Spicy Girl
Last inspected: Feb 25, 2026
26
Score
Inspectors have visited Spicy Girl 12 times, with records going back to 2022. The latest inspection on file is from Feb 25, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 21 violations before that.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged seven times.
By comparison, the average Orlando facility scores 79, putting Spicy Girl on the weaker side. The pattern in the record is worth a careful look.
12
Inspections
4
Critical latest
2
Major latest
11
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Over prep table across from back door of kitchen **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over ginger in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw whole shell eggs in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles (55F - Cold Holding) on shelf next to wok station butter (61F - Cold Holding) on cook cart on cooks line for wok station Less than four hours per chef Placed in reach in cooler for temperature recovery Advised use of time plan 25 minutes later Butter 52F Rice Noodles 46F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on cook line cooler **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal scrubber in hand sink on cooks line **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In MSG container on dry item shelf outside walk in cooler **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Plate of food and drink in dish room clean item shelf **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag in dry storage area
40-06-5
Basic - Equipment in poor repair. Microwave on cooks line
14-11-5
Basic - Food stored on floor. Walk in freezer **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven handles cooks line **Corrected On-Site**
10-20-4
Basic - Light not functioning. Over dish machine **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Server side station
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket ringer in server side station and by mop sink **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch container on shelf next to cooks line **Repeat Violation**
02D-01-5
26
Dec 23, 2025
Routine - Food
No violations found.
100
Nov 19, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added coolers in kitchen and side beverage area **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-11-19: Submitted on 11/10/25 **Time Extended**
51-16-7
90
Oct 2, 2025
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing cooked foods **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-02: Nothing vacuums sealed at time of inspection **Time Extended**
03G-46-2
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added coolers in kitchen and side beverage area **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-02: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-09-25: **Time Extended** - From follow-up inspection 2025-10-02: Nothing vacuums sealed at time of inspection **Time Extended**
03G-50-1
74
Sep 25, 2025
Routine - Food
7 critical violations. 5 major violations. 16 minor violations.
View 28 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer meats in to go bags in freezer **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Hydrated black fungi in bubble wrap in dry storage area **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-15-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw portioned behind cut vegetables in glass top reach in college on cooks line 2) raw portions over sauce containers in walk on cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground meat over whole muscle pork in walk on cooler **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
08A-20-5
High Priority - - From initial inspection : 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 chicken over raw beef in walk in freezer **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food originating from an unapproved source. 1)Hydrated mushrooms in boba container in kitchen 2)hydrated black fungi **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
01B-04-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf in kitchen cut bok choy (71F - Cold Holding); rice noodles (55F - Cold Holding) Less than four hours per manager Placed in reach in cooler for temperature recovery 35 minutes later Bok choy 43 Rice noodles 40F **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: Rice noodles still 76F. Cut book chop not available. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added coolers in kitchen and side beverage area **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
03G-50-1
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. Walk in cooler **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing cooked foods **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
03G-46-2
Basic - - From initial inspection : Basic - Light not functioning. Above dish machine **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - 6 Dead roaches on premises. In light fixtures in kitchen **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean silverware not stored inverted or in a protected manner. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under kitchen equipment **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Walk in freezer **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) side of wok station 2) side of fryer 3) under filters on hood 4) inside smoker 6- outside of ingredient bins outside of walk in cooler 7- fan covers walk on cooler **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Bobba tea containers with spices **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Hallway by bathrooms **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. To go container **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized next to dish machine **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
33-34-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Room next to dish machine **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen equipment in cooks line **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Ingredient bins outside walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
02D-01-5
10
Sep 17, 2025
Routine - Food
8 critical violations. 7 major violations. 16 minor violations.
View 31 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground meat over whole muscle pork in walk on cooler **Warning**
08A-20-5
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 chicken over raw beef in walk in freezer **Warning**
08A-17-6
High Priority - Stop Sale issued due to food originating from an unapproved source. 1)Hydrated mushrooms in boba container in kitchen 2)hydrated black fungi **Warning**
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf in kitchen cut bok choy (71F - Cold Holding); rice noodles (55F - Cold Holding) Less than four hours per manager Placed in reach in cooler for temperature recovery 35 minutes later Bok choy 43 Rice noodles 40F **Corrected On-Site** **Repeat Violation** **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. fried rice (125 - Hot Holding) on table in kitchen **Warning**
03B-01-6
High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer meats in to go bags in freezer **Warning**
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Hydrated black fungi in bubble wrap in dry storage area **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw portioned behind cut vegetables in glass top reach in college on cooks line 2) raw portions over sauce containers in walk on cooler **Repeat Violation** **Warning**
08A-05-6
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing cooked foods **Warning**
03G-46-2
Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards in kitchen **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal scrubber in sink in cooks line **Warning**
31A-09-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added coolers in kitchen and side beverage area **Warning**
51-16-7
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler **Warning**
02C-02-5
Intermediate - Torn packages/bags of food exposing the contents to contamination. Potato starch on ingredient shelf outside walk in cooler. **Warning**
01B-16-5
Basic - 6 Dead roaches on premises. In light fixtures in kitchen **Warning**
35A-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Warning**
36-34-5
Basic - Clean silverware not stored inverted or in a protected manner. **Repeat Violation** **Warning**
24-05-4
Basic - Floor soiled/has accumulation of debris. Under kitchen equipment **Warning**
36-73-4
Basic - Food stored on floor. Walk in freezer **Warning**
08B-38-4
Basic - Light not functioning. Above dish machine **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) side of wok station 2) side of fryer 3) under filters on hood 4) inside smoker 6- outside of ingredient bins outside of walk in cooler 7- fan covers walk on cooler **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler **Repeat Violation** **Warning**
12B-13-4
Basic - Reuse of single-service or single-use articles. Bobba tea containers with spices **Warning**
25-32-4
Basic - Single-service articles improperly stored. Hallway by bathrooms **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container **Warning**
25-06-4
Basic - Storage area not maintained clean and organized next to dish machine **Warning**
33-34-4
Basic - Unnecessary items/unused equipment on the premises. Room next to dish machine **Repeat Violation** **Warning**
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen equipment in cooks line **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Ingredient bins outside walk in cooler **Repeat Violation** **Warning**
02D-01-5
7
Feb 6, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
26
Aug 6, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-24 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw rope sausage over unwashed bakers potatoes in walk in cooler
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw fish over ready to eat sauce in walk in cooler 2) raw whole,shell eggs behind bean sprouts in sandwich top reach in cooler on cooks line **Repeat Violation**
08A-05-6
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. Several new employees
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Sugar, salt, and cornstarch ingredient bins outside of walk in cooler **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Walking freezer **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Jelly container for bobas in side server station sandwich top reach in cooler.
