JA ISLAND SPICE MINI RESTAURANT
9743 W HILLSBOROUGH, Tampa FL 33615 · 813.598.5204
Last inspected Jul 16, 2026 · 8 visits since September 2023
MAR 24
AUG 24
MAR 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026038400 | May 20, 2026 | Jul 7, 2026 | $400 |
Inspection history
8 visits, newest first
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit 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.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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.
No soap provided at handwash sink. Soap dispenser empty at time of inspection.
Show the remaining 1 finding ▾
Food stored on floor. One container of oil stored on floor.
May 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork stored over unwashed lettuce inside reach in cooler/reach in freezer combo.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked corn on the cob 47°F at 11:46 AM cooked at 3 PM the previous day and placed inside fliptop reach in cooler overnight. Cooked jalapenos 47°F at 11:46 AM cooked at 3 PM the previous day and placed inside fliptop reach in cooler overnight. Shredded mozzarella 47° at 11:46 AM stored inside fliptop reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked corn on the cob 47°F at 11:46 AM cooked at 3 PM the previous day and placed inside fliptop reach in cooler overnight. Cooked jalapenos 47°F at 11:46 AM cooked at 3 PM the previous day and placed inside fliptop reach in cooler overnight. Shredded mozzarella 47° at 11:46 AM stored inside fliptop reach in cooler.
Food stored on floor. One jug of cooking oil stored on floor.
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
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. Chlorine sanitizer is only used for laundry and bathroom cleaning only. Operator provided food contact safe chlorine sanitizer at time of inspection.
Raw animal food stored over or with unwashed produce. Employee raw shell eggs stored over unwashed bell peppers inside reach in cooler. Employee removed raw shell eggs from reach in cooler at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken stored over ready to eat birria sauce inside reach in chest freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked seasoned rice 48°F at 2:24 PM stored overnight in reach in cooler. Operator stated no temperature logs were documented for cooked seasoned rice or any Time/temperature control for safety food items inside MFDV.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked seasoned rice 48°F at 2:24 PM stored overnight in reach in cooler. Operator stated no temperature logs were documented for cooked seasoned rice or any Time/temperature control for safety food items inside MFDV.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for an open container of milk.
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.
Employee personal food not properly identified and segregated from food to be served to the public. Employee raw shell eggs stored over unwashed, bell peppers, inside and cooler.
Food stored on floor. Two trucks of oil stored on floor.
Oct 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler: diced tomato 46 F, shredded lettuce 47 F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken and taco meat.
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler: diced tomato 46 F, shredded lettuce 47 F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of beef soup 126 F stored on stove top.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken and taco meat.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of cooked yellow rice (80F - Hot Holding) stored on reach-in freezer.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked bean and various cooked items in reach-in freezer.
Sep 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over salsa sauce in reach-in cooler.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided paper form.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cooked items in reach-in freezer.
Employee with no hair restraint while engaging in food preparation.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.