Spotos Oyster Bar
Last inspected: Mar 19, 2026
52
Score
Across the available record, Spotos Oyster Bar has 15 inspections on file, the first dated 2022. On Mar 19, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
Restaurants in Palm Beach Gardens average 81, so Spotos Oyster Bar trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
15
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - 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.
12A-12-4
High Priority - 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.
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. **Corrective Action Taken**
03D-15-4
Intermediate - 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. **Repeat Violation**
16-37-1
52
Dec 18, 2025
Routine - Food
No violations found.
100
Dec 17, 2025
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 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. Dishwasher (Chlorine 0ppm) Operator set up triple sink chlorine sanitizer 100ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. **Warning**
01B-13-4
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink at bar. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary sanitizer. **Warning**
16-37-1
Intermediate - 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. **Warning**
03G-50-1
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Educated operator. Shells discarded. **Warning**
25-34-4
33
May 27, 2025
Routine - Food
No violations found.
100
Mar 26, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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 **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
05-09-4
86
Mar 25, 2025
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Admin Complaint**
35A-02-7
High Priority - 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. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-08-5
Intermediate - 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 **Corrected On-Site** **Warning**
53B-05-5
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - 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. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle- operator discarded. **Corrected On-Site** **Warning**
41-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in coolers at cookline - in use avocados with stickers attached - educated operator - employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
08B-39-4
Basic - 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. **Corrected On-Site** **Warning**
06-01-5
Basic - Clams/mussels removed from original container for long-term storage. **Warning**
01C-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard. **Warning**
13-04-4
25
Dec 3, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
58
May 29, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-05-29: At tall reach in cooler by cookline- burratta 55F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator moved to walk in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
May 28, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Corrected On-Site** **Warning**
14-86-1
High Priority - 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. **Warning**
01B-28-5
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados- with stickers attached- employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
08B-39-4
52
Apr 29, 2024
Routine - Food
No violations found.
100
Feb 29, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-29: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-at bar handwash sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-29: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwash sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-29: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface- at large ice machine adjacent from mop sink. **Warning** - From follow-up inspection 2024-02-29: **Time Extended**
14-34-4
74
Feb 28, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-at bar handwash sink. **Repeat Violation** **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink- at bar handwash sink. **Warning**
31B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with stickers still attached- operator removed. **Corrected On-Site** **Warning**
08B-39-4
Basic - No handwashing sign provided at a hand sink used by food employees- at bar handwash sink. **Repeat Violation** **Warning**
31B-04-4
Basic - Interior of ice machine/bin with rust that has pitted the surface- at large ice machine adjacent from mop sink. **Warning**
14-34-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensils stored in standing water of 70-73F- operator removed. **Corrected On-Site** **Warning**
10-07-4
47
May 22, 2023
Complaint Full
1 critical violation. 3 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
58
Feb 2, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
50
Aug 29, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked potatoes in cook line drawers. Operator reorganized Raw oysters stored above cooked pasta in 1 door stainless reach in on cook line. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized **Corrected On-Site**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line. Discussed with operator
14-09-4
Basic - Floor area(s) covered with standing water. Observed in corner of prep area next to back door. Discussed with operator
36-22-4
70
Frequently Asked Questions
When was Spotos Oyster Bar last inspected?
The most recent health inspection at Spotos Oyster Bar on file is from Mar 19, 2026. The public record contains 15 inspections in total.
What is the most common violation at Spotos Oyster Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Spotos Oyster Bar.
How does Spotos Oyster Bar compare to other restaurants in Palm Beach Gardens?
Spotos Oyster Bar most recently scored 52 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Spotos Oyster Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Spotos Oyster Bar have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Spotos Oyster Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Spotos Oyster Bar inspected?
Based on the inspection history on file, Spotos Oyster Bar is inspected around four times per year on average.
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