THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
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
Complaint Full 10/18/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		6 2 16
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.
Violation    Observation
23-06-4    Basic - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets soiled, exterior of reach in coolers, racks and shelving, microwave exterior **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
21-05-4    Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. For naan. **Repeat Violation** **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
36-03-4    Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Various places around kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
14-09-4    Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
12B-12-4    Basic - - From initial inspection : Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
12B-07-4    Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks on cook line cutting board. A bottled water opened in a cooler. Various drinks on other prep spaces. **Repeat Violation** **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
24-08-4    Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dish rack. **Warning** - From follow-up inspection 2018-10-18: Dish washer has been reeducated **Time Extended** **Corrective Action Taken**
38-07-4    Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry stock **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
33-16-4    Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
12B-13-4    Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
14-20-4    Basic - - From initial inspection : Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
21-10-4    Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. **Warning** - From follow-up inspection 2018-10-18: On cook line **Time Extended**
33-30-4    Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosure. Pallet **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
36-27-5    Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floor under equipment soiled. Ceiling vent soiled with dust. Wall soiled with accumulated black debris in dishwashing area. Near pipes. **Repeat Violation** **Warning** - From follow-up inspection 2018-10-18: **Time Extended**
21-12-4    Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2018-10-18: on cook line **Time Extended**
21-09-4    Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning** - From follow-up inspection 2018-10-18: on cook line **Time Extended**
22-41-4    High Priority - - From initial inspection : 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 chlorine dish machine Manual dish washing will be used. **Warning** - From follow-up inspection 2018-10-18: Dish machine 00 chlorine, dish machine repair is due Friday. Establishment is manual sanitizing currently. **Admin Complaint**
35A-02-5    High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 5 flies in kitchen on cook line. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2018-10-18: Observed 4 flies in dish area **Admin Complaint**
03A-02-4    High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 52 degrees Fahrenheight,cooked lentil paste 52 degrees Fahrenheight, cooked onions 50 degrees Fahrenheight, tomato paste 47 degrees Fahrenheight, veggie samosas 68 degrees Fahrenheight, cooked cauliflower 52 degrees Fahrenheight, cooked chicken 57 degrees Fahrenheight, cooked onion sauces 55,57,56,59 degrees Fahrenheight, ghee 82 degrees Fahrenheight- foods iced. Foods not held in reach in cooler overnight. Observed 12 jars of ghee in dry stock at ambient 82 degrees Fahrenheight. Ghee was commercially packaged and sealed. Ghee contained milk solids. Ghee moved to walk in cooler for the time being. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2018-10-18: Observed veggie samosas 52 degrees Fahrenheight, cheese 70 degrees Fahrenheight, lentil paste yellow 52 degrees Fahrenheight, lentil paste red 46 degrees Fahrenheight, cooked onions 46 degrees Fahrenheight, yogurt 49 degrees Fahrenheight, Foods iced from below, foods not held in cooler over night **Admin Complaint** **Corrective Action Taken**
03B-01-5    High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Butter sauce 127 degrees Fahrenheight, cottage cheese sauce 117 degrees Fahrenheight **Warning** - From follow-up inspection 2018-10-18: cooked chicken 117 and 126 degrees Fahrenheight held in oven. Oven turned on to hot hold. **Admin Complaint** **Corrective Action Taken**
08A-05-4    High Priority - - From initial inspection : High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked vegetables and cheeses. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2018-10-18: raw chicken over cooked chicken **Admin Complaint** **Corrected On-Site**
35A-07-4    High Priority - - From initial inspection : High Priority - Small flying insects in bar area. **Warning** - From follow-up inspection 2018-10-18: Observed 4 flies behind bar at soda gun **Admin Complaint**
22-05-4    Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled. Reach in cooler interior soiled. Can opener soiled. Microwave interior **Repeat Violation** **Admin Complaint** - From follow-up inspection 2018-10-18: microwave interior soiled, stained cutting board, **Admin Complaint**
31B-02-4    Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area, bar sink, **Repeat Violation** **Warning** - From follow-up inspection 2018-10-18: no paper towel at hand washing sink **Time Extended**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.