Spice Indian Grill
Last inspected: Nov 3, 2025
100
Score
Public records show 11 inspections at Spice Indian Grill stretching back to 2022. The newest entry in the record is dated Nov 3, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 13 violations before that.
Looking across the full record, “food not stored at least 6 inches off of the floor” is the recurring theme, flagged seven times.
Among Orlando restaurants, the typical score is 79; Spice Indian Grill is comfortably above that bar. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 3, 2025
Complaint Full
No violations found.
100
Oct 30, 2025
Complaint Full
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
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. Chlorine dish machine 0 ppm. **Repeat Violation** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board Can opener dirty **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by cart in dish area **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink cook line . Brought paper towels **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried cheese prepared two days ago no date marked . Fried cauliflower two days ago no date marked Lentils Samosas made two says ago no label
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Two bottles stored on dish machine **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowls use to scoop salt and sugar . Removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates kept on cook line in an area were there is foot traffic.
24-05-4
Basic - Clean utensils stored between equipment and wall. Knifes in between three compartment sink and wall . Removed **Corrected On-Site** **Repeat Violation**
24-14-4
Basic - Food not stored at least 6 inches off of the floor. Buckets in walk in freezer **Repeat Violation**
08B-47-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on mop and prep area **Repeat Violation**
36-27-5
39
Aug 19, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located on dish area blocked by cart. - From follow-up inspection 2025-08-19: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat kept on reach in cooler on cook line, prepared three days ago with no date marked. Non of the prepared food items kept in coolers in cook line have labels. **Repeat Violation** - From follow-up inspection 2025-08-19: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Oil stored on floor by exit door. Multiple buckets of food stored on walk in freezer floor. - From follow-up inspection 2025-08-19: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine has mold like susbstance . - From follow-up inspection 2025-08-19: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Cleaned knifes stored in between wall and three compartment sink. - From follow-up inspection 2025-08-19: **Time Extended**
24-14-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall located under sink on dish area with. - From follow-up inspection 2025-08-19: **Time Extended**
36-27-5
67
Aug 11, 2025
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Live, small flying insects found 2 small flying insects on wall dish are
35A-02-7
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. Chlorine dish machine with 0 ppm **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located on dish area blocked by cart.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Goat kept on reach in cooler on cook line, prepared three days ago with no date marked. Non of the prepared food items kept in coolers in cook line have labels. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle kept on dish area with no label.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine has mold like susbstance .
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop salt and sugar .
14-01-5
Basic - Clean utensils stored between equipment and wall. Cleaned knifes stored in between wall and three compartment sink.
24-14-4
Basic - Food not stored at least 6 inches off of the floor. Oil stored on floor by exit door. Multiple buckets of food stored on walk in freezer floor.
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons use in cook line in water 90F . Operator turn water on. Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on fan covers in walk in cooler .
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old label from chara Marsala on rice pudding. Operator removed label **Corrective Action Taken** **Repeat Violation**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves has debris
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain on hand sink located at bar area .
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall located under sink on dish area with.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Leak from faucet and pipe in ladies bathroom.
29-11-4
29
Mar 5, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
26
Oct 23, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 93F . Less than 4hrs per operator. Advised operator that utensils in water must be 135F. Operator took action To reheat container **Corrective Action Taken**
10-05-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Tilapia in its original packaging over container of cooked potatoes out of its original packaging in upright freezer. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink by cart **Corrected On-Site**
31A-09-4
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. Provided operator with form. Employees signed on site **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan was incomplete. Advised operator to put individual items on time plan
03F-10-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile torn above ice machine
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on first prep cooler
14-09-4
Basic - Food stored on floor. Boxed oil on floor
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers on storage shelf in ware washing area
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at entry way to cookline leaking from pipe.
29-11-4
37
Jun 6, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris - From follow-up inspection 2024-06-06: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked chicken, spinach and ground lamb in walk in cooler held more then 24 hours - From follow-up inspection 2024-06-06: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottles with no label located on top of dishwasher - From follow-up inspection 2024-06-06: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floors soiled with food debris - From follow-up inspection 2024-06-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bags of rice located next to back exit door - From follow-up inspection 2024-06-06: **Time Extended**
08B-47-4
67
May 30, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed in front of 3 compartment sink. Per operator New sink will get installed on Monday **Warning**
31A-04-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked chicken, spinach and ground lamb in walk in cooler held more then 24 hours
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottles with no label located on top of dishwasher
41-17-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floors soiled with food debris
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Bags of rice located next to back exit door
08B-47-4
Basic - Food stored on floor. Cases of raw chicken stored on floor next to prep table **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside of flour and rice container
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled with food debris next to bread oven
23-24-4
50
Sep 26, 2023
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Dish employee rinsed dirty dishes and placed on dish machine, then proceeded to touched clean equipment.
