Question 1

How many health inspections has ALL SPICE BAR AND GRILL had?

Accepted Answer

ALL SPICE BAR AND GRILL has had 22 inspections according to Florida DBPR records.

Question 2

Has ALL SPICE BAR AND GRILL ever been shut down?

Accepted Answer

No, ALL SPICE BAR AND GRILL has no emergency closures on record.

Question 3

What are the most common violations at ALL SPICE BAR AND GRILL?

Accepted Answer

The most frequently cited violations at ALL SPICE BAR AND GRILL are: Proper cooking temps, Outer openings protected, Proper sanitizing.

Question 4

What does Florida violation V16 (Proper cooking temps) mean?

Accepted Answer

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

Question 5

What does Florida violation V31 (Clean multi-use utensils) mean?

Accepted Answer

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

Question 6

What does Florida violation V32 (Proper sanitizing) mean?

Accepted Answer

SANITIZER FAILURE: Improper sanitizer concentration leaves pathogens alive on surfaces. Too weak: bacteria survive and multiply. Too strong: chemical residue contaminates food. Incorrect temperature or contact time reduces effectiveness by up to 90%. Without proper sanitizing, cleaned surfaces still harbor millions of Listeria, Salmonella, and E. coli. Use approved sanitizers at proper concentration: Chlorine: 50-100 ppm, temperature 75°F+, contact time 7 seconds minimum. Quaternary ammonium: 200-400 ppm, temperature per manufacturer specs, contact time 30 seconds minimum. Hot water sanitizing: 171°F for 30 seconds. Test concentration with test strips every 2 hours. Change solution when dirty.

ALL SPICE BAR AND GRILL

Inspection History (22)

High Priority Violations

Intermediate Violations

High Priority Violations

Basic Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Basic Violations

Basic Violations

High Priority Violations

Intermediate Violations

How Does This Facility Compare?

Frequently Asked Questions

Nearby Establishments

MCDONALD'S

CHURCH'S CHICKEN #1137

DUNKIN DONUTS #17

MZ FATTY'S ICE CREAM PARLOR

Editorial Standards & Data Oversight