SPANISH POINT

Name: SPANISH POINT
Address: 131 BAYVIEW DR, OSPREY, FL, 34229, US
Rating: 83.5

131 BAYVIEW DR, OSPREY, FL 34229

License #6805902

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SPANISH POINT in OSPREY currently holds an InspectFL Health Score of 83.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 17 total violations — 3 critical, 5 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 1, 2026 shows 8 observation rows: no critical rows, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Observed reach-in cooler under cook line gasket torn.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The manager removed wiping cloth from under cutting board.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with rust like substance on it.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware washing area.
[31B-03-4] No soap provided at handwash sink. The manager placed soap at handwashing sink in bar.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler in front line area ambient temperature 49F.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor on cook line. The manager double bucked the sanitizer bucket.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer in stand up freezer on cook line.

Disposition: Inspection Completed - No Further Action
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for coleslaw not stored above the food in the reach in cooler at the server expo line. The operator properly stored the scoop handle.
[14-01-5] Bowl or other container with no handle used to dispense food. Obtain plastic portion cup with no handle used as a scoop for salt and pepper mix. The operator discarded the portion cup.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a strainer inside the handwashing sink behind the bar. The operator removed the strainer.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed clam chowder prepared onsite date marked 10/1. Observed hard boiled eggs prepared on site date marked 10/1. The operator discarded the above foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crab mix (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the left of the entrance to the cook line. The operator voluntarily discarded the crab mix. Observed blue cheese crumbles (45F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator voluntarily discarded half of the contents.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with an accumulation of food debris.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed clam chowder prepared onsite date marked 10/1. Observed hard boiled eggs prepared on site date marked 10/1. The operator discarded the above
[01C-03-4] Oyster tags not marked with last date served.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine to the left of the elevator on the lower level.

Community reaction

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Community pulse