SPICE HOUSE received a score of 74 and a grade of C during a Georgia Department of Public Health inspection conducted November 4, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: SPICE HOUSE
Location: 2617 PANOLA RD LITHONIA, GA 30058, DeKalb County
Inspection date: November 4, 2026
Inspection purpose: Followup
Score and grade: 74/C
Inspector: Ashley Keel
Permit number: FS044-890642
Inspection findings
1-2B – certified food protection manager
Rule citation: 511-6-1.03(3)(c) – certification documentation (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: CFSM was not posted at the time of the inspection. COS: CFSM was presented and advised it shall remain posted at all times. C/A:511-6-1.03(3)(c) – Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.
2-2D – adequate handwashing facilities supplied & accessible
Rule citation: 511-6-1.06(2)(c) – handwashing sinks, installation (pf, c)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the hand sink near the meat sink without hot water. Advised to have repaired. 511-6-1.06(2)(c) – Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.
6-1A – proper cold holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed cooked oxtails(65F), black rice(57F), red snapper(53F) sitting on the countertop not maintaining a TCS food temp of 41F or below. COS: Raw red snapper was discarded, cooked oxtails and black rice were moved to walk in cooler to properly cool to black rice (41F), cooked oxtails(41F). C/A: 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Cold 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
11A – proper cooling methods used: adequate equipment for temperature control
Rule citation: 511-6-1.04(6)(e) – cooling methods (pf, c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed raw oxtails, jerk chicken eggroll mix and cooked pasta noodles stored in walk in cooler cooling with the lids on tight. COS: lids were removed to allow proper cooling. C/A: 511-6-1.04(6)(e) – Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
11C – approved thawing methods used
Rule citation: 511-6-1.04(6)(c) – thawing (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed raw snapper (63F) sitting in sink without any proper methods of thawing. COS: Raw red snapper was discarded by employee. C/A: 511-6-1.04(6)(c) – Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
13A – posted: permit/inspection/choking poster/handwashing
Rule citation: 511-6-1.02(1)(d) – displaying of the inspection report (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Current inspection not posted C/A: 511-6-1.02(1)(d) – Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
General inspector comments
Observed: Signed employee health agreements Norovirus clean you procedures with EPA approved chemicals Approved food source observed: Restaurant depot, Us Foods, Costco, Bak
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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