SOUVLAKI HOUSE RESTAURANT

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Inspection history

1. Jun 26, 2026

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

2. Apr 9, 2025

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

3. Nov 6, 2024

   ✓

4. Oct 4, 2023

   ✓

5. Sep 28, 2022

   ✓

6. Sep 7, 2022

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

7. Jun 28, 2021

   ✓

8. Apr 26, 2021

   ✕
   3 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Improper thawing procedures used

9. Dec 6, 2019

   ✓

10. Nov 15, 2019

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

11. Oct 2, 2018

    ✓

12. Sep 25, 2017

    ✓

13. Aug 24, 2017

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

14. Dec 6, 2016

    ✓
    4 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Improper storage of cleaning equipment, linens, laundry unacceptable
    • Non food contact surfaces of equipment not clean