Spiro's Taverna
Last inspected: Jan 7, 2026
86
Score
Across the available record, Spiro's Taverna has nine inspections on file, the first dated 2022. The newest entry in the record is dated Jan 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly five violations earlier in the record.
The pattern that stands out is “current hotel and restaurant license not displayed”, which has been cited two times.
The city-wide average for Port St. Lucie sits at 81, putting Spiro's Taverna on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
86
Jul 31, 2025
Routine - Food
No violations found.
100
Apr 9, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Current Hotel and Restaurant license not displayed. Manager provided updated license. **Corrected On-Site**
50-09-4
95
Nov 13, 2024
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
82
Mar 4, 2024
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro meat (54F - Cold Holding)
03A-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Interior of ice machine has rust on deflecting plate.
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red liquid not labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Blue pitcher in handwashing sink in kitchen. Black bus pan sitting on top of handwashing sink next to dishwasher. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Spoke with owner, he said someone is on their way. No one showed up during inspection, so 1 employee is going home.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Equipment in poor repair. Missing door handle on 2 door refrigerator across from dishwasher.
14-11-5
Basic - Standing water on walk in cooler floor.
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in prep area has dust build up
36-34-5
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. 7 packages of tilapia thawed before removing from vacuum packaging
06-09-1
Basic - Drain cover(s) missing.
29-18-4
41
Oct 3, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Bulk oils on floor **Corrected On-Site** - From follow-up inspection 2023-10-03: **Time Extended**
08B-38-4
95
Sep 25, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes cut 48f cold holding , taziki sauce 51f cold holding , tuna salad 48f cold holding , cut lettuce 48f cold holding , Greek burger 50f cold holding , Employee states items have been out les than 3hours advised to rapid chill. All foods were placed on ice bath **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef and lamb 80-91f hot holding advised to rapid chill has been out for about a hour. **Warning**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Mushroom can
01B-01-4
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. Printed and hung **Corrected On-Site**
11-27-4
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. Cook sliced open **Corrected On-Site**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee prepared food on plate, over bottled drinks **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Bulk oils on floor **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. In restrooms. Printed and hung **Corrected On-Site**
31B-04-4
Basic - Tile missing.above walk in cooler
36-36-4
43
Jan 3, 2023
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
61
Sep 9, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-09-09: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging dish sanitation. **Repeat Violation** - From follow-up inspection 2022-09-09: Male prepping food in back **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on single unit at cooks line. Gasket on prep station table at from counter. Low boy is out of order but not in use. - From follow-up inspection 2022-09-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Located in walk in cooler and behind kitchen equipment. - From follow-up inspection 2022-09-09: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2022-09-09: **Time Extended**
05-09-4
78
Frequently Asked Questions
When was Spiro's Taverna last inspected?
The most recent health inspection at Spiro's Taverna on file is from Jan 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Spiro's Taverna?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited two times, more than any other issue at Spiro's Taverna.
How does Spiro's Taverna compare to other restaurants in Port St. Lucie?
Spiro's Taverna most recently scored 86 out of 100, which is higher than the Port St. Lucie average of 81.
Has Spiro's Taverna's inspection record improved over time?
Yes. Recent inspections at Spiro's Taverna have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Spiro's Taverna 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 Taverna inspected?
Based on the inspection history on file, Spiro's Taverna is inspected around three times per year on average.
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