THE SPOT CAFE

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Employee dumped mop water onto bare ground behind restaurant during inspection and leaves squeezed out damp mops dripping onto bare ground behind restaurant.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (47F - Cold Holding) in reach in cooler drawer under main cook line in front section of cooler, per employee drawer has been consistently open for several hours, sausage moved to back of cooler. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2 sanitation bucket in kitchen reading 200ppm, employee remade both to 100ppm. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach in women's restroom. 1 dead roach by lockers near office/employee bathroom. 1 dead roach under table on main cook line. 1 dead roach under fryer on secondary cook line. 2 dead roaches in prep area. All dead roaches cleaned up and discarded. Corrective Action Taken Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket by hand wash station at server station reading 0ppm, remade to 100ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches inside outlet on secondary cook line. Approximately 5 live roaches around corner of walls on make line under service window in kitchen. 1 live roach on lower shelf of table in middle of ware washing area. Employees began to kill and clean up all live roaches during inspection. Corrective Action Taken Warning - From follow-up inspection 2026-01-29: 1 live roach on floor under reach in freezer on make line near service window in kitchen. 2 live roaches under reach in cooler by ovens in back prep area. 1 live roach on wall behind standing reach in cooler in kitchen near entrance to kitchen. Employees began to kill and clean up all live roaches during inspection. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 5 dead roaches along wall by walk in cooler. 3 dead roaches under dry food storage rack in back storage area of kitchen. 1 dead roaches under dry by outlet behind secondary cook line. 2 dead roaches by lockers between office and warehouse washing area. Employees began to clean up all dead roaches during inspection. Corrective Action Taken Warning - From follow-up inspection 2026-01-29: 1 dead roach in corner of make line under service window in kitchen. 1 dead roach behind flat top grill on main cook line in corner. 4 dead roaches behind reach in cooler by ovens in back prep area. Employees began to clean up all dead roaches during inspection. Admin Complaint Corrective Action Taken

High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches inside outlet on secondary cook line. Approximately 5 live roaches around corner of walls on make line under service window in kitchen. 1 live roach on lower shelf of table in middle of ware washing area. Employees began to kill and clean up all live roaches during inspection. Corrective Action Taken Warning

Basic - Dead roaches on premises. Approximately 5 dead roaches along wall by walk in cooler. 3 dead roaches under dry food storage rack in back storage area of kitchen. 1 dead roaches under dry by outlet behind secondary cook line. 2 dead roaches by lockers between office and warehouse washing area. Employees began to clean up all dead roaches during inspection. Corrective Action Taken Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on secondary cook line has a build up of food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler under grill on main cook line.

Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in cooler under grill on main cook line. In bottom of flip top reach in cooler on secondary cook line.

Basic - Unnecessary items stored in garbage enclosure. Multiple discarded coolers, ice machines and warming units stored behind building. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of sausage gravy in back dry food storage area.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line touching toast and omelette with bare hands without any additional preparation before placing on plate, employee put on gloves. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of banana pudding in standing reach in cooler on prep area in kitchen dated 3/20.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); sausage (46F - Cold Holding); cut tomatoes (47F - Cold Holding); diced ham (47F - Cold Holding) in reach in cooler make table on on cook line, per employee lid and doors consistently open and closed for less then 2 hours, temperature of cooler turned down. cut watermelon (47F - Cold Holding); shredded cheese (47F - Cold Holding); butter (48F - Cold Holding); rice (46F - Cold Holding) in standing reach in cooler in back prep area, per employees door has been consistently open for no more then 30 minutes, all items moved to different cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Dead roaches on premises. 3 dead roaches under racks in back dry food storage. area. 1 dead roach in employee bathroom in back of kitchen. All dead roaches cleaned up during inspection. Corrective Action Taken Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored over cooked corn and coleslaw in walk in cooler, coleslaw and corn moved. Corrected On-Site

Basic - Dead roaches on premises. Observed 4 dead roaches in kitchen on floor. Person in charge swept up and removed dead roaches. Operator has had professional pest control spray weekly. Corrective Action Taken Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. At time of inspection, in the dry storage hallway opposite the rear exterior door, observed 58 rodent droppings on the right hand side underneath the dry storage racks with single service carry out containers and observed 29 rodent droppings on the opposite side of the dry storage hallway under the storage shelves with containers of sauces and crackers stored on the shelves. At time of inspection 6 rodent droppings observed under the can storage rack by the rear exterior door. Observed 3 rodent droppings under the three compartment sink area. Observed 4 rodent droppings on the floor behind the flip top reach in cooler on the back line. Observed 3 rodent droppings on the back cook line behind the grill area. In the dry storage exterior shed with catering equipment 4 rodent droppings observed on the floor and 1 on the window ledge. Operatorbegan sweeping and disposing of rodent droppings.Warning Corrective Action Taken Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At time of inspection, one cracked egg stored inside of a container of eggs on the main cook line. Employee discarded the broken cracked egg. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the flip top reach in cooler on the main cook line smoked sausage and kielbasa on the inside of the cooler stored in a covered container while cooling for two hours.

