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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
03/02/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
4
11
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 initial inspection : Basic - Food stored on floor. Large container of chicken from prepping, bag of onions, box of potatoes, walk in freezer, **Repeat Violation** **Warning** - From follow-up inspection 2018-03-01: Frying oil, soy sauce **Time Extended** - From follow-up inspection 2018-03-02: Soy sauce, corn starch **Time Extended**
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2018-03-01: Dumpster lid open **Time Extended** - From follow-up inspection 2018-03-02: Dumpster lid open **Time Extended**
Basic - - From initial inspection : Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. By back door **Warning** - From follow-up inspection 2018-03-01: By back door **Time Extended** - From follow-up inspection 2018-03-02: By back door **Time Extended**
High Priority - - From initial inspection : High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. vegetable rice 53-87°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:15am 2/28/18), meat with rice 40-53°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:15am 2/28/18), Cooked onions 45-50°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:31am 2/28/18), **Warning** - From follow-up inspection 2018-03-01: cooked lamb 53-58°f and 58-65°f (cooling from 2/28/18 establishment closes at 9:30pm temped at 12:41pm on 3/1/2018), cooked lentils 53-54°f (cooling from 2/28/18 temped at 12:43pm 3/1/2018), cooked chicken 51°f (cooling from 2/27/18 temped at 12:45pm), cooked goat 52°f (cooling from 2/27/18 temped at 12:45pm 3/1/18), rice pudding 57-61°f (cooling from 2/28/18 temped at 12:46pm on 3/1/18), cooked spinach 50-51°f (cooling from 2/27/18 temped at 12:47pm 3/1/18) **Time Extended** - From follow-up inspection 2018-03-02: Cooked onions sauce 48-55°f, cooked onion sauce 48-61°f, cooked chicken 48-67°f, cooked chicken 49-80°f (all product cooling from 3/1/18 establishment closes at 9:30pm temped at 10:55am) **Admin Complaint**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. vegetable rice 53-87°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:15am 2/28/18), meat with rice 40-53°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:15am 2/28/18), Cooked onions 45-50°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:31am 2/28/18) went over cooling procedure **Corrective Action Taken** **Warning** - From follow-up inspection 2018-03-01: Chicken biryani 42°f, vegetable biryani 38-40°f, cooked lamb 53-58°f and 58-65°f (cooling from 2/28/18 establishment closes at 9:30pm temped at 12:41pm on 3/1/2018), cooked lentils 53-54°f (cooling from 2/28/18 temped at 12:43pm 3/1/2018), cooked chicken 51°f (cooling from 2/27/18 temped at 12:45pm), cooked goat 52°f (cooling from 2/27/18 temped at 12:45pm 3/1/18 **Time Extended** - From follow-up inspection 2018-03-02: Cooked onions sauce 48-55°f, cooked onion sauce 48-61°f, cooked chicken 48-67°f, cooked chicken 49-80°f (all product cooling from 3/1/18 establishment closes at 9:30pm temped at 10:55am) **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered on one container and too deep on two containers **Warning** - From follow-up inspection 2018-03-01: Covered and too deep **Time Extended** - From follow-up inspection 2018-03-02: Covered and too deep **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line, prep area, women's restroom **Warning** - From follow-up inspection 2018-03-01: Cook line **Time Extended** - From follow-up inspection 2018-03-02: Cook line **Time Extended**
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Missing who did training and certificate number **Warning** - From follow-up inspection 2018-03-01: Missing trainer name and certificate number **Time Extended** - From follow-up inspection 2018-03-02: Missing trainer name and certificate number **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.
