Spices Caribbean Restaurant
1319 Rogero Rd, Jacksonville, FL 32211 · Permanent Food Service · License 2600389
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection4 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
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 visitOct 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
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.
Cooked rice, cooked chicken and ox tail in walk in cooler from previous day no date marking marking
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwashing sink in second building, knob turned on from under sink
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handwashing sink in second building
No soap provided at handwash sink.
Handwashing sink in second building
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Cases of chicken stacked on floor in kitchen , Moved to chart. In second building cases of fruit salad and tomatoes
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
1.5 oz cup in seasoning used as a scooper, cup removed
Fixed on the spot
Equipment in poor repair.
Gaskets torn in two door cooler next to mop sink
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handsign at hand sinks
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.