Latin American · Brooklyn
The Spot Cafe
358 Bainbridge Street, Brooklyn, NY 11233
(347) 240-0130
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50161775
13
Violation Points
9
Critical Violations
13
Total Citations
2025-06-23
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 02B 2026-04-06
Hot TCS food item not held at or above 140 °F.
Code 10E 2026-04-06
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
⚠ CRITICAL VIOLATION Code 06C 2026-04-06
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
⚠ CRITICAL VIOLATION Code 04A 2026-04-06
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
⚠ CRITICAL VIOLATION Code 04L 2025-06-23
Evidence of mice or live mice in establishment's food or non-food areas.
Code 08A 2025-06-23
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10B 2025-06-23
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
Code 28-06 2025-06-23
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
⚠ CRITICAL VIOLATION Code 02G 2025-05-09
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.
⚠ CRITICAL VIOLATION Code 06C 2025-05-09
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
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4.5 / 5.0 (1)
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