Ja Island Spice Mini Restaurant
Last inspected: Mar 18, 2026
32
Score
Ja Island Spice Mini Restaurant has been inspected six times since 2023. The most recent visit was on Mar 18, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to six violations.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
6
Inspections
5
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorine sanitizer is only used for laundry and bathroom cleaning only. Operator provided food contact safe chlorine sanitizer at time of inspection. **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over or with unwashed produce. Employee raw shell eggs stored over unwashed bell peppers inside reach in cooler. Employee removed raw shell eggs from reach in cooler at time of inspection. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken stored over ready to eat birria sauce inside reach in chest freezer.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked seasoned rice 48°F at 2:24 PM stored overnight in reach in cooler. Operator stated no temperature logs were documented for cooked seasoned rice or any Time/temperature control for safety food items inside MFDV. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked seasoned rice 48°F at 2:24 PM stored overnight in reach in cooler. Operator stated no temperature logs were documented for cooked seasoned rice or any Time/temperature control for safety food items inside MFDV. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for an open container of milk.
02C-03-5
Intermediate - 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.
11-27-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw shell eggs stored over unwashed, bell peppers, inside and cooler.
08B-49-4
Basic - Food stored on floor. Two trucks of oil stored on floor.
08B-38-4
32
Jun 25, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tamales 45F at 11:30am prepared previous afternoon, shredded mozzarella 63F at 11:30am opened in Reach in cooler previous afternoon. Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tamales 45F at 11:30am prepared previous afternoon, shredded mozzarella 63F at 11:30am opened in Reach in cooler previous afternoon. **Repeat Violation** Priority: High Priority
03A-02-5
Intermediate - Observed: 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. Priority: Intermediate
11-27-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled beneath prep table. Priority: Intermediate
22-02-4
61
Oct 31, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
64
Aug 27, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler: diced tomato 46 F, shredded lettuce 47 F. **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. A pot of beef soup 126 F stored on stove top. **Repeat Violation** **Warning**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken and taco meat. **Repeat Violation** **Warning**
02C-02-5
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**
53B-01-5
Intermediate - 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. **Warning**
11-26-1
55
Mar 5, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of cooked yellow rice (80F - Hot Holding) stored on reach-in freezer.
03B-01-6
Intermediate - 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.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked bean and various cooked items in reach-in freezer.
02C-02-5
70
Sep 12, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
61
Frequently Asked Questions
When was Ja Island Spice Mini Restaurant last inspected?
The most recent health inspection at Ja Island Spice Mini Restaurant on file is from Mar 18, 2026. The public record contains six inspections in total.
What is the most common violation at Ja Island Spice Mini Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Ja Island Spice Mini Restaurant.
How does Ja Island Spice Mini Restaurant compare to other restaurants in Tampa?
Ja Island Spice Mini Restaurant most recently scored 32 out of 100, which is lower than the Tampa average of 79.
Has Ja Island Spice Mini Restaurant's inspection record improved over time?
No. Recent inspections at Ja Island Spice Mini Restaurant have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Ja Island Spice Mini Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ja Island Spice Mini Restaurant inspected?
Based on the inspection history on file, Ja Island Spice Mini Restaurant is inspected around two times per year on average.
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