SPIRO'S TAVERNA
4200 NW FEDERAL HWY, Jensen Beach FL 34957 · 772-260-6925
Last inspected Mar 30, 2026 · 8 visits since October 2023
OCT 23
SEP 24
FEB 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator states training certifications are at another location
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat fried fish Observed raw squid stored over ready to eat kabobs inside tall stainless reach in cooler Observed raw fish stored over ready to eat fried fish inside walk in cooler Manager stored properly Manager stored food properly
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator states training certifications are at another location
Floor soiled/has accumulation of debris. Observed floor soiled with flour spill at back kitchen dry shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom of r3ch in cooler solid with old food debris Chef cleaned at time of inspection
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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
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
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.
Feb 13, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash dirty dish then handle clean dishes with out washing hands.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed food containers not inverted stored over prep counter in back kitchen area, operator removed.
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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. Reach in at cook line: hard boiled eggs (46F - Cold Holding); shredded cheddar (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in excess of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in at cook line: hard boiled eggs (46F - Cold Holding); shredded cheddar (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in excess of 4 hours. See stop sale. Pull out drawer at grill: chicken (49F - Cold Holding) Reach in at cook line: sliced American cheese (48F - Cold Holding); white American cheese (49F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator placed ice packs on chicken. Operator placed sliced cheeses in tall stainless reach in cooler across from cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried pickles (115F - Hot Holding); fried cheddar bites (122F - Hot Holding) Observed at hot holding pan on cook line. Per operator, out of temperature for approximately 15 minutes. Operator discarded products.
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. Per operator, at least 1 employee hired less than 60 days. No proof of employee health reporting at time of inspection. Employee health procedure sent to operator.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.