SPICE INDIAN CUISINE
3550 CLARK RD, Sarasota FL 34231 · 921-924-7222
Last inspected Dec 4, 2025 · 8 visits since October 2023
MAR 24
OCT 24
DEC 24
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired 12/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed house made yogurt (75F - Cooling) in the walk on cooler. The operator stated the yogurt was prepared and held overnight. The operator discarded the yogurt.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (83F - Hot Holding) on the cook line at room temperature. The operator stated the chicken has been held for approximately 2.5 hours. The operator discarded the chicken. The operator was emailed a time as public health control form.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed house made yogurt (75F - Cooling) in the walk on cooler. The operator stated the yogurt was prepared and held overnight. The operator discarded the yogurt.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (83F - Hot Holding) on the cook line at room temperature. The operator stated the chicken has been held for approximately 2.5 hours. The operator discarded the chicken. The operator was emailed a time as public health control form.
Show the remaining 4 findings ▾
Nonfood-grade basting brush used in food. The operator discarded the brush.
Equipment in poor repair. Observed a torn reach in cooler door gasket on the cook line.
In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloth.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets on the cook line soiled with food debris.
Jul 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed heavy whipping cream (76F - Hot Holding) on the cook line. The operator stated the cream had been held for approximately 3.5 hours. The operator discarded the sauce.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauce in the walk in cooler. The operator properly stored the raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy whipping cream (76F - Hot Holding) on the cook line. The operator stated the cream had been held for approximately 3.5 hours. The operator discarded the sauce.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed masal sauce prepared on site not properly date marked when removed from the freezer.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for mustard seed in the prep area. The operator removed the portion cup from the food.
Carbon dioxide tanks not adequately secured.
Ceiling tile missing near the ice machine.
Ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling tile near the entrance to the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ladle stored in 75F standing water on the cook line. The operator removed the ladle from the water.
Open dumpster lid.
Dec 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lamb (52F - Cold Holding); cooked chicken (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator stated the potentially hazardous foods have been held for approximately 1 hour. The operator emptied half of the contents and stored the above foods in the lower portion of the cooler. Observed cooked rice (45F - Cold Holding); raw chicken (46F - Cold Holding) in the walk in cooler. The ambient temperature of the cooler is 39F. The operator stated a delivery arrived shortly prior to the inspection. The operator will monitor the temperature of the potentially hazardous foods.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a quaternary spray sanitizer at 500ppm stored on a food preparation table next to raw fish. The operator properly stored the sanitizer and diluted the solution to 200ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw lamb packaged using reduced oxygen packaging without an approved HACCP plan. The operator removed the lamb from the packaging.
Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handle used as scoops for chicken beading and onion powder in the kitchen. The operator removed the plastic bowls.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored next to clean pans in the dish area. The operator properly stored the employee food.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ladle stored in 82F standing water on the cook line. The operator properly stored the ladle.
Raw lamb packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Single-service articles not stored inverted or protected from contamination. Observed a box of packaged plastic utensils stored on the floor in the storage area. The operator properly stored the utensils.
Time/temperature control for safety food thawed in an improper manner. Observed raw frozen chicken thawing in standing water in the prep area. The operator removed the chicken from the water and stored in the walk in cooler.
Oct 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 3 high priority.
3 High priority6 Intermediate12 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (57F - Cooling) in the walk in cooler. The operator stated the rice had been held overnight. The operator discarded the rice.
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired 12/1/2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked vegetable samosas (47F - Cold Holding); raw lamb (47F - Cold Holding) in the reach in cooler near the hand sink on the cook line. The operator stated the items have been held for approximately 3 hours. The operator moved the above foods to another cooler.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed the exterior ambient thermometer for the walk in cooler at 60F. Observed ambient walk in cooler temperature at 42F.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no comparison chart for the chlorine solution test kit.
No paper towels or mechanical hand drying device provided at handwash sink. The operator provided paper towels for the hand sink.
Nonfood-grade basting brush used in oil and sauces.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items prepared and held for more than 24 hours with no date marks in the walk in cooler.
Spray bottle containing toxic substance not labeled in the warewashing area.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cups with no handles used as a scoops for multiple items throughout the kitchen.
Covered waste receptacle not provided in women's restrooms.
Drain cover(s) missing at the entrance to the warewashing area.
Equipment in poor repair. Observed the roll top doors for the reach in coolers missing handles. Observed torn door gaskets at the reach in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between the microwave and the soda machine. The operator removed the knife for sanitization.
In-use tongs stored on the oven door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 80F standing water near the grill on the cook line. The operator removed the utensils from the standing water.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shields in the warewashing area.
No lighting available in the walk in freezer.
Single-service articles improperly stored. Observed to go boxes stored on the floor in the dry storage area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water in the mop sink.
Stored food not covered. Observed multiple food items held overnight not covered in the walk in cooler.
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.
Accumulation of black mold-like substance in the interior of the ice machine.
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. Observed missing handles on the roll top doors on the reach in cooler on the cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the dish area and in dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in the walk in cooler soiled with an accumulation of dust.
Standing water water in the mop sink.
Walk-in cooler shelves with rust that has pitted the surface.
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); cooked chicken (46F - Cold Holding) in the reach in cooler near the handwashing sink on the cook line. The operator stated the above items have been held less than 3 hours. The operator moved the items to another cooler.
No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled near the three compartment sink. The operator labeled the spray bottle.
Accumulation of black mold-like substance in the interior of the ice machine.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a prep table near clean equipment in the dish area. The operator properly stored the beverage.
Equipment in poor repair. Observed missing handles on the roll top doors on the reach in cooler on the cook line.
Food stored on floor. Observed a box of unwashed potatoes stored on the floor in the prep area. The operator properly stored the potatoes.
In-use tongs stored on equipment door handle between uses on the cook line. The operator properly stored the tongs.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the dish area and in dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in the walk in cooler soiled with an accumulation of dust.
Single-service to go boxes improperly stored on the floor in the dry storage area.
Standing water water in the mop sink.
Walk-in cooler shelves with rust that has pitted the surface.
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.