Spiro's Taverna
Last inspected: Jan 27, 2026
67
Score
Going back to 2022, Spiro's Taverna has 14 inspections in the public record. On Jan 27, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Restaurants in Vero Beach average 77, so Spiro's Taverna trails the local norm. The inspection history reads as standard for a restaurant of this size.
14
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Torn gasket on cook line drawers and reach in freezer - From follow-up inspection 2026-01-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2026-01-27: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing above dish machine - From follow-up inspection 2026-01-27: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Salad cooler make table board - From follow-up inspection 2026-01-27: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Old food debris and trash Under equipment throughout kitchen **Repeat Violation** - From follow-up inspection 2026-01-27: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2026-01-27: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler - From follow-up inspection 2026-01-27: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad cooler interior has slime build up. Walk in cooler shelves have food buildup **Repeat Violation** - From follow-up inspection 2026-01-27: **Time Extended**
22-16-4
67
Jan 26, 2026
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 6 eggs in walk in cooler
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler-Feta cheese 49f cold holding. Cut lettuce 48f. Cold holding. Rice pudding 48f. Cold holding. ; tzatziki sauce (49F - Cold Holding) Employee states items were placed in cooler this morning. Manager moved to rapid chill. Cook line Drawers- ; cooked chicken (46F - Cold Holding); raw beef (46F - Cold Holding) Employee states items were placed into cooler this morning. Moved to walk in to rapid chill. Walk in cooler- cooked pasta (45F - Cold Holding) Manager states they just received delivery and door was propped open. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Time stamp written is 12pm. Observed at 11:18am. Employee states items were placed into service at 11am. Added correct time **Corrected On-Site**
03F-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing above dish machine
36-36-4
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. Salad cooler ambient 49f. Cook line drawers 48f. Drawer does not close on unit.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Salad cooler make table board
14-09-4
Basic - Floor soiled/has accumulation of debris. Old food debris and trash Under equipment throughout kitchen **Repeat Violation**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad cooler interior has slime build up. Walk in cooler shelves have food buildup **Repeat Violation**
22-16-4
Basic - Torn gasket on cook line drawers and reach in freezer
14-11-5
41
Jul 24, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board used to cut lettuce is heavily stained in black substance - From follow-up inspection 2025-07-24: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup up under grill and cooler drawers. Drain under 3 bay sink is dirty with old food debris Exterior of can opener blade is soiled - From follow-up inspection 2025-07-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line cooler has old food debris. Walk in cooler shelves are soiled - From follow-up inspection 2025-07-24: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Salad cooler - From follow-up inspection 2025-07-24: **Time Extended**
29-49-6
78
Jul 23, 2025
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. Cook line drawers- Falafel 45 cold holding. Spanicopita 45f cold holding. For 1.5 hours. Items were moved to walk in to rapid chill **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gyro meat observed at 98f. Advised to reheat **Corrective Action Taken**
03B-01-6
High Priority - Live, small flying insects found 18 small flies in back storage area around dirty linens **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board used to cut lettuce is heavily stained in black substance
22-02-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Under cookline equipment
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup up under grill and cooler drawers. Drain under 3 bay sink is dirty with old food debris Exterior of can opener blade is soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line cooler has old food debris. Walk in cooler shelves are soiled
22-16-4
Basic - Single-service articles stored on a soiled surface. To go containers on soiled, wet floor next to ice machine. **Corrected On-Site**
25-17-4
Basic - Standing water in bottom of reach-in-cooler. Salad cooler
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
43
Feb 18, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
52
Aug 20, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed walk in cooler temperature at ambient 46f. Cook line drawers ambient 56f. Salad cooler-56f Cook line Flip top cooler- 78f 2 door Reach in freezer is full - From follow-up inspection 2024-08-14: 3 coolers are maintaining food at proper temperature. 1 cooler is still not working correctly. Operating is removing cooler and replacing on Thursday. Operator stated they will not use cooler today. **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
04-02-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Near dishwasher - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
36-27-5
82
Aug 14, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : 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. Reading 0ppm **Warning** - From follow-up inspection 2024-08-14: Dish machine is not fixed yet. Operator will utilize 3 compartment sink **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed walk in cooler temperature at ambient 46f. Cook line drawers ambient 56f. Salad cooler-56f Cook line Flip top cooler- 78f 2 door Reach in freezer is full - From follow-up inspection 2024-08-14: 3 coolers are maintaining food at proper temperature. 1 cooler is still not working correctly. Operating is removing cooler and replacing on Thursday. Operator stated they will not use cooler today. **Time Extended**
04-02-4
