SPOTOS OYSTER BAR

Name: SPOTOS OYSTER BAR
Address: 4560 PGA BLVD, PALM BEACH GARDENS, FL, 33418, US
Rating: 83.1

4560 PGA BLVD, PALM BEACH GARDENS, FL 33418

License #6018980

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SPOTOS OYSTER BAR in PALM BEACH GARDENS currently holds an InspectFL Health Score of 83.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 11 total violations — 6 critical, 4 major, 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[01B-02-5] 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 degrees Fahrenheit. At cook line low boy, cooked potatoes (52F - Cold Holding); not prepared or portioned today. Operator stated item held overnight, see stop sale.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw chicken then placed gloves on and began plating food without washing hands. Advised operator of proper handwashing. Operator educated employee.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for quaternary or chlorine sanitizer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, cooked potatoes (52F - Cold Holding); not prepared or portioned today. Operator stated item held overnight, see stop sale.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw lamb over fully cooked crab cakes, raw fish over fully cooked lobster salad at walk in cooler. Operator stored products properly.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quaternary sanitizer.
[25-34-4] Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Educated operator. Shells discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink at bar.
[03G-50-1] 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. Observed Cooked chicken wings, raw salmon, cooked salmon, cooked pork belly, cooked beef in reduced oxygen packaging conducted onsite at low boy reach in freezer by walk in cooler. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans. EZ templates emailed to operator.
[22-41-4] 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. Dishwasher (Chlorine 0ppm) Operator set up triple sink chlorine sanitizer 100ppm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed Cooked chicken wings, raw salmon, cooked salmon, cooked pork belly, cooked beef in reduced oxygen packaging conducted onsite at low boy reach in freezer by walk in cooler. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP plans. EZ templates emailed to operator.

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