SOUVLAKI FAST

Name: SOUVLAKI FAST
Address: 8910 N MILITARY TRL, PALM BEACH GARDENS, FL, 33410, US
Rating: 8.5

8910 N MILITARY TRL, PALM BEACH GARDENS, FL 33410

License #6020082

🥙 Mediterranean ℹ️

8.5 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 17 findings · 5 critical

Complaint Full

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

SOUVLAKI FAST in PALM BEACH GARDENS currently holds an InspectFL Health Score of 8.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 59 total violations — 26 critical, 9 major, 24 minor.

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The latest inspection on September 10, 2026 shows 17 observation rows: 5 critical, 6 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. In salt bin bowl with no handle used to scoop salt, discussed with operator who removed bowl.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler doors at cook line have exposed insulation, discussed with operator to repair.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Discussed with operator to repair or replace.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on rusted dish rack, discussed with operator to repair or replace.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter hand washing sink used to store sanitizer bucket, discussed with employee who removed bucket.
[31B-03-4] No soap provided at handwash sink. At multiple hand washing sinks no soap provided, discussed with operator who provided soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Under flat top unlabeled degreaser bottle, discussed with operator who labeled bottle.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large bins diced tomatoes (51F - Cooling) at 1:35 since 1:15 to 51F at 2:00, cut lettuce (69F - Cooling) at 1:35 since 1:15 to 69F at 2:00, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who moved products to freezer to rapid chill.
[12A-29-4] 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 handled trash can with hand and after without washing hands employee handled large bins of raw chicken, discussed with employee who washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged Raw shaved beef stored directly over vegetable mix , discussed with operator who corrected storage.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee adjusted eye glasses and wiped face after without washing hands employee placed on gloves and handled pita bread, discussed with employee who washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over cut vegetables, discussed with operator who corrected storage of products.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Discussed with operator to acquire new test chart.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing raw chicken with no hair restraint, discussed with operator to provide hair restraints.
[35A-02-8] Live, small flying insects found. Approximately 1 small live flying insect on front counter shelf. Approximately 1 small live flying insect on clean dish storage rack, discussed with operator to eliminate flying insects and clean and sanitize areas.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter discussed with operator who provided paper towels.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At front counter no hand washing sign posted, emailed sign to operator to print and post.

Disposition: Warning Issued
[29-19-4] Standing water in floor inside walk-in cooler #2
[12A-13-4] 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
[03A-02-5] 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 ;
[03D-06-5] 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
[03B-01-6] 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
[03D-15-4] 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 ;

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Posted during inspection
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils- throughout multiple food preparation stations; educated operator
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] 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;
[10-17-4] In-use knife stored in cracks between pieces of equipment- sandwich table top door
[14-36-5] Interior of refrigerator has exposed insulation- door at reach in cooler at cook line;
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before cutting; educated operator on proper procedure;
[25-06-4] Single-service articles not stored inverted or protected from contamination- soda cups at front counter; advised operator to invert
[21-08-4] Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (sink and surface 1130);
[03D-02-5] 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
[08A-05-6] 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
[01B-02-5] 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
[03A-02-5] 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;
[03D-06-5] 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;
[03B-01-6] 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;
[31A-11-4] Handwash sink at three compartment sink used for purposes other than handwashing- sponge stored inside Removed
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink- operator turned water on;