The Spot
Last inspected: Apr 9, 2026
67
Score
The Spot, located at 118 N Jackson St, Americus, GA, underwent a moderate-risk inspection on April 9, 2026, with a score of 67. This inspection identified two critical violations and one major violation, including issues with proper cold holding temperatures and date marking. Across three recorded inspections, The Spot has generally maintained medium-risk ratings.
3
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine
2 critical violations. 1 major violation. 2 corrected on site.
67
Sep 5, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
78
Jul 26, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 1 corrected on site.
64
Violations — Apr 9, 2026 Inspection
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: Observed molded food items in the prep top cooler. To allow and item time to mold means improper cold holding was occurring for an extended period of time. PIC discarded all items in the prep top cooler. Proper Cooking Techniques. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated;Pf
511-6-1.03(2)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS items in the prep top cooler sitting at 70 degrees F by the thermometer placed in the unit. Mold had began to form on one of the items in the cooler. All items in the prep top cooler were removed and discarded Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: Observed items in the reach in cooler and prep top cooler exceeding the retention time allotted by the rules. PIC was notified of the items and the rules surrounding how long they can be held. Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P
511-6-1.04(6)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants