DECCAN SPICE TAMPA BAY
2325 ULMERTON RD STE 28 · CLEARWATER · Pinellas County · FL 33762
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
38 full violation description(s) documented by the inspector during this visit.
High Priority 6
41-07-4High Priority – Container of medicine improperly stored. -medicine stored on glass reach in cooler with food items served to the public Employee moved medicine during time of inspection. **Corrected On-Site**
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher (Chlorine 0ppm ) -Triple Sink (Chlorine 0ppm corrected to 50 ppm ) Discussed setting up the three compartment sink until dish machine is fixed **Corrective Action Taken** **Repeat Violation**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly on drain next to hand sink in kitchen **Repeat Violation**
28-26-5High Priority – Sewage/wastewater backing up through floor drains. -Sewage water on floor at cooks line under stoves and hand sink Water backs up occasionally when sinks are in use Operator stated that they have already contacted the plumbing company
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage (47F – Cold Holding) Discussed not storing above cooler Operator moved to reach in cooler during time of inspection. Item held out of temperature for less than 4 hours **Corrective Action Taken** **Repeat Violation**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -at exit door on the outside
Intermediate 8
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. -employee at dish washing area washed hands in three compartment sink Discussed proper hand washing procedures with during time of inspection.
53A-03-7Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Sreekanth Anumukonda 5/10/2022
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -exterior of stoves top at cooks line have accumulation of food residue -stained cutting board at prep station adjacent of cooks line -condiments at cooks line stored in soiled squeeze bottles -glass reach in cooler at cooks line use accumulation of food residue -can opener blade has accumulation of food residue **Repeat Violation**
27-05-4Intermediate – Handwash sink does not provide water through a mixing valve or combination faucet. -hand sink next to stove
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -hand sink blocked by mixer near cooks line Operator moved mixer during time of inspection. **Corrected On-Site** **Repeat Violation**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink next to stove at cooks line **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. -at hand sink next to stove at cooks line
Basic 24
14-01-5Basic – Bowl or other container with no handle used to dispense food. -bowl left in sauce at glass reach in cooler **Repeat Violation**
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. -in bar area
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots at dish drying rack
21-05-5Basic – Cloth used as a food-contact surface. -cloth used to cover dough in glass reach in cooler at prep table **Repeat Violation**
50-09-4Basic – Current Hotel and Restaurant license not displayed. Operator displayed during time of inspection. **Corrected On-Site**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. -at prep station adjacent of cooks line
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table adjacent of cooks line Employee moved bottle during time of inspection. **Corrected On-Site** **Repeat Violation**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. -employee at cooks line **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. -metal pans at dish drying rack
36-22-4Basic – Floor area(s) covered with standing water. -at cooks line in kitchen area -wall at microwave on cooks line has accumulation of dust -ceiling above prep station at cooks line has accumulation of dust **Repeat Violation**
36-17-5Basic – Floor tiles missing and/or in disrepair. -at cooks line -cove molding missing at prep sink in kitchen area
08B-38-4Basic – Food stored on floor. -bottle of oil on floor at cooks line
10-20-4Basic – In-use tongs stored on equipment door handle between uses. -tong on equipments handle in kitchen **Repeat Violation**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens at cooks line have accumulation of food debris -microwaves next to double door reach in cooler have accumulation of food residue **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf at prep table adjacent of stove has accumulation of food residue -hood filters have accumulation of grease -sides of fryers have accumulation of food residue -back of stove have accumulation of grease -reach in cooler gaskets have accumulation of food residue -shelf with microwave has accumulation of food residue -double door reach in cooler handles have accumulation of food residue -walk-in cooler shelves have accumulation of food residue
36-64-5Basic – Objectionable odors at cooks line in kitchen area
14-20-4Basic – Ripped/worn tin foil used as shelf cover. -shelf below white microwave adjacent of flat top grill
25-05-4Basic – Single-service articles improperly stored. -boxes of cutleries on floor at hostess stand
21-10-4Basic – Soiled dry wiping cloth in use. -at prep station in kitchen
08B-12-5Basic – Stored food not covered. -raw chicken(43F – Cold Holding) -multiple items in walk-in cooler below 40 degrees Fahrenheit In walk-in freezer Operator covered items in walk-in freezer during the inspection **Corrective Action Taken** **Repeat Violation**
33-31-5Basic – Unnecessary items/unused equipment on the premises. -old kitchen equipments and pots at walk-in freezer
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed chili over cut cabbage in walk-in cooler Discussed proper hierarchy during time of inspection.
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -container with powder substances above stove at cooks line -squeeze bottles at prep table **Repeat Violation**
Inspector observations synchronized from DBPR on August 10, 2026 9:07 AM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.