Spanish Point
Last inspected: Apr 1, 2026
61
Score
Public records show eight inspections at Spanish Point stretching back to 2022. The most recent visit was on Apr 1, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 13 violations earlier in the record.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up three times.
Spanish Point's latest score of 61 falls below the Osprey average of 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Oct 10, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - 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 **Corrected On-Site**
01B-24-5
High Priority - 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. **Corrected On-Site**
02C-01-5
High Priority - 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. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with an accumulation of food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer inside the handwashing sink behind the bar. The operator removed the strainer. **Corrected On-Site**
31A-11-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine to the left of the elevator on the lower level.
22-20-5
Basic - 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. **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site**
10-06-5
41
Jan 6, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - 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. **Corrected On-Site**
41-10-4
Basic - 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. **Corrected On-Site**
21-04-4
Basic - 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. **Corrected On-Site**
21-44-1
Basic - Storage shelves above a food prep table in the prep area with rust that has pitted the surface.
14-17-4
Basic - Utensils in poor condition. Observed an in-use scoop for potatoes with a melted handle on the cook line. The operator discarded the scoop. **Corrected On-Site**
14-12-4
Basic - Coffee filters not stored inverted or protected from contamination in the server station. The operator properly stored the coffee filters. **Corrected On-Site**
25-06-4
Basic - 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. **Corrected On-Site**
06-09-1
Basic - In-use tongs stored on an oven door handle between uses. The operator removed the tongs. **Corrected On-Site**
10-20-4
61
Aug 27, 2024
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed a quaternary wiping cloth solution at 500ppm. The operator diluted the solution to 200ppm. **Corrected On-Site**
41-27-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
01B-24-5
High Priority - 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. **Corrected On-Site**
02C-01-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
41-15-5
Intermediate - 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.
27-16-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - 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.
22-20-5
Basic - 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.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hat. **Corrected On-Site**
13-03-4
Basic - 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. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees at the handwashing sinks at both bars.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler in front of the flat top grill.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer buckets. **Corrected On-Site**
21-38-4
23
Dec 12, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - 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. **Corrected On-Site**
22-41-4
High Priority - 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. **Corrected On-Site**
03B-15-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
41-10-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee fill a container with water in the handwashing sink.
31A-11-4
Basic - 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. **Corrected On-Site**
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wire shelving above food prep area soiled.
23-03-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Observed plastic bottles of chemicals stored on the floor of the downstairs storage area. **Repeat Violation**
08B-38-4
Basic - 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.
36-01-4
Basic - Equipment in poor repair. Observed the door of the ice machine in disrepair.
14-11-5
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Cocktail stored upright with the food-contact surface up. The operator cleaned and sanitized the forks. **Corrected On-Site**
24-18-4
Basic - Accumulation of debris on top of warewashing machine.
16-21-4
29
Aug 14, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
37
Apr 6, 2023
Routine - Food
No violations found.
100
Sep 20, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Hot and Cold Water Available; Adequate Pressure
FL-25
43
Frequently Asked Questions
When was Spanish Point last inspected?
The most recent health inspection at Spanish Point on file is from Apr 1, 2026. The public record contains eight inspections in total.
What is the most common violation at Spanish Point?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Spanish Point.
How does Spanish Point compare to other restaurants in Osprey?
Spanish Point most recently scored 61 out of 100, which is lower than the Osprey average of 74.
Has Spanish Point's inspection record improved over time?
Yes. Recent inspections at Spanish Point have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Spanish Point means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Spanish Point inspected?
Based on the inspection history on file, Spanish Point is inspected around two times per year on average.
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