Skip to content
Loading map…

THE SPICY GRILL

3210 Danforth Ave, Unit-0 · Food Premises

Official record from Toronto →

Inspection summary

THE SPICY GRILL has been inspected 16 times by Toronto Public Health since January 10, 2024. The most recent inspection, on September 3, 2026, found no infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 5 separate inspections, most recently on May 6, 2026. For example: EMPLOYEE HYGIENE AND HANDWASHING

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on April 22, 2025. For example: Internal temperature of hazardous foods 4 C (39 F) and below or

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 15, 2025. For example: PEST CONTROL

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 22, 2025. For example: Food protected from contamination / adulteration (e.g. food

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on May 6, 2026. For example: MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT

About this data

These results come from Toronto Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

16 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
    • 05. MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT
      • Fail to protect against entry of pests - Sec. 13(1)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
  3. Inspection

    1 infraction

    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)
  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 08. PEST CONTROL
      • Fail to protect against harbouring of pests - Sec. 13(1)
    • 03. EMPLOYEE HYGIENE AND HANDWASHING
      • Fail to provide handwashing stations with adequate supplies (hot and cold water) - Sec. 7(3)(c)
  6. Inspection

    0 infractions

  7. Inspection

    0 infractions

  8. Inspection

    4 infractions

    • 8A. Adequate pest control
      • Fail to protect against breeding of pests - Sec. 13(1)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Maintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
    • 3A. Separate and convenient hand washing sink(s)
      • Fail to provide adequate number of handwashing stations - Sec. 7(3)(c)
    • 2B. Food protected from contamination / adulteration (e.g. food
      • Fail to protect food from contamination or adulteration - Sec. 26(1)
  9. Inspection

    0 infractions

  10. Inspection

    1 infraction

    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Hot-holding potentially hazardous foods at internal temperature below 60 C - Sec. 30(a)
  11. Inspection

    0 infractions

  12. Inspection

    1 infraction

    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Maintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
  13. Inspection

    0 infractions

  14. Inspection

    3 infractions

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • Fail to protect against entry of pests - Sec. 13(1)
    • 2B. Food protected from contamination / adulteration (e.g. food
      • Food premise maintained in manner permitting adverse effect on food - Sec. 7(1)(a)(iii)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Maintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
  15. Inspection

    2 infractions

    • B. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS
      • Fail to Produce Most Recent Food Safety Inspection Report(s) - Sec. 545-157(E)(5)
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
  16. Inspection

    3 infractions

    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • USE MULTI-SERVICE ARTICLES NOT OF SOUND AND TIGHT CONSTRUCTION - SEC. 8(1)(A)
    • 4C. Provision and proper use of sinks and supplies for manual
      • SANITIZE UTENSILS USING AGENT FOR WHICH TEST REAGENT NOT READILY AVAILABLE - SEC. 19(E)(III)
    • 3A. Separate and convenient hand washing sink(s)
      • FAIL TO MAINTAIN HANDWASHING STATIONS (LIQUID SOAP AND PAPER TOWELS) - SEC. 7(3)(C)

Nearby inspected facilities

Own this business? Add a badge to your website