Negril Spice
Last inspected: Feb 20, 2026
58
Score
Going back to 2023, Negril Spice has nine inspections in the public record. Negril Spice was last inspected on Feb 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 13 violations before.
“Time/temperature control for safety food” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 77, which Negril Spice's 58 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
58
Sep 30, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -multiple ceiling tiles in kitchen area have apparent water damage **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor underneath/behind cooking equipment has an accumulation of grease and food debris **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -front counter hot holding unit **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment have an accumulation of grease and food debris -hood filters over cooking equipment have an accumulation of grease and food debris **Repeat Violation** **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. -handwash sink in kitchen leaking from faucet while in operation **Repeat Violation** **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
14-17-4
64
Sep 29, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
35
Apr 25, 2025
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. -raw fish stored over unwashed produce in walk-in cooler, employee reorganized walk-in cooler **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -curry chicken patty 118F, per operator stored in hot holding cabinet less than 90 minutes, operator turned up heat on hot holding cabinet to rapidly reheat **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee filled sanitizer compartment with quaternary ammonia sanitizer and sanitized food contact surfaces **Corrected On-Site**
22-45-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
12A-03-4
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. -provided Clean-up of Vomiting and Diarrheal Events handout **Corrected On-Site**
11-27-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink in kitchen **Repeat Violation**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. -blue cleaner solution spray bottle lacking label, operator labeled **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryer have an accumulation of grease and food debris
23-03-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -glass door reach-in cooler, thermometer moved to front **Corrected On-Site**
05-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phones stored on top of microwave, employee removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. -open case of raw chicken stored on the floor in walk-in freezer, operator relocated -bucket of chopped chicken stored on the floor in walk-in cooler, operator relocated **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in walk-in freezer. **Repeat Violation**
14-69-4
Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster **Corrective Action Taken**
51-13-4
Basic - Plumbing system in disrepair. -handwash sink in front service area spraying water all over while in operation, operator states parts have been ordered -handwash sink in kitchen leaking from faucet while in operation -both triple sink faucet leaking **Corrective Action Taken**
29-08-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
29
Nov 18, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over ketchup in glass door reach-in cooler, operator relocated **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 103F, per operator stored in pot on stove less than 1 hour, operator turned up heat to rapidly reheat to 165F **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
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. -milk in glass door reach-in cooler, operator dated **Corrected On-Site**
02C-03-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink in kitchen, operator repaired **Corrected On-Site**
31B-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -multiple ceiling tiles with apparent water damage, operator states landlord is aware of continuous leak
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. -yellow cutting board
14-09-4
Basic - Equipment in poor repair. -reach-in cooler door gasket, operator states repairs have been scheduled
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in freezer
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -glass door reach-in cooler, operator installed new thermometer **Corrected On-Site**
05-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 10ppm, operator added more chlorine, retested 150ppm **Corrected On-Site**
21-07-4
37
Feb 19, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 121F, less than 1 hour per operator. Operator increased temperature **Corrective Action Taken**
03B-01-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee pulled up sleeves and proceeded to handle single serve containers without washing hands
12A-28-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -2 single serving vacuum packed servings of salmon, and 5 of tuna, were not removed from packaging prior to thawing despite having instructions to do so printed on the packaging. Disposed of on site by operator **Corrected On-Site**
01B-13-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen **Repeat Violation**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. -sheet pans stored on floor between equipment on cook line
24-07-4
Basic - Duct tape used to repair nonfood-contact surface. -doorknob handle in front counter area
14-71-4
Basic - Food stored on floor. -oil boxes in storeroom
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging on patty cabinet handle **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interiors of microwaves soiled
23-03-4
Basic - Single-service articles improperly stored. -2 cases of plastic cups on floor. Operator states they were delivered in error and are awaiting pickup
25-05-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
43
Oct 2, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. -raw chicken over corn in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -mop sink at back door **Repeat Violation**
29-34-4
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. -patty cabinet
05-04-4
Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen
36-32-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind 3compartment sink **Repeat Violation**
36-27-5
61
Mar 29, 2023
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter: chicken patties (117F - Hot Holding). Advised to reheat item(s) to 165°F for 15 seconds within two hours.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb outside rear kitchen door.
29-34-4
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 rice and beans, cooked 03/28/2023.
01B-36-5
High Priority - Raw animal food stored over or with unwashed produce. Reach in cooler: Raw shell eggs.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler: beef stew (46F - Cold Holding). Item moved to freezer.
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice and beans (54F - Cooling) See Stop Sale.
03D-02-5
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. **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary strips needed.
16-37-1
Basic - Food not stored at least 6 inches off of the floor. Bottled water.
08B-47-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Single-service articles improperly stored. Togo containers stored on the floor. Storeroom.
25-05-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
26
Jan 17, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
78
Frequently Asked Questions
When was Negril Spice last inspected?
The most recent health inspection at Negril Spice on file is from Feb 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Negril Spice?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Negril Spice.
How does Negril Spice compare to other restaurants in Sanford?
Negril Spice most recently scored 58 out of 100, which is lower than the Sanford average of 77.
Has Negril Spice's inspection record improved over time?
Yes. Recent inspections at Negril Spice have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Negril Spice means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Negril Spice inspected?
Based on the inspection history on file, Negril Spice is inspected around three times per year on average.
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