All Spice
Last inspected: Sep 19, 2025
82
Score
The health department has logged nine inspections at All Spice, the earliest from 2022. The latest inspection on file is from Sep 19, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly two violations earlier in the record.
When inspectors have written things up, “soiled dry wiping cloth in use” has been the most frequent reason, cited two times.
Compared to the broader Fort Lauderdale restaurant scene, this is about average. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 19, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat patties 130F, fried chicken 112F, plantains 92F. In display hot holding unit at counter. Cook stated foods placed in unit 2 hours ago. Unit set at 120F. Operator set unit temperature to 160F. Started reheating food in kitchen. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-19: Meat patties 127F, plantains 122F, fried chicken 129F. In hot holding less than 3 hours. Operator placed in microwave to reheat. Admin Complaint** **Admin Complaint** **Corrective Action Taken**
03B-01-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. No longer cleanable. **Warning** - From follow-up inspection 2025-09-19: Time extended until next Routine inspection. **Time Extended**
14-09-4
82
Sep 18, 2025
Complaint Full
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Observed several bottles of medicine stored on cookline shelf. Operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Oxtail 49F-62F, Goat 52F, in walk in cooler. Date marked and cooked 2 days ago. Kept in covered stacked containers. Rice n peas 54F, oxtail 45F-49F, chicken soup 57F, in cooler at cook line. Cook stated cooked yesterday, kept in covered deep containers, cooling over night. See stop sale. Priority: High Priority 08A-05-6 Observed: Raw fish stored over/not properly separated from ready-to-eat acai. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Oxtail 49F-62F, Goat 52F, in walk in cooler. Date marked and cooked 2 days ago. Kept in covered stacked containers. Rice n peas 54F, oxtail 45F-49F, chicken soup 57F, in cooler at cook line. Cook stated cooked yesterday, kept in covered deep containers, cooling over night. See stop sale. Priority: High Priority 08A-05-6 Observed: Raw fish stored over/not properly separated from ready-to-eat acai. **Warning**
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup, on cook line cooler, stored overnight, 52F. Rice and beans 54F. Observed oxtail and goat in walk in cooler date 24-48 hours prior 49F-62F. **Stop Sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat patties 130F, fried chicken 112F, plantains 92F. In display hot holding unit at counter. Cook stated foods placed in unit 2 hours ago. Unit set at 120F. Operator set unit temperature to 160F. Started reheating food in kitchen. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by hanging pots. **Warning**
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. Observed Delroy Legister no proof. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drinks in walk-in cooler above prepared food. **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. No longer cleanable. **Warning**
14-09-4
Basic - Soiled dry wiping cloth in use. Observed on cook line. **Repeat Violation** **Warning**
21-10-4
33
Jul 15, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator thawed and, prepped pork and chicken 24-36 hours since prep. No date marks. Operator provided. **Corrected On-Site**
02C-02-5
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
74
Dec 11, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital ambient thermometer in walk in cooler not working.
05-05-4
Intermediate - Chlorine Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed chlorine sanitizer at 0 ppm. Corrected to 100 ppm. **Corrected On-Site**
16-13-5
67
Aug 29, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Old labels stuck to food containers after cleaning. Operator removed, cleaned and sanitized. **Corrected On-Site**
16-46-4
95
Feb 6, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Per DBPR verification Delinquent/Active.
50-17-3
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
82
Sep 22, 2023
Routine - Food
No violations found.
100
Oct 27, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Aug 26, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2022-08-26: Intermediate - 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. **Warning** **Time Extended**
53B-01-5
90
Frequently Asked Questions
When was All Spice last inspected?
The most recent health inspection at All Spice on file is from Sep 19, 2025. The public record contains nine inspections in total.
What is the most common violation at All Spice?
Across the inspection record, “soiled dry wiping cloth in use” has been cited two times, more than any other issue at All Spice.
How does All Spice compare to other restaurants in Fort Lauderdale?
All Spice most recently scored 82 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has All Spice's inspection record improved over time?
No. Recent inspections at All Spice have averaged around five violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at All Spice means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is All Spice inspected?
Based on the inspection history on file, All Spice is inspected around three times per year on average.
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