SPICE AND RIDDIM JAMAICAN LLC received a B, scoring 84 out of 100, in a Fulton County food-service inspection on Jul 16, 2026. The official report lists seven findings. [1]
The inspector observed white rice holding in rice cooker 83 F. [2]
The inspector also observed multiple large spoons in metal containers holding standing water 93-97 F. [3]
A separate finding described multiple boxes holding single use articles stored on floor in dry storage closet in kitchen. [4]
The report marks three findings as corrected on site. [5]
Showing 7 of 7 findings
Observed white rice holding in rice cooker 83 F. CA: Operator states holding less than 4 hours, crock pot turned on to reheat rice to 165 F and hot hold at 135 F during inspection.
Code 511-6-1.04(6)(f)
Observed white rice holding in rice cooker 83 F. CA: Operator states holding less than 4 hours, crock pot turned on to reheat rice to 165 F and hot hold at 135 F during inspection. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.Official report · Item 6-1B ↗
Observed multiple large spoons in metal containers holding standing water 93-97 F. CA: Team member removed water from container and stored in utensils in empty clean container during inspection.
Code 511-6-1.04(4)(k)
Observed multiple large spoons in metal containers holding standing water 93-97 F. CA: Team member removed water from container and stored in utensils in empty clean container during inspection. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.Official report · Item 14A ↗
Observed multiple boxes holding single use articles stored on floor in dry storage closet in kitchen. Instructed Operator to remove all items from floor during inspection.
Code 511-6-1.05(10)(e)1&3
Observed multiple boxes holding single use articles stored on floor in dry storage closet in kitchen. Instructed Operator to remove all items from floor during inspection. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. New Violation. Correct By: 07/27/2026Official report · Item 14C ↗
Correct by
Observed warmer cabinet door holding beef patty missing/in disrepair in kitchen. Operator must replace/repair door.
Code 511-6-1.05(2)(a)
Observed warmer cabinet door holding beef patty missing/in disrepair in kitchen. Operator must replace/repair door. 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. New Violation. Correct By: 07/27/2026Official report · Item 15A ↗
Correct by
Observed reach in cooler/freezer door handles soiled with debris throughout kitchen. Observed hood filters soiled with grease residue throughout cookline in kitchen.
Code 511-6-1.05(7)(d)
Observed reach in cooler/freezer door handles soiled with debris throughout kitchen. Observed hood filters soiled with grease residue throughout cookline in kitchen. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 07/27/2026Official report · Item 15C ↗
Correct by
Observed faucet/handle leaking at three compartment sink in kitchen. Operator must maintain all equipment in good repair.
Code 511-6-1.06(2)(r)
Observed faucet/handle leaking at three compartment sink in kitchen. Operator must maintain all equipment in good repair. Must repair within 10 days. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. New Violation. Correct By: 07/27/2026Official report · Item 16B ↗
Correct by
Observed 2 live flies near cook line in kitchen. Observed 2 live flies in dry storage closet in kitchen.
Code 511-6-1.07(5)(k)
Observed 2 live flies near cook line in kitchen. Observed 2 live flies in dry storage closet in kitchen. Observed 2 live roaches next to hws across from reach in cooler/freezer in kitchen. CA: Team member removed live roaches and live flies during inspection. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Corrected On-Site. New Violation. Correct By: 07/27/2026Official report · Item 18 ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Jul 16, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Fulton County. History includes only this authority’s exact facility ID.
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