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. No coolers are maintaining food at 41f or below **Repeat Violation** - From follow-up inspection 2024-08-14: 3 coolers are maintaining food at proper temperature. 1 cooler is still not working correctly. Operating is removing cooler and replacing on Thursday. Operator stated they will not use cooler today **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Near dishwasher - From follow-up inspection 2024-08-14: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line - From follow-up inspection 2024-08-14: **Time Extended**
36-27-5
67
Aug 13, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 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. Reading 0ppm **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler -green beans (46F - Cold Holding); pasta (45F - Cold Holding) cheese (48F - Cold Holding); tilapia (44F); pastitio (47F - Cold Holding) Cook line flip top cooler ; shredded white cheese 66( - Cold Holding); cut tomato (73F - Cold Holding); shredded cheddar cheese (73F - Cold Holding) Salad cooler-cheese (47F - cold holding); cut lettuce (47F - cold holding **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Observed walk in cooler temperature at ambient 46f. Cook line drawers ambient 56f. Salad cooler-56f Cook line Flip top cooler- 78f 2 door Reach in freezer is full
04-02-4
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. No coolers are maintaining food at 41f or below **Repeat Violation**
14-74-7
Basic - Floor area(s) covered with standing water. In back kitchen area, near mop sink
36-22-4
Basic - Ice bucket not properly stored. On floor **Corrected On-Site**
24-07-4
Basic - Ice scoop handle in contact with ice. In ice machine
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Near dishwasher
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line
36-27-5
43
Jan 29, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2024-01-29: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2024-01-29: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat produce in walk in cooler. - From follow-up inspection 2024-01-29: **Time Extended**
08B-17-4
82
Jan 25, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Food with mold-like growth. See stop sale. Hot dogs in walk in cooler. Manager threw away.
01B-07-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Sliced Gyro meat found at 115F hot holding for 30 minutes . Manager stated steam table needs repaired. Educated and advised manager to cold hold or add to time plan. Provided time plan.
03B-15-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Various items in cook line drawers over 41F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onion and peppers -54F Spanakopita - 54F Falafel -58F Assorted sliced cheese -54F **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server cooler not dated. Date was added. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser no label. label was added **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat produce in walk in cooler.
08B-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handle
23-24-4
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. Filipina in walk in cooler. Slits were added to packaging **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Cook line reach in cooler door broken. Spoke with operator over phone. He stated the part is on order. No TCS foods being stored in cooler during inspection **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. On cook line. Manager stated from broken cooler. **Repeat Violation**
36-22-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drinks in reach in cooler on cooks line. Drinks were removed
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Salad cooler
29-49-6
Basic - Ice buildup in reach-in freezer.
14-69-4
27
Oct 17, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Repeat Violation** **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-10-17: No training records **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on double door reach in **Repeat Violation** **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Handles on hand wash sink next to dishwasher do not turn off **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
36-02-5
67
Aug 17, 2023
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
26
Feb 15, 2023
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle hanging on food shelf over rice and bottle oil olive **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Medicine stored on cookline **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat food in drawers on cookline **Repeat Violation**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 2 opened milks in walk in cooler no dates
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cookline
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on cookline **Corrected On-Site**
31B-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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle blue liquid **Corrected On-Site**
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Using cup no handle to scoop sugar **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Torn gasket on reach in freezers **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease Accumulated grease on flat top equipment handles
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Salad station cooler Cookline cooler Keg cooler **Repeat Violation**
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On cookline **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in back area
21-12-4
22
Sep 19, 2022
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
82
Frequently Asked Questions
When was Spiro's Taverna last inspected?
The most recent health inspection at Spiro's Taverna on file is from Jan 27, 2026. The public record contains 14 inspections in total.
What is the most common violation at Spiro's Taverna?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Spiro's Taverna.
How does Spiro's Taverna compare to other restaurants in Vero Beach?
Spiro's Taverna most recently scored 67 out of 100, which is lower than the Vero Beach average of 77.
Has Spiro's Taverna's inspection record improved over time?
Results have been roughly steady. Inspections at Spiro's Taverna have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Spiro's Taverna means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Spiro's Taverna inspected?
Based on the inspection history on file, Spiro's Taverna is inspected around four times per year on average.
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