10-01-5
Basic - Light not functioning. Over dish machine.
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line
31B-04-4
Basic - Stored food not covered. Double door reach in freezer across from cooks line in the kitchen **Repeat Violation**
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Side room next to dish machine
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket by mop sink **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, and cornstarch ingredient bins outside of walk in cooler
02D-01-5
33
Jan 29, 2024
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cut over sauce bucket in walk on cooler
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of handsink on cooks line **Corrected On-Site**
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. Several items in walk In cooler **Repeat Violation**
02C-02-5
Basic - Ice scoop handle in contact with ice. Ice machine **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Bowl or other container with no handle used to dispense food. 1)In bag of sugar outside of walk in cooler 2) oil Bain Marie under shelf on cooks line **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In side room next to dish amchine
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch on cooks line
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on wok station
13-03-4
Basic - Food stored on floor. 1)Cases of oil by back door 2) several items in walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade in sever side station in dining room water is 68F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drain to ice machine **Repeat Violation**
23-03-4
Basic - Stored food not covered. Cheese wontons in walk in freezer
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
43
Oct 24, 2023
Routine - Food
3 critical violations. 6 major violations. 10 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. To go bag with cooked noodles in under counter cooler on cooks line **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over ready to eat sauces in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
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 meats over cheese wontons in double door reach in cooler in the kitchen.
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled up metal mixing bowl at had sink on cooks line Educated **Corrective Action Taken**
31A-11-4
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. New employee and one employee working over 60 days
11-26-1
Intermediate - No soap provided at handwash sink. Cooks line in kitchen **Corrected On-Site**
31B-03-4
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. One cook been working over 60 days
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. Several items in walk in cooler **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing purple toxic substance not labeled. Shelf above three compartment sink **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) drain for ice machine heavily soiled
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cook cutting green peppers in kitchen Educated **Corrective Action Taken**
08B-39-4
Basic - Single-service articles improperly stored. To go quart cups stored on floor outside of bathrooms
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing several items at room temperature
06-01-5
Basic - Walk in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Bag of flour in dry stock shelf
14-01-5
Basic - Food stored on floor. Several items in Walk in freezer
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice machine in kitchen **Corrected On-Site**
10-08-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cooked noodles on sandwich top reach in cooler on cooks line **Corrected On-Site**
10-06-5
21
Jun 13, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
58
Dec 28, 2022
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 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. 0 ppm
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole fish and whole shell eggs over ready to eat sauces in walk in cooler 2) raw sliced pork behind cut onions and peppers on the sandwich top cooler on the cooks line **Repeat Violation**
08A-05-6
Intermediate - No soap provided at handwash sink by smoker on cooks line. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing purple toxic substance not labeled by room next to dish machine
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. At ice machine no date **Repeat Violation**
29-28-4
Basic - Clean spoons not stored inverted or in a protected manner by server station **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags on dry items shelf **Repeat Violation**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1)By wok station on cooks line 88F 2) rice paddles by rice cookers 81F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Plastic third pans on clean item shelf by three compartment sink.
16-46-4
Basic - Carbon dioxide/helium tanks not adequately secured in side room next to dish machine
51-11-4
39
Frequently Asked Questions
When was Spicy Girl last inspected?
The most recent health inspection at Spicy Girl on file is from Feb 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Spicy Girl?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Spicy Girl.
How does Spicy Girl compare to other restaurants in Orlando?
Spicy Girl most recently scored 26 out of 100, which is lower than the Orlando average of 79.
Has Spicy Girl's inspection record improved over time?
Yes. Recent inspections at Spicy Girl have averaged around six violations per visit, down from roughly 21 earlier in the record.
What does a high risk rating mean?
A high risk rating at Spicy Girl 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 Spicy Girl inspected?
Based on the inspection history on file, Spicy Girl is inspected around four times per year on average.
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