SPICY GIRL

Name: SPICY GIRL
Address: 5748 INTERNATIONAL DR, ORLANDO, FL, 32819, US
Rating: 61.7

5748 INTERNATIONAL DR, ORLANDO, FL 32819

License #5807597

61.7 Grade F / 100

Failing Health Score

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Quick take

SPICY GIRL in ORLANDO currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 51 total violations — 11 critical, 12 major, 28 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

December 23, 2025

The latest inspection on February 25, 2026 included 2 critical violations, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven handles cooks line
[22-02-4] Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on cook line cooler
[40-06-5] 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
[41-07-4] Container of medicine improperly stored. Over prep table across from back door of kitchen
[42-01-4] 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
[02D-01-5] Working containers of food removed from original container not identified by common name. Cornstarch container on shelf next to cooks line
[12B-02-4] Employee eating in a food preparation or other restricted area. Plate of food and drink in dish room clean item shelf
[36-62-4] Light not functioning. Over dish machine
[08B-38-4] Food stored on floor. Walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Server side station
[03A-02-5] 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
[14-11-5] Equipment in poor repair. Microwave on cooks line

Disposition: Call Back - Extension given, pending
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. 1)Hydrated mushrooms in boba container in kitchen 2)hydrated black fungi
[22-02-4] Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
[23-03-4] 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
[24-05-4] Clean silverware not stored inverted or in a protected manner.
[25-32-4] Reuse of single-service or single-use articles. Bobba tea containers with spices
[33-34-4] Storage area not maintained clean and organized next to dish machine
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-31-5] Nonfood-grade bags used in direct contact with food. Walk in freezer meats in to go bags in freezer
[35A-03-4] 6 Dead roaches on premises. In light fixtures in kitchen
[08B-38-4] Food stored on floor. Walk in freezer
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler
[51-16-7] 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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen equipment in cooks line
[08A-20-5] 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
[08A-17-6] 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
[03A-02-5] Rice noodles still 76F. Cut book chop not available.
[08A-05-6] 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

Disposition: Warning Issued
[23-03-4] 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
[24-05-4] Clean silverware not stored inverted or in a protected manner.
[31A-09-4] Handwash sink not accessible for employee use at all times. Metal scrubber in sink in cooks line
[33-31-5] Unnecessary items/unused equipment on the premises. Room next to dish machine
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Hydrated black fungi in bubble wrap in dry storage area
[22-02-4] Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
[51-16-7] 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
[35A-03-4] 6 Dead roaches on premises. In light fixtures in kitchen
[25-05-4] Single-service articles improperly stored. Hallway by bathrooms
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Potato starch on ingredient shelf outside walk in cooler.
[08A-20-5] 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
[03B-01-6] 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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen equipment in cooks line

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