DirtyFLRestaurant Inspection Data

SPIROS TAVERNA

Food safety records indicate SPIROS TAVERNA in WEST MELBOURNE has 5 inspections with a 1.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 5 reports on file

225 PALM BAY RD STE 172

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 13597403

Met Inspection Standards

1 int, 3 basic

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler under grill is not keeping food cold. All items around 48f cold holding. Thermostat says 35f cold holding. - From follow-up inspection 2025-12-17: After cooler was cleaned noticed gaskets on top are ripped and not sealing. Most likely cause of bad temperatures. Owner is going to ice the bottom of both sides and temp cooked meats on the upper sections. **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Need to print the new license and post it. - From follow-up inspection 2025-12-17: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean bins with old labels on drying rack. - From follow-up inspection 2025-12-17: **Time Extended**
  • 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. Tiara, Marshall, and Nia have not been given food handler training. - From follow-up inspection 2025-12-17: **Time Extended**

12/16/2025· 2mo ago

Visit ID: 10922526

Follow-up Inspection Required

3 high, 2 int, 12 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of ware washing machine soiled with food debris. Repeat Violation
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Dish ware stored next to cook line soiled with food debris.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler under grill is not keeping food cold. All items around 48f cold holding. Thermostat says 35f cold holding.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Need to print the new license and post it.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil stored on floor in storage area. Potatoes and gravy stored on floor in walk in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table, reach in cooler, reach in freezer, walk in cooler, and walk in freezer have soiled gaskets.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean bins with old labels on drying rack.
  • 25-05-4:Basic - Single-service articles improperly stored. Single serves items stored on floor in storage area, recommended six inch plastic pieces. Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Two soiled dry wash clothes in use on cook line. Educated operator and set up a sanitizer bucket. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Make table has standing water in bottom shelf. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near dish ware and steam table soiled with food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over soup and cheese in walk in cooler. Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler under grill; American cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); falafel (48F - Cold Holding); hamburger (48F - Cold Holding); lamb burger (48F - Cold Holding); spinach pie (48F - Cold Holding); pork (48F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. reach in cooler under grill; American cheese (48F - Cold Holding); Swiss cheese (48F - Cold Holding); falafel (48F - Cold Holding); hamburger (48F - Cold Holding); lamb burger (48F - Cold Holding); spinach pie (48F - Cold Holding); pork (48F - Cold Holding) Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in coolers and reach in freezers have soiled shelves. Repeat Violation
  • 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. Tiara, Marshall, and Nia have not been given food handler training.

7/15/2025· 8mo ago

Visit ID: 13459963

Met Inspection Standards

1 high, 4 int, 10 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer door gasket Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Walk in freezer
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 36-62-4:Basic - Light not functioning. Walk in freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table Gasket reach in freezer Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Styrofoam cups on floor dry storage Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Make table
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Shell egg over unwashed lettuce. Walk in cooler Corrected On-Site
  • 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. Sent operator copy **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade 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. Sent operator copy **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg walk in cooler

5/29/2025· 9mo ago

Visit ID: 10847820

Met Inspection Standards

1 high, 1 int, 5 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table in front of grill - From follow-up inspection 2025-05-29: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer gaskets torn - From follow-up inspection 2025-05-29: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door - From follow-up inspection 2025-05-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled - From follow-up inspection 2025-05-29: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Single service service tray box on floor - From follow-up inspection 2025-05-29: **Time Extended**
  • 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzatziki sauce, labeled for correct day - From follow-up inspection 2025-05-29: **Time Extended**
  • 02D-02-4:Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Creamy Greek dressing made offsite and packaged in reusable mayonnaise containers not labeled or dated appropriately - From follow-up inspection 2025-05-29: **Time Extended**

5/28/2025· 9mo ago

Visit ID: 10821586

Follow-up Inspection Required

5 high, 1 int, 7 basic

  • 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. Mahi and tilapia
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table in front of grill
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer gaskets torn
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door
  • 08B-38-4:Basic - Food stored on floor. Pepperoncini bucket and chicken base and frying oil in kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled
  • 25-05-4:Basic - Single-service articles improperly stored. Single service service tray box on floor
  • 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. Chlorine ppm 25 Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken overprepped onion and unwashed vegetables Eggs over unwashed vegetables
  • 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. Tzatziki sauce, labeled for correct day
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. gyro meat 50 F - cold holding; cooked chicken 48 F - cold holding; sliced cheese 50 F - cold holding; potatoes wedges 50 F - cold holding;
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro meat 50 F - cold holding; cooked chicken 48 F - cold holding; sliced cheese 50 F - cold holding; potatoes wedges 50 F - cold holding; Warning
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Creamy Greek dressing made offsite and packaged in reusable mayonnaise containers not labeled or dated appropriately