SPIRO'S TAVERNA
1738 SW SAINT LUCIE W BLVD, PORT ST LUCIE 34986
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/4/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in prep area has dust build up
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 7 packages of tilapia thawed before removing from vacuum packaging
- 29-18-4:Basic - Drain cover(s) missing.
- 14-11-5:Basic - Equipment in poor repair. Missing door handle on 2 door refrigerator across from dishwasher.
- 29-49-6:Basic - Standing water on walk in cooler floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro meat (54F - Cold Holding)
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blue pitcher in handwashing sink in kitchen. Black bus pan sitting on top of handwashing sink next to dishwasher. Corrected On-Site
- 53A-05-6:Intermediate - 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/ Spoke with owner, he said someone is on their way. No one showed up during inspection, so 1 employee is going home.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Interior of ice machine has rust on deflecting plate.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red liquid not labeled. Corrected On-Site
Food safety inspection conducted on 3/4/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 10/3/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Bulk oils on floor Corrected On-Site - From follow-up inspection 2023-10-03: **Time Extended**
Food safety inspection conducted on 10/3/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/25/2023
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cook sliced open Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee prepared food on plate, over bottled drinks Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bulk oils on floor Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In restrooms. Printed and hung Corrected On-Site
- 36-36-4:Basic - Tile missing.above walk in cooler
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Mushroom can
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes cut 48f cold holding , taziki sauce 51f cold holding , tuna salad 48f cold holding , cut lettuce 48f cold holding , Greek burger 50f cold holding , Employee states items have been out les than 3hours advised to rapid chill. All foods were placed on ice bath Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef and lamb 80-91f hot holding advised to rapid chill has been out for about a hour. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and hung Corrected On-Site
Food safety inspection conducted on 9/25/2023 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).