SOUVLAKI STREET
9370 W COMMERCIAL BLVD · SUNRISE · Broward County · FL 33351
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-02-5High 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**
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. **Warning**
12A-09-4High 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**
01B-13-4High 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-02-5High 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**
03A-02-5High 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**
03B-01-6High 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**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading greater than 200ppm chlorine. **Repeat Violation** **Admin Complaint**
Intermediate 3
11-27-4Intermediate – 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**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. Unable to locate probe thermometer. **Warning**
11-26-1Intermediate – 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**
Basic 1
13-07-4Basic – 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**
Inspector observations synchronized from DBPR on October 17, 2026 11:23 AM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
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.