SPANISH POINT
131 BAYVIEW DR, Osprey FL 34229 · 941.320.4176
Last inspected Apr 1, 2026 · 6 visits since August 2023
DEC 23
AUG 24
JAN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Hot time/temperature control for safety food at less than 135 degrees Fahrenheit. Observed cooked rice hot holding at 118F. The operator reheated the rice to 181F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with rust like substance on it.
No soap provided at handwash sink. The manager placed soap at handwashing sink in bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware washing area.
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. Observed reach-in cooler in front line area ambient temperature 49F.
Show the remaining 4 findings ▾
Equipment in poor repair. Observed reach-in cooler under cook line gasket torn.
Ice buildup in reach-in freezer and/or walk-in freezer in stand up freezer on cook line.
In-use wet wiping cloth/towel used under cutting board. The manager removed wiping cloth from under cutting board.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor on cook line. The manager double bucked the sanitizer bucket.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed clam chowder prepared onsite date marked 10/1. Observed hard boiled eggs prepared on site date marked 10/1. The operator discarded the above foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed clam chowder prepared onsite date marked 10/1. Observed hard boiled eggs prepared on site date marked 10/1. The operator discarded the above
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crab mix (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the left of the entrance to the cook line. The operator voluntarily discarded the crab mix. Observed blue cheese crumbles (45F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator voluntarily discarded half of the contents.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with an accumulation of food debris.
Handwash sink used for purposes other than handwashing. Observed a strainer inside the handwashing sink behind the bar. The operator removed the strainer.
Oyster tags not marked with last date served.
Accumulation of black mold-like substance in the interior of the ice machine to the left of the elevator on the lower level.
Bowl or other container with no handle used to dispense food. Obtain plastic portion cup with no handle used as a scoop for salt and pepper mix. The operator discarded the portion cup.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for coleslaw not stored above the food in the reach in cooler at the server expo line. The operator properly stored the scoop handle.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored near the Bain Marie on the cook line. The operator properly stored the spray bottle.
Coffee filters not stored inverted or protected from contamination in the server station. The operator properly stored the coffee filters.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the raw tuna.
In-use tongs stored on an oven door handle between uses. The operator removed the tongs.
In-use wet wiping cloth/towel used under cutting board in the prep area. The operator removed the wet cloth from underneath the cutting board.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored next to packaged tortillas on the cook line. The operator properly stored the sanitizer bucket.
Storage shelves above a food prep table in the prep area with rust that has pitted the surface.
Utensils in poor condition. Observed an in-use scoop for potatoes with a melted handle on the cook line. The operator discarded the scoop.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cod stored over cooked crab in the reach in cooler on the 2nd floor prep area. The operator properly stored the cooked crab.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked shrimp date marked 8/17 in a reach in cooler in front of the reach in freezer on the cook line. The operator discarded the shrimp.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked shrimp date marked 8/17 in a reach in cooler in front of the reach in freezer on the cook line. The operator discarded the shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onion (49F - Cold Holding); sliced cheese (51F - Cold Holding) in the reach in cooler in front of the grill on the cook line. The operator stated the potentially hazardous foods have been held for approximately 2 hours. The operator placed ice on the foods.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed a quaternary wiping cloth solution at 500ppm. The operator diluted the solution to 200ppm.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket with a quaternary solution at 500pm stored on a shelf near single-service plasticware at the server station. The operator diluted the solution and properly stored the sanitizer bucket.
Handwash sink used for purposes other than handwashing. Observed an employee fill a metal container with water from the handwashing sink in front of the cook line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water shut off at the hand sink behind the bar on the mail level.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the top interior of the ice machine soiled with a black mold-like substance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing watches on the cook line.
Employee with no hair restraint while engaging in food preparation. The employee put on a hat.
Food stored on floor. Observed plastic bottled water stored on the floor in the walk in keg cooler. The operator properly stored the bottled water.
No handwashing sign provided at a hand sink used by food employees at the handwashing sinks at both bars.
Standing water in bottom of reach-in-cooler in front of the flat top grill.
Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer buckets.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
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. Observed the dishmachine chlorine sanitizer at 0ppm. The operator replaced the empty sanitizer. Observed the chlorine solution at 100ppm.
Hot time/temperature control for safety food at less than 135 degrees Fahrenheit. Observed cooked rice hot holding at 118F. The operator reheated the rice to 181F.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cut lemons in the reach in cooler on the cook line. The operator properly stored the raw beef.
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored near plastic cup behind the upstairs bar. The operator properly stored the spray bottle.
Handwash sink not accessible for employee use at all times. Observed a bag of soiled wiping cloths stored in front of the handwashing sink at the entrance to the kitchen. The operator moved the wiping cloths.
Handwash sink used for purposes other than handwashing. Observed an employee fill a container with water in the handwashing sink.
Accumulation of debris on top of warewashing machine.
Cocktail stored upright with the food-contact surface up. The operator cleaned and sanitized the forks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee jacket hanging near clean baking dishes in the kitchen. The operator properly stored the employee jacket.
Equipment in poor repair. Observed the door of the ice machine in disrepair.
Floor not cleaned when the least amount of food is exposed. Observed a puddle of soda syrup underneath the bag in box sodas by the downstairs beer cooler.
Food stored on floor. Observed plastic bottles of chemicals stored on the floor of the downstairs storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use tongs stored in 74F standing water in the kitchen. The operator removed the tongs from the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wire shelving above food prep area soiled.
Wet mop not stored in a manner to allow the mop to dry in the downstairs storage area. The operator properly stored the wet mop.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Toxic substance/chemical improperly stored. Observed chemical sparky bottles stored on a food prep area in the prep kitchen near the dishmachine. The operator properly stored the spray bottles.
Handwash sink not accessible for employee use at all times. Observed a soiled wiping cloth basket stored in front of the handwashing sink in the prep kitchen. The operator moved the linen basket.
Handwash sink used for purposes other than handwashing. Observed soiled wiping cloths stored in the handwashing sink in the downstairs storage area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit. Observed no quaternary test kit.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted the oyster advisory.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed and posted the consumer advisory.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the interior of the ice machines downstairs soiled with black mold like substance.
Equipment and utensils not properly air-dried - wet nesting in the prep kitchen.
Food stored on floor. Observed multiple boxes of food stored on the floor of the freezer.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored unprotected on the top of the downstairs ice machine. The operator removed the ice scoop for proper sanitization.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of sugar in the prep kitchen. The operator properly stored the scoop.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoops used for cooked mashed potatoes and cooked rice stored on top of container lids. The operator removed the scoops for proper sanitization.
No handwashing sign provided at a hand sink used by food employees for the sink behind the upstairs bar.
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.