Gordon Spice Jamaician
Last inspected: Apr 23, 2026
82
Score
Across the available record, Gordon Spice Jamaician has five inspections on file, the first dated 2024. Gordon Spice Jamaician was last inspected on Apr 23, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Food stored covered” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 86, which Gordon Spice Jamaician's 82 doesn't quite reach. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Routine
1 major violation. 2 minor violations.
View 3 violations
4-2A - food stored covered
Inspector notes: Observed unapproved outside cooking. Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.
511-6-1.04(4)(y)
15C - nonfood-contact surfaces clean
Inspector notes: Observed exterior of cooking equipment (fryers) with build up of grease and refrigerator gaskets unclean to sight and touch. CA. PIC advised to clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floor behind and beneath cooking equipment and refrigerators with build up of grease and debris. CA. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
82
Oct 21, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed expired heavy cream and sour cream inside reach in cooler in main kitchen. COS items were discarded. CA. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.
511-6-1.04(8)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food bowl being rinsed under water, dried with a towel and stored as clean without being sanitized using EPA registered sanitizer. CA. The correct method for dishwashing was discussed and ware washing poster provided. COS. Items removed from clean area to be rewashed and sanitized using chemical sanitizer.
511-6-1.05(6)(n)
4-2A - food stored covered
Inspector notes: Observed unapproved outside cooking. Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.
511-6-1.04(4)(y)
17C - physical facilities installed, maintained, and clean
Inspector notes: Walls and ceiling in main kitchen not clean to sight and touch. CA. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
67
Apr 15, 2025
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
4-2A - food stored covered
Inspector notes: Observed unapproved outside cooking. Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.
511-6-1.04(4)(y)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: The most current inspection reported was not posted for viewing upon entry. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several pans stacked wet. CA allow dishes to air dry prior to stacking.
511-6-1.05(10)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed no light in dry storage area. PIC stated this is due to a breaker issue. PIC advised to repair lighting.
511-6-1.07(3)(f)
78
Oct 8, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shelled eggs stored above vegetables inside reach in cooler. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS Items were rearranged.
511-6-1.04(4)(c)
4-2A - food stored covered
Inspector notes: Observed unapproved outside cooking. Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.
511-6-1.04(4)(y)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: The most current inspection reported was not posted for viewing upon entry. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several pans stacked wet. CA allow dishes to air dry prior to stacking.
511-6-1.05(10)(a)
70
Jan 5, 2024
Followup
1 critical violation. 3 major violations. 4 minor violations. 3 corrected on site.
View 8 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken stored with butter and above eggs in reach in cooler. Raw meat was also observed stored with juices in freezer. COS foods stored according to final cooking temperatures.
511-6-1.04(4)(c)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: No test strips were available for testing of sanitizing solution.
511-6-1.05(3)(h)
4-2A - food stored covered
Inspector notes: Observed unapproved outside cooking. Outdoor cooking areas must: -Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete. -Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning. -The outside cooking area shall be designed and constructed so as to control the presence of vermin. -The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.
511-6-1.04(4)(y)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food contact surface (food prep bowl) not completely submerged in sanitizer solution. COS utensil was submerged in sanitizing solution.
511-6-1.05(6)(n)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed raw chicken that was prepared before inspection cooling inside the reach in cooler. Chicken was inside a bulk container and unit is not adequate enough to properly cool foods. COS chicken was moved to freezer to cool.
511-6-1.04(6)(e)
12B - personal cleanliness
Inspector notes: Observed food handler preparing food without proper hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
511-6-1.03(5)(j)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scooper inside of food storage (rice) container with handle touching food. COS scooper was removed from container.
511-6-1.04(4)(k)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed Single service to go trays stored outside of packaging. Single service containers must be stored: 1. In a clean, dry location 2. Where they are not exposed to splash, dust, or other contamination 3. At least 6 inches (15 centimeters) above the floor.
511-6-1.05(10)(e)
52
Frequently Asked Questions
When was Gordon Spice Jamaician last inspected?
The most recent health inspection at Gordon Spice Jamaician on file is from Apr 23, 2026. The public record contains five inspections in total.
What is the most common violation at Gordon Spice Jamaician?
Across the inspection record, “food stored covered” has been cited five times, more than any other issue at Gordon Spice Jamaician.
How does Gordon Spice Jamaician compare to other restaurants in Decatur?
Gordon Spice Jamaician most recently scored 82 out of 100, which is lower than the Decatur average of 86.
Has Gordon Spice Jamaician's inspection record improved over time?
Results have been roughly steady. Inspections at Gordon Spice Jamaician have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gordon Spice Jamaician 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 Gordon Spice Jamaician inspected?
Based on the inspection history on file, Gordon Spice Jamaician is inspected around two times per year on average.
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