12A-13-4
High Priority - Food preparation sink has soil/old food residue.Old food inside plastic part use to push food for food grinding.
22-35-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Heavy cream 66F for less than 4 hrs . Ask employee to place in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chicken tandoori kept on microwave for less than 4 hrs with temperature of 113F. Ask cook to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee grabbed to go container that fall on floor and then proceeded to add cooked chicken to a pan for reheating.
12A-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels at cook line.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked potato stuffing for samosas cooked on Friday with no date marked and kept on walk in cooler, potatoes cooked on Sunday kept on walk in cooler with no label, spinach cooked on Wednesday and kept on walk in cooler and reach in cooler on cook line with no label, cheese cooked on Sunday kept on reach in cooler on cook line with no label, chicken tika cooked last week kept on walk in cooler and cook line with no label, goat curry cooked on Thursday and kept on cook line with no label, lentils cooked on Friday and kept on cook line reach in cooler with no label.
02C-02-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation.Cook was cooking food with no hair restraint.
13-03-4
Basic - Food not stored at least 6 inches off of the floor.Bags of rice stored on floor by exit door located near bar. **Repeat Violation**
08B-47-4
Basic - Old labels stuck to food containers after cleaning in multiple containers around facility.
16-46-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Repeat Violation**
24-11-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Stored on table by bar.
24-18-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.Slow drain on hand sink located at dish area.
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner.Chicken been thawed at room temperature.
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed carrots and cilantro stored over ready to eat meat on walk in cooler.
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle.Leak under hand sink located on dish area.
29-11-4
23
Feb 23, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground.Employee dumped water on back exit door.
28-14-5
High Priority - Food preparation utensil has soil/old food residue.Food residue inside plastic utensil use to press food on grinder. **Corrected On-Site**
22-35-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Slight debris on can opener.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Self service soda machine. **Corrected On-Site**
22-20-5
Basic - Clean utensils stored between equipment and wall.Knifes stored between three bay sink and wall.
24-14-4
Basic - Food not stored at least 6 inches off of the floor.Raw chicken container stored on floor under can boxes by walk in cooler. Rice bags stored directly on floor by buffet area.
08B-47-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.Also plates on cook line and in area where they keep the rice hot holding.
24-11-4
55
Sep 6, 2022
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.Towel use to line cilantro in tall reach in cooler located in cook line.
14-86-1
High Priority - Raw animal food not separated from ready-to-eat food during preparation.Raw chicken stored over cooked tofu in reach in cooler across from stove.
08A-14-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Chicken Tendori kept in walk in cooler since Sunday no date marked. **Repeat Violation**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Tendori chicken kept in walk in cooler overnight with temperature of 67F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Tendori chicken kept in walk in cooler overnight with temperature of 67F. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . All food items in buffet. Per owner food has been out for less than 4 hours. **Corrected On-Site**
03F-02-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.Degreaser bottle no label.
41-21-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoons in cook line in water with temperature of 88F and water is dirty.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood-filters.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Ice-machine inside kitchen .
22-20-5
32
Frequently Asked Questions
When was Spice Indian Grill last inspected?
The most recent health inspection at Spice Indian Grill on file is from Nov 3, 2025. The public record contains 11 inspections in total.
What is the most common violation at Spice Indian Grill?
Across the inspection record, “food not stored at least 6 inches off of the floor” has been cited seven times, more than any other issue at Spice Indian Grill.
How does Spice Indian Grill compare to other restaurants in Orlando?
Spice Indian Grill most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Spice Indian Grill's inspection record improved over time?
Yes. Recent inspections at Spice Indian Grill have averaged around six violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Spice Indian Grill 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 Spice Indian Grill inspected?
Based on the inspection history on file, Spice Indian Grill is inspected around three times per year on average.
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