Inspection Report

Florida DBPR Inspection Report
Warning

GREEK GUYS SOUVLAKI

1978 E SUNRISE BLVD · FORT LAUDERDALE · Broward County · FL 33304

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Inspection Summary

Inspection dateJuly 18, 2025
Inspection typeComplaint Full
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3647879
Visit number1
Inspection Visit ID13463305
DBPR license1617634

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
6 High Priority3 Intermediate6 Basic0 Critical0 Non-Critical15 Total
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All DBPR Inspector Observations

15 full violation description(s) documented by the inspector during this visit.

High Priority 6

#7High Priority03D-01-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In prep area, cooked rice 128F at 2:35pm (heated cooling approximately 30 minutes) to 105F at 3:35pm. Based on times and temperatures rice will not reach 70F in 2 hours. Employee spread rice onto multiple pans and moved to reach in freezer to rapid chill. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning
#8High Priority01B-01-4

High Priority – Dented/rusted cans present. See stop sale. On dry goods shelf, 50 oz. can of beef gravy with rusted rim. Employee voluntarily discarded as item no longer on menu. **Corrected On-Site** **Warning**

Corrected On-SiteWarningStop Sale
#9High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. 1) Employee changed gloves after handling raw shrimp skewer and then prepared several orders without washing hands first. 2) Employee used personal cell phone and put on gloves to start food order without washing hands first. Reviewed proper handwashing procedures and employee washed hands. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#10High Priority22-57-6

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After several attempts, color change test strip not indicating temperature reaches 160F for proper sanitation. Advised manager to setup sanitizer sink to use until machine can be fixed. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning
#11High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In glassfront reach in cooler in back prep area, cartons of raw shell eggs on top shelf above house made hummus and container of orzo pasta salad. Employee moved eggs to bottom of cooler. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#12High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bibb outside back door. **Warning**

Warning

Intermediate 3

#13Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Warning**

Warning
#14Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No color change test strips or high temperature hold thermometer. **Warning**

Warning
#15Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under front counter. Employee marked as sanitizer solution. **Corrected On-Site** **Warning**

Corrected On-SiteWarning

Basic 6

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**

Warning
#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on shelf above canned goods at dry storage shelves. **Warning**

Warning
#3Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing watch. Employee removed watch. **Corrected On-Site** **Repeat Violation** **Warning**

Corrected On-SiteRepeat ViolationWarning
#4Basic08B-38-4

Basic – Food stored on floor. Partial case of potatoes on floor by back door. **Warning**

Warning
#5Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open canned beverage in Everkool reach in cooler. Employee removed can. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#6Basic25-02-4

Basic – Unwrapped single-service utensils not presented so that only the handles are touched. Container of forks on front counter not stored with handles up. **Warning**

Warning

Inspector observations synchronized from DBPR on September 7, 2026 1:24 PM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 4 · Facilities maintain proper food temperature
1 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
2 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
3 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 17 · No longer used
2 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 26 · No longer used
1 observation(s)
Category 30 · No longer used
1 observation(s)
Category 41 · Chemicals and toxic substances
1 observation(s)
Category 42 · Cleaning and maintenance equipment
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.