THE SPOTT

Name: THE SPOTT
Address: 424 CANAL ST, NEW SMYRNA BEACH, FL, 32168, US
Rating: 29.5

424 CANAL ST, NEW SMYRNA BEACH, FL 32168

License #7406920

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

29.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

THE SPOTT in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 29.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on June 17, 2026. Across those visits, DBPR recorded 31 total findings; InspectFL has detailed violation rows for 28 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 June 17, 2026 shows 4 observation rows: 2 critical, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

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.

Location + actions

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Extension given, pending
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Onion confit in reach in cooler 56F. Out and returned to cooler. All other cooler temperatures 41F or below.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Frozen thawed demi labeled 11/26
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Buildup in soda guns downstairs
[31B-03-4] No soap provided at handwash sink. Upstairs bar Downstairs bar
[08B-38-4] Food stored on floor. Bag in the box soda downstairs bar
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Potatoes not marked. Cooked and raw chicken and steak marked 12/3, 12/4, or 12/5 with no time
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Demi 120F in plastic container on top of steam table. Employee removed to reheat.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red onion confit 11/22; Corn and shrimp chowder 11/20; Garlic butter 11/18; Sweet potato 11/25; Beet puree 11/18; RhÃ´ne 11/18; Créme brÃ»lée 11/25 and 11/26 Sautéd onions 11/26
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked refrigerated: Drums 11/29, pork chops 11/22. See stop sale Raw refrigerated: steak 11/25Warning Frozen cooked: alligator, oxtail, pork belly. These items were cooked, cooled, vacuum sealed, and frozen per chef. See stop sale

Community reaction

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Community pulse