SPICE INDIAN GRILL LLC
4498 N ALAFAYA TRL STE 306-312
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
4
Intermediate
5
Basic
5
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler located in cook line. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of chicken stored on floor under table. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Slow drain on hand sink located by dish area .
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Cooked chili chicken kept on table by bar with no cover or sneeze guard. Tomato and coconut chutney stored on same table.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Goza flatbread dough stored on green sanitizer bucket and kept cook line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in cook line reach in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice pudding kept cold in buffet for 45 minutes with temperature of 56F, chickpeas potatoes mixture 56 kept in buffet for 45 minutes , chopped lettuce kept in buffet for 45 minutes with temperature of 51F . Owner ask employee to add ice to items for rapid cooling. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by cart. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sauté pan stored on hand sink located in cook line.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signed paper for some employees
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap on handwashing sink located in cook line
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes kept for 3 days in cook line reach in cooler with no date marked, spinach with paneer made two days ago kept in reach in cooler in cook line with no date marked. Cooked cauliflower made on Sunday with no date marked. Veggie fritters cooked two days ago with no date marked.
Food safety inspection conducted on 3/5/2025 revealed 14 total violations (4 high priority, 5 intermediate, 5 basic).
Inspection on 10/23/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile torn above ice machine
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on first prep cooler
- 08B-38-4:Basic - Food stored on floor. Boxed oil on floor
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On plastic containers on storage shelf in ware washing area
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink at entry way to cookline leaking from pipe.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 93F . Less than 4hrs per operator. Advised operator that utensils in water must be 135F. Operator took action To reheat container **Corrective Action Taken**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Tilapia in its original packaging over container of cooked potatoes out of its original packaging in upright freezer. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink by cart Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Employees signed on site Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan was incomplete. Advised operator to put individual items on time plan
Food safety inspection conducted on 10/23/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).
Inspection on 6/6/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floors soiled with food debris - From follow-up inspection 2024-06-06: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bags of rice located next to back exit door - From follow-up inspection 2024-06-06: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris - From follow-up inspection 2024-06-06: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked chicken, spinach and ground lamb in walk in cooler held more then 24 hours - From follow-up inspection 2024-06-06: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottles with no label located on top of dishwasher - From follow-up inspection 2024-06-06: **Time Extended**
Food safety inspection conducted on 6/6/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 5/30/2024
High Priority
0
Intermediate
4
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside of flour and rice container
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled with food debris next to bread oven
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floors soiled with food debris
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bags of rice located next to back exit door
- 08B-38-4:Basic - Food stored on floor. Cases of raw chicken stored on floor next to prep table Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed in front of 3 compartment sink. Per operator New sink will get installed on Monday Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked chicken, spinach and ground lamb in walk in cooler held more then 24 hours
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottles with no label located on top of dishwasher
Food safety inspection conducted on 5/30/2024 revealed 10 total violations (0 high priority, 4 intermediate, 6 basic).
Inspection on 9/26/2023
High Priority
5
Intermediate
2
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.Cook was cooking food with no hair restraint.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Bags of rice stored on floor by exit door located near bar. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in multiple containers around facility.
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.Stored on table by bar.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.Slow drain on hand sink located at dish area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.Chicken been thawed at room temperature.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed carrots and cilantro stored over ready to eat meat on walk in cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.Leak under hand sink located on dish area.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee grabbed to go container that fall on floor and then proceeded to add cooked chicken to a pan for reheating.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Dish employee rinsed dirty dishes and placed on dish machine, then proceeded to touched clean equipment.
- 22-35-5:High Priority - Food preparation sink has soil/old food residue.Old food inside plastic part use to push food for food grinding.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Heavy cream 66F for less than 4 hrs . Ask employee to place in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chicken tandoori kept on microwave for less than 4 hrs with temperature of 113F. Ask cook to reheat to 165F. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels at cook line.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked potato stuffing for samosas cooked on Friday with no date marked and kept on walk in cooler, potatoes cooked on Sunday kept on walk in cooler with no label, spinach cooked on Wednesday and kept on walk in cooler and reach in cooler on cook line with no label, cheese cooked on Sunday kept on reach in cooler on cook line with no label, chicken tika cooked last week kept on walk in cooler and cook line with no label, goat curry cooked on Thursday and kept on cook line with no label, lentils cooked on Friday and kept on cook line reach in cooler with no label.
Food safety inspection conducted on 9/26/2023 revealed 17 total violations (5 high priority, 2 intermediate, 10 basic).