DirtyFLRestaurant Inspection Data

SPICE N VYBE

Based on 6 health inspections, SPICE N VYBE in OAKLAND PARK has earned a 3.9/5 food safety rating. Recent inspections indicate some food safety concerns.

1538 E COMMERCIAL BLVD

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10912901

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47F Chicken 47F Walk In Cooler. Employee moved chicken to Walk In Freezer for rapid cooling **Corrective Action Taken**

Inspection Date: 1/29/2025

  • N/A:No Violations Were Observed

Inspection Date: 9/10/2024

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to 3 compartment sink Employee replaced paper towel Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Pots and Pans. Employee removed pans Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to 3 Compartment sink Employee replaced paper towel Corrected On-Site

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8635436

  • N/A:No Violations Were Observed

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8463494

  • N/A:No Violations Were Observed

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8373080

  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed cook washed hands with cold water.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over onions on speed rack in walk-in cooler. Operator inverted Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink next to three compartment sink.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.