What is Spice & Grill's health inspection score?

Spice & Grill has a SafeDine safety score of 23 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Spice & Grill last inspected?

Spice & Grill was last inspected on May 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Spice & Grill have?

Spice & Grill has 20 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Spice & Grill safe to eat at?

Spice & Grill has a safety score of 23/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Spice & Grill serve?

Spice & Grill serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Spice & Grill

Name: Spice & Grill
Address: 441 MYRTLE AVENUE, Brooklyn, 11205
Rating: 23

441 MYRTLE AVENUE, Brooklyn

Last Inspected: 5/11/2026

▲Improving

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0Poor

Indian•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 47% of indian restaurants

Improving

3 inspections

Last: May 11, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-81

Final Score

Impact Breakdown

High Priority

-19 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+47 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 19/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (23/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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441 MYRTLE AVENUE, Brooklyn, NY 11205

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Violation Timeline

Mar 2026

1 inspections

4 high priority

Mar

May 2026

2 inspections

15 high priority

1 intermediate

Inspection History

3 records on file

1 Cycle Inspection / Reopening Inspection1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

May 26

Cycle Inspection / Reopening Inspection InspectionLatest

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.−10

Base deductions−10 pts

May 26

Cycle Inspection / Re-inspection Inspection

14 High1 Med

15 total10 risk factors

0/100inspection score

−145 pts

High Priority (14)

−140 pts

06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
05FInsufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures−10
02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.Risk Factor−10
04JProperly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−10
04MLive roaches in facility's food or non-food area.Risk Factor−10
05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.−10
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.−10
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.Risk Factor−10
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.Risk Factor−10

Intermediate (1)

−5 pts

10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5

Base deductions−145 pts

Risk factor bonus (10× +5)−50 pts

Mar 26

Cycle Inspection / Initial Inspection Inspection

4 High

4 total3 risk factors

45/100inspection score

−40 pts

High Priority (4)

−40 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.−10

Base deductions−40 pts

Risk factor bonus (3× +5)−15 pts

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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