JAX SPICE

Name: JAX SPICE
Address: 5016 GATE PKWY, JACKSONVILLE, FL, 32256, US
Rating: 65.7

5016 GATE PKWY, JACKSONVILLE, FL 32256

License #2615795

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.7 Grade F / 100

Failing Health Score

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Quick take

JAX SPICE in JACKSONVILLE currently holds an InspectFL Health Score of 65.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 27 total violations — 8 critical, 11 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 20, 2026 shows 1 observation row: no critical rows, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Extension given, pending
[03G-50-1] 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. Establishment is cook/ chilling short ribs, meatballs in house and holding for longer than 48 hours with no approved haccp plan. Not indicated as received on Haccp status report. Person in charge unable to provide proof it has been submitted. Inspector email EZ form and logs to operator during inspection.

Disposition: Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Short rib vacuum sealed via cook/ chill in house never frozen per person in charge date marked 3/5 in walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Items stored in hand wash sink on cook line. Person in charge removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks observed on prep areas at makeline. Person in charge moved to appropriate location.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee who has been working at establishment for 4 months per person in charge with expired training.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese on far right side makeline on cook line stored above fill line at 47-52F. Person in charge moved to reach in cooler holding temperature. Retemped at 43F by end of inspection. Whipped cheese on salad make line at 46F. Items stored in quart containers above fill line on ledge of reach in cooler. Recommend holding on time.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish burrata with bare hands during inspection. No further cook step of product. No approved AOP for establishment. Person in charge spoke to employees during inspection.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese made in house in large deep covered plastic cambro cooling overnight at 48-50F. Other items next to sauce at 41F.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Bolognese made in house in large deep covered plastic cambro cooling overnight at 48-50F. Other items next to sauce at 41F.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on case of potato starch in back kitchen. Person in charge removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide written plan for numerous items held on time on line during inspection. Person in charge filled out new form during inspection.
[03G-50-1] 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. Establishment is cook/ chilling short ribs, meatballs in house and holding for longer than 48 hours with no approved haccp plan. Not indicated as received on Haccp status report. Person in charge unable to provide proof it has been submitted. Inspector email EZ form and logs to operator during inspection.

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Vacuum sealed raw cookie dough for customer self service with raw egg with no disclosure.
[52-08-4] When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Observed Gulf shrimp advertised in Malfaldine menu item on lunch menu. When asked which shrimp is being utilized, person in charge provided shrimp with country of origin of India. Person in charge unable to provide invoice for Gulf shrimp during inspection.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Several tags not marked with last date served.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels, old label residue observed on multiple clean dishware items.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs held on oven door. Person in charge removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at front line hand wash sink. Also, missing hand wash sign at server line. Person in charge added sign, provided paper towels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front make line across from fryers, beef, fish 46-50F. Items stored above fill line. Person in charge removed and got temperature down to 38-43F during inspection.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Minimum labeling missing from several self service frozen items in front counter area freezer.
[03G-50-1] 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. Establishment is vacuum sealing cooked meatballs and holding longer than 48 hours, freezing in ROP packaging and selling to customers for self service. No approved haacp. Establishment is also freezing raw cookie dough made with raw shell eggs, and raw apple in simple syrup. Holding vacuum sealed for longer than 48 hrs.

Community reaction

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Community pulse