Spice Flare Cater in Minneola
204 W Washington St, Minneola, FL 34715Spice Flare Cater in Minneola has been subject to extensive enforcement action within the past four months. In September 2025, nine stop-sale and stop-use orders were issued documenting adulterated food products, temperature control failures, unsanitary equipment, and plumbing defects. Multiple lots of food were voluntarily destroyed after inspectors found blue and green mold on shredded cheese, raw cabbage with black mold, soft potatoes with visible root growth, milk held at 59°F, shredded cheese at 60°F, raw shell eggs stored at ambient temperature, and various hot-held items below safe temperatures including cooked cabbage at 95°F, goat stew at 115°F, and fried plantains at 125°F. A stop-use order for the tall reach-in refrigerator remains in effect as of December 29, 2025. The September 4 inspection documented 22 violations including high-priority failures in food safety, temperature control, and physical facilities. A faucet at the three-compartment sink was found too short to reach both outer basins. Three focused compliance inspections conducted in October, November, and December 2025 found zero violations but noted the establishment has not yet obtained written release of the equipment or products under stop-use order. The facility is required to submit corrections and request an inspector visit to release equipment; failure to comply may result in administrative action. An earlier February 2023 inspection found hot-held goat at 125–128°F, which was corrected on site.
Summary generated from Florida DBPR public inspection records.
Spice Flare Cater in Minneola: Comparison to Lake County Averages
This Facility
0
violations / inspection
0 violations per inspection
Lake County Avg
6.3
violations / inspection
6.3 county average
This Facility
0
emergency closures
0 closures
Lake County Avg
0.08
closures / facility
0.08 county average
Spice Flare Cater in Minneola: FDACS Inspection History (7)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 6 inspections
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: This Focused Inspection is being conducted offsite to document a verbal conversation to help assist the food establishment with
compliance of recent food safety observations and continuing issues.
The original Stop-Use Order for the tall reach in fridge on 09/04/2025 remains in effect. Food establishment can visit
https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when
required documents have been obtained to request food safety inspector visit for written release of product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: This Focused Inspection is being conducted offsite to document a verbal conversation to help assist the food establishment with
compliance of recent food safety observations and continuing issues.
The original Stop-Use Order for the tall reach in fridge on 09/04/2025 remains in effect. Food establishment can visit
https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when
required documents have been obtained to request food safety inspector visit for written release of product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection - Check-back Needed· Re-Inspection Required
Comments: This Focused Inspection is being conducted offsite to document a verbal conversation to help assist the food establishment with
compliance of recent food safety observations and continuing issues.
The original Stop-Use Order for the tall reach in fridge on 09/04/2025 remains in effect. Food establishment can visit
https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when
required documents have been obtained to request food safety inspector visit for written release of product and/or equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements - Check Back Needed· 3 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Risk-Based Violations
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of
food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge did not correctly respond to all questions regarding foodborne disease.
Employee Health Guide handout was provided.
o
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout
was provided.
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment unable to provide written procedures in regards to clean up of vomitus or
diarrheal event in food establishment. Industry handout provided.
— Focused Inspection - Check-back Needed· 1 violation· 1 stop-sale order· Re-Inspection Required
Comments: The Food Safety Inspection Report was amended on September 25, 2025. The report was amended to correct the date of the
original Stop Use Orders in the comments section and Violation #96 observation portion of the report. The date was changed
from 09/05/2025 to the correct date of 09/04/2025. Also, the check-back comment was clarified. A copy of the amended
inspection report was served to the food establishment via email.
The original Stop-Use Order on 09/04/25 for the Tall Reach In Fridge remains in effect. The Stop Use Order applies to
time/temperature control for safety food items only. Food establishment can visit https://foodpermit.fdacs.gov or contact the
Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to
request food safety inspector visit for written release of product and/or equipment. Failure to comply with the request for written
release may or will result in Administrative Action.
Check-Back: released Stop Use Order issued on 09/04/2025 for all Food Processing, Equipment and Utensils.
