The Spott

Employee Health Policies Present

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

Personal Cleanliness

Toilet Rooms Maintained

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken breast 2/17 Hummus 2/22 Ranch 1/26 Camembert cheese 2/15 Feta 2/15 Soubise2/16 **Repeat Violation** **Warning** - From follow-up inspection 2024-05-10: onion soup 5/3, Philly steak and cheese 5/2, croquette 5/2, onion confit 5/3 **Time Extended**

High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish thawed in walk in cooler vacuum sealed: Red grouper 2 bags Wahoo bites 3 bags Yellow edge 2 bags Wahoo tail Wahoo collar Wahoo Crab **Warning** - From follow-up inspection 2024-05-10: 2 vacuum sealed in house bags of raw fish thawed in walk in cooler. See stop sale **Time Extended**

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door **Warning** - From follow-up inspection 2024-05-10: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 marked, others not **Warning** - From follow-up inspection 2024-05-10: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork butter 1/13 Marked with production date Pulled from freezer previous day per chef **Warning** - From follow-up inspection 2024-05-10: Bord 5/2 , chicken stock 4/10 **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. Under shelving walk in freezer **Warning** - From follow-up inspection 2024-05-10: **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef and vegetable base cooling overnight in walk in cooler 44F at the edge and 51F in the middle. See stop sale **Warning**

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish thawed in walk in cooler vacuum sealed: Red grouper 2 bags Wahoo bites 3 bags Yellow edge 2 bags Wahoo tail Wahoo collar Wahoo Crab **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken breast 2/17 Hummus 2/22 Ranch 1/26 Camembert cheese 2/15 Feta 2/15 Soubise2/16 **Repeat Violation** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 marked, others not **Warning**

Intermediate - No soap provided at handwash sink. Upstairs bar **Warning**

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 and/or process waiver approved by the Division of Hotels and Restaurants. ROP raw and ready to eat food over 48 hours; ROP fresh fish under refrigeration **Repeat Violation** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork butter 1/13 Marked with production date Pulled from freezer previous day per chef **Warning**

Intermediate - Spray bottle containing toxic substance not labeled.on the upstairs bar top **Warning**

Basic - Food stored on floor. Under shelving walk in freezer **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sugar in the bar And next to back door in large bin **Warning**

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus 10/10 ricotta mix 10/11, bacon jam with cooked onions 9/27, cooked onions confit 10/20, clam broth 10/20 **Repeat Violation** **Warning** - From follow-up inspection 2024-01-04: Duck 12/27 Slaw 12/25 Pork belly 12/20 Spott drums 12/28 Butter blend 12/27 Fish dip 12/27 Foie butter 12/21 Pave 12/28 Vichyssoise 12/28 Blue cheese dressing made with butter milk 12/28 Sousbise 12/20 **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP cooked and raw meats over 48 hours. Raw duck, cooked chicken, raw steak, raw pork **Repeat Violation** **Warning** - From follow-up inspection 2024-01-04: **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-01-04: **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upstairs bar with dish machine, soda gun, ice bin **Warning** - From follow-up inspection 2024-01-04: operator stated plans are completed but not submitted. **Admin Complaint**

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of machine **Warning** - From follow-up inspection 2024-01-04: **Time Extended**

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cutting board **Warning** - From follow-up inspection 2024-01-04: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked onions 76F, butter garlic 76F. Operator discarded. Out for less than 4 hours per operator - chicken drums 44-46F, pork fat 47 F (cold holding); bottom right of cookline cooler **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lactic acid/ddbsa above acceptable range **Warning**

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. 0 ppm cl in the bar . Dish machine serviced during inspection . 100 ppm cl **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Pickled smelt **Repeat Violation** **Warning**

High Priority - Presence of live ants. Several on cookline wall/prep table **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw duck over cooked pork, cookline - reach in freezer open bag of raw chicken over ice cream. Corrected on site **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus 10/10 ricotta mix 10/11, bacon jam with cooked onions 9/27, cooked onions confit 10/20, clam broth 10/20 **Repeat Violation** **Warning**

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams **Warning**

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP cooked and raw meats over 48 hours. Raw duck, cooked chicken, raw steak, raw pork **Repeat Violation** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill pitcher in kitchen and used to rinse utensil in bar **Warning**

Intermediate - Manager or person in charge lacking proof of food manager certification. New chef **Warning**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upstairs bar with dish machine, soda gun, ice bin **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cutting board **Warning**

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine **Warning**

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. Bar 0 ppm cl **Repeat Violation**

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. Bartender handling mint

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw fish, raw shrimp, smoked fish, raw fish bites

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef and duck over cooked meats, cookline cooler **Corrected On-Site**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cilantro aioli made with cooked garlic 4/30; clam broth 5/2; blue cheese Alfredo 4/19; cooked red onions 4/29 **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sitting out on counter for approximately 2 hours cooked onions 76F - in Kratos cooler fresh garlic aoli 47f, cooked chicken 46F, raw fish 45F. Operator moved to another cooler - blue cheese olives out and returned to cooler 48F in the bar

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door

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.

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance and/or haccp from the Division. - vacuum sealing raw meats and Sous vide cooked meats; held more than 48 hours based on dates duck liver 4/25, cooked pork chops 5/5, raw beef fillets 5/2;. - making Datil pepper jelly in house, jarring, and storing open and closed jars at room temperature

Intermediate - Manager or person in charge lacking proof of food manager certification. Dave

Intermediate - Spray bottle containing toxic substance not labeled. Several

Basic - Open dumpster lid. Push against back of reach in cooler - operator unable to close

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cookline handsink

Supervisor/Person in Charge Present

Plumbing Maintained; Sewage Disposal

Toilet Rooms Maintained

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Onion confit 78F, chutney 76F out for 2 hours on the line. Returned to cooler - Garlic butter 60F on cookline. Advised to refrigerate or use tabac - raw shrimp 46F, tcs ranch 45F, tcs blue cheese 45F, cooked pork 44F, small cooler next to glass freezer on cookline. Operator discarded **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-07-26: Pork 51F, tcs ranch 53F, tcs blue cheese 50F, shrimp 54F, pork 55F. In small cooler next to glass freezer for 4.25 hours. cooler was serviced 7/21 per chef and was 37F. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning** - From follow-up inspection 2022-07-26: **Time Extended**