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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SPIRO'S TAVERNA in VERO BEACH currently holds an InspectFL Health Score of 66.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 3, 2026. Across those visits, inspectors documented 20 total violations — 9 critical, 1 major, 10 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 3, 2026 shows 9 observation rows: 4 critical, 0 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
SPIRO'S TAVERNA has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Call Back - Complied
- [36-34-5] Ceiling/ceiling tiles/vents soiled with dust On cook line
- [36-73-4] Floor soiled/has accumulation of debris under front counter
- [08B-38-4] Food stored on floor. Cheese in walk in cooler
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sliced gyro meat (96F - Hot Holding) 30 minutes. Employee moved to flat top to reheat
- [02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corned beef marked 8-13. Today is 8-25
- [01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corned beef in walk in
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer next to dish machine turning white. Advised employee to add more water
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease
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