SOUVLAKI GREEK SKEWERS

Contact & location

Address

577 W ALMA AV
San Jose, CA 95125

Phone

+14082891452

Website

http://www.souvlakiskewers.com/

Email

souvlakiskewers@gmail.com

Hours

Mon–Sun

11 a.m. – 8:30 p.m.

Hours from osm, verified 2026-05-03. Times are local Pacific.

Mo-Su 11:00-20:30

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00521772 Issued 09-AUG-2012 · Expires 31-JUL-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 4 actions on file. See how we present this data.

• 2026-03-13 FOLLOW-UP INSPECTION Passed View public record →
• 2026-03-12 ROUTINE INSPECTION Passed Score 93
  3 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    1) Aluminum foil used to line shelving in back prep area. [CA] Discontinue use of unapproved materials to line shelves. 2) Ambient temperature of 3 door prep cooler measured 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Note: Work order placed during inspection.
  • K07 Proper hot and cold holding temperatures
    In the 3 door preparation cooler, sliced tomatoes and feta cheese measured between 44-46F. Per operator, food items were placed in unit at 11:30am. [CA] PHFs shall be held cold at 41°F or below. [SA] Food items were time marked and will be discarded at the 4 hour mark.
  • K27 Food separated and protected
    In the walk in cooler, raw shell eggs stored next to ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
  View public record →
• 2025-02-03 ROUTINE INSPECTION Passed Score 88
  3 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    Pressurized cylinders are not fastened to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
  • K48 Plan review
    Walk in refrigerator added that is not included in the original plan. A 4-burner range with above hood added in the back area. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
  • Critical K07 Proper hot and cold holding temperatures
    The following PHFs were measured at improper holding temperatures, sliced tomatoes (45-47F), dolmas (50F) held inside the prep refrigerator for more than 4h. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Dolmas were voluntarily discarded by employee.
  View public record →
• 2024-08-07 ROUTINE INSPECTION Passed Score 90
  2 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Stove added in the back area is not approved for use at a food facility. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
  • Critical K07 Proper hot and cold holding temperatures
    Measured the following Potentially Hazardous Foods (PHFs) at improper holding temperatures (51F-53F) : Sliced and cut tomatoes held inside the preparation refrigerator inserts for about 3h according to PIC, dolmas and lasagna held inside the prep refrigerator reach down for less than 2h per PIC. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put a time marking on the tomatoes to discard after 4 cumulative hours from the time PHF was removed from temperature control. PIC relocated dolmas and lasagna to a different refrigeration unit.
  View public record →

Other details

Cuisine

greek

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.