SPICES CARIBBEAN RESTAURANT
1319 Rogero Road
Jacksonville, Florida, 32211
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/18/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink at entrance of kitchen near front counter. Soap provided. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 4/18/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/12/2025
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal coffee cup stored on shelf where pick up plates are stored, discarded **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on shelf where plates are placed for pickup near swinging door in kitchen, purse removed **Corrected On-Site**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Raw shrimp thawing in a 5 gallon bucket on floor of kitchen, moved from floor placed at sink **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handsink across from triple sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler soiled with dust **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in a 5 gallon bucket on floor of kitchen,
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. curry goat 47f white rice 46f beef stew 46f **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. curry goat 47f white rice 46f beef stew 46f Stored overnight in walk in cooler **Repeat Violation**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees in kitchen no active food manager on duty.manager arrived during inspection **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handsinks in kitchen, employees provided paper towels **Corrected On-Site** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handsink near swinging door no soap
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mark and Shawn
Food safety inspection conducted on 3/12/2025 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Inspection on 10/8/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms with no self closer - From follow-up inspection 2024-10-08: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blinds in walk in cooler soiled with while mold like build up. Fan cover in walk in cooler soiled with mold like substance - From follow-up inspection 2024-10-08: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee used handsink to fill red sanitizer bucket. Other employees used handsink to wet and add soap to cloth - From follow-up inspection 2024-10-08: **Time Extended**
Food safety inspection conducted on 10/8/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/4/2024
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms with no self closer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blinds in walk in cooler soiled with while mold like build up. Fan cover in walk in cooler soiled with mold like substance
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths stored near steam table and rice warmers, manager moved **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Clear spray bottle with clear substance inside, manager states it water
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and peas 47-50 stored over night in walk in cooler not not reaching 41f
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice and peas 47-50 stored over night in walk in cooler not not reaching 41f
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken in hot holding unit 103-117f
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used handsink to fill red sanitizer bucket. Other employees used handsink to wet and add soap to cloth
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine at triple sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink up front near register. Manager provided **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 10/4/2024 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).