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Licensee
Name:
SACRED SPICE TAMPA BAY
License Number:
SEA6216901
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
2325 ULMERTON RD STE 28 CLEARWATER, FL 33762
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/15/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
5
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - - From inspection on 2017-06-08: Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
Basic - - From inspection on 2017-06-08: Basic - Floor soiled/has accumulation of debris. **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
Basic - - From inspection on 2017-06-08: Basic - Food stored on floor. Box of oil **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
Basic - - From inspection on 2017-06-08: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90 degrees Fahrenheight **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
Basic - - From inspection on 2017-06-08: Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
Basic - - From inspection on 2017-06-08: Basic - Raw animal food stored above unwashed produce. Raw eggs over unwashed produce **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
High Priority - - From inspection on 2017-06-08: High 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. 00 ppm **Warning** - From follow-up inspection on 2017-06-15: 10 ppm chlorine **Admin Complaint**
High Priority - - From inspection on 2017-06-08: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Raw chicken 47 degrees Fahrenheight, Cut tomato 67 degrees Fahrenheight, cooked veg 54 degrees Fahrenheight, corn and carrots 54 degrees Fahrenheight, paneer 56 degrees Fahrenheight, cream 56 degrees Fahrenheight, cooked onions 47 degrees Fahrenheight, cooked chicken 51,46 degrees Fahrenheight, foods put in walk in freezer for rapid chill. Not held in reach in cooler overnight. **Warning** - From follow-up inspection on 2017-06-15: Cooked chicken 45 degrees Fahrenheight, cooked chicken 47 degrees Fahrenheight, cooked onion sauce 46 degrees Fahrenheight, cut tomato 53 degrees Fahrenheight, Reach in cooler was on warmest setting. **Admin Complaint**
High Priority - - From inspection on 2017-06-08: High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
High Priority - - From inspection on 2017-06-08: High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Rice 93 degrees Fahrenheight, **Warning** - From follow-up inspection on 2017-06-15: Rice 79 degrees Fahrenheight, **Time Extended**
High Priority - - From inspection on 2017-06-08: High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over prepared items **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
Intermediate - - From inspection on 2017-06-08: Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
Intermediate - - From inspection on 2017-06-08: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
Intermediate - - From inspection on 2017-06-08: Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time as a public health control written procedure will be issued today. **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
Intermediate - - From inspection on 2017-06-08: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning** - From follow-up inspection on 2017-06-15: **Time Extended**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
