Ja Island Spice Mini Restaurant
9743 W Hillsborough, Tampa, FL 33615 · Mobile Food Dispensing Vehicle · License 6252647
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 16 routine inspection3 high priority (2 repeats), 1 intermediate, 1 basic-26
- Administrative complaint on Jul 16Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Red home made tomato salsa 49°F at 1:25 PM stored overnight inside fliptop reach in cooler. Cooked tamales 44°F at 1:25 PM stored overnight inside fliptop reach in cooler.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Red home made tomato salsa 49°F at 1:25 PM stored overnight inside fliptop reach in cooler. Cooked tamales 44°F at 1:25 PM stored overnight inside fliptop reach in cooler.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Red home made tomato salsa 49°F at 1:25 PM stored overnight inside fliptop reach in cooler in a deep plastic container. Cooked tamales 44°F at 1:25 PM stored overnight inside fliptop reach in cooler.
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Soap dispenser empty at time of inspection.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
One container of oil stored on floor.
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.