The Spot Lounge Bar & Grill
Last inspected: Mar 16, 2026
58
Score
The health department has logged six inspections at The Spot Lounge Bar & Grill, the earliest from 2022. The newest entry in the record is dated Mar 16, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
The city-wide average sits at 74, which The Spot Lounge Bar & Grill's 58 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch her face with gloves and continue to engage in food preparation. After brief education, employee then change her gloves and wash hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-16: At the time of callback inspection, observed employee creaks raw shell eggs and then touched sandwich wrap without changing gloves and wash hands. **Admin Complaint**
12A-09-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. -Observed no probe thermometer available, establishment have a cooking thermometer with range between 120F-400F **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-16: No probe thermometer available at this time. **Admin Complaint**
05-08-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2026-03-16: At the time of callback inspection, no certified food manager on duty when over 4 people on duty. **Admin Complaint**
53A-05-6
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning** - From follow-up inspection 2026-03-16: Violation not complied **Admin Complaint**
16-55-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employees drinking water stored on in-use food preparation table next to food items. Operator relocate drinking waters. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-16: Observed employee drinking water stored on food preparation table **Admin Complaint**
12B-07-4
Basic - - From initial inspection : Basic - Food stored on floor. -Observed containers with cooking oil and salt stored on kitchen floor. -Observed containers with chicken and eggs stored on walk in cooler floor. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-16: At the time of callback inspection, observed bag with onions stored on walk in cooler floor. **Admin Complaint**
08B-38-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. -Observed takeout containers at front line not stored inverted. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-03-16: Violation not complied. **Admin Complaint**
25-06-4
58
Jan 13, 2026
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. -Observed cooked chicken stored directly in shopping bags at walk in cooler. **Warning**
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch her face with gloves and continue to engage in food preparation. After brief education, employee then change her gloves and wash hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw pork stored over cooked tacos in reach in freezer. Operator removed raw pork to bottom shelf. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash her hands in food preparation sink. **Warning**
12A-03-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. -Observed no probe thermometer available, establishment have a cooking thermometer with range between 120F-400F **Repeat Violation** **Admin Complaint**
05-08-4
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. -Observed no proof of food safety training for any employees. **Warning**
53B-01-5
Intermediate - 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. Observed no proof that employees are informed of their reporting responsibilities . **Warning**
11-26-1
Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not labeled. Operator label container. **Corrected On-Site** **Warning**
02D-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employees drinking water stored on in-use food preparation table next to food items. Operator relocate drinking waters. **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. -Observed containers with cooking oil and salt stored on kitchen floor. -Observed containers with chicken and eggs stored on walk in cooler floor. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoops with handle stored in sugar and rice containers. Operator removed scoops. **Corrected On-Site** **Warning**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. -Observed takeout containers at front line not stored inverted. **Repeat Violation** **Admin Complaint**
25-06-4
29
Aug 19, 2025
Food-Licensing Inspection
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; pico de gallo (52F - Cold Holding); Raw shell eggs (55F - Cold Holding). As per operator foods not portioned or prepared today, in unit less than 4hrs. Observed unit kept open for a prolonged time. Operator closed for quick chill **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching forehead with soiled gloves operator touched cooked ready to eat steak with same gloved hand. No change in gloves
12A-09-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Gloved no handwash. Operator moved a dirty pot with bare hands, then put on gloves with no handwash, touching a sliced tomato.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked and inaccessible
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. No food thermometer. Operator only has thermometer for cooking roasts (reads 120F-400F)
05-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on top shelf over bulk containers of food
40-06-5
Basic - Dead roaches on premises. Observed one dead roach on floor next to kitchen flip top
35A-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum food containers on top shelf not inverted
25-06-4
Basic - Food stored on floor. 2 boxes of bananas in direct contact with floor.
