THE SPOTT

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red onion confit 11/22; Corn and shrimp chowder 11/20; Garlic butter 11/18; Sweet potato 11/25; Beet puree 11/18; Rhône 11/18; Créme brûlée 11/25 and 11/26 Sautéd onions 11/26 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Onion confit in reach in cooler 56F. Out and returned to cooler. All other cooler temperatures 41F or below. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Demi 120F in plastic container on top of steam table. Employee removed to reheat. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup in soda guns downstairs Warning

Intermediate - No soap provided at handwash sink. Upstairs bar Downstairs bar Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Frozen thawed demi labeled 11/26 Warning

Basic - Food stored on floor. Bag in the box soda downstairs bar Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Potatoes not marked. Cooked and raw chicken and steak marked 12/3, 12/4, or 12/5 with no time Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked refrigerated: Drums 11/29, pork chops 11/22. See stop sale Raw refrigerated: steak 11/25Warning Frozen cooked: alligator, oxtail, pork belly. These items were cooked, cooled, vacuum sealed, and frozen per chef. See stop sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onion soup 5/28 46F walk in cooler Warning

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Smoked fish 5/17 walk in freezer Warning

High Priority - Live, small flying insects found 4 around soda nozzle downstairs bar Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Onion jam 50F sitting at room temperature. Operator returned to cooler - rice in shallow 1/6 pan sitting in 1/3 pan. krafts cooler Warning

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. pasta 5/17 Cooked chicken 5/20 Drums 5/20 Bordelaise 5/21 Cheesecake 5/20 Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Bottle on top of bag in the box soda, downstairs bar Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Chef Vaughn Repeat Violation Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning

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

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. Employees with no food handler training Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on save a day Repeat Violation Warning

Basic - Food stored on floor. Case under shelving walk in freezer Warning

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. Upstairs bar 10 ppm cl Warning

High Priority - No special process waiver submitted for fish vacuum sealed using 10k bags. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Onion confit 11-21 Sweet potato butter 11-22, 11-26 Rhône butter 11/14, 11/29 Onion jam 11/19 Caesar 11/19 Caramelized onions 11/9 Cream cheese 11-26 Chicken 11-27 Pasta 11-26 Mac sauce 11-22 Beet hummus 11/21 Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Vaughn Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar Corrected On-Site Warning

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. New employees with no food handler training Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler Warning

Basic - Old labels stuck to food containers after cleaning. Sous vide Pork chops; pasteurized egg white squeeze bottle Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef and vegetable base cooling overnight in walk in cooler 44F at the edge and 51F in the middle. See stop sale Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish thawed in walk in cooler vacuum sealed: Red grouper 2 bags Wahoo bites 3 bags Yellow edge 2 bags Wahoo tail Wahoo collar Wahoo Crab Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken breast 2/17 Hummus 2/22 Ranch 1/26 Camembert cheese 2/15 Feta 2/15 Soubise2/16 Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 marked, others not Warning

Intermediate - No soap provided at handwash sink. Upstairs bar Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan and/or process waiver approved by the Division of Hotels and Restaurants. ROP raw and ready to eat food over 48 hours; ROP fresh fish under refrigeration Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork butter 1/13 Marked with production date Pulled from freezer previous day per chef Warning

Intermediate - Spray bottle containing toxic substance not labeled.on the upstairs bar top Warning

Basic - Food stored on floor. Under shelving walk in freezer Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar in the bar And next to back door in large bin Warning

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. 0 ppm cl in the bar . Dish machine serviced during inspection . 100 ppm cl Corrected On-Site Repeat Violation Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Pickled smelt Repeat Violation Warning

High Priority - Presence of live ants. Several on cookline wall/prep table Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw duck over cooked pork, cookline - reach in freezer open bag of raw chicken over ice cream. Corrected on site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus 10/10 ricotta mix 10/11, bacon jam with cooked onions 9/27, cooked onions confit 10/20, clam broth 10/20 Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked onions 76F, butter garlic 76F. Operator discarded. Out for less than 4 hours per operator - chicken drums 44-46F, pork fat 47 F (cold holding); bottom right of cookline cooler Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lactic acid/ddbsa above acceptable range Warning

