DirtyFLRestaurant Inspection Data

SPIRO'S TAVERNA

SPIRO'S TAVERNA in JENSEN BEACH has 3 health inspections on record with an overall food safety rating of 3.5/5. Recent inspections show improving food safety practices.

4200 NW FEDERAL HWY, JENSEN BEACH 34957

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 9/30/2025

Inspection #: Visit ID: 13533251

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for some employees per operator hired more than 60 days ago. - From follow-up inspection 2025-09-30: **Time Extended**

Inspection Date: 9/29/2025

Inspection #: Visit ID: 10889098

  • 22-41-4:High Priority - 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. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in clear door reach in cooler in kitchen- house made Rice pudding made on 9/12 Observed inside walk in cooler- cooked Sausage made on 9/20 Foods exceed 7 days after opening/preparation. See stop sale. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in clear door reach in cooler in kitchen- house made Rice pudding made on 9/12 Observed inside walk in cooler- cooked Sausage made on 9/20 Foods exceed 7 days after opening/preparation. See stop sale.
  • 01B-02-5:High Priority - 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 degrees Fahrenheit. Observed at reach in cooler below stove top at cook line- #1cooked chicken breast (53F cold holding); diced chicken (51F); raw fish (53F-cold holding); sour kraut (60F - Cold Holding); raw beef patties (55F - Cold Holding); shawarma meat (58F - Cold Holding); raw beef cuts (52F - Cold Holding); sliced cheese (58F - Cold Holding); Observed in reach in cooler across from stove top and hand wash sink on cook line- tiziki sauce (58F-cold holding); tuna (53F - Cold Holding); cut tomatoes (54F - Cold Holding) Per operator, foods not prepared or portioned today, left over night and Oporto of temperature for more than 4 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler below stove top at cook line- #1cooked chicken breast (53F cold holding); diced chicken (51F); raw fish (53F-cold holding); sour kraut (60F - Cold Holding); raw beef patties (55F - Cold Holding); shawarma meat (58F - Cold Holding); raw beef cuts (52F - Cold Holding); sliced cheese (58F - Cold Holding); Observed in reach in cooler across from stove top and hand wash sink on cook line- tiziki sauce (58F-cold holding); tuna (53F - Cold Holding); cut tomatoes (54F - Cold Holding) Per operator, foods not prepared or portioned today, left over night and Oporto of temperature for more than 4 hours. See stop sale. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal food container soiled with old food debris at walk in freezer. Operator discarded Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed documents and had employees sign at time of inspection
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for some employees per operator hired more than 60 days ago.

Inspection Date: 2/13/2025

Inspection #: Visit ID: 10756926

  • N/A:No Violations Were Observed