The Hot Spot Restaurant
Last inspected: Mar 27, 2026
90
Score
Going back to 2022, The Hot Spot Restaurant has nine inspections in the public record. The most recent report on file is from Mar 27, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Raw animal food stored over or with ready-to-eat food” comes up most often, recorded four times in the inspection record.
The Hot Spot Restaurant's latest score of 90 sits above the Lake Worth average of 77. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 major violation.
View 1 violation
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. **Warning** - From follow-up inspection 2026-03-27: Same. **Time Extended**
53B-05-5
90
Mar 26, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment allows customers to cook their own seafood via hot broth provided by kitchen. **Warning**
01D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over fully cooked mussels at reach in cooler, raw chicken and raw beef over vegetable broth at stainless reach in freezer. Both products not in commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw beef at stainless reach in freezer. Both products not in commercial packaging. Operator stored products properly. **Corrected On-Site** **Warning**
08A-17-6
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. **Warning**
53B-05-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Printed procedure for operator. Operator filled out procedure. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
50
Dec 9, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes and without washing hands prepared drinks for customers, discussed with operator employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freeze metal pan of raw shrimp stored above metal pan of cooked clams, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen cut tomatoes (50F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for approximately 1.5 hours discussed with operator who chose to discard product. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cold buffet held on time is a public health not time marked per operator product placed on buffet at opening 11:00 and discarded at 3:00, discussed with operator who marked time on paper. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. In dry storage room bottle of hydrogen peroxide stored above bottles of seasonings, discussed with operator who corrected storage of products. **Corrected On-Site**
41-10-4
Intermediate - 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. Reviewed with operator and provided copy of clean up poster.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written procedures for time is a public health control , discussed with operator and emailed form.
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers across from stove tops door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen open employee drinks on food prep table, discussed with operator who removed drink. **Corrected On-Site**
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen large plastic tub of frozen soup thawing at room temperature, discussed with operator who moved product to reach in cooler. **Corrected On-Site**
06-01-5
33
Mar 31, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer trays of sliced raw beef non commercially packaged and uncovered stored over containers of ice cream. Discussed with operator who corrected storage of product. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Container of medicine improperly stored. In kitchen on shelf above single service plastic cups boxes and bottle of medicine being stored. Discussed with operator who removed medications. **Corrected On-Site**
41-07-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handled trash cans and without washing hands employee began to handle stove handles and clean and sanitized dishes on rack. Discussed with operator employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs and raw chicken stored uncovered over containers of cut veggies and cooked noodles. Discussed with operator who corrected storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. In kitchen on shelf above single service gloves bottle of wd40 grease being stored discussed with operator who removed bottle. **Corrected On-Site**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with operator who educated employee.
12A-03-4
Basic - Single-service articles improperly stored. In cabinet at expo station rolls of paper towels stored in direct contact to bottles of bleach. Discussed with operator who removed paper towels. **Corrected On-Site**
25-05-4
41
Jan 3, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited and re-entered back door and began handling clean equipment and utensils without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw beef stored over cooked beef. Operator moved raw beef below cooked beef. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw shell eggs stored over ready to eat fried bean curd rolls. Operator moved raw shell eggs to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped pan of raw chicken stored over plastic wrapped portioned raw beef. Operator moved raw chicken to bottom shelf. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet; cooked quail egg (50F - Cold Holding); tofu (47F - Cold Holding). Operator stated items not prepared or portioned today, held on buffet less than 1 hour, added ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet; cut melon (50F - Ambient Cooling 12:30pm/53F 1:10pm); rehydrated rice noodles (62F - Ambient Cooling 12:30pm/62F 1:10pm). Operator stated melon cut and noodles rehydrated at 10:00am, at this rate will not reach 41F within 4 hours. Advised Operator to facilitate faster cooling.
03D-15-4
43
Mar 25, 2024
Routine - Food
2 major violations.
View 2 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
74
Sep 15, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items all 24hrs + with no date marks. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection. **Corrective Action Taken**
22-20-5
Basic - Soda dispenser nozzles not cleaned at least once every 24 hours. Observed accumulation of mold like substance. Operator cleaned and sanitized during inspection. **Corrective Action Taken**
22-13-5
82
Mar 31, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple TCS items on buffet at 44°F. Per operator, just opened, less than 2 hours. Operator applied crushed ice bringing all temperatures to below 41°F. Maintenance requested. **Corrective Action Taken**
03A-02-5
Basic - Plumbing system in disrepair. Observed: 1. Hand washing sink by soda station leaking as evidenced by the bucket the operator has placed underneath. 2. Pre rinse sink at dishwasher leaking as evidenced by buckets the operator has placed underneath. 3. Water to soda fountain leaking.
29-08-4
82
Nov 4, 2022
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed in multiple location, raw chicken, broccoli, celery, onions.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat vegetables. Operator relocated to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (pumpkin) on top of the buffet without temperature control at 51°F. Operator iced and relocated to chill section. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. White rice on buffet 100°F less than 2 hours. Operator removed to microwave and heated to 165°F. **Corrected On-Site**
03E-03-5
High Priority - Vacuum breaker missing at exterior hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed a consumer advisory for the operator. **Corrective Action Taken**
02B-02-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed 2nd ice scoop laying on top of ice machine. Operator removed to dishroom. **Corrected On-Site**
10-12-5
Basic - Single-service articles improperly stored. Observed box of paper napkins stored on the floor. Operator relocated to a shelf. **Corrected On-Site**
25-05-4
Basic - Food stored on floor. Observed plastic water bottles stored on the floor. Operator relocated to a shelf. **Corrected On-Site**
08B-38-4
37
Frequently Asked Questions
When was The Hot Spot Restaurant last inspected?
The most recent health inspection at The Hot Spot Restaurant on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at The Hot Spot Restaurant?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited four times, more than any other issue at The Hot Spot Restaurant.
How does The Hot Spot Restaurant compare to other restaurants in Lake Worth?
The Hot Spot Restaurant most recently scored 90 out of 100, which is higher than the Lake Worth average of 77.
Has The Hot Spot Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at The Hot Spot Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Hot Spot Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Hot Spot Restaurant inspected?
Based on the inspection history on file, The Hot Spot Restaurant is inspected around three times per year on average.
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