SPOTT
424 CANAL ST, New Smyrna Beach FL 32168 · 386-400-9696
Last inspected Aug 19, 2026 · 13 visits since October 2023
FEB 24
DEC 24
MAY 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 3 in the kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,780
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026020435 | Feb 4, 2026 | May 14, 2026 | $120 |
| 4--2022032627 | May 3, 2022 | Aug 4, 2022 | $760 |
| 4--2020057756 | Dec 15, 2020 | Jan 22, 2021 | $800 |
| 4--2019020357 | Mar 5, 2019 | May 22, 2019 | $400 |
| 4--2015004459 | Dec 2, 2014 | Feb 26, 2015 | $700 |
Inspection history
13 visits, newest first
Aug 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic butter 5/20 Blue cheese butter 2/7 Pickled tomatoes 5/9 Butter 5/27 Sofrito 5/20 Blueberry arugula Pesto 5/21 Hummus 5/29 Sweet potato purée 5/27 Sricha datil 5/9 Datil jelly 5/9 Piquillo marmalade 5/16 Beef jus aioli 5/15 Blue cheese sour cream 5/14 Mojo Crema 5/21 Ribs 5/29 stracciatella 5/28 Soubis 4/30 Carrot Hummus 5/22
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. ROP sealing raw meats over 48 hours ROP cook chill Both plans submitted with preliminary review but not updated as required.
Jun 17, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic butter 5/20 Blue cheese butter 2/7 Pickled tomatoes 5/9 Butter 5/27 Sofrito 5/20 Blueberry arugula Pesto 5/21 Hummus 5/29 Sweet potato purée 5/27 Sricha datil 5/9 Datil jelly 5/9 Piquillo marmalade 5/16 Beef jus aioli 5/15 Blue cheese sour cream 5/14 Mojo Crema 5/21 Ribs 5/29 stracciatella 5/28 Soubis 4/30 Carrot Hummus 5/22
Handwash sink used for purposes other than handwashing. In the bar, used to hold employees bottles
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. ROP sealing raw meats over 48 hours ROP cook chill Both plans submitted with preliminary review but not updated as required.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Watermelon juice
Jun 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 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. Upstairs bar 0 ppm cl Downstairs bar 0 ppm cl corrected to 100 ppm cl
Live, small flying insects found 3 in the kitchen
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw fish. cookline cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic butter 5/20 Blue cheese butter 2/7 Pickled tomatoes 5/9 Butter 5/27 Sofrito 5/20 Blueberry arugula Pesto 5/21 Hummus 5/29 Sweet potato purée 5/27 Sricha datil 5/9 Datil jelly 5/9 Piquillo marmalade 5/16 Beef jus aioli 5/15 Blue cheese sour cream 5/14 Mojo Crema 5/21 Ribs 5/29 stracciatella 5/28 Soubis 4/30 Carrot Hummus 5/22
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 56F Cheese sauce 82F Clarified butter 62F sofrito 75F Out on the line with no time or temp control for safety. Advised to use time as a public health control or keep refrigerated. Out for less than 4 hours. Overfilled in cooler, pavone potatoes 43F-52F
Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first. Operator discarded.
Handwash sink used for purposes other than handwashing. In the bar, used to hold employees bottles
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no proof of food handler training
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. ROP sealing raw meats over 48 hours ROP cook chill Both plans submitted with preliminary review but not updated as required.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Watermelon juice
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above reach in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Starbucks beverage in 1/3 pan with squeeze bottles reach in cooler
Feb 4, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red onion confit 11/22; Corn and shrimp chowder 11/20; Garlic butter 11/18; Sweet potato 11/25; Beet puree 11/18; Rh\00C3\00B4ne 11/18; Créme br\00C3\00BBlée 11/25 and 11/26 Sautéd onions 11/26
Food stored on floor. Bag in the box soda downstairs bar
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Potatoes not marked. Cooked and raw chicken and steak marked 12/3, 12/4, or 12/5 with no time
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked refrigerated: Drums 11/29, pork chops 11/22. See stop sale Raw refrigerated: steak 11/25 Frozen cooked: alligator, oxtail, pork belly. These items were cooked, cooled, vacuum sealed, and frozen per chef. See stop sale
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red onion confit 11/22; Corn and shrimp chowder 11/20; Garlic butter 11/18; Sweet potato 11/25; Beet puree 11/18; Rhône 11/18; Créme brûlée 11/25 and 11/26 Sautéd onions 11/26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Onion confit in reach in cooler 56F. Out and returned to cooler. All other cooler temperatures 41F or below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Demi 120F in plastic container on top of steam table. Employee removed to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Buildup in soda guns downstairs
No soap provided at handwash sink. Upstairs bar Downstairs bar
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Frozen thawed demi labeled 11/26
Food stored on floor. Bag in the box soda downstairs bar
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Potatoes not marked. Cooked and raw chicken and steak marked 12/3, 12/4, or 12/5 with no time
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked refrigerated: Drums 11/29, pork chops 11/22. See stop sale Raw refrigerated: steak 11/25 Frozen cooked: alligator, oxtail, pork belly. These items were cooked, cooled, vacuum sealed, and frozen per chef. See stop sale
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found 4 around soda nozzle downstairs bar
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
May 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority4 Intermediate2 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onion soup 5/28 46F walk in cooler
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Smoked fish 5/17 walk in freezer
