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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SOUVLAKI FRESH in BOCA RATON currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 12, 2026. Across those visits, inspectors documented 13 total violations — 5 critical, 2 major, 6 minor.
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What stands out in this inspection history
The latest inspection on August 12, 2026 shows 13 observation rows: 5 critical, 2 major, and 6 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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Would you eat here?
SOUVLAKI FRESH has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03C-98-1] Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Gyro meat from previous day cooled and stored over night intact cone pieces. See stop sale.
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoop touching sugar. Operator stored properly.
- [33-23-4] Grease receptacle not on proper pad/nonabsorbent surface. Grease receptacle on rocks and soil outside of restaurant.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen visibly soiled.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Drawers under flat top reach in cooler heavily soiled.
- [41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle filled with table cleaner no label. Operator labeled.
- [02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator establishment will serve gyro undercooked from cone without secondary cook per customer request. Provided consumer advisory to operator and operator posted.
- [06-09-2] 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. Salmon fully thawed in commercially reduced oxygen packaging with a label indicating to be removed before thawing.See stop sale.
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing no sanitation step. Three compartment sink not set up. Instructed operator on proper Sanitation. Operator set up three compartment sink chlorine sanitizer at 100 ppm. Then clean dishes with sanitation step.
- [14-01-5] Bowl or other container with no handle used to dispense many different spice containers.
- [01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 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. Salmon fully thawed in commercially reduced oxygen packaging with a label indicating to be removed before thawing.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. Gyro meat from previous day cooled and stored over night intact cone pieces.
- [03C-15-5] Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. gyro from cone (113 - Cooking) Observed employee cut gyro meat off of cone then store in food container with no secondary cook. Informed employee on proper Gyro procedures. Employee then conducted secondary cook of gyro meat on flat top to 165F and put in holding cabinet for hot holding
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