The Spot Cafe
Last inspected: Apr 6, 2026
58
Score
Across the available record, The Spot Cafe has 14 inspections on file, the first dated 2022. On Apr 6, 2026, the health department conducted the most recent visit. 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 two violations, down from roughly six violations earlier in the record.
The pattern that stands out is “dead roaches on premises”, which has been cited seven times.
Compared to other St. Augustine restaurants (averaging 81), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
14
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2 sanitation bucket in kitchen reading 200ppm, employee remade both to 100ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (47F - Cold Holding) in reach in cooler drawer under main cook line in front section of cooler, per employee drawer has been consistently open for several hours, sausage moved to back of cooler. **Corrected On-Site**
03A-02-5
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Employee dumped mop water onto bare ground behind restaurant during inspection and leaves squeezed out damp mops dripping onto bare ground behind restaurant.
28-14-5
Basic - Dead roaches on premises. 1 dead roach in women's restroom. 1 dead roach by lockers near office/employee bathroom. 1 dead roach under table on main cook line. 1 dead roach under fryer on secondary cook line. 2 dead roaches in prep area. All dead roaches cleaned up and discarded. **Corrective Action Taken** **Repeat Violation** **Warning**
35A-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket by hand wash station at server station reading 0ppm, remade to 100ppm **Corrected On-Site**
21-07-4
58
Jan 30, 2026
Complaint Full
No violations found.
100
Jan 29, 2026
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches inside outlet on secondary cook line. Approximately 5 live roaches around corner of walls on make line under service window in kitchen. 1 live roach on lower shelf of table in middle of ware washing area. Employees began to kill and clean up all live roaches during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-01-29: 1 live roach on floor under reach in freezer on make line near service window in kitchen. 2 live roaches under reach in cooler by ovens in back prep area. 1 live roach on wall behind standing reach in cooler in kitchen near entrance to kitchen. Employees began to kill and clean up all live roaches during inspection. **Admin Complaint** **Corrective Action Taken**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 5 dead roaches along wall by walk in cooler. 3 dead roaches under dry food storage rack in back storage area of kitchen. 1 dead roaches under dry by outlet behind secondary cook line. 2 dead roaches by lockers between office and warehouse washing area. Employees began to clean up all dead roaches during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-01-29: 1 dead roach in corner of make line under service window in kitchen. 1 dead roach behind flat top grill on main cook line in corner. 4 dead roaches behind reach in cooler by ovens in back prep area. Employees began to clean up all dead roaches during inspection. **Admin Complaint** **Corrective Action Taken**
35A-03-4
82
Jan 27, 2026
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches inside outlet on secondary cook line. Approximately 5 live roaches around corner of walls on make line under service window in kitchen. 1 live roach on lower shelf of table in middle of ware washing area. Employees began to kill and clean up all live roaches during inspection. **Corrective Action Taken** **Warning**
35A-05-4
Basic - Dead roaches on premises. Approximately 5 dead roaches along wall by walk in cooler. 3 dead roaches under dry food storage rack in back storage area of kitchen. 1 dead roaches under dry by outlet behind secondary cook line. 2 dead roaches by lockers between office and warehouse washing area. Employees began to clean up all dead roaches during inspection. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on secondary cook line has a build up of food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler under grill on main cook line.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in cooler under grill on main cook line. In bottom of flip top reach in cooler on secondary cook line.
29-49-6
Basic - Unnecessary items stored in garbage enclosure. Multiple discarded coolers, ice machines and warming units stored behind building. **Repeat Violation**
33-30-4
64
Nov 17, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese frosting on carrot cake(71F - Cold Holding) in display case at front counter, per manager frosting is made on site and has been in display case since the 12th per date markings. pancake batter (44F - Cold Holding) near door to walk in cooler, per operator door was consistently open for about 1 hour prior for delivery. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream cheese frosting on carrot cake(71F - Cold Holding) in display case at front counter, per manager frosting is made on site and has been in display case since the 12th per date markings.
01B-02-5
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Per manager mop water is dumped outside behind kitchen on bare ground when employees are using triple sink that is inside mop sink inside prep area.
28-14-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to find written procedures for any items held on time control.
03F-10-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to employee bathroom inside kitchen does not close by itself.
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. In employee bathroom inside kitchen by ware washing area.
31B-04-4
Basic - Outer openings not protected with self-closing doors. Back door to kitchen in prep area does not close by itself.
35B-03-4
Basic - Unnecessary items/unused equipment on the premises. Discarded coolers, and various other racks and appliances behind establishment.