Live, small flying insects found 4 around soda nozzle downstairs bar
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. - Onion jam 50F sitting at room temperature. Operator returned to cooler - rice in shallow 1/6 pan sitting in 1/3 pan. krafts cooler
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. pasta 5/17 Cooked chicken 5/20 Drums 5/20 Bordelaise 5/21 Cheesecake 5/20
Toxic substance/chemical improperly stored. Bottle on top of bag in the box soda, downstairs bar
Manager or person in charge lacking proof of food manager certification. Chef Vaughn
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on save a day
Food stored on floor. Case under shelving walk in freezer
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Onion confit 11-21 Sweet potato butter 11-22, 11-26 Rh\00C3\00B4ne butter 11/14, 11/29 Onion jam 11/19 Caesar 11/19 Caramelized onions 11/9 Cream cheese 11-26 Chicken 11-27 Pasta 11-26 Mac sauce 11-22 Beet hummus 11/21
Manager or person in charge lacking proof of food manager certification. Vaughn
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler
Dec 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 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. Upstairs bar 10 ppm cl
No special process waiver submitted for fish vacuum sealed using 10k bags.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Onion confit 11-21 Sweet potato butter 11-22, 11-26 Rhône butter 11/14, 11/29 Onion jam 11/19 Caesar 11/19 Caramelized onions 11/9 Cream cheese 11-26 Chicken 11-27 Pasta 11-26 Mac sauce 11-22 Beet hummus 11/21
Manager or person in charge lacking proof of food manager certification. Vaughn
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Upstairs bar
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler
Old labels stuck to food containers after cleaning. Sous vide Pork chops; pasteurized egg white squeeze bottle
Raw fruits/vegetables not washed prior to preparation. Tomatoes
May 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish thawed in walk in cooler vacuum sealed: Red grouper 2 bags Wahoo bites 3 bags Yellow edge 2 bags Wahoo tail Wahoo collar Wahoo Crab
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken breast 2/17 Hummus 2/22 Ranch 1/26 Camembert cheese 2/15 Feta 2/15 Soubise2/16
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
Clam/mussel/oyster tags not marked with last date served. 2 marked, others not
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork butter 1/13 Marked with production date Pulled from freezer previous day per chef
Food stored on floor. Under shelving walk in freezer
Feb 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef and vegetable base cooling overnight in walk in cooler 44F at the edge and 51F in the middle. See stop sale
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish thawed in walk in cooler vacuum sealed: Red grouper 2 bags Wahoo bites 3 bags Yellow edge 2 bags Wahoo tail Wahoo collar Wahoo Crab
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken breast 2/17 Hummus 2/22 Ranch 1/26 Camembert cheese 2/15 Feta 2/15 Soubise2/16
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
Clam/mussel/oyster tags not marked with last date served. 2 marked, others not
No soap provided at handwash sink. Upstairs bar
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 and/or process waiver approved by the Division of Hotels and Restaurants. ROP raw and ready to eat food over 48 hours; ROP fresh fish under refrigeration
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork butter 1/13 Marked with production date Pulled from freezer previous day per chef
Spray bottle containing toxic substance not labeled.on the upstairs bar top
Food stored on floor. Under shelving walk in freezer
Working containers of food removed from original container not identified by common name. Sugar in the bar And next to back door in large bin
Jan 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus 10/10 ricotta mix 10/11, bacon jam with cooked onions 9/27, cooked onions confit 10/20, clam broth 10/20
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP cooked and raw meats over 48 hours. Raw duck, cooked chicken, raw steak, raw pork
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upstairs bar with dish machine, soda gun, ice bin
Accumulation of debris on exterior of warewashing machine. Top of machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cutting board
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority6 Intermediate2 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. 0 ppm cl in the bar. Dish machine serviced during inspection. 100 ppm cl
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Pickled smelt
Presence of live ants. Several on cookline wall/prep table
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw duck over cooked pork, cookline - reach in freezer open bag of raw chicken over ice cream. Corrected on site
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus 10/10 ricotta mix 10/11, bacon jam with cooked onions 9/27, cooked onions confit 10/20, clam broth 10/20
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked onions 76F, butter garlic 76F. Operator discarded. Out for less than 4 hours per operator - chicken drums 44-46F, pork fat 47 F (cold holding); bottom right of cookline cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lactic acid/ddbsa above acceptable range
Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP cooked and raw meats over 48 hours. Raw duck, cooked chicken, raw steak, raw pork
Handwash sink used for purposes other than handwashing. Used to fill pitcher in kitchen and used to rinse utensil in bar
Manager or person in charge lacking proof of food manager certification. New chef
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upstairs bar with dish machine, soda gun, ice bin
Accumulation of debris on exterior of warewashing machine. Top of machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cutting board
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.