SPICE AND RIDDIM JAMAICAN LLC

7 findings recorded on Jul 16, 2026. 3 marked corrected on site.

1. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   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.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   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 ↗

   Marked corrected on site

2. Violation recordedItem 14A ↗

   Utensil storage

   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.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   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 ↗

   Marked corrected on site

3. Violation recordedItem 14C ↗

   Single-use article storage and use

   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.

   Inspector’s full note

   Inspection item: Single-use/single-service articles: properly stored, used

   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: 07/27/2026

   Official report · Item 14C ↗

   Correction status not recorded

   Correct by Jul 27, 2026

Correction status comes from the dated report. Later changes may not be recorded here.