Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
EVIES SPANISH POINT
License Number:
SEA6800245
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
135 BAYVIEW DR OSPREY, FL 34229
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
10/09/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
3
11
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Bowl or other container with no handle used to dispense food.
Observed a plastic portion cup with no handle used as a scoop for coleslaw in the reach in cooler on the cook line.
The portion cup was removed from the coleslaw. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed an employee purse stored on top of a box of individually wrapped crackers in the kitchen.
The purse was properly stored. **Corrected On-Site**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed an in-use knife stored between a wall and electrical cables in the kitchen.
The knife was removed for cleaning. **Corrected On-Site**
Basic - Single-service articles improperly stored.
Observed boxes of plastic cups stored on the ground in front of a restroom.
The operator properly stored the plastic cups. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw calamari thawing at room temperature.
An employee ran cold running water over the calamari. **Corrected On-Site**
Basic - Uncovered food stored near sink exposed to splash.
Observed uncovered bottles of sauce stored underneath the paper towels at the hand sink near the three compartment sink. **Repeat Violation**
High Priority - Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored over unwashed cilantro in the stand-up reach in cooler near the office.
The raw shell eggs were properly stored. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed cut tomatoes (48F - Cold Holding); shredded cheese (51F - Cold Holding); coleslaw (46F - Cold Holding); cut lettuce (50F - Cold Holding) in the reach in cooler on the cook line.
An employee stated the potentially hazardous foods have been held for approximately 2 hours.
The above foods were placed in an alternate cold hold unit for proper cooling. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed strainers inside the handwashing sink at the server station.
The strainer was removed from the hand sink. **Corrected On-Site**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no quaternary test kit available.
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Observed 83F water at the hand sink near the reach in cooler near the entrance to the kitchen.
Unable to turn on hot water.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
