Caribbean Spice
1310 NW 23 Ave Unit C, Gainesville, FL 32605 · Permanent Food Service · License 1103524
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic (1 repeat)-14
- Administrative complaint on Jul 27Counts in full until a follow-up finds the problems fixed-20
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed : plantains sitting on top of another pan in the front line hotwell, 118°. This was sent to the oven to be reheated to 165° or greater.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed : raw chicken stored over raw beef in the mid kitchen reach-in cooler. Items were adjusted into compliance.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Observed : the tested thermometer read 21° in a proper ice bath. This was adjusted to 32°.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed : in the center area reach-in cooler, the patties mix had a spoon handle touching product. The spoon was adjusted with a gloved hand.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed : the reach-in cooler in the mid kitchen right hand door is not attached.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed : there was not a covered trash receptacle in the women's restroom. The lid was found and placed back on.
Fixed on the spot
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed : the back door by the restrooms is blocked by a garbage can and locked. The trash can was moved and the door unlocked.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.