SPICE INDIAN CUISINE
3550 CLARK RD · SARASOTA · Sarasota County · FL 34231
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 2
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lamb (52F – Cold Holding); cooked chicken (54F – Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods have been held for approximately 1 hour. The operator emptied half of the contents and stored the above foods in the lower portion of the cooler. Observed cooked rice (45F – Cold Holding); raw chicken (46F – Cold Holding) in the walk in cooler. The ambient temperature of the cooler is 39F. The operator stated a delivery arrived shortly prior to the inspection. The operator will monitor the temperature of the potentially hazardous foods. **Corrective Action Taken** **Warning**
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a quaternary spray sanitizer at 500ppm stored on a food preparation table next to raw fish. The operator properly stored the sanitizer and diluted the solution to 200ppm. **Corrected On-Site**
Intermediate 2
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw lamb packaged using reduced oxygen packaging without an approved HACCP plan. The operator removed the lamb from the packaging. **Corrected On-Site**
Basic 7
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handle used as scoops for chicken beading and onion powder in the kitchen. The operator removed the plastic bowls. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored next to clean pans in the dish area. The operator properly stored the employee food. **Corrected On-Site**
10-20-4Basic – In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ladle stored in 82F standing water on the cook line. The operator properly stored the ladle. **Corrected On-Site**
03G-53-1Basic – Raw lamb packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Observed a box of packaged plastic utensils stored on the floor in the storage area. The operator properly stored the utensils. **Corrected On-Site**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw frozen chicken thawing in standing water in the prep area. The operator removed the chicken from the water and stored in the walk in cooler. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 20, 2026 12:30 PM.
Violation category totals
3 observation(s)
1 observation(s)
2 observation(s)
1 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.