Spiro's Taverna

1555 US Hwy 1 Ste 101, Vero Beach, FL 32960 · Permanent Food Service · License 4105285

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 3, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
5 high priority (1 fixed by the Sep 3 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 5 basic (1 repeat)
-32
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug252026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 4 High priority
- 5 Basic
What was still cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  More time given
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  More time given
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler
  More time given
  Food stored on floor.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with dust
  More time given
  Floor soiled/has accumulation of debris under front counter
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 5 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Corned beef in walk in
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Corned beef marked 8-13. Today is 8-25
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Sliced gyro meat (96°F - Hot Holding) 30 minutes. Employee moved to flat top to reheat
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. Machine is not pulling sanitizer
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer next to dish machine turning white. Advised employee to add more water
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Manager fixed
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler
  Food stored on floor.
  Cheese in walk in cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters have grease
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with dust
  On cook line
  Floor soiled/has accumulation of debris under front counter
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.