Jaxspice Restaurant
Last inspected: Mar 27, 2026
100
Score
Going back to 2023, Jaxspice Restaurant has 11 inspections in the public record. Jaxspice Restaurant was last inspected on Mar 27, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly seven violations earlier in the record.
Across the inspection history, “no measuring device available” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average St. Johns restaurant scores 69. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
No violations found.
100
Mar 17, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment sprouting green gram beans/moong aihole beans onsite. **Warning** - From follow-up inspection 2026-01-23: 60 day callback from original inspection **Time Extended** - From follow-up inspection 2026-02-02: 60 day callback from original inspection **Time Extended** - From follow-up inspection 2026-03-17: Establishment no longer growing seed sprouts. **Time Extended**
03G-47-2
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen, in use, ran multiple times and max temperature was 147F **Warning** - From follow-up inspection 2026-01-23: Dish machine ran multiple times and temperature at plates only reaching 136F **Admin Complaint** - From follow-up inspection 2026-02-02: Dish machine ran multiple times and max temperature only reached 156F **Admin Complaint** - From follow-up inspection 2026-03-17: Dish machine ran multiple times and only reached a max temperature of 112F. Per employees they have had Ecolab out for repairs several times already and will call for additional service. **Admin Complaint** **Corrective Action Taken**
22-56-4
82
Feb 2, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment sprouting green gram beans/moong aihole beans onsite. **Warning** - From follow-up inspection 2026-01-23: 60 day callback from original inspection **Time Extended** - From follow-up inspection 2026-02-02: 60 day callback from original inspection **Time Extended**
03G-47-2
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen, in use, ran multiple times and max temperature was 147F **Warning** - From follow-up inspection 2026-01-23: Dish machine ran multiple times and temperature at plates only reaching 136F **Admin Complaint** - From follow-up inspection 2026-02-02: Dish machine ran multiple times and max temperature only reached 156F **Admin Complaint**
22-56-4
82
Jan 23, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from hose side of splitter at mop sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-23: No change, showed manager wha is required. **Admin Complaint**
29-34-4
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar ran multiple times reading 0ppm. **Warning** - From follow-up inspection 2026-01-23: Dish machine ram multiple times and did not read any chlorine sanitizer at all. **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen, in use, ran multiple times and max temperature was 147F **Warning** - From follow-up inspection 2026-01-23: Dish machine ran multiple times and temperature at plates only reaching 136F **Admin Complaint**
22-56-4
Intermediate - - From initial inspection : Intermediate - Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment sprouting green gram beans/moong aihole beans onsite. **Warning** - From follow-up inspection 2026-01-23: 60 day callback from original inspection **Time Extended**
03G-47-2
61
Jan 15, 2026
Routine - Food
4 critical violations. 7 major violations. 1 minor violation.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of hand sanitizer over flip top reach in coolers on make line, bottle moved. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from hose side of splitter at mop sink. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar ran multiple times reading 0ppm. **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked goat dated 1/7, bhartha dated 1/8, 2 containers of tomato sauce dated 1/7, in walk in cooler.
01B-24-5
Intermediate - Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment sprouting green gram beans/moong aihole beans onsite. **Warning**
03G-47-2
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen, in use, ran multiple times and max temperature was 147F **Warning**
22-56-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test strips
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees engaged in food handling during inspection and no one is a certified food manager on site.
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No one is able to find any device to measure hot water inside dish machine in kitchen. **Repeat Violation**
16-62-1
Intermediate - No soap provided at handwash sink. At hand wash station at bar
31B-03-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All certificates are photocopies. **Warning**
53B-09-4
Basic - No handwashing sign provided/visible at a hand sink used by food employees. Sign at hand wash station at end of cook line in corner of cook line sitting on top of soap dispenser, facing upwards, above eye level and not readable.
31B-04-4
26
Aug 13, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Bottles of pain reliever and cough and cold medicine stored over prep table in server area.
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut leafy greens in reach in cooler on make line. Raw chicken over produce in walk in cooler, chicken moved. **Corrective Action Taken**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from splitter at mop sink on hose side.
29-34-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Food stored on floor. Bag in box soda in storage room by bathrooms. Cooking oil by walk in cooler in kitchen. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Missing drain line to soda gun at bar.
14-11-5
52
Feb 10, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of blue liquid stored with bottles of liquor at bar area, spray bottle moved. Also bottle of NightQuill stored over service window and reach in cooler on make line in kitchen, medication moved. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of Bhartha dated 1/31 in walk in cooler.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (115F - Hot Holding) in pot on stove top in cook line, per employee butter has been there less then a few hours, burner for butter turned on. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (46F - Cooling, after 30 minutes 46F) in walk in cooler, per employee chicken was marinated about 4 hours prior, chicken moved to walk in freezer. **Corrective Action Taken**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Harkirat Singh, expired 4/19/2024, ServeSafe
53A-03-7
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of purple and blue liquid in server area of kitchen. **Repeat Violation**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar. **Repeat Violation**
31B-04-4
Basic - Food stored on floor. Container of raw chicken in small walk in cooler. Box of lamb in walk in freezer.
08B-38-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 frozen packages of raw fish still inside vacuum bags in walk in cooler.
06-09-1
41
Jul 9, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
39
Feb 22, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Evidence of wastewater dumped onto ground. Establishment washing off hood filters in parking lot behind kitchen.
28-14-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked cauliflower in small walk in cooler, chicken moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (54F - Cold Holding) in bottom of reach in cooler on cook line, per manager cream was taken out of cooler and left on counter while preparing food for less then 30 minutes.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On splitter at mop sink.
29-34-4
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. Per manager they have a couple of part time employees who have been working less then 60 days that do not have a signed reporting agreement.
11-26-1
Basic - Food stored on floor. Bag in box soda on floor in liquor cabinet by bar,employee corrected during inspection. **Corrected On-Site**
08B-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
45
Sep 28, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, commercially packaged raw frozen shrimp over plastic bag of ready to eat vegetable dumplings.
08A-02-6
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line with old food debris on the blade. Operator wiped down the can opener blade. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device or test kit available for high temperature dish machine. Operator ordered irreversible waterproof thermometer during inspection. **Corrective Action Taken**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over clean plates opposite the dish machine. Operator voluntarily discarded the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones stored on top of microwave on the service side of the cook line.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handle. Operator relocated the tongs. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at the waitstation flip top reach in cooler. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. On the dry storage shelf in the prep area, bulk container of mixed spices with no product labeling. Operator labeled the bulk container. **Corrected On-Site**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage shelf next to the walk in cooler large metal pots not stored inverted or covered for protection. Operator inverted the pots. **Corrected On-Site**
24-05-4
41
May 25, 2023
Food-Licensing Inspection
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Frequently Asked Questions
When was Jaxspice Restaurant last inspected?
The most recent health inspection at Jaxspice Restaurant on file is from Mar 27, 2026. The public record contains 11 inspections in total.
What is the most common violation at Jaxspice Restaurant?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Jaxspice Restaurant.
How does Jaxspice Restaurant compare to other restaurants in St. Johns?
Jaxspice Restaurant most recently scored 100 out of 100, which is higher than the St. Johns average of 69.
Has Jaxspice Restaurant's inspection record improved over time?
Yes. Recent inspections at Jaxspice Restaurant have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Jaxspice Restaurant 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 Jaxspice Restaurant inspected?
Based on the inspection history on file, Jaxspice Restaurant is inspected around four times per year on average.
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