); chicken stock (48F - Cooling). Per manager and date marks both items prepared night before and in cooler overnight. 2) tzatziki sauce (48F - Cold Holding); cooked rice (55F - Cold Holding); spanakopita (53F - Cold Holding); cooked potatoes (52F - Cold Holding); pastichio portioned (54F - Cold Holding); raw pork (48F - Cold Holding) **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In front line small fliptop, containers of thawed salmon and mahi still in ROP packaging. Per manager fully thawed overnight. **Warning**
01B-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled interior of cooler door and returned to make line to prepare food items without washing hands and changing gloves. **Warning**
12A-09-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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. Bulletin printed and provided. **Corrected On-Site** **Repeat Violation** **Warning**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Unable to locate probe thermometer. **Warning**
05-08-4
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. No signature sheets available for new employees. Bulletin printed and provided to be completed. **Corrective Action Taken** **Warning**
11-26-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on cook line and in prep area wearing watches and bracelets. Employees removed all jewelry. **Corrected On-Site** **Warning**
13-07-4
21
Feb 24, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed 200 ppmstored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Corrected to 50 ppm **Corrected On-Site**
41-15-5
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. Inspector email poster to operator
11-27-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Observed Bowl or other container with no handle used to dispense rice at dry storage area
14-01-5
Basic - Observed Water not stored at least 6 inches off of the floor. Located at front counter
08B-47-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
61
Nov 17, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizing solution exceeding 200ppm. Operator corrected to 50ppm
41-15-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed chlorine sanitizing solution on floor. Operator removed and stored correctly. **Corrected On-Site**
21-38-4
74
Frequently Asked Questions
When was Souvlaki Street last inspected?
The most recent health inspection at Souvlaki Street on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Souvlaki Street?
Across the inspection record, “establishment has no written procedures for employees” has been cited three times, more than any other issue at Souvlaki Street.
How does Souvlaki Street compare to other restaurants in Sunrise?
Souvlaki Street most recently scored 58 out of 100, which is lower than the Sunrise average of 78.
Has Souvlaki Street's inspection record improved over time?
Results have been roughly steady. Inspections at Souvlaki Street have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Souvlaki Street means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Souvlaki Street inspected?
Based on the inspection history on file, Souvlaki Street is inspected around three times per year on average.
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