Puerto Rican Spice
12765 Tamiami Trl S, North Port, FL 34287 · Permanent Food Service · License 6806141
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 Aug 26 routine inspection5 high priority (fixed on the spot), 1 intermediate, 4 basic-22
- Safety score78
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 visitAug 26, 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.
10 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.
Observed chicken soup (54°F - Cold Holding) in the single door cooler in the kitchen. The operator stated the soup had been held overnight. The operator discarded the soup.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed a bag of shredded cheese (50°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stored the cheese in the lower portion of the cooler. Observed chicken soup (54°F - Cold Holding) in the single door cooler in the kitchen. The operator stated the soup had been held overnight. The operator discarded the soup.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over cooked rice in the single-door cooler at the entrance to the kitchen. The operator properly stored the raw eggs.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper towel used as a container liner for cut peppers and onions.
The operator removed the paper towel.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed scented bleach used as a sanitizer. The operator replaced with a quaternary solution.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Observed cooked chicken and cooked pork not marked with the date when removed from the freezer for thawing.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bagged uncooked rice and beans stored on the floor. The operator properly stored the bags of rice and beans.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a glass drinking cup used as an ice scoop. The operator removed the drinking glass.
Fixed on the spot
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Observed the grease receptacle stored on pallets set on top of a grass area. Observed the dumpster stored on a grassy area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed an employee purse stored with packaged dry foods. The operator properly stored the employee belonging.
Fixed on the spot
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed the rear exit pathway blocked by a folding screen. The operator removed the obstruction allowing access to the exit door.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.