SPOTOS OYSTER BAR
4560 PGA BLVD, Palm Beach Gardens FL 33418 · 561-776-9448
Last inspected Jun 18, 2026 · 13 visits since February 2024
DEC 24
MAR 25
DEC 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. Sewage backing up from floor drain, discussed with operator who cleared drain.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026011588 | Dec 17, 2025 | Mar 11, 2026 | $400 |
Inspection history
13 visits, newest first
Jun 18, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm) ran multiple times corrected to 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw fish stored above frozen peas, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw oysters stored above cooked food products, discussed with operator who corrected storage of products.
Sewage/wastewater backing up through floor drains. Sewage backing up from floor drain, discussed with operator who cleared drain.
Show the remaining 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line cooked lobster (53F - Cold Holding) per operator unable to determine time and discarded product.
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. Emailed poster to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize.
Buildup of food debris/soil residue on equipment door handles. Reach in door gaskets and handled soiled, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Discussed with operator to repair or replace.
Mar 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw chicken then placed gloves on and began plating food without washing hands. Advised operator of proper handwashing. Operator educated employee.
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 cook line low boy, cooked potatoes (52F - Cold Holding); not prepared or portioned today. Operator stated item held overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, cooked potatoes (52F - Cold Holding); not prepared or portioned today. Operator stated item held overnight, see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line low boy, cooked shrimp (51F - Cooling)@2:55 since 1:00, 51F@3:32. At the current rate, product will not reach 41F within 4 hours. Advised operator of cooling parameters. Operator placed item into walk in cooler to fascilitate cooling.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary or chlorine sanitizer.
Dec 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 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. Dishwasher (Chlorine 0ppm) Operator set up triple sink chlorine sanitizer 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw lamb over fully cooked crab cakes, raw fish over fully cooked lobster salad at walk in cooler. Operator stored products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 approved by the Division of Hotels and Restaurants. Observed Cooked chicken wings, raw salmon, cooked salmon, cooked pork belly, cooked beef in reduced oxygen packaging conducted onsite at low boy reach in freezer by walk in cooler. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans. EZ templates emailed to operator.
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. Fryer cooler: ceviche (54F - Cold Holding) cooked potatoes (53F - Cold Holding) Observed in flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fryer cooler: ceviche (54F - Cold Holding) cooked potatoes (53F - Cold Holding) Observed in flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. Ice bath: raw shrimp (62F - Cold Holding); fry station cooler: raw chicken (52F - Cold Holding); raw calamari (53F - Cold Holding); shucked oysters (51F - Cold Holding); raw tuna (53F - Cold Holding); sauté cooler: raw scallops (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 3 hours. Operator moved products to walk in cooler.
Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink at bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary sanitizer.
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 approved by the Division of Hotels and Restaurants. Observed Cooked chicken wings, raw salmon, cooked salmon, cooked pork belly, cooked beef in reduced oxygen packaging conducted onsite at low boy reach in freezer by walk in cooler. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans. EZ templates emailed to operator.
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Educated operator. Shells discarded.
May 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Mar 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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
No conspicuously located ambient air temperature thermometer in holding unit.
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
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.
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.
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.
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.
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.
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
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.
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
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle- operator discarded.
Clams/mussels removed from original container for long-term storage.
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard.
No conspicuously located ambient air temperature thermometer in holding unit.
Raw fruits/vegetables not washed prior to preparation. At reach in coolers at cookline - in use avocados with stickers attached - educated operator - employee removed.
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.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.
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.
Mussels tag removed from original container prior to container being emptied- at cookline reach in cooler- operator provided.
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.
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.
May 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
May 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 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. At walk in cooler - Caesar dressing dated 05/20/24 not used within 7 days- see stop sale.
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.
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.
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.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados- with stickers attached- employee removed.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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.
No paper towels or mechanical hand drying device provided at handwash sink-at bar handwash sink.
Interior of ice machine/bin with rust that has pitted the surface- at large ice machine adjacent from mop sink.
No handwashing sign provided at a hand sink used by food employees- at bar handwash sink.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink-at bar handwash sink.
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.
No soap provided at handwash sink- at bar handwash sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensils stored in standing water of 70-73F- operator removed.
Interior of ice machine/bin with rust that has pitted the surface- at large ice machine adjacent from mop sink.
No handwashing sign provided at a hand sink used by food employees- at bar handwash sink.
Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with stickers still attached- operator removed.
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.