DECCAN SPICE INDIAN KITCHEN + BAR
1149 S FEDERAL HWY, Pompano Beach FL 33062 · 954-882-3349
Last inspected Feb 3, 2026 · 7 visits since December 2023
MAR 24
OCT 24
JAN 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 24 points off where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to manager and displayed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022365 | Feb 3, 2026 | Jul 27, 2026 | $400 |
| 2--2022005841 | Jan 3, 2022 | Mar 2, 2022 | $1,040 |
Inspection history
7 visits, newest first
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority0 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Container of medicine improperly stored. Pills stored on shelf next to food items above prep table in kitchen. Manager moved medication from shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. 1).Raw shell eggs stored over cooked shrimp in flip top cooler. Employee moved eggs to bottom shelf. 2). Raw chicken stored over pan of sauce in low boy. Manager rearranged for proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, chicken stored at 49 F. Per operator, food not prepped or portioned today. Food prepared yesterday and moved to flip top cooler and held for approximately for 5 hours. Educated employee on cold holding temperatures. Food was discarded. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, chicken stored at 49 F. Per operator, food not prepped or portioned today. Food prepared yesterday and moved to flip top cooler and held for approximately for 5 hours. Educated employee on cold holding temperatures. Food was discarded. See Stop Sale.
Show the remaining 8 findings ▾
Bowl or other container with no handle used to dispense food. Bowl stored in bucket of sugar on prep table bottom shelf. Employee removed bowl from bucket.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's notebook stored on clean bowls on shelf above prep table. Manager removed notebook from shelf.
Employee with no hair restraint while engaging in food preparation. Employees preparing food without wearing hair restraints. Educated employee on wearing proper hair restraints. Employees put on hair restraints.
Food stored on floor. 1).Gallons of cooking oil and bucket of soup base stored on floor next to cook line in kitchen. Employee placed food on table and shelf. 2). Boxes of chicken stored on floor in walk in cooler. Food was placed on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean spoon stored in bucket of water on stove at 72 F. Employee discarded water.
Single-service articles not stored inverted or protected from contamination. Take away food containers stored upright on shelf in kitchen. Manager inverted containers.
Stored food not covered. 1).Pan of prepped cabbage and carrots stored uncovered in walk in cooler. Manager covered food. 2). Bags of rice and lentils stored open in dry storage room. Manager closed bags.
Working containers of food removed from original container not identified by common name. White flour stored in bucket on shelf without label. Employee labeled flour.
Dec 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 1, Curried Lamb (55F - Cold Holding); Red Chicken (47F - Cold Holding), per operator foods not prepped or portioned today, foods held in unit overnight. See Stop Sale. Manager discarded.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager ( Nirupima Kasim) training expiration date 4/20/2025.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager with over six employees.
Oct 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority6 Intermediate8 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw chicken stored over cooked samosas in low boy cooler. Employee rearranged for proper storage. 2).Raw chicken stored over cooked rice in walk in cooler. Manager rearranged for proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 1, Curried Lamb (55F - Cold Holding); Red Chicken (47F - Cold Holding), per operator foods not prepped or portioned today, foods held in unit overnight. See Stop Sale. Manager discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top # 1, Curried Lamb (55F - Cold Holding); Red Chicken (47F - Cold Holding), per operator foods not prepped or portioned today, foods held in unit overnight. See Stop Sale. Manager discarded.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer question about cooking temperature of chicken. Educated cook on proper cooking temperatures.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to manager and displayed.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager ( Nirupima Kasim) training expiration date 4/20/2025.
Handwash sink not accessible for employee use at all times. Handwashing sink on left side of kitchen blocked by trash can. Manager removed trash can.
Handwash sink used for purposes other than handwashing. Handwashing sink near to cook line filled with pans and utensils. Employee removed items from sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager with over six employees.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Three phones stored on shelf on prep table in kitchen. Employees removed phones.
Employee with no hair restraint while engaging in food preparation. Four employees preparing food without hair restraints. Educated employees on wearing hair restraints. Employees put on hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Clean pans and utensils wet on rack in kitchen. Manager removed and put on drying rack.
Food stored on floor. 1). Box of flour stored on floor in kitchen, next to cook line. Employee placed on table. 2). Several containers of cooked food stored on floor in walk in cooler. Manager removed from floor.
Hole in or other damage to wall. Holes in upper wall in dry storage room.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between handwashing sink and prep table in kitchen. Employee removed knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensil stored in bucket of water at 100 F. Employee discarded water.
No Heimlich maneuver/choking sign posted. Provided poster to manager and displayed.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink used to defrost chicken
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink on cook line no paper towels. Operator supplied paper towels
Employee eating in a food preparation or other restricted area. Employees eating on preamp area and cook line.
Food stored on floor. On cook line, raw chicken bring prepared stored on floor. Operator moved chicken to shelf on cook line. On prep line, cooked chicken in pot being cooled.
Time/temperature control for safety food thawed in an improper manner. Chicken bring thawed in sink in standing water.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
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. Observed employee touching ready to eat naan bread with bare hands, not bring heated as a sole ingredient. Discussed with operator about proper handwashing procedures when handling ready to eat foods. Operator discussed with employees. Employee washed hands and put on gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw shrimp. Not all products commercially packaged. Operator moved chicken to bottom shelf
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In flip top cooler on cook line, milk opened more than 24hours not date marked.
No paper towels or mechanical hand drying device provided at handwash sink. And hand washing sink by prep table, no paper towels supplied. Operator supplied paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds eggs and butter on Time as a public health control. No written plan. Emailed to operator
Food stored on floor. On cook line, fryer oil stored on floor. Operator moved to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage, scoop handle laying in corn starch. Operator removed
Mar 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in low boy cooler #1, raw shrimp stored over ready to eat spinach. Operator reversed.
Handwash sink used for purposes other than handwashing. Hand was sink on cook line, food dumped into sink. Discussed with operator that handwashing sinks used for hand washing only.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device provided to measure hot water in dish machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms don't have self closing doors.
Bowl or other container with no handle used to dispense food. In dry storage, cups used to dispense rice. Operator removed.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. At hand wash sink on cook line, blocked by trash can. Operator moved trash can.
Handwash sink used for purposes other than handwashing. At hand wash sink next to prep area, squeegee and sponge stored in sink. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. In dry storage, cut used to dispense rice. Operator removed.
In-use wet wiping cloth/towel used under cutting board. At prep are my hand washing sink, wet cloth under cutting board. Operator removed.
Walk in cooler, water leaking from vent on ceiling collecting in bucket on floor.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.