SPIROS TAVERNA
225 PALM BAY RD STE 172
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 7/15/2025
Inspection #: 3646902
Inspection Date: 5/29/2025
Inspection #: Visit ID: 10847820
- 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**
Inspection Date: 5/28/2025
Inspection #: Visit ID: 10821586
- 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