Spice Grill Indian Cuisine
12709 Bartram Park Blvd STE3, Jacksonville, FL 32258 · Permanent Food Service · License 2615158
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection7 high priority (3 fixed by the Sep 3 follow-up, 4 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 5 basic-34
- Administrative complaint on Aug 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken stored in bowl in makeline above fill line at 50°F. Person in charge moved to drawers below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Ghee on cookline at ambient temperature at 95°F. Recommend holding on time. Will hold on remaining time for today. Inspector provided form.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw chicken stored over prepped herbs. In reach in freezer raw chicken no longer commercially packaged stored over ready to eat items, raw beef. Person in charge began rearranging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Observed employee wash hands with no soap at mop sink, then handle food product. Spoke to employee.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed to go style bags in direct contact with chicken and beef in reach in freezer.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Sanitizer bucket is empty and person in charge has no replacement, states is on order. Will utilize triple sink with chlorine until sanitizer arrives.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. Establishment licensed 4.2026. Will call customer contact as should have a credit on account.
Administrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Multiple prepped ready to eat food items made Monday per person in charge not date marked.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Person in charge unable to provide chlorine test strips during inspection. States is on order.
Fixed on the spotRepeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water shut off at hand wash sink closest to cookline. Person in charge turned on.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Observed unlidded pan of rice stored next to hand wash sink exposed to splash. Person in charge moved to appropriate location.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup on interior of reach in freezer in back kitchen.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Establishment utilizes cloth in direct contact with naan dough.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sign missing from hand wash sink closest to cookline. Inspector provided.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Cove molding detached from wall at dishpit. Also, vent over triple sink with grease accumulated. Also. Floors under glass door reach in cooler with debris accumulated.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.