The Spott
424 Canal St, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7406920
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitAug 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Créme Brûlée 8/11 Candied pork belly and japs 8/6 Parm garlic cream 8/8 Sousbise 8/8 Pork brine 8/6 Sriracha Datil 8/9 Cooked mushrooms 8/11 Caesar 8/8 Crab mix 8/11
More time given
At the first visit
See stop sale. Garlic butter 5/20 Blue cheese butter 2/7 Pickled tomatoes 5/9 Butter 5/27 Sofrito 5/20 Blueberry arugula Pesto 5/21 Hummus 5/29 Sweet potato purée 5/27 Sricha datil 5/9 Datil jelly 5/9 Piquillo marmalade 5/16 Beef jus aioli 5/15 Blue cheese sour cream 5/14 Mojo Crema 5/21 Ribs 5/29 stracciatella 5/28 Soubis 4/30 Carrot Hummus 5/22
Follow-up, Jun 17, 2026More time given
Garlic butter 6/3 Sofrito 6/9 Sousdise 6/9 Ribs 5/29 and 6/9 Onion soup 5/29 Créme br\00C3\00BBlée 6/5 Cooked pork chop 6/5 Sriracha datil 6/9
Intermediate1
Code 03, Food out of temperature: 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 approved by the Division of Hotels and Restaurants.
Administrative complaint
At the first visit
ROP sealing raw meats over 48 hours ROP cook chill Both plans submitted with preliminary review but not updated as required.
Follow-up, Jun 17, 2026More time given
Both submitted and awaiting operator reply
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.