Spiros Taverna
10511 SW Village Center Dr, Port St Lucie, FL 34987 · Permanent Food Service · License 6602790
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
36 butter pacts.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter 73°F cold holding. Sitting out since this morning per employee. Manager discarded 36 pacts.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 found near kitchen area. Employees actively trying to remove.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 5 present. Manager arrived during inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Cut, uncooked potatoes stored under prep table next to dish machine. Education provided and removed.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use scoop stored on equipment door handle between uses.
Removed.
Fixed on the spot
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.