SPIRO'S TAVERNA
4200 NW FEDERAL HWY · JENSEN BEACH · Martin County · FL 34957
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler cooked gyro beef (52F – Cold Holding); cut tomatoes (47F – Cold Holding); cooked rice (50F – Cold Holding); cooked pasta (49F cold holding); Per operator, food not prepared or portioned today and has been out of temperature for more than 4 hours. See stop sale. -Observed ambient clip thermometer reading at 52F inside walk in cooler
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler cooked gyro beef (52F – Cold Holding); cut tomatoes (47F – Cold Holding); cooked rice (50F – Cold Holding); cooked pasta (49F cold holding); Per operator, food not prepared or portioned today and has been out of temperature for more than 4 hours. See stop sale. -Observed ambient clip thermometer reading at 52F inside walk in cooler Observed at open top reach in cooler at cook line cooked spinach pies (52F – Cold Holding); cut lettuce (55F – Cold Holding); feta cheese (50F – Cold Holding) Observed foods over stacked past fill line in metal containers Per operator food not prepared or portioned today and left out of temperature for approximately 1 hour Operator placed foods inside closed bottom of reach in cooler to quick chill **Corrective Action Taken**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken inside walk in cooler at 60F 90F – Cooling at 1:00 since 9:30-75-90F at 1:30) At current rate of cooling, food did not reach from 135F to 70F within 2 hours. Operator began reheat process to bring items to 165F to cool items from 135F to 70F with in 2 hours.
03G-49-3Intermediate – Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Establishment has several foods shipped from main food plant that is under HACCP plan, no cope of HACCP at location Walk in cooler down not regulating proper temperatures for items under HACCP
Basic 3
14-01-5Basic – Bowl or other container with no handle used to dispense food.
36-73-4Basic – Floor soiled/has accumulation of debris.
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at 0 ppm at cook line, Operator made fresh solution to 300 ppm at time of inspection. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 17, 2026 11:21 AM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.