Good Retail Practice Violations
96
Stop Use Order was broken. 500.172(1), F.S.Repeat
A Stop Use Order was placed on 09/04/25 for all food processing, equipment, and utensils.
Inspector observed the food establishment engaging in food processing by cooking and reheating foods on
the stove, hot holding food in the retail hot display case, had soiled equipment and utensils in the
warewashing sink, and had cooked cabbage cold holding in the new reach in fridge in the kitchen area.
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Plumbing installed; proper backflow devices.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 22 violations· 8 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance was demonstrated in regards to cold holding, hot holding, and
consumer advisory.
o
Kitchen: Blue and green mold like debris on shredded cheese in plastic container in tall
reach in fridge in kitchen area. Raw cabbage head is shriveled and has black mold like debris stored on
shelf under prep table. Outside: Potatoes are soft and wrinkled and have visible roots growing from them in
box stored under overhang by outside coolers. Retail: Potatoes are soft and wrinkled and have visible roots
growing from them in box stored on shelf on retail sales floor. COS: Shredded cheese, raw cabbage head,
and boxes of potatoes were voluntarily discarded. See Stop Sale Orders and Release.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Kitchen: Various time/temperature control for safety foods found below 135 degrees F being
hot held on the stove. (Cooked Cabbage 95 degrees F. Goat Stew 115 degrees F) Fried plantains had an
internal temperature of 125 degrees F in a fryer basket above the deep fryer. Inspector checked
temperatures at 10:45AM and all foods were cooked between 9:00AM - 10:00AM. COS: Foods were
reheated to 165 degrees F and inspector verified. Service Area: Fried chicken that was cooked at 10:00AM
had an internal temperature of 125 degrees F inside the hot display case at 11:15AM and cooked dumpling
and vegetables was cooked at 10:00AM and had an internal temperature of 101 degrees F at 11:15AM in
the hot bar. COS: Fried chicken and dumpling and vegetables were reheated to 165 degrees F and
inspector verified.
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of
food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge did not correctly respond to all questions regarding foodborne disease.
Employee Health Guide handout was provided.
o
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout
was provided.
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Kitchen: Raw shell eggs were found with an external ambient temperature of 60 degrees F
inside the tall reach in fridge. COS: Raw shell eggs were voluntarily discarded. See Stop Sale Order and
Release.
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Kitchen: Various time/temperature control for safety food were found above 41 degrees F
inside the tall reach in cooler. (Milk 59 degrees F. Shredded Cheese 60 degrees F.) COS: Milk and
shredded cheese was voluntarily discarded. See Stop Sale Order and Release.
x
Print Date: 9/4/2025
Page 2 of 5
23
Pf
Citation Description: Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder using effective written means. 3-603.11(A) Pf
Observation: Displayed store menus do not include a consumer advisory in the form of a reminder or
disclosure for cooked to order eggs. Inspector provided consumer advisory sign and a discussion was had
with management regarding it's use.
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPfRepeat
Establishment unable to provide written procedures in regards to clean up of vomitus or
diarrheal event in food establishment. Industry handout provided.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Restroom: No handwashing sign at employee restroom sink in the hallway area. Inspector
provided manager with hand wash sign.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Kitchen: Handwash sink near the warewashing sink was blocked by large pan on the basin of
sink. COS: Employee moved pan allowing access to handwash sink.
Retail: Unlabeled pre-packaged ice cream being sold in retail freezer on the sales floor. Food
establishment is unable to provide invoice or business name/information of ice cream producer. COS: Ice
cream was voluntarily discarded. See Stop Sale Order and Release.
x
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed to
be easily readable. 4-204.112(A), (B) and (D)
Kitchen: No ambient thermometer inside clam shell prep cooler and raw meat cooler. Service
Area: No ambient thermometer in hot display case.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Plastic bag containing bulgar wheat not labeled with the name and place of business
on the dry storage retail sales shelf. COS: Proper labeling sticker was added to bag.
