SPIROS TAVERNA
1680 ST LUCIE W BLVE STE 107, Port St Lucie FL 34986 · 772-879-4083
Last inspected Jul 31, 2026 · 8 visits since September 2023
NOV 24
APR 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki sauce 53F cold holding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021049755 | Aug 6, 2021 | Apr 1, 2022 | $400 |
| 4--2019032588 | May 20, 2019 | Jul 17, 2019 | $200 |
Inspection history
8 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Handwash sink used for purposes other than handwashing. Ice chips in sink. Education provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Determined cut chicken in 3 door cooler was prepared yesterday, cook dated 7/30.
Food stored on floor. Bulk Oil.
Ice scoop handle in contact with ice. Removed.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tzatziki sauce 53F cold holding. Some cups/portions were above fill line. Owner discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki sauce 53F cold holding.
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. For Logan.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Open dumpster lid. In a shared plaza. Owner closed.
Aug 4, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta 44F cold holding, rice pudding 44F cold holding. Advised to rapid chill.
Handwash sink used for purposes other than handwashing. Ice and sponge in bar hand washing sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Apr 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rice pudding found in standing glass cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken 47F cold holding, rice pudding 47F cold holding, spinach pies 12 pies. Manager discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice pudding 49F cold holding, tskazi sauce 47F cold holding, cheesecake 48F cold holding. Grill coolers chicken cooked 46F cold holding, spinach and cheese pies 55F cold holding, marinated pork 50F cold holding, sliced cheese 46F cold holding, potatoes 49F cold holding, sliced gyro meat 45F cold holding, raw chicken 46F cold holding Rechecked cooked lamb 42F cold holding, gyro sliced 42F cold holding, cooked chicken 47F cold holding, rice pudding 47F cold holding, spinach pie 47F cold holding Advised to rapid cool. Most items were in coolers from overnight.
Handwash sink used for purposes other than handwashing. Server dumped ice water from customers cup in hand washing sink at bar. Cups found in sink. Manager educated employee and cup removed.
Non-pitting surface rust on food-contact equipment. Interior of microwave.
Buildup of food debris/soil residue on/in gaskets and interior of grill coolers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
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. Grill cooler digital thermometer reads 45-46F and standing glass 1 door cooler reads 50F. Manager has removed all TCS products from coolers and has called an AC technician.
Food stored on floor. Bulk migraine. Employee removed.
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Trash bins. Employees moved.
Soap dispenser at handwash sink not working/unable to dispense soap. Next to ice machine.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers and standing coolers. Employee started to clean.
Floor not cleaned when the least amount of food is exposed. Food debris on cooks line. Manager had employee sweep.
In-use tongs stored on equipment door handle between uses. Manager removed.
Jun 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen next to dishwasher.
No soap provided at handwash sink. In kitchen next to fryer. Manager added soap dispenser on site.
Ceiling tile missing. In multiple areas throughout kitchen where previous work was being done. Manger replaced ceiling tiles to its original place on site.
Light not functioning. Light blown under hood system. Manager replaced on site.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers located in reach in coolers throughout kitchen. Manager added one to one cooler.
No handwashing sign provided at a hand sink used by food employees. In kitchen.
Sep 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (50F - Cold Holding); second temp. cheese (41F - Cold Holding)
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed advisory and manager printed.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For some employees.
Spray bottle containing toxic substance not labeled. Located spray bottle at front bar station not labeled.
Buildup of food debris/soil residue on equipment door handles. Salad cooler handles food debris. Tall reach in coolers door handle have build up of debris. Spice rack at back door has build up of debris.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks stored flat in bin on serving line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on kitchen prep table
Equipment in poor repair. Reach in cooler on cook line not operating. Continue to ice bath or do not store food items until cooler reaches 41F or below.
Floor not cleaned when the least amount of food is exposed. Floors in kitchen areas.
Food stored on floor. Bulk oil stored on floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon inside the cole slaw container was in the food.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Thawed fish in sealed package at time. Educate then staff opened seal of product.
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.