SPOT CAFE
4508 US 1 N, Saint Augustine FL 32095 · 904.824.8212
Last inspected Apr 13, 2026 · 11 visits since September 2023
OCT 24
APR 25
NOV 25
JAN 26
APR 26
▼ IMPROVING
5 inspections trending up, 29 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026022059 | Jan 27, 2026 | May 27, 2026 | $400 |
| 5--2022057479 | Aug 18, 2022 | May 10, 2023 | $400 |
| 5--2017043445 | Aug 29, 2017 | Jan 31, 2018 | $400 |
Inspection history
11 visits, newest first
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2 sanitation bucket in kitchen reading 200ppm, employee remade both to 100ppm.
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket by hand wash station at server station reading 0ppm, remade to 100ppm
Jan 30, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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.
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.
Jan 27, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 7 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
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.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler under grill on main cook line.
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.
Unnecessary items stored in garbage enclosure. Multiple discarded coolers, ice machines and warming units stored behind building.
Nov 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. Per manager mop water is dumped outside behind kitchen on bare ground when employees are using triple sink that is inside mop sink inside prep area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream cheese frosting on carrot cake(71F - Cold Holding) in display case at front counter, per manager frosting is made on site and has been in display case since the 12th per date markings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese frosting on carrot cake(71F - Cold Holding) in display case at front counter, per manager frosting is made on site and has been in display case since the 12th per date markings. pancake batter (44F - Cold Holding) near door to walk in cooler, per operator door was consistently open for about 1 hour prior for delivery.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to find written procedures for any items held on time control.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to employee bathroom inside kitchen does not close by itself.
No handwashing sign provided at a hand sink used by food employees. In employee bathroom inside kitchen by ware washing area.
Outer openings not protected with self-closing doors. Back door to kitchen in prep area does not close by itself.
Unnecessary items/unused equipment on the premises. Discarded coolers, and various other racks and appliances behind establishment.
Apr 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (46F - Cold Holding); sliced cheese (47F - Cold Holding) in top section of flip top reach in cooler by service window at front cook line, per employee lid has been consistently open for 1 hour, lid closed. Per manager. (May go back to Time Temperature Controlled for Safety at that line. )
Toxic substance/chemical improperly stored. Sanitizer bucket next to utensils. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Oct 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
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. Cheesecake in reach in cooler in prep area by walk in cooler without any date marking, per manager cheesecake was open last Monday.
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 placed shredded cheese on omelet with bare hands after all cooking had been completed on front cook line, employee put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops stored over cooked sausage in reach in cooler by service window on front cook line, pork chops moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (47F - Cold Holding); sliced cheese (47F - Cold Holding) in top section of flip top reach in cooler by service window at front cook line, per employee lid has been consistently open for 1 hour, lid closed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake in reach in cooler in prep area by walk in cooler without any date marking, per manager cheesecake was open last Monday. Container of shredded mixed cheese in reach in cooler by walk in cooler in prep area, per manager cheese was open Friday, cheese dated.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing butters at front counter on written procedures, manager corrected during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station by front cook line and ware washing area.
Dead roaches on premises. Approximately 3 dead roaches in back storage area next to walk in cooler, employee cleaned up all dead roaches during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's drink stored with various seasonings on top of warming unit at back cook line, drink moved
Equipment in poor repair. Several broken hood filters over back cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over back cook line. Small fan on front cook line. Box fan in prep area.
Unclean building components, attachments or fixtures. Fan guards in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and heads of lettuce stored over cakes and shredded cheese in reach in cooler in prep area by walk in cooler, cakes and cheese moved.
Working containers of food removed from original container not identified by common name. Bulk container of flour on prep table in prep area, manager corrected during inspection.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of sausage gravy in back dry food storage area.
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.
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.
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.
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.
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.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, cornbeef hash (55F - Cold Holding); sausage patties (61F - Cold Holding) per employee placed out on the counter during rush and placed back in cooler. Per operator products normally held on time as public health control and discarded. Inspector provided time as public health control written plan utilize moving forward.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line has old food debris on the blade. Operator relocated the can opener to the dish area. Cutting board on the main cook line has food residue staining build up.
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 establishment utilizes time as public health control with no written procedures. Inspector provided written procedures.
Dead roaches on premises. One dead roach observed in the dry storage hallway under the shelf. Operator swept and discarded the dead roach.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in freezer on the main cook line. Employee relocated the beverage.
Equipment in poor repair. Flip top reach in cooler on the main cook line has a separating cooler door gasket.
Food stored on floor. Delivery received yesterday stored on the floor of the walk in freezer. Operator began putting away order.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle on the main cook line and main prep line. Operator relocated the tongs.
No copy of latest inspection report available. No copy of the last inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the prep line has mold like substance build up in the door gaskets. Walk in cooler door gasket has mold like substance build up.
Standing water in bottom of reach-in-cooler. Flip top reach in cooler on the main cook line has standing water at the base of the cooler.
Stored food not covered. On the bottom shelf of the prep table, uncovered bulk container of rice.
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.