33-31-5
47
Apr 10, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket next to utensils. Moved by manager. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (46F - Cold Holding); sliced cheese (47F - Cold Holding) in top section of flip top reach in cooler by service window at front cook line, per employee lid has been consistently open for 1 hour, lid closed. Per manager. (May go back to Time Temperature Controlled for Safety at that line. ) **Repeat Violation**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
67
Oct 14, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
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. Cheesecake in reach in cooler in prep area by walk in cooler without any date marking, per manager cheesecake was open last Monday. **Repeat Violation** **Admin Complaint**
01B-28-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed shredded cheese on omelet with bare hands after all cooking had been completed on front cook line, employee put on gloves. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops stored over cooked sausage in reach in cooler by service window on front cook line, pork chops moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (47F - Cold Holding); sliced cheese (47F - Cold Holding) in top section of flip top reach in cooler by service window at front cook line, per employee lid has been consistently open for 1 hour, lid closed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake in reach in cooler in prep area by walk in cooler without any date marking, per manager cheesecake was open last Monday. Container of shredded mixed cheese in reach in cooler by walk in cooler in prep area, per manager cheese was open Friday, cheese dated. **Corrective Action Taken**
02C-03-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing butters at front counter on written procedures, manager corrected during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station by front cook line and ware washing area.
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over back cook line. Small fan on front cook line. Box fan in prep area.
23-03-4
Basic - Dead roaches on premises. Approximately 3 dead roaches in back storage area next to walk in cooler, employee cleaned up all dead roaches during inspection. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's drink stored with various seasonings on top of warming unit at back cook line, drink moved **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Several broken hood filters over back cook line.
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour on prep table in prep area, manager corrected during inspection. **Corrected On-Site**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and heads of lettuce stored over cakes and shredded cheese in reach in cooler in prep area by walk in cooler, cakes and cheese moved. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler.
36-50-4
29
Apr 2, 2024
Routine - Food
No violations found.
100
Apr 1, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); sausage (46F - Cold Holding); cut tomatoes (47F - Cold Holding); diced ham (47F - Cold Holding) in reach in cooler make table on on cook line, per employee lid and doors consistently open and closed for less then 2 hours, temperature of cooler turned down. cut watermelon (47F - Cold Holding); shredded cheese (47F - Cold Holding); butter (48F - Cold Holding); rice (46F - Cold Holding) in standing reach in cooler in back prep area, per employees door has been consistently open for no more then 30 minutes, all items moved to different cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Container of banana pudding in standing reach in cooler on prep area in kitchen dated 3/20.
01B-24-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line touching toast and omelette with bare hands without any additional preparation before placing on plate, employee put on gloves. **Corrective Action Taken**
09-01-4
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of sausage gravy in back dry food storage area.
01B-01-4
Basic - Dead roaches on premises. 3 dead roaches under racks in back dry food storage. area. 1 dead roach in employee bathroom in back of kitchen. All dead roaches cleaned up during inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
35A-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored over cooked corn and coleslaw in walk in cooler, coleslaw and corn moved. **Corrected On-Site**
08B-17-4
50
Sep 20, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, cornbeef hash (55F - Cold Holding); sausage patties (61F - Cold Holding) per employee placed out on the counter during rush and placed back in cooler. Per operator products normally held on time as public health control and discarded. Inspector provided time as public health control written plan utilize moving forward. **Corrective Action Taken**
03A-02-5
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line has old food debris on the blade. Operator relocated the can opener to the dish area. Cutting board on the main cook line has food residue staining build up. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection establishment utilizes time as public health control with no written procedures. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handle on the main cook line and main prep line. Operator relocated the tongs. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Delivery received yesterday stored on the floor of the walk in freezer. Operator began putting away order. **Corrective Action Taken**
08B-38-4
Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has a separating cooler door gasket.
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in freezer on the main cook line. Employee relocated the beverage. **Corrected On-Site**
12B-07-4
Basic - Dead roaches on premises. One dead roach observed in the dry storage hallway under the shelf. Operator swept and discarded the dead roach. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - No copy of latest inspection report available. No copy of the last inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the prep line has mold like substance build up in the door gaskets. Walk in cooler door gasket has mold like substance build up.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler on the main cook line has standing water at the base of the cooler. **Repeat Violation**
29-49-6
Basic - Stored food not covered. On the bottom shelf of the prep table, uncovered bulk container of rice.
08B-12-5
41
Jun 12, 2023
Complaint Partial
No violations found.
100
Jun 9, 2023
Complaint Partial
1 minor violation.
View 1 violation
Basic - Dead roaches on premises. Observed 4 dead roaches in kitchen on floor. Person in charge swept up and removed dead roaches. Operator has had professional pest control spray weekly. **Corrective Action Taken** **Warning**
35A-03-4
95
Oct 18, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Equipment Adequate to Maintain Product Temperature
FL-29
52
Aug 19, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Spot Cafe last inspected?
The most recent health inspection at The Spot Cafe on file is from Apr 6, 2026. The public record contains 14 inspections in total.
What is the most common violation at The Spot Cafe?
Across the inspection record, “dead roaches on premises” has been cited seven times, more than any other issue at The Spot Cafe.
How does The Spot Cafe compare to other restaurants in St. Augustine?
The Spot Cafe most recently scored 58 out of 100, which is lower than the St. Augustine average of 81.
Has The Spot Cafe's inspection record improved over time?
Yes. Recent inspections at The Spot Cafe have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Spot Cafe 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 The Spot Cafe inspected?
Based on the inspection history on file, The Spot Cafe is inspected around four times per year on average.
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