SPICES CARIBBEAN RESTAURANT
4838 HIGHWAY AVE, Jacksonville FL 32254 · 2023611052
Last inspected Jan 29, 2026 · 10 visits since September 2023
MAY 24
OCT 24
APR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings at temperatures of 48-50F in walk-in cooler on speed rack. Person in charge stated speed rack was removed from walk-in cooler to prepare other items for reheating and then returned to walk-in cooler. Cooked chicken wings (48-50F - Cold Holding)
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on salad station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand wash sink across from salad station.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler door for salad cooler. Excess grease build up on hood filters on cook line.
Packaged foods not properly protected from cuts when the case-overwrap is opened. Observed employee cutting raw ground beef into patty shapes without taking original plastic wrapping off. Employee was cutting through the plastic wrap so beef could maintain shape. Employee removed plastic wrapping.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and operating with an expired license. June 01, 2025.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable near salad station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom right corner of rear exit with visible light shining through located in back catering area.
Food storage container/container lid cracked or broken. Observed clear plastic container with large crack at corner on drying rack near back oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled back plates around soda nozzles on soda tower on soda tower in side dining area.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil as a shelf cover under smoker meat statin.
Utensils in poor condition. Observed spatula with frayed rubber end in back catering area.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink vacuum breaker missing on non-chemical side of splitter
Food-contact surface soiled with food debris, mold-like substance or slime. Moved to wash
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine
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. Dish washer was missing signed copy, manager discussed with employee and signed
Equipment in poor repair. Gaskets on walk in cooler and on 2 cooler reach in cooler
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scooper outside stored on top of ice machine, moved to sink to wash
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fam covers in walk in cooler soiled with dust
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; multiple items in walk-in cooler with temperatures of 46-52F. Ambient temperature of walk-in cooler was 48F at end of inspection. Cheese sauce, cooked noodles, house made banana pudding, house made beer batter, house made bleu cheese dressing, cooked collared greens (47-52F - Cold Holding) Ambient walk-in cooler temperature (48F)
Oct 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed pan of sliced cheeses in walk-in cooler with date marker of 9/20.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle soiled wiping cloth from sanitizer bucket and then handle food items. Instructor educated proper glove changing procedures.
Stop Sale issued due to adulteration of food product. Observed one shell egg in reach in cooler at end of cook line cracked with exposed yolk.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; multiple items in walk-in cooler with temperatures of 46-52F. Ambient temperature of walk-in cooler was 48F at end of inspection. Cheese sauce, cooked noodles, house made banana pudding, house made beer batter, house made bleu cheese dressing, cooked collared greens (47-52F - Cold Holding) Ambient walk-in cooler temperature (48F)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; multiple items in walk-in cooler with temperatures of 46-52F. Ambient temperature of walk-in cooler was 48F at end of inspection. Cheese sauce, cooked noodles, house made banana pudding, house made beer batter, house made bleu cheese dressing, cooked collared greens (47-52F - Cold Holding) Ambient walk-in cooler temperature (48F)
Toxic substance/chemical improperly stored. Observed containers of chafing fuel on back prep table stored on and next to food contact surfaces.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed house bibb with splitter with no back flow preventers.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed; six racks of ribs in walk-in cooler at temperature of 123-133F. Employee stated ribs are cooked, then wrapped in plastic wrap, then covered with aluminum foil, and finally moved to walk-in cooler. Employee stated ribs were cooked one hour prior. Cooked brisket covered with aluminum foil at 129F employee stated was cooked an hour prior. Ambient temperature of walk-in cooler was 48F. Person in charge moved all time/temperature control for safety food items to walk in freezer for rapid cooling. Ambient walk-in cooler temperature (48F) Cooked brisket (127F - Cooling) Cooked ribs (123-133F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed; soiled can opener blades stored on bottom rack of prep shelf in back area near rear hand wash sink. Ovens on secondary cook line with debris build up. Smoker near dish machine area with debris and grease build up.
Handwash sink used for purposes other than handwashing. Observed spray bottle of chemical cleaner hanging on side of hand wash sink at in dish machine area. Employee moved to proper storage location.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with grooves and no longer easily cleanable.
Drain cover(s) missing. Observed missing drain cover at drain in rear of establishment under three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep shelf near food items under primary cook station. Employee discarded beverage.
Floors, walls, ceiling soiled/has accumulation of debris. Observed; soiled floors at drain under drink machine in right common area. Soiled walls around cook station near expo window. Soiled ceiling tiles throughout kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook station in primary cook line. Soiled hood filters above cook station on secondary cook line.
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats at front counter held at room temperature at 67F. Per employee, butter removed from cooler 1.5 hours prior. Butter moved back to cooler and temperature 20 minutes later down to 47F. Inspector discussed using time control on butter and operator added to current written procedures during inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked ribs held on time controls not marked with time. Employee states ribs began time control 15 minutes earlier and marked time on ribs.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink with added splitter, no backflow devices present for both sides of splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior nozzles on both soda machines have build up. Interior bottom of bottom oven at back kitchen has build up.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine for dish machine. No chemical test kit available for chlorine.
No soap provided at handwash sink. No soap at hand wash sink in dish room. Soap replenished.
Ceiling/ceiling tiles/vents/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under fryers has grease build up. Fan guards in stand up reach in cooler by fryers and in the walk in cooler are soiled. Multiple ceiling tiles in dish room are soiled.
Dead roaches on premises. Approximately 40 dead roaches in back of flip top reach in cooler in kitchen on equipment shelf by compressor and 1 dead roach in sticky trap interior back of same cooler. 5 dead roaches under shelving in dry storage room. In cabinet under soda machine in side dining room, approximately 40 dead flying insects in sticky trap by floor drain. Trap dated 8/9/2022. Operator and employees removed and discarded all sticky traps and dead roaches.
Drain cover(s) missing. Drain covers missing at the kettle and cabinet under drink station on far right near restrooms. Cold water valve not operable on handwash sink at back prep area.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing on far left of system at back kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on main kitchen side have grease build up.
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2023
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom section on reach-in cooler across from fry station, boiled egg (54F - Cold Holding). Egg stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fry station, slaw (53F - Cold Holding); cheese (53F - Cold Holding); boiled egg (54F - Cold Holding); sausage (52F - Cold Holding). Egg stored in cooler overnight, all other items placed in cooler in last 1.5 hours. Employee placed ice on all items.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At fry station, chicken wings held on time, no time marked. Wings out 45 minutes, operator marked time.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose bibb at back of catering area missed backflow preventer.
No paper towels or mechanical hand drying device provided at handwash sink. In back prep catering area, no paper towels at one handwash sink. Operator stocked paper towels.
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. Multiple employees present hired less than 60 days, no proof of employee responsibilities.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice on ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, lower shelf of prep table across from fry station, grease and residue build up. At fry station, exterior of bulk flour container soiled. Outside ice machine, exterior has green mold-like substance.
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.