SPIRO'S TAVERNA
12020 S SHORE BLVD STE 900, Wellington FL 33414
Last inspected Mar 23, 2026 · 8 visits since December 2023
DEC 23
MAR 24
OCT 24
JAN 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on 2 slices of cheese pizza at front counter. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024070423 | Oct 3, 2024 | Mar 18, 2025 | $200 |
| 2--2022040860 | Jul 25, 2022 | Mar 2, 2023 | $400 |
| 2--2022011596 | Feb 3, 2022 | Aug 22, 2022 | $500 |
| 2--2021043423 | Aug 9, 2021 | Nov 19, 2021 | $400 |
Inspection history
8 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. Dented cans of sliced ripe olives and red and green pepper strips.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house-made tomato sauce (65F at 11:30am; 115F at 11:58am- Reheating) As per chef, reheating since 45 mins Sauce was reheated in oven and as per chef was complete and placed in steam table. Operator returned to oven to reheat to 165F.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of windex. Operator discarded.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. At Pizza Make table: cooked peppers (45F - Cold Holding); cooked sausage (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza Make table: cooked peppers (45F - Cold Holding); cooked sausage (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At flip top cooler near low boy cooler: cooked chicken (49F - Cold Holding) As per manager, transferred from walk in cooler at about 10am and was sitting out for about 15 mins. Not prepped or portioned today. Advised operator to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jean Reyes 03/13/2019
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 8 high priority.
8 High priority5 Intermediate0 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 55oz ripe olives dented at rim.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager use pen to write on book then started preparing pizza; no glove change no hand wash. Advised operator that manager should wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on 2 slices of cheese pizza at front counter. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on 2 slices of cheese pizza at front counter. 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. At Pizza Make table: cooked peppers (45F - Cold Holding); cooked sausage (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pizza Make table: cooked peppers (45F - Cold Holding); cooked sausage (44F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. At flip top cooler near low boy cooler: cooked chicken (49F - Cold Holding) As per manager, transferred from walk in cooler at about 10am and was sitting out for about 15 mins. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza display: pepperoni pizza (72F - Hot Holding); Pesto and marinara pizza (73F- Hot holding) As per operator, stored since 11am. Operator placed on Time as a Public Health Control; form was emailed and items were time marked. At steam table: house made marinara (132F - Hot Holding); house made marinara (102F - Hot Holding) As per manager, reheated on stove 2 hours prior. Manager placed on stove to reheat to 165F.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135F. At steam table: meatballs (72F at 12:48pm; 101F at 1:01pm- Reheating) As per manager, meatballs were placed in marinara sauce to reheat since 11am. Meatballs did not reheat in 2 hours to 135F. Manager placed on stove to reheat to 165F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jean Reyes 03/13/2019
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. Employee employed about 1 week.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Cooked sausage cooked and frozen 2 days prior not date marked. Advised operator to date mark.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. House made cooked wings cooked and frozen 09/18/24,thawed but not properly date marked. Advised operator to date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pizza sauce made 2 days prior not date marked. Advised operator to date mark.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp commercially packaged over cooked pasta not commercially packaged in walk in freezer.
Food stored on floor. Tomato boxes on floor under storage rack
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest
No handwashing sign provided at a hand sink used by food employees. Next to steam table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack storing clean equipment next to walk in cooler dusty
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices Emailed to operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine
No probe thermometer provided to measure temperature of food products.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices Emailed to operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen
Food stored on floor. In walk in cooler and walk in freezer
Working containers of food removed from original container not identified by common name. Flour in dry storage
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.