Spiro's Taverna

4200 NW Federal Hwy, Jensen Beach, FL 34957 · Permanent Food Service · License 5301663

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 17 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
4 high priority (3 fixed by the Sep 17 follow-up, 1 fixed on the spot), 2 intermediate, 3 basic
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Sep162026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed inside walk in cooler cooked gyro beef (52°F - Cold Holding); cut tomatoes (47°F - Cold Holding); cooked rice (50°F - Cold Holding); cooked pasta (49°F cold holding); Per operator, food not prepared or portioned today and has been out of temperature for more than 4 hours. See stop sale. -Observed ambient clip thermometer reading at 52°F inside walk in cooler
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed inside walk in cooler cooked gyro beef (52°F - Cold Holding); cut tomatoes (47°F - Cold Holding); cooked rice (50°F - Cold Holding); cooked pasta (49°F cold holding); Per operator, food not prepared or portioned today and has been out of temperature for more than 4 hours. See stop sale. -Observed ambient clip thermometer reading at 52°F inside walk in cooler Observed at open top reach in cooler at cook line cooked spinach pies (52°F - Cold Holding); cut lettuce (55°F - Cold Holding); feta cheese (50°F - Cold Holding) Observed foods over stacked past fill line in metal containers Per operator food not prepared or portioned today and left out of temperature for approximately 1 hour Operator placed foods inside closed bottom of reach in cooler to quick chill
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Observed cooked chicken inside walk in cooler at 60°F 90°F - Cooling at 1:00 since 9:30-75-90°F at 1:30) At current rate of cooling, food did not reach from 135°F to 70°F within 2 hours. Operator began reheat process to bring items to 165°F to cool items from 135°F to 70°F with in 2 hours.
  Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
  Establishment has several foods shipped from main food plant that is under HACCP plan, no cope of HACCP at location Walk in cooler down not regulating proper temperatures for items under HACCP
Basic3
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at 0 ppm at cook line,
  Operator made fresh solution to 300 ppm at time of inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.