The Spot Caribbean Cuisine

1203 Sutter Avenue
Brooklyn, NY 11208
(718) 314-2905

Current Inspection Grade: Closed

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

1. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
2. (Critical) Hot TCS food item not held at or above 140 °F.
3. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
5. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
6. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
2. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
3. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
5. (Critical) Hot TCS food item not held at or above 140 °F.
6. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
7. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

1. (Critical) Food Protection Certificate not held by supervisor of food operations.
2. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.