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP cooked and raw meats over 48 hours. Raw duck, cooked chicken, raw steak, raw pork Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill pitcher in kitchen and used to rinse utensil in bar Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. New chef Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upstairs bar with dish machine, soda gun, ice bin Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cutting board Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - house made pastrami, 46F in thickest portion at 10:20 am, cooling since previous day Warning

High Priority - Dented cans present. See stop sale. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Glasswasher in bar, 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator called for service Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 small flies in warewashing area Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sauerkraut, 10/27; cooked meatballs, 10/28,; house made blue cheese dressing, 10/06, 11/03; See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken 44-45F; -blue cheese olives, 53F, off temperature control less than 30 minutes, returned to cold holding Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. - packet of grill cleaner store in pan with clean spoons, soup bowls Corrected On-Site Warning

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Warning

Intermediate - Handwash sink not accessible for employee use at all times. - access to handsink in warewashing area obstructed by table Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. iPad menu. - bad ass burger, steak tartar tagged R/U but do not direct customer to consumer advisory. R/U should be marked at advisory as is done on the paper menu Warning

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Upstairs bar Warning

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. Scottie Warning

Intermediate - Spray bottle containing toxic substance not labeled. - hydrogen peroxide and water mix - alkaline water cleaner spray bottle Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - vents on exterior of ice machine - fan in warewashing area Warning

Basic - Utensils in poor condition. - sugar scoop cracked. Operator discarded Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Onion confit 78F, chutney 76F out for 2 hours on the line. Returned to cooler - Garlic butter 60F on cookline. Advised to refrigerate or use tabac - raw shrimp 46F, tcs ranch 45F, tcs blue cheese 45F, cooked pork 44F, small cooler next to glass freezer on cookline. Operator discarded Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-07-26: Pork 51F, tcs ranch 53F, tcs blue cheese 50F, shrimp 54F, pork 55F. In small cooler next to glass freezer for 4.25 hours. cooler was serviced 7/21 per chef and was 37F. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning - From follow-up inspection 2022-07-26: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Approximately 3 hours, pork 82-90F. Moved to walk in cooler Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce, walk in cooler Raw tar tar over cooked food, reach in cooler Corrected On-Site Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bone broth butter 5/18. Chicken stock in squeeze bottle 5/1 Cooked cauliflower 5/11, onion confit 4/19, 4/20, bacon jam with cooked onions 4/20 4/17, smoked brats 5/1 Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Onion confit 78F, chutney 76F out for 2 hours on the line. Returned to cooler - Garlic butter 60F on cookline. Advised to refrigerate or use tabac - raw shrimp 46F, tcs ranch 45F, tcs blue cheese 45F, cooked pork 44F, small cooler next to glass freezer on cookline. Operator discarded Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Conch chowder 118-130F after 2.5 hours. Operator discarded Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunny egg. Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Warning

Intermediate - Spray bottle containing toxic substance not labeled. Peppermint Corrected On-Site Repeat Violation Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Jarred fish and venison. Operator discarded Corrected On-Site Warning

Basic - Observed save a days from previous day saved to reuse. Operator discarded Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Lactic acid 0 ppm Warning

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.bar dish machine 0 ppm cl Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food Raw shell eggs over strawberries and other ready to eat food, reach in cooler Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork 2/4, bone butter 1/21, chicken stock 1/30 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter blends made in house 53-64F, out for 3.5 hours per manager - fried leeks 73F Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter 109F Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. December tags Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. For raw chicken, Sous vide, 144 max first cook per chef. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Dish area blocked by prep table Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Chef Bentley Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar, sunny egg Warning

Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine Corrective Action Taken Warning

Basic - Food stored on floor. Cases of oil, upstairs Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline Warning