Basic - Carbon dioxide/helium tanks not adequately secured. At time of inspection, one carbon dioxide tank stored by the rear exterior door not secured. Operator relocated the carbon dioxide tank to proper storage location to be secured. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the main cook line, accumulation of dust around the ceiling vent over the flip top reach in cooler. Repeat Violation

Basic - Dead roaches on premises. At time of inspection, one dead roach observed in a trap under the storage shelf by the rear exterior door. One dead roach observed behind the front bar counter opposite the pass through window. One dead roach observed under the urinal in the mens restroom. Operator swept and disposed of the dead roaches. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the main cook line, employee beverage stored on the cutting board to the flip top reach in cooler at the entrance of the main cook line. Employee relocated the beverage to the proper storage area. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At time of inspection, employee phone and jacket stored on the cutting board of the flip top reach in cooler on the back cook line. Operator relocated the personal belongings to the proper storage location. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the hallway to the back kitchen line, clean containers stacked on shelf while wet. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, metal tongs stored on multiple over door handles.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On the back cook line on clean prep table by the grill area, interior of the microwave has food debris in the interior.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line, on the side wall under the hood filters build up of grease on the wall. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. In the prep kitchen area, hood vents leak when it rains as evident by containers of rain water stored on top of the speed rack and hot holding unit. Rear exterior door to the parking lot area has at the bottom of the door as evident by light shining through when the door is closed.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler containers of chicken soup and beef au jus labeled and prepped 01/28. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on main cook line; fish (50 - Cold Holding); shrimp (48 - Cold Holding) sausage (49- Cold Holding) cooler ambient air temp 50.7°F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on main cook line; fish (50 - Cold Holding); shrimp (48 - Cold Holding) sausage (49- Cold Holding) cooler ambient air temp 50.7°F Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to double sink in prep area, mop sink hose on wall missing a back flow preventer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Through kitchen and prep area, cutting boards have accumulation of food residue staining.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees currently working lacking proof of employee training, both employee states they have employee training through a different operation.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection, operation using time as a public health control properly with time marking of all foods held on time; corn beef hash, home fries, potatoes and eggs. No written plan in place for holding the items on time. Operator provided documentation sheet for time as a public health control. Corrective Action Taken

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Eye glass cleaner stored over main cook line reach in cooler, was knocked into reach in cooler container of sausage prior to inspection still in container at time of inspection, sausage stop sales for temperature as well as chemical contamination.

Basic - Carbon dioxide/helium tanks not adequately secured. In back room area by walk in cooler, carbon dioxide tanks not secure. Operator relocated and chained the tanks. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in main kitchen area have build up of dust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored by exterior door in prep area, not stored inverted. Operator relocated to proper storage location. Corrected On-Site

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. Reach in cooler on main cook line with an ambient air temperature of 50.7°F. Operator stated the cooler had been an issue in the past.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back room prep area, employee drinks stored on top of microwave. Operator relocated the employee beverages. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on package of flour in back prep room area. Operator relocated the employee purse. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on shelf in prep line kitchen, stacked while wet.

Basic - Equipment in poor repair. Reach in cooler in hallway from dining room to kitchen/dish area has torn gasket on cooler door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in cooler build up of ice on walk in freezer door. In walk in freezer build up of ice on floors, walls, product, and compressor unit. In reach in freezer build up of ice on shelves. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice bin when not in use, top of ice bin hast dust accumulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters of prep area grill have accumulation of grease.

Basic - Single-service articles improperly stored. In storage shed outside of back door, single service napkins stored in the floor inside of catering shed.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on main cook line has ambient air temperature of 50.7°F and standing water in the bottom of the cooler. Repeat Violation

Basic - Utensils in poor condition. In prep area kitchen, cutting board with melted edges and spatula with burnt handle and edges.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On main cook line, wet wiping cloth stored on cutting board. Operator relocated to proper storage in sanitizer solution bucket. Corrected On-Site