SPICE INDIAN GRILL LLC
4498 N ALAFAYA TRL STE 306-312
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).