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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
Complaint Full 04/09/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
13 7 25
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 - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler gaskets, walk in cooler shelving **Repeat Violation** **Warning**
51-11-4    Basic - Carbon dioxide tanks not adequately secured. Bar **Repeat Violation** **Warning**
21-05-4    Basic - Cloth used as a food-contact surface. Naan bread pad **Warning**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Back storage area Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tiles banquet room **Warning**
08B-20-4    Basic - Damaged/spoiled/recalled food not properly segregated. Mango pulp **Warning**
35A-03-4    Basic - Dead roaches on premises. 1 in bar **Repeat Violation** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans **Warning**
14-11-4    Basic - Equipment in poor repair. Walk in cooler shelving with rust that has pitted the surface, ice machine rust **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Outer openings not protected with self-closing doors. Back door disconnected- reconnected **Corrective Action Taken** **Warning**
08B-30-4    Basic - Food stored in dry storage area not covered. Seasonings **Warning**
08B-38-4    Basic - Food stored on floor. Ginger sauce in plastic bucket- brought off floor, moong dal in dry storage **Warning**
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system. Cook line **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Warning**
38-01-4    Basic - Light shield damaged/in disrepair. Dish area **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Thank you bags reach in freezer **Warning**
33-16-4    Basic - Open dumpster lid. **Corrected On-Site** **Warning**
35B-07-4    Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Vent fan by back door **Repeat Violation** **Warning**
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Cauliflower- began rinsing prior to cutting **Corrective Action Taken** **Warning**
24-11-4    Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates- inverted **Corrected On-Site** **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area Floor soiled by two door glass reach in cooler **Warning**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Handwash sink dish area pipe, faucet three compartment sink **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Mango pulp **Repeat Violation** **Warning**
22-41-4    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. Less than 10ppm chlorine- repairman on site **Corrective Action Taken** **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Placing gloves on to work with ready to eat food **Warning**
12A-13-4    High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bulk cutting onions that will not immediately be cooked- employee put on gloves **Corrective Action Taken** **Warning**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Skillets **Warning**
22-50-4    High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Bottle of sanitizer tablets says one minute less than 15 seconds in sanitizer. Discussed with employee and placed back into water **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 in dish area, 1 in prep area, 1 in storage area **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46°f, cooked chicken 44°f **Repeat Violation** **Warning**
22-43-4    High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100ppm quaternary ammonia- added more sanitizer tablets reached 200ppm quaternary ammonia **Corrected On-Site** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken glass door reach in cooler- rearranged. Raw chicken ver cooked chicken walk in cooler **Corrective Action Taken** **Repeat Violation** **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 3 dry in motor area reach in cooler on cook line , 30+ hard dry storage through five foot hallway off kitchen, 4 hard in corner ice machine room between dry storage room and bar, 5 hard by water heater next to dry storage room, 4 hard in bar- called pest control for treatment **Corrective Action Taken** **Repeat Violation** **Warning**
08B-01-4    High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sauces- covered with hinged lid **Corrected On-Site** **Repeat Violation** **Warning**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by cart. Seasonings cart by cook line handwash sink- moved cart Handwash sink not accessible for employee use due to items stored in the sink. Buckets in back prep **Corrective Action Taken** **Warning**
31A-04-4    Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Between dish area and cook line **Warning**
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Dish area 90°f **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. Bar No paper towels or mechanical hand drying device provided at handwash sink. Kitchen- placed papertowels at handwash sinks **Corrective Action Taken** **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked goat **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Degreaser- labeled **Corrected On-Site** **Warning**
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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.