JAXSPICE RESTAURANT
150 FOUNTAIN WAY STE 14 & 15, Saint Johns County FL 32259 · 904-342-0882
Last inspected Mar 27, 2026 · 10 visits since September 2023
FEB 24
JUL 24
FEB 25
AUG 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Harkirat Singh, expired 4/19/2024, ServeSafe
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment sprouting green gram beans/moong aihole beans onsite.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen, in use, ran multiple times and max temperature was 147F
Feb 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment sprouting green gram beans/moong aihole beans onsite.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen, in use, ran multiple times and max temperature was 147F
Jan 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar ran multiple times reading 0ppm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from hose side of splitter at mop sink.
Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment sprouting green gram beans/moong aihole beans onsite.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen, in use, ran multiple times and max temperature was 147F
Jan 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority7 Intermediate1 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar ran multiple times reading 0ppm.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked goat dated 1/7, bhartha dated 1/8, 2 containers of tomato sauce dated 1/7, in walk in cooler.
Toxic substance/chemical improperly stored. Bottle of hand sanitizer over flip top reach in coolers on make line, bottle moved.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from hose side of splitter at mop sink.
Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment sprouting green gram beans/moong aihole beans onsite.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen, in use, ran multiple times and max temperature was 147F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test strips
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees engaged in food handling during inspection and no one is a certified food manager on site.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No one is able to find any device to measure hot water inside dish machine in kitchen.
No soap provided at handwash sink. At hand wash station at bar
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All certificates are photocopies.
No handwashing sign provided/visible at a hand sink used by food employees. Sign at hand wash station at end of cook line in corner of cook line sitting on top of soap dispenser, facing upwards, above eye level and not readable.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored. Bottles of pain reliever and cough and cold medicine stored over prep table in server area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut leafy greens in reach in cooler on make line. Raw chicken over produce in walk in cooler, chicken moved.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from splitter at mop sink on hose side.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment in poor repair. Missing drain line to soda gun at bar.
Food stored on floor. Bag in box soda in storage room by bathrooms. Cooking oil by walk in cooler in kitchen.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of Bhartha dated 1/31 in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (115F - Hot Holding) in pot on stove top in cook line, per employee butter has been there less then a few hours, burner for butter turned on.
Toxic substance/chemical improperly stored. Spray bottle of blue liquid stored with bottles of liquor at bar area, spray bottle moved. Also bottle of NightQuill stored over service window and reach in cooler on make line in kitchen, medication moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (46F - Cooling, after 30 minutes 46F) in walk in cooler, per employee chicken was marinated about 4 hours prior, chicken moved to walk in freezer.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Harkirat Singh, expired 4/19/2024, ServeSafe
Spray bottle containing toxic substance not labeled. Spray bottles of purple and blue liquid in server area of kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 frozen packages of raw fish still inside vacuum bags in walk in cooler.
Food stored on floor. Container of raw chicken in small walk in cooler. Box of lamb in walk in freezer.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar.
Jul 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in small walk in cooler, manager rearrange all items
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from splitter at mop sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine at bar area.
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. New employees under 60 days missing proof of reporting, employees on site signed reporting agreement during inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station near dish area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of curry sauce, chicken, chutney, and cooked cauliflower without any date markings, per manager everything was made Sunday.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser and bleach in dish area.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple cooking utensils in 71F standing water on cook line, water dump out
No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar
Feb 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Evidence of wastewater dumped onto ground. Establishment washing off hood filters in parking lot behind kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked cauliflower in small walk in cooler, chicken moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (54F - Cold Holding) in bottom of reach in cooler on cook line, per manager cream was taken out of cooler and left on counter while preparing food for less then 30 minutes.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On splitter at mop sink.
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. Per manager they have a couple of part time employees who have been working less then 60 days that do not have a signed reporting agreement.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Bag in box soda on floor in liquor cabinet by bar,employee corrected during inspection.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, commercially packaged raw frozen shrimp over plastic bag of ready to eat vegetable dumplings.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line with old food debris on the blade. Operator wiped down the can opener blade.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device or test kit available for high temperature dish machine. Operator ordered irreversible waterproof thermometer during inspection.
No paper towels or mechanical hand drying device provided at handwash sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage shelf next to the walk in cooler large metal pots not stored inverted or covered for protection. Operator inverted the pots.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over clean plates opposite the dish machine. Operator voluntarily discarded the employee beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones stored on top of microwave on the service side of the cook line.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean containers stacked while wet.
In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handle. Operator relocated the tongs.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at the waitstation flip top reach in cooler. Operator relocated the wet wiping cloth.
Working containers of food removed from original container not identified by common name. On the dry storage shelf in the prep area, bulk container of mixed spices with no product labeling. Operator labeled the bulk container.
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.