Negril Spice
114 Sanford Ave, Sanford, FL 32771 · Permanent Food Service · License 6904554
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 Sep 24 routine inspection4 high priority (3 fixed by the Oct 2 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 10 basic (2 repeats)-29
- Extension granted on Sep 25, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitSep 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic8
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-steam table: cooked beef 126°F and plantains 119°F, per operator less 2 hours, operator turned up heat -cooked vegetables 94°F, cooked banana 89°F, per operator less than 2 hours stored on stove, operator turned up heat to reheat
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
-cooked cabbage 94°F, per operator cooked 3 hours ago, operator discarded
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
-inspector provided the DBPR Choking First Aid Procedures handout
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -Kim G.
Basic10
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-operator wearing watch
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-"true" stainless steel reach-in cooler right side door gasket torn
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
-white chest freezer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of cooking equipment has an accumulation of grease and food debris -exterior of large round trash can -exterior of white round buckets -hood filters over cooking equipment have an accumulation of grease and food debris
Code 25, Single-service items: Single-service articles improperly stored.
-cases of single service items stored on the floor in the dry storage room
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
-handwash sink in kitchen leaking while in operation
Repeat violation
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
-rear kitchen door
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-ceiling tiles over stainless steel reach-in cooler/reach-in freezer have apparent water damage
Floor soiled/has accumulation of debris.
-significant accumulation of grease and food debris on floor underneath cooking equipment
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.