The Spot
Last inspected: Apr 9, 2026
67
Score
Across the available record, The Spot has three inspections on file, the first dated 2024. Inspectors last stopped by on Apr 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
When inspectors have written things up, “food separated and protected” has been the most frequent reason, cited two times.
The Spot's latest score of 67 falls below the Americus average of 90. The full record sits in fairly typical territory for a working restaurant.
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.
View 3 violations
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)
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)
67
Sep 5, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed Raw chicken stored above multiple other TCS items with lower cooking temperatures in the reach in cooler. PIC had fridge reorganized to reflect the proper levels of storage. (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may b...
511-6-1.04(4)(c)
9-2 - compliance with variance, specialized process and haccp plan
Inspector notes: Observed facility utilizing reduced oxygen packaging of meats without a variance or HAACP plan and not following the criteria for using reduced packaging without a variance or HAACP Plan (k) Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. 1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P 2. Except as specified under subsection 6(l) of this rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method sh...
511-6-1.04(6)(k)
78
Jul 26, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 1 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shell eggs and raw chicken stored above and next to raw protein items (not) of same type or (stored) above cooked / ready to eat food.
511-6-1.04(4)(c)
1-2B - certified food protection manager
Inspector notes: Observed CFSM certificate not posted. The original CFSM certificate shall be posted in public view.
511-6-1.03(3)(c)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed dishwashing machines sanitizer rinse cycles not injecting sanitizer into the water at the correct concentration for the sanitizer used.
511-6-1.05(2)(cc)
15C - nonfood-contact surfaces clean
Inspector notes: Observed exhaust hood air filters in need of cleaning.
511-6-1.05(7)(d)
11D - thermometers provided and accurate
Inspector notes: Observed no thermometers in refrigerator at bar, in wait staff nook and bar freezer which have TCS foods in them.
511-6-1.05(2)(x)
64
Frequently Asked Questions
When was The Spot last inspected?
The most recent health inspection at The Spot on file is from Apr 9, 2026. The public record contains three inspections in total.
What is the most common violation at The Spot?
Across the inspection record, “food separated and protected” has been cited two times, more than any other issue at The Spot.
How does The Spot compare to other restaurants in Americus?
The Spot most recently scored 67 out of 100, which is lower than the Americus average of 90.
Has The Spot's inspection record improved over time?
Results have been roughly steady. Inspections at The Spot have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Spot 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 inspected?
Based on the inspection history on file, The Spot is inspected around two times per year on average.
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