HOT SPOT RESTAURANT
6177 JOG RD STE D05-D06, Lake Worth FL 33463 · 805.208.5477
Last inspected May 26, 2026 · 8 visits since September 2023
MAR 24
JAN 25
MAR 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 34 points off where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and provided copy of clean up poster.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025037413 | Mar 31, 2025 | Jun 2, 2025 | $200 |
Inspection history
8 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment allows customers to cook their own seafood via hot broth provided by kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over fully cooked mussels at reach in cooler, raw chicken and raw beef over vegetable broth at stainless reach in freezer. Both products not in commercial packaging. Operator stored all products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw beef at stainless reach in freezer. Both products not in commercial packaging. Operator stored products properly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Printed procedure for operator. Operator filled out procedure.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and without washing hands prepared drinks for customers, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freeze metal pan of raw shrimp stored above metal pan of cooked clams, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen cut tomatoes (50F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for approximately 1.5 hours discussed with operator who chose to discard product.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cold buffet held on time is a public health not time marked per operator product placed on buffet at opening 11:00 and discarded at 3:00, discussed with operator who marked time on paper.
Toxic substance/chemical improperly stored. In dry storage room bottle of hydrogen peroxide stored above bottles of seasonings, discussed with operator who corrected storage of products.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and provided copy of clean up poster.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures for time is a public health control, discussed with operator and emailed form.
Buildup of food debris/soil residue on equipment door handles. Reach in coolers across from stove tops door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen open employee drinks on food prep table, discussed with operator who removed drink.
Time/temperature control for safety food thawed in an improper manner. In kitchen large plastic tub of frozen soup thawing at room temperature, discussed with operator who moved product to reach in cooler.
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Container of medicine improperly stored. In kitchen on shelf above single service plastic cups boxes and bottle of medicine being stored. Discussed with operator who removed medications.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handled trash cans and without washing hands employee began to handle stove handles and clean and sanitized dishes on rack. Discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer trays of sliced raw beef non commercially packaged and uncovered stored over containers of ice cream. Discussed with operator who corrected storage of product.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs and raw chicken stored uncovered over containers of cut veggies and cooked noodles. Discussed with operator who corrected storage.
Toxic substance/chemical improperly stored. In kitchen on shelf above single service gloves bottle of wd40 grease being stored discussed with operator who removed bottle.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with operator who educated employee.
Single-service articles improperly stored. In cabinet at expo station rolls of paper towels stored in direct contact to bottles of bleach. Discussed with operator who removed paper towels.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited and re-entered back door and began handling clean equipment and utensils without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw beef stored over cooked beef. Operator moved raw beef below cooked beef.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat fried bean curd rolls. Operator moved raw shell eggs to bottom shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped pan of raw chicken stored over plastic wrapped portioned raw beef. Operator moved raw chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet; cooked quail egg (50F - Cold Holding); tofu (47F - Cold Holding). Operator stated items not prepared or portioned today, held on buffet less than 1 hour, added ice.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet; cut melon (50F - Ambient Cooling 12:30pm/53F 1:10pm); rehydrated rice noodles (62F - Ambient Cooling 12:30pm/62F 1:10pm). Operator stated melon cut and noodles rehydrated at 10:00am, at this rate will not reach 41F within 4 hours. Advised Operator to facilitate faster cooling.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observe chairs blocking hand wash sink near 3 compartment sink Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observe at both kitchen hand wash sink Operator put towel at sink.
No probe thermometer provided to measure temperature of food products. Operator couldn't fine it.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items all 24hrs + with no date marks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection.
Soda dispenser nozzles not cleaned at least once every 24 hours. Observed accumulation of mold like substance. Operator cleaned and sanitized during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.