KREYOL SPICE

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Inspection history

1. Jan 2, 2026

   ✓

2. Dec 12, 2025

   ✓
   3 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Hot, cold running water not provided, pressure inadequate

3. Dec 2, 2025

   ✓
   4 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Hot, cold running water not provided, pressure inadequate
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

4. Feb 7, 2025

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

5. Dec 27, 2024

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

6. Dec 19, 2024

   ✓
   6 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Non food contact surfaces of equipment not clean
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Hot, cold running water not provided, pressure inadequate

7. Mar 8, 2023

   ✓

8. Feb 23, 2023

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.