Taverna Evia
Last inspected: Jan 12, 2026
41
Score
The health department has logged 10 inspections at Taverna Evia, the earliest from 2022. Inspectors last stopped by on Jan 12, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 11 violations before that.
“No soap provided at handwash sink” accounts for the largest share of issues, appearing three times across the record.
Taverna Evia's latest score of 41 falls below the Coral Springs average of 77. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer, raw fish and beef directly over ready to eat ingredients. All items not in original packaging.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top 1; kimchi (47F - Cold Holding). As per operator foods in unit not portioned or prepared today. In unit less than 4hrs. Observed kimchi in separate container not properly seated in flip top. Operator moved to reach in cooler for quick chill **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle behind bar area covered in black mold like substance. Operator dismantled and started pre soaking nozzle to prepare for cleaning **Corrective Action Taken**
22-02-4
Intermediate - No soap provided at handwash sink. Next to stove in back prep area. Operator restocked **Corrected On-Site**
31B-03-4
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
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen flip top cutting board
14-09-4
Basic - Ice scoop handle in contact with ice. In back next to ice machine, ice scoop in standing water.
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on dirty surface behind bar area. Operator placed in clean container **Corrected On-Site**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Rag under cutting board in cook line area
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. rags not in sanitizer bucket behind bar area. Operator removed and placed in bucket **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) behind sushi bar. Operator remade to 100ppm **Corrected On-Site**
21-07-4
41
Oct 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 110F water. Operator removed **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Insect control device installed over food preparation area. Over prep table **Repeat Violation**
35B-02-4
90
May 14, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top right; cooked chicken (46F - Cold Holding); raw shrimp (61F - Cold Holding). As per operator food not portioned or prepared today, in unit less than 4 hrs. Operator moved to another cold holding unit for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. Hand wash sink next to out of order warmer in kitchen, no soap. Operator placed soap at sink **Corrected On-Site**
31B-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm)
16-55-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for making tea in standing water 79F. Operator replaced with 148F water **Corrected On-Site**
10-07-4
Basic - Insect control device installed over food preparation area. Bug zapper over food prep table in back kitchen area
35B-02-4
Basic - Stored food not covered. In chest freezer, food stored not covered inside zip loc bag. Operator sealed all none covered products. **Corrected On-Site**
08B-12-5
64
Mar 5, 2025
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
17
Sep 9, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside 3 door lowboy cooler, raw chicken over rte scallions. Operator inverted **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 small flying insects, in 3 compartment sink area next to dish machine, not landing on anything. Observed 2 live flying insects inside storage area next to kitchen, not landing on anything. **Admin Complaint**
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed woven basket inside the hand wash sink **Warning**
31A-11-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted on sushi bar **Corrected On-Site** **Warning**
02A-01-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for ready to eat pork sauce, in walk in cooler. Operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in direct contact with fountain soda machine. **Warning**
10-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. In sushi bar area, wiping cloth sanitizer bucket stored in direct contact with floor underneath prep table. Operator removed **Corrected On-Site** **Warning**
21-38-4
52
Jan 19, 2024
Complaint Full
7 critical violations. 2 major violations. 3 minor violations.
View 12 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. Dish machine reading 0ppm chlorine. Observed sanitizer bucket empty. Sanitizer replaced, primed, and reading 100ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees moving in and out of cook line doing various tasks and returning to line without hands before putting on gloves. Reviewed proper procedures with manager and employees starting washing hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Avantco reach in freezer, Portioned bags of raw chicken above open case of rice cakes. Employee rearranged items for proper separation. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Randell reach in cooler, flats of raw shell eggs above buckets of prepared sauces. Employee rearranged cooler to separate items properly. **Corrected On-Site**
08A-05-6
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. Boba pearls being kept on time missing time mark. Per manager prepared less than 2 hrs. Manager added time mark. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) At RIGHT FLIPTOP UPPER - beans sprouts 54F at 3:20pm (pulled cooling 3 hrs) to 46F at 4:15pm; cut lettuce 56F at 3:20pm (prepped cooling 3 hrs) to 44F at 4:15pm in walk in cooler; eggs at 3:20pm (74F - Pulled Cooling) to 58F at 4:15pm. Top to unit was open at start of inspection. Top closed and items moved to reach in cooler to rapid chill back to 41F. 2) In left fliptop upper unit, soft boiled eggs 49-55F at 3:25pm (pulled cooling 4 hrs). Observed top of unit open at beginning of inspection. Per employee, verified pulled from cooler at 11:30am. Eggs moved to walk in cooler to rapid chill back to 41F. **Corrective Action Taken** **Corrective Action Taken**
03D-07-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker. Employee purchased during inspection and installed. **Corrected On-Site**
29-42-4
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. No signature forms for new employees hired less than 60 days. Health reporting agreement provided. **Corrective Action Taken**
11-26-1
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
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar in back store room not labeled.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on dry goods shelf by entrance to kitchen. Manager removed beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging on dry goods shelf by entrance to kitchen. Manager removed. **Corrected On-Site**
40-06-5
25
Sep 8, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Mar 22, 2023
Complaint Full
3 critical violations. 7 major violations. 10 minor violations.
View 20 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. -Observed chlorine sanitizer solution at 00 ppm.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked potatoes in walk-in cooler. Operator relocate raw shell eggs. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed at 1:22 p.m. fried fish and plantains hot held at 116 -123 degrees Fahrenheit at cookline. As per operator, both items were cooked at 12:50 p.m. operator reheat both items to 169-171°F. **Corrected On-Site**
03B-01-6
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.
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. -Observed a sanitizer bucket stored inside hand wash sink at cookline. Operator removed and stored properly. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink in dishwashing area.
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dispenser in kitchen. **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on several containers with cooked TCS foods stored in walk-in cooler. As per operator, some items were cooked on 03/20/23 and others 03/21/23. **Repeat Violation**
02C-02-5
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. A poster has been given to the operator.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense berries in flip top cooler. Operator discard bowl. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents in dining room. **Repeat Violation**
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. Operator removed fish from packages. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. -Observed various food items stored on walk-in freezer floor.
08B-38-4
Basic - Ice bucket stored on floor in bar between uses.
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on can opener holster
23-03-4
Basic - Single-service articles improperly stored. -Observed cases with napkins stored on kitchen floor.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Observed case with raw fish thawing at room temperature in prep sink. Operator placed under running water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.
02D-01-5
19
Mar 16, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler - ox tail made Monday- not date marked. - From follow-up inspection 2023-03-16: At walk in cooler ox tail made Tuesday 03/14/23 not date marked - operator date marked. **Time Extended** **Corrected On-Site**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dinning room storage area. - From follow-up inspection 2023-03-16: **Time Extended**
36-34-5
86
Oct 21, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
78
Frequently Asked Questions
When was Taverna Evia last inspected?
The most recent health inspection at Taverna Evia on file is from Jan 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Taverna Evia?
Across the inspection record, “no soap provided at handwash sink” has been cited three times, more than any other issue at Taverna Evia.
How does Taverna Evia compare to other restaurants in Coral Springs?
Taverna Evia most recently scored 41 out of 100, which is lower than the Coral Springs average of 77.
Has Taverna Evia's inspection record improved over time?
Yes. Recent inspections at Taverna Evia have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Taverna Evia means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Taverna Evia inspected?
Based on the inspection history on file, Taverna Evia is inspected around three times per year on average.
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