Toronto, ON

Souvlaki Hut

2100 Queen St E

Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the Next Inspection, Free.

We'll email you when Souvlaki Hut has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Souvlaki Hut last inspected?: The most recent inspection on record was on Oct 27, 2026. The result listed by Toronto Public Health – DineSafe was “Pass”.
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Jul 9, 2025 to Oct 27, 2026.
Has Souvlaki Hut ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jul 9, 2025.

The Full Inspection History

8 inspections

Inspection

Oct 27, 2026

Pass

3 recorded violations

minorCode —Facility maintenance

Official Wording

Food premise not maintained with food handling room in sanitary condition - Sec. 7(1)(e)

Inspector’s Notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

majorCode —Other

Official Wording

Operate food premise - fail to equip sanitary facility with single service towels or dryer - Sec. 25(3)(e)

Inspector’s Notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Other

Official Wording

Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32

Inspector’s Notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Toronto Public Health – DineSafe, Oct 27, 2026 · Original Source

Inspection

Aug 7, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Toronto Public Health – DineSafe, Aug 7, 2026 · Original Source

Inspection

Aug 5, 2026

Conditional Pass

5 recorded violations

criticalCode —Food temperature

Official Wording

Store potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode —Other

Official Wording

Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode —Contamination

Official Wording

Fail to protect food from contamination or adulteration - Sec. 26(1)

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

majorCode —Cleaning and sanitizing

Official Wording

Fail to sanitize multi-service articles after use - Sec. 21(1)

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode —Other

Official Wording

Operate food premise - fail to equip sanitary facility with single service towels or dryer - Sec. 25(3)(e)

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Toronto Public Health – DineSafe, Aug 5, 2026 · Original Source

Inspection

Mar 12, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Toronto Public Health – DineSafe, Mar 12, 2026 · Original Source

Inspection

Mar 9, 2026

Conditional Pass

2 recorded violations

majorCode —Equipment and utensils

Official Wording

Operate food premise - mechanical equipment not maintained to maintain wash water between 60°c and 71°c - Sec. 20(1)(a)(i)

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

criticalCode —Food temperature

Official Wording

Store potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

More about food kept at an unsafe temperature

Official record from Toronto Public Health – DineSafe, Mar 9, 2026 · Original Source

Inspection

Mar 4, 2026

Conditional Pass

5 recorded violations

criticalCode —Contamination

Official Wording

Fail to protect food from contamination or adulteration - Sec. 26(1)

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

More about food not protected from contamination

majorCode —Food temperature

Official Wording

Operate food premise - wash water temperature thermometer not easily readable - Sec. 20(1)(b)

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode —Other

Official Wording

Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode —Handwashing

Official Wording

Fail to provide handwashing stations with adequate supplies (hot and cold water) - Sec. 7(3)(c)

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Store potentially hazardous foods at internal temperature between 4°C and 60°C - Sec. 27(1)

Inspector’s Notes

One or more significant infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

More about food kept at an unsafe temperature

Official record from Toronto Public Health – DineSafe, Mar 4, 2026 · Original Source

Inspection

Dec 5, 2025

Pass

3 recorded violations

minorCode —Contamination

Official Wording

Fail to ensure food handler in food premise protects against contamination by hair - Sec. 33(1)(d)

Inspector’s Notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

More about food not protected from contamination

majorCode —Other

Official Wording

Operate food premise - fail to equip sanitary facility with single service towels or dryer - Sec. 25(3)(e)

Inspector’s Notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode —Cleaning and sanitizing

Official Wording

Fail to ensure equipment surface sanitized as necessary - Sec. 22

Inspector’s Notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Toronto Public Health – DineSafe, Dec 5, 2025 · Original Source

Inspection

Jul 9, 2025

Pass

2 recorded violations

majorCode —Facility maintenance

Official Wording

Fail to remove wastes when necessary to maintain sanitary condition - Sec. 12

Inspector’s Notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode —Pests

Official Wording

Fail to protect against entry of pests - Sec. 13(1)

Inspector’s Notes

One or more minor infractions were observed under the Food Premises Regulation during an inspection.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Toronto Public Health – DineSafe, Jul 9, 2025 · Original Source