Spice Indian Grill LLC
4498 N Alafaya Trl Ste 306-312, Orlando, FL 32826 · Permanent Food Service · License 5814422
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (2 fixed by the Aug 28 follow-up, 1 fixed on the spot), 4 intermediate (1 repeat), 6 basic-28
- Administrative complaint on Aug 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
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 visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over cooked chicken in cooler across from stoves employee moved Corrected On-Site Corrected On-Site
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw lamb in reach in cooker.employee moved
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
5 live flying insects on clean dishes stored over blue bucket in dish area . 5 live flying insects under drain on utility sink 3 live flying insects under three compartment sink 8 live flying insects on wall in dish area 1 live flying insects on mop sink 1 live flying insect on mop sink 1 live flying insect on mop bucket 1live flying insect on garbage can located on prep area 2 live flying insect on wall located on prep area in were bag of potatoes is kept . Total= 27 live flying insects
Administrative complaint
Intermediate4
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Thermometer marking 200 when calibrated. Inspector fixed
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting boards Can opener has debris
Repeat violation
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Records/documents for required employee training do not contain all of the required information.
Trainers certificate number missing from certifications .
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket in reach in cooler across from stoves
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses. *pplaced in water Corrected On-Site Corrected On-Site
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leak from pipe under hand sink located on dish area . Employee fixed pipe . Leak from pipe under dish machine .
Standing water in floor drain/floor drain draining very slowly.
Standing water on floor under dish machine
Standing water in bottom of reach-in-cooler across from stoves.
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
- 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.