Spice Thai Restaurant
6125 S Semoran Blvd, Ste 103, Orlando, FL 32822 · Permanent Food Service · License 5811450
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection5 high priority (3 fixed by the Jul 14 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic-27
- Safety score73
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 visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
More time given
- First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Make table cook line raw chicken (47°F - Cold Holding); raw beef (47°F - Cold Holding); raw pork (49°F - Cold Holding)for 4 hours
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make table cook line raw chicken (47°F - Cold Holding); raw beef (47°F - Cold Holding); raw pork (49°F - Cold Holding)for 4 hours
Code 08, Food protection and cross-contamination: 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.
Pan of raw chicken over raw pork in walk in freezer Operator switched
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of ice machine cleaner on top of ice machine Operator removed
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Needs chlorine
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Food debris in hand wash sink on cook line
No paper towels or mechanical hand drying device provided at handwash sink.
Front counter Operator stocked
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of ice in walk in freezer Operator moved
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Prep table Operator removed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In kitchen dusty
Light not functioning.
In walk in freezer Had to use flash light
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.
- Stop sale
- An order that the food can’t be sold or served.