SPICY GIRL

Name: SPICY GIRL
Address: 5748 INTERNATIONAL DR, ORLANDO, FL, 32819, US
Rating: 56.5

5748 INTERNATIONAL DR, ORLANDO, FL 32819

License #5807597

56.5 Grade F / 100

Failing Health Score

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Quick take

SPICY GIRL in ORLANDO currently holds an InspectFL Health Score of 56.5 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 80 total violations — 19 critical, 18 major, 43 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 shows 17 observation rows: 4 critical, 2 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

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: Administrative complaint recommended
[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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over ginger in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven handles cooks line
[14-01-5] Bowl or other container with no handle used to dispense food. In MSG container on dry item shelf outside walk in cooler
[08B-38-4] Food stored on floor. Walk in freezer
[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
[31A-09-4] Handwash sink not accessible for employee use at all times. Metal scrubber in hand sink on cooks line
[14-11-5] Equipment in poor repair. Microwave on cooks line
[22-02-4] Food-contact surface stained/soiled with food debris, mold-like substance or slime. Cutting boards on cook line cooler
[12B-02-4] Employee eating in a food preparation or other restricted area. Plate of food and drink in dish room clean item shelf
[02D-01-5] Working containers of food removed from original container not identified by common name. Cornstarch container on shelf next to cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system
[36-62-4] Light not functioning. Over dish machine
[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
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Server side station
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw whole shell eggs in walk in cooler

Disposition: Call Back - Extension given, pending
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Hydrated black fungi in bubble wrap in dry storage area
[08B-38-4] Food stored on floor. Walk in freezer
[35A-03-4] 6 Dead roaches on premises. In light fixtures in kitchen
[25-32-4] Reuse of single-service or single-use articles. Bobba tea containers with spices
[33-31-5] Unnecessary items/unused equipment on the premises. Room next to dish machine
[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
[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
[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
[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
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing cooked foods
[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
[25-05-4] Single-service articles improperly stored. Hallway by bathrooms
[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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen equipment in cooks line
[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
[24-05-4] Clean silverware not stored inverted or in a protected manner.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go container
[33-34-4] Storage area not maintained clean and organized next to dish machine
[36-62-4] Light not functioning. Above 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
[14-31-5] Nonfood-grade bags used in direct contact with food. Walk in freezer meats in to go bags in freezer
[02D-01-5] Working containers of food removed from original container not identified by common name. Ingredient bins outside walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[03A-02-5] Rice noodles still 76F. Cut book chop not available.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Under kitchen equipment

Disposition: Warning Issued
[25-32-4] Reuse of single-service or single-use articles. Bobba tea containers with spices
[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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf in kitchen cut bok choy (71F - Cold Holding); rice noodles (55F - Cold Holding) Less than four hours per manager Placed in reach in cooler for temperature recovery 35 minutes later Bok choy 43 Rice noodles 40F
[14-31-5] Nonfood-grade bags used in direct contact with food. Walk in freezer meats in to go bags in freezer
[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
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go container
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum sealing cooked foods
[36-62-4] Light not functioning. Above dish machine
[36-73-4] Floor soiled/has accumulation of debris. Under kitchen equipment
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Potato starch on ingredient shelf outside walk in cooler.
[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
[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
[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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind kitchen equipment in cooks line
[33-31-5] Unnecessary items/unused equipment on the premises. Room next to dish machine
[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
[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
[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
[33-34-4] Storage area not maintained clean and organized next to dish machine
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[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
[35A-03-4] 6 Dead roaches on premises. In light fixtures in kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Ingredient bins outside walk in cooler
[25-05-4] Single-service articles improperly stored. Hallway by bathrooms
[08B-38-4] Food stored on floor. Walk in freezer
[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
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Hydrated black fungi in bubble wrap in dry storage area

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