3-304.14(D)
Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are
held between uses not free of food debris and visible soil.3-304.14(D)
Kitchen: Wiping cloths stored in a bucket of chlorine sanitizer solution in the warewashing
sink are heavily soiled with food debris and the sanitizer solution is murky and brown. COS: Wiping cloths
were removed and sanitizer solution was discarded.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Kitchen: Bucket in warewashing sink containing chlorine sanitiszer solution and wet wiping
cloths measured 0 parts per million when tested with inspector test strips. COS: Wiping cloths were
removed and sanitizer solution was discarded.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Kitchen: Metal cambro with no handle stored in container of raw uncooked beans.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Kitchen: Clean dishes and utensils stored on racks in kitchen not in an inverted position.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Kitchen: The tall reach in fridge fails to maintain time/temperature control for safety foods at
or below 41 degrees F. See Stop Use Order.
5-202.11(A)
Plumbing system not designed, constructed, and installed according to law.
5-202.11(A) P
Kitchen: Faucet to dispense water at the 3 compartment sink is lot long enough to reach the
left or right sink and only can add water to the center sink. See Stop Use Order.
x
5-403.12
Condensate drainage or other non-sewage liquids or rainwater not drained from
point of discharge to disposal according to law. 5-403.12
Kitchen: Pooling water on floor seeping from underneath tall coolers near air conditioning
unit.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
There is a build up of old food debris throughout the establishment on walls and underneath
and behind equipment.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Back Area: Ceiling in dry storage area near the hallway by the restrooms has a hole and is
drooping.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: The Stop Use Order applies to time/temperature control for safety food items only. To request a Food Safety Inspector visit for written
release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or
[email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Plumbing installed; proper backflow devices.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Print Date: 9/4/2025
Page 4 of 5
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Nicole Cole
I, _____________________________________________________
the person in charge of Fat Chef Authentic Jamaican Cuisine and Grocery
hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II
NICOLE COLE, OWNER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 9/4/2025
Page 5 of 5
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 1 inspection
— Met Inspection Requirements; Check-back Needed· 3 violations· Met Requirements
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Kitchen: Cooked goat 125-128 degrees F, probed internally with a calibrated thermometer. COS:
The food was reheated to 165 degrees F or higher.
x
Good Retail Practice Violations
6-202.15
Outer opening not protected against the entry of insects and rodents by filling or closing
holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing,
tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of
insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying
insects; or other effective means. 6-202.15
Back door: Outer opening has gaps to the outside.
o
4-501.11
Equipment not maintained in good repair or condition; equipment component not kept
intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can
opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is
opened. 4-501.11
Kitchen: Reach in cooler at cook line unable to maintain time/temperature foods for safety at 41
degrees F or lower. See comments.
o
Spice Flare Cater in Minneola: Stop-Sale & Stop-Use Orders (9)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Plumbing installed; proper backflow devices. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Physical Facilities: Plumbing installed; proper backflow devices. Comme… |
Spice Flare Cater in Minneola: Frequently Asked Questions
- How many health inspections has Spice Flare Cater in Minneola had?
- Spice Flare Cater in Minneola has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has Spice Flare Cater in Minneola ever been shut down?
- No, Spice Flare Cater in Minneola has no emergency closures on record with Florida DBPR.
- When was Spice Flare Cater in Minneola last inspected?
- Spice Flare Cater in Minneola was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 29, 2025. Inspection type: Focused Inspection - Check-back Needed.
- How many inspections has Spice Flare Cater in Minneola had?
- Spice Flare Cater in Minneola has 7 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Spice Flare Cater in Minneola find?
- Spice Flare Cater in Minneola was most recently inspected by FDACS on December 29, 2025 (Focused Inspection - Check-back Needed).
- Has Spice Flare Cater in Minneola had any stop-sale or stop-use orders?
- Yes, Spice Flare Cater in Minneola has 9 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Spice Flare Cater in Minneola?
- The most frequently cited FDACS violations at Spice Flare Cater in Minneola are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.
- Does Spice Flare Cater in Minneola have any repeat violations?
- Yes, Spice Flare Cater in Minneola has had the following violations cited on multiple FDACS inspections: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Spice Flare Cater. How we collect and verify this data.