SOUVLAKI FRESH

Name: SOUVLAKI FRESH
Address: 122 NE 2 ST, BOCA RATON, FL, 33432, US
Rating: 78

122 NE 2 ST, BOCA RATON, FL 33432

License #6020030

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

August 12, 2026 · 13 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SOUVLAKI FRESH in BOCA RATON currently holds an InspectFL Health Score of 78 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, DBPR recorded 13 total findings; InspectFL has detailed violation rows for 12 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 12, 2026 shows 12 observation rows: 4 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SOUVLAKI FRESH has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[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.
[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.
[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.
[14-01-5] Bowl or other container with no handle used to dispense many different spice containers.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle filled with table cleaner no label. Operator labeled.
[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.
[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.
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Drawers under flat top reach in cooler heavily soiled.
[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.