Spotos Oyster Bar

4560 PGA Blvd, Palm Beach Gardens, FL 33418 · Permanent Food Service · License 6018980

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 9 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
3 high priority (fixed by the Sep 9 follow-up, 1 repeat), 1 intermediate, 3 basic
-17
Administrative complaint on Sep 8, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: 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°F. At walk in cooler, marinara sauce (50°F - Cold Holding) At front cook line, cooked lobster (50°F - Cold Holding); cut tomatoes (51°F - Cold Holding); boiled eggs (47°F - Cold Holding); cooked shrimp (47°F - Cold Holding); goat cheese (47°F - Cold Holding); raw scallops (47°F - Cold Holding); raw shrimp (47°F - Cold Holding); cooked potatoes (50°F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler since 9:00am exceeding 6 hours, see stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. ROP fish thawed. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At walk in cooler, marinara sauce (50°F - Cold Holding) At front cook line, cooked lobster (50°F - Cold Holding); cut tomatoes (51°F - Cold Holding); boiled eggs (47°F - Cold Holding); cooked shrimp (47°F - Cold Holding); goat cheese (47°F - Cold Holding); raw scallops (47°F - Cold Holding); raw shrimp50 (47°F - Cold Holding); cooked potatoes (50°F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler since 9:00am exceeding 6 hours, see stop sale.
  Repeat violationAdministrative complaint
Intermediate1
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Advised operator of proper procedure for date of tags.
Basic3
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. ROP fish thawed. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened employee beverage on prep table. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine with mold like substance.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.