Spiro's Kouzina
Last inspected: Dec 17, 2025
78
Score
The health department has logged 12 inspections at Spiro's Kouzina, the earliest from 2022. Spiro's Kouzina was last inspected on Dec 17, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around 12 violations each.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
Compared to other Melbourne restaurants (averaging 84), there's room to close the gap. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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**
53B-13-5
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**
14-74-7
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**
50-09-4
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**
16-46-4
78
Dec 16, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
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**
08A-05-6
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)
01B-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**
03A-02-5
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**
22-02-4
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.
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of ware washing machine soiled with food debris. **Repeat Violation**
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Dish ware stored next to cook line soiled with food debris.
24-07-4
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.
14-74-7
Basic - Current Hotel and Restaurant license not displayed. Need to print the new license and post it.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Oil stored on floor in storage area. Potatoes and gravy stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
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.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean bins with old labels on drying rack.
16-46-4
Basic - Single-service articles improperly stored. Single serves items stored on floor in storage area, recommended six inch plastic pieces. **Repeat Violation**
25-05-4
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**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Make table has standing water in bottom shelf. **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near dish ware and steam table soiled with food debris.
36-27-5
29
Jul 15, 2025
Complaint Full
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. Shell egg over unwashed lettuce. Walk in cooler **Corrected On-Site**
08A-04-5
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**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
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**
11-26-1
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
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Reach in freezer door gasket **Repeat Violation**
14-11-5
Basic - Food stored on floor. Walk in freezer
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Light not functioning. Walk in freezer
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table Gasket reach in freezer **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Styrofoam cups on floor dry storage **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Make table
29-49-6
35
May 29, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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**
02C-01-5
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**
02D-02-4
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**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer gaskets torn - From follow-up inspection 2025-05-29: **Time Extended**
14-11-5
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**
35B-01-4
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**
23-03-4
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**
25-05-4
61
May 28, 2025
Food-Licensing Inspection
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
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**
22-41-4
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
08A-05-6
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
02C-01-5
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;
01B-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**
03A-02-5
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
02D-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door
35B-01-4
Basic - Food stored on floor. Pepperoncini bucket and chicken base and frying oil in kitchen
08B-38-4
Basic - Single-service articles improperly stored. Single service service tray box on floor
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled
23-03-4
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
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Make table in front of grill
14-09-4
Basic - Equipment in poor repair. Reach in freezer gaskets torn
14-11-5
30
Dec 10, 2024
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid over cooked peppers - moved by owner **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. falafel 50 F - cold holding; spinach pies 47 F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. falafel 50 F - cold holding; spinach pies 47 F - items discarded by operator **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Kebab meat sliced today
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Old labels stuck to food containers after cleaning. On plastic containers on dry rack
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler under make table
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in back kitchen area and mold like substance behind dish machine and in between 3 compartment sink and dish washer sink. **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mops hung to dry by owner **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic bottles on dry rack- inverted by owner **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Gaskets torn under counter- reach in freezer Dishwasher sanitizer line has leak
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Oil on floor next to fryer - moved by owner Storage area- several item next to storage rack in back kitchen **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. 2 pair tongs stored on fryer door handle - removed by owner **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave under front counter soiled- cleaned by owner **Corrected On-Site**
22-08-4
Basic - Light not functioning. Hood fan closets to 3 compartment sink burned out , walk in freezer light malfunctions. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table reach in cooler soiled
23-03-4
23
Jul 15, 2024
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
Feb 26, 2024
Complaint Full
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked chicken. Walk in cooler **Corrected On-Site**
08A-05-6
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 copy to operator **Corrective Action Taken**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Gallon jug in sink **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher. Chlorine
16-37-1
Intermediate - 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 date on certification when test was taken Victor and Tanner
53B-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Light not functioning. Walk in freezer
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table
23-03-4
Basic - Stored food not covered. Sugar and chicken base **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
02D-01-5
33
Dec 27, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
86
May 26, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Dec 16, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken on ice. 43-50f cold holding. Chicken on top 50f suggest rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Grease receptacle lid open, broken, or missing. Lid open overflowing on ground
33-29-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handel in chicken base **Corrected On-Site**
10-01-5
Basic - Open dumpster lid. One lid open. Other dumpster no lids
33-16-4
58
Aug 15, 2022
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of paper towels - From follow-up inspection 2022-08-15: **Time Extended**
12B-07-4
95
Frequently Asked Questions
When was Spiro's Kouzina last inspected?
The most recent health inspection at Spiro's Kouzina on file is from Dec 17, 2025. The public record contains 12 inspections in total.
What is the most common violation at Spiro's Kouzina?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Spiro's Kouzina.
How does Spiro's Kouzina compare to other restaurants in Melbourne?
Spiro's Kouzina most recently scored 78 out of 100, which is lower than the Melbourne average of 84.
Has Spiro's Kouzina's inspection record improved over time?
Results have been roughly steady. Inspections at Spiro's Kouzina have averaged around 12 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Spiro's Kouzina means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Spiro's Kouzina inspected?
Based on the inspection history on file, Spiro's Kouzina is inspected around four times per year on average.
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