DirtyFLRestaurant Inspection Data

SPOTOS OYSTER BAR

4560 PGA Boulevard
Florida, 33418
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10806846

  • N/A:No Violations Were Observed

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10806073

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2025-03-26: **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food handler expired 11/2024 Corrected On-Site Warning - From follow-up inspection 2025-03-26: **Time Extended**

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10733738

  • 01C-06-5:Basic - Clams/mussels removed from original container for long-term storage. Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in coolers at cookline - in use avocados with stickers attached - educated operator - employee removed. Corrected On-Site Repeat Violation Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At back prep area- raw shrimp defrosting in standing water- operator placed in walk in cooler. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found At open concept kitchen/cookline/ bar area - approximately 5 small flying insects landing on counters, prep tables and reach in coolers. Admin Complaint
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. At walk in cooler - raw fish store in same container as cooked eel- operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw fish store over cooked eel- operator removed and stored properly. At walk in cooler raw pork stored over mini pies/cakes cups- operator removed and stored properly. Corrected On-Site Warning
  • 01B-02-5:High 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. At reach in cooler by server station- Butter 44F- cold holding, milk 45-47F- cold holding, cream 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At reach in cooler by cookline- marinara sauce 47F- cold holding, cooked pasta 47-54F- cold holding, chopped kale 50-54F- cold holding , raw fish 50F -cold holding, goat cheese 50F- cold holding , feta cheese 50F- cold holding,- food not prepared or portioned today- food out of temperature overnight - see stop sale., At reach in cooler by cookline - raw shrimp 50F- cold holding, cooked potatoes 50F- cold holding cooked chicken wings 50F- cold holding, cooked ribs 50F- cold holding, roasted onion 54F- cold holding, roasted peppers 50F- cold holding,salsa 54F- cold holding, Fish eggs 47-48F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by server station- Butter 44F- cold holding, milk 45-47F- cold holding, cream 45F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At reach in cooler by cookline- marinara sauce 47F- cold holding, cooked pasta 47-54F- cold holding, chopped kale 50-54F- cold holding , raw fish 50F -cold holding, goat cheese 50F- cold holding , feta cheese 50F- cold holding,- food not prepared or portioned today- food out of temperature overnight - see stop sale., At reach in cooler by cookline - raw shrimp 50F- cold holding, cooked potatoes 50F- cold holding, cooked chicken wings 50F- cold holding, cooked ribs 50F- cold holding, roasted onion 54F- cold holding, roasted peppers 50F- cold holding,salsa 54F- cold holding, Fish eggs 47-48F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At reach in cooler by cookline - raw tuna 47-50F- cold holding, raw salmon 47-54F- cold holding , calamari 47-54F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At mini fridge by front counter - server station- cut tomatoes 50F- cold holding , sprouts 44F- cold holding, cut cabbage 44F- cold holdimg - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At back prep area counter-Raw shrimp 65-67F- cold holding- raw shrimp defrosting in standing water- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** Warning
  • 01C-05-4:Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler by cookline - cut tomatoes 50F at 10:35 to 52F at 11:00 ( cooling since 10:25)- food overstocked - at current rate of cooling food will not reach to 41F within remaining time - operator placed in walk in Cooler to quick chill. **Corrective Action Taken** Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food handler expired 11/2024 Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle- operator discarded. Corrected On-Site Warning

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8760538

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline area- in use avocados with stickers attached - educated operator- employee removed and washed properly. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. At walk in cooler raw fish stored over cooked pasta on speed rack operator removed and stored properly. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At small reach in freezer by prep area- raw fish not commercially packaged stored over okra- operstor removed and stored properly. Corrected On-Site
  • 01C-10-4:Intermediate - Mussels tag removed from original container prior to container being emptied- at cookline reach in cooler- operator provided. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 11/15/2024.

Inspection Date: 5/29/2024

Inspection #: Visit ID: 8681925

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at end of cookline- cream cheese 65F- cold holding, flying fish eggs 65F- cold holding, orange fish eggs 65F- cold holding, pink fish eggs- 65F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At tall reach in cooler by cookline- stuffed clams 45-49F - cold holding, coconut cream pie 45F- cold holding, lemon cream 45-47F- cold holding- food not prepared or portioned today- food out of temp for 2 hours- operator moved to walk in to quick chill. At front counter/ bar area- Butter 64-65F- cold holding- food not prepared or portioned today- food left out on table at room temperature- food out of temperature for 3 hours - operator placed under time as a public health control for remaining time. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-05-29: At tall reach in cooler by cookline- burratta 55F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator moved to walk in cooler to quick chill. Admin Complaint **Corrective Action Taken**

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8622681

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados- with stickers attached- employee removed. Corrected On-Site Repeat Violation Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - Caesar dressing dated 05/20/24 not used within 7 days- see stop sale. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler at bar- container of mint stored with non food grade paper towels - operator removed. Corrected On-Site Warning
  • 01B-02-5:High 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. At reach in cooler at end of cookline- cream cheese 65F- cold holding, flying fish eggs 65F- cold holding, orange fish eggs 65F- cold holding, pink fish eggs- 65F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at end of cookline- cream cheese 65F- cold holding, flying fish eggs 65F- cold holding, orange fish eggs 65F- cold holding, pink fish eggs- 65F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale. At tall reach in cooler by cookline- stuffed clams 45-49F - cold holding, coconut cream pie 45F- cold holding, lemon cream 45-47F- cold holding- food not prepared or portioned today- food out of temp for 2 hours- operator moved to walk in to quick chill. At front counter/ bar area- Butter 64-65F- cold holding- food not prepared or portioned today- food left out on table at room temperature- food out of temperature for 3 hours - operator placed under time as a public health control for remaining time. **Corrective Action Taken** Repeat Violation Warning

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8622379

  • N/A:No Violations Were Observed

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8622113

  • 14-34-4:Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface- at large ice machine adjacent from mop sink. Warning - From follow-up inspection 2024-02-29: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwash sink. Repeat Violation Warning - From follow-up inspection 2024-02-29: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on menu with no identification that food item is undercooked/raw. Repeat Violation Warning - From follow-up inspection 2024-02-29: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-at bar handwash sink. Repeat Violation Warning - From follow-up inspection 2024-02-29: **Time Extended**

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8368718

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensils stored in standing water of 70-73F- operator removed. Corrected On-Site Warning
  • 14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface- at large ice machine adjacent from mop sink. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwash sink. Repeat Violation Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with stickers still attached- operator removed. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Gumbo 45-46F- cold holding, clam chowder 45-46F- cold holding, cream sauce 45-46F- cold holding, milk 45-47F- cold holding, raw fish 43F- food not prepared or portioned today- food left out on counter for 45 minutes to restock. At cookline counter-chicken stock 65F- cold holding - food not prepared or portioned today- food sitting on counter for 1 hour- operator placed under time as a public health control for remaining time. Repeat Violation Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on menu with no identification that food item is undercooked/raw. Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-at bar handwash sink. Repeat Violation Warning
  • 53B-01-5: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
  • 31B-03-4:Intermediate - No soap provided at handwash sink- at bar handwash sink. Warning