Jamaican restaurant The Flavor Spot underwent a routine health inspection on September 12, 2025. Inspectors cited the restaurant for fly activity, food labeling violations, and unsanitary conditions. Health inspectors instructed the restaurant to correct all violations.
Please note that the results mentioned here are from inspections conducted on September 12 and may not represent the future health inspection status of the food establishments.
Highlights
- A routine health inspection was conducted at The Flavor Spot on September 12.
- Inspectors cited the establishment for vermin activity and health code violations.
- The report stated that failure to correct the violations could result in the health permit being revoked.
The Flavor Spot
- When: September 12, 2025
- Where: 6417 Rising Sun Ave, Philadelphia, PA 19111
The Flavor Spot is recognized for its Jamaican specialties, including ‘Full a Spice’ jerk chicken, seasoned with fresh herbs and spices and savory ‘Country Style’ curry goat. Inspectors observed a large block of ice defrosting in the hand-wash sink in the basement.
Missing paper towels were observed at the hand-wash sink in the upstairs restroom area and in the downstairs prep area. Potentially hazardous ready-to-eat (RTE) foods, prepared on-site and held for more than 48 hours, were observed in multiple refrigeration units without proper date marking.
The report noted that pre-made sauces in the front service area were without labels. Prepackaged cakes and desserts displayed in the front service area were found to be missing required labeling information. The health inspectors observed several flies throughout the facility.
A live spider was seen behind a shelving unit in a food prep area downstairs. Oil containers were observed placed directly on the floor, rather than being stored on raised and easily cleanable surfaces as required.
One food employee was observed not wearing a hair restraint or wearing an ineffective one. Inspectors found moist wiping cloths left on counters and not stored in a sanitizing solution. Inspectors noted raw, unfinished wood used to support refrigeration units.
Plastic crates were being used for elevation purposes in the basement and for storing beverages in the upstairs dining area. Several pieces of non-commercial, non-NSF/ANSI certified equipment were observed in use, including a Whynter mini fridge and a chest freezer.
One of the refrigerators was noted to be in disrepair. A vacuum breaker or approved backflow prevention device was not installed on the faucet of the utility (mop) sink located in the basement, creating a potential risk of backflow contamination.
The report noted that hard-to-clean ceiling surfaces in the customer seating area. It may contribute to dust accumulation and hinder proper sanitation.
In the basement preparation area, several ceiling tiles were missing, exposing the overhead structure. Holes and gaps were observed around the gas meter, which could allow for pest entry.
The health inspectors have instructed the restaurant to correct all the violations mentioned in the report before the reinspection. If the eatery fails to correct the issues mentioned, it may face revocation of its health license.