08B-38-4
43
Feb 10, 2023
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed all TCS held from raw ground beef held in walk in cooler overnight to 48 hours (51 F - Cold Holding); lobster (51 F - Cold Holding); calamari (54F - Cold Holding); pickelys (55F - Cold Holding); cooked pasta (55F - Cold Holding); curry goat (55F - Cold Holding); cooked turkey (55F - Cold Holding); cooked rice (55F - Cold Holding); cooked fish (55F - Cold Holding); raw chicken breast raw shrimp (55F - Cold Holding); cooked picleys (55F - Cold Holding); raw mussels (55F - Cold Holding); raw salmon (55F - Cold Holding). **Warning** - From follow-up inspection 2023-02-10: walk in is emptied do not use until walk in is repaired **Time Extended**
03A-02-5
High Priority - - From initial inspection : 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. Observed all TCS held from raw ground beef held in walk in cooler overnight to 48 hours (51 F - Cold Holding); lobster (51 F - Cold Holding); calamari (54F - Cold Holding); pickelys (55F - Cold Holding); cooked pasta (55F - Cold Holding); curry goat (55F - Cold Holding); cooked turkey (55F - Cold Holding); cooked rice (55F - Cold Holding); cooked fish (55F - Cold Holding); raw chicken breast raw shrimp (55F - Cold Holding); cooked picleys (55F - Cold Holding); raw mussels (55F - Cold Holding); raw salmon (55F - Cold Holding). **Warning** - From follow-up inspection 2023-02-10: Walk in emptied, Do not use until walk in is repaired. **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2023-02-10: **Time Extended**
35B-01-4
70
Feb 9, 2023
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed all TCS held from raw ground beef held in walk in cooler overnight to 48 hours (51 F - Cold Holding); lobster (51 F - Cold Holding); calamari (54F - Cold Holding); pickelys (55F - Cold Holding); cooked pasta (55F - Cold Holding); curry goat (55F - Cold Holding); cooked turkey (55F - Cold Holding); cooked rice (55F - Cold Holding); cooked fish (55F - Cold Holding); raw chicken breast raw shrimp (55F - Cold Holding); cooked picleys (55F - Cold Holding); raw mussels (55F - Cold Holding); raw salmon (55F - Cold Holding). **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. Observed all TCS held from raw ground beef held in walk in cooler overnight to 48 hours (51 F - Cold Holding); lobster (51 F - Cold Holding); calamari (54F - Cold Holding); pickelys (55F - Cold Holding); cooked pasta (55F - Cold Holding); curry goat (55F - Cold Holding); cooked turkey (55F - Cold Holding); cooked rice (55F - Cold Holding); cooked fish (55F - Cold Holding); raw chicken breast raw shrimp (55F - Cold Holding); cooked picleys (55F - Cold Holding); raw mussels (55F - Cold Holding); raw salmon (55F - Cold Holding). **Warning**
01B-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. **Warning**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. Observed gallons of oil stored on floor Operator stored correctly **Corrected On-Site** **Warning**
08B-38-4
Basic - Observed Bowl or other container with no handle used to dispense pickleys in walk in cooler **Warning**
14-01-5
Basic - Observed Commercially processed reduced oxygen packaged fish salmon defrosting overnight bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
06-09-1
Basic - Reach-in cooler interior/shelves at prep area have accumulation of soil residues. **Warning**
22-16-4
50
Dec 19, 2022
Complaint Full
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish in walk in freezer. Observed raw shell eggs over sauces in walk in cooler. Operator removed and stored correctly **Corrected On-Site**
08A-20-5
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. Observed TCS foods in walk in cooler out of temperature for more than 4 hours, walk in cooler not working, cheese shredded (51F - Cold Holding); garlic margarine (51F); half and half (51F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods in walk in cooler out of temperature for more than 4 hours, walk in cooler not working, cheese shredded (51F - Cold Holding); garlic margarine (51F); half and half (51F - Cold Holding) Operator discarded products See Stop Sale.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed numerous chemicals stored directly beside hand washing sink at front counter located by bar area. Operator removed and stored correctly. **Corrected On-Site**
41-10-4
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. Observed cheese opened more than 24 hours not date marked. Operator discarded cheese due to out of temperature **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in kitchen area with mold like substance. Observed soda gun nozzles at bar area with mold like substance on nozzles and interior holder for nozzles. Operator cleaned nozzles. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with chemicals surrounding hand washing sink. Operator removed and stored correctly **Corrected On-Site**
31A-09-4
Basic - Observed Buildup of food debris/soil residue and mold like substance on equipment door handles and gaskets. Operator started cleaning equipment door and handles **Corrective Action Taken**
23-24-4
Basic - Bathroom facility in disrepair. Observed bathroom door missing closure, unable to close.
32-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of old food debris under equipment by bar area.
23-03-4
Basic - Food stored on floor. Observed bottled water stored on bar floor under 3 compartment sink. Operator removed and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine located by 3 compartment sink with mold like substance.
22-20-5
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer door with ice build up and food debris.
36-73-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
29
Frequently Asked Questions
When was The Spot Lounge Bar & Grill last inspected?
The most recent health inspection at The Spot Lounge Bar & Grill on file is from Mar 16, 2026. The public record contains six inspections in total.
What is the most common violation at The Spot Lounge Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Spot Lounge Bar & Grill.
How does The Spot Lounge Bar & Grill compare to other restaurants in Lauderhill?
The Spot Lounge Bar & Grill most recently scored 58 out of 100, which is lower than the Lauderhill average of 74.
Has The Spot Lounge Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at The Spot Lounge Bar & Grill have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Spot Lounge Bar & Grill 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 Lounge Bar & Grill inspected?
Based on the inspection history on file, The Spot Lounge Bar & Grill is inspected around two times per year on average.
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