SPICE STATION
1438 BLVD OF THE ARTS, Sarasota FL 34236 · 9413432894
Last inspected Jul 9, 2026 · 9 visits since July 2023
AUG 24
JAN 25
JUL 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in the stand up reach in cooler next to the three compartment sink. Owner removed the chicken.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Green onions and cucumbers stored in a pan lined with non grade paper towels in the reach in cooler on the cook line. Owner removed the paper towels.
Raw animal food stored over or with unwashed produce. Raw fish stored over unwashed peppers in the stand up reach in cooler next to the three compartment sink. Owner placed the fish below the peppers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in the stand up reach in cooler next to the three compartment sink. Owner removed the chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon stored in the reach in cooler on the cook line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Owner discarded the salmon.
Show the remaining 2 findings ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory, owner posted the consumer advisory before the end of the inspection.
Commercially processed reduced oxygen packaged salmon stored in the reach in cooler on the cook line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Owner discarded the salmon.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Container of employee medicine stored on a shelf next to clean plates in the sushi line area. Owner removed the medicine.
Employee dried hands on clothes/apron/soiled towel after washing. Employee dried their hands on a soiled towel after washing. Employee washed their hands and dried them with paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut and washed vegetables in the reach in cooler on the cook line. Owner removed the chicken.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Tofu and brown rice stored at room temperature in the expo area on time as a public health control with no time marks. Owner started the items were on time as a public health control for approximately 2 hours. Owner placed a time mark on the items.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean salad bowls stored next to the hand wash sink in the expo area. Employee removed the bowls.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water in the expo area. Employee removed the scoop to be sanitized.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler across from the three compartment sink. Owner removed the drinks.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink in the wait station area used as a dump sink. Owner was informed and removed the debris.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on the cook line soiled.
Time/temperature control for safety food thawed in an improper manner. Octopus thawing at room temperature on the cook line. Owner placed the octopus in the reach in cooler.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Brown rice on time as a public health control stored in the expo line area with no time mark. Owner stated the rice had been on time for approximately 30 minutes. Owner placed a time mark on the rice.
Handwash sink used for purposes other than handwashing. Employee used the hand washing sink in the expo area to fill a container. Employee discarded the water.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use rice scoop stored in standing water on the expo line. Employee removed the scoop to be sanitized.
Raw fruits/vegetables not washed prior to preparation. Observed employees cutting unwashed carrots and scallions.. Employees washed the cut and uncut items.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
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. Sanitizer reading of the dishwasher 00ppm. Manager stoped using the dishwasher, set up the three compartment sink to properly sanitizer and called the technician.
Employee cracked raw shell eggs and then handled utensils without washing hands. Employee removed the utensils to be sanitized and washed their hands.
Toxic substance/chemical improperly stored. Spray bottle of WD-40;stored next to food on a self under a preparation table. Owner removed the WD-40.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water in the sushi and wait station area. Owner removed the utensils.
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their drink cup in the rim area then handled a clean knife without washing their hands. Employee removed the knife to be sanitized and washed their hands.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Manager replaced the sanitizer new reading 100ppm.
Food stored on floor. Containers of ginger stored on the floor in the kitchen. Employee placed the containers on a shelf.
Uncovered food stored near sink exposed to splash. Uncovered bowls of salad in preparation stored next to the hand washing sink in the wait station area. Employee removed the bowls.
Oct 30, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork stored over unwashed produce in the reach in cooler in the preparation area. Owner removed the pork.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken then cleaned utensils without washing hand and changing gloves. Employee removed the utensils to be sanitized and washed their hands and changed gloves.
Food stored on floor. Containers of ginger and soy sauce stored on the floor in the kitchen. Owner placed the items on a shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water on the sushi line. Employee removed the utensils to be sanitized.
Time/temperature control for safety food thawed in an improper manner. Krab thawing in standing water. Employee placed the krab under running water.
Jul 11, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over Cooked chicken in the stand up reach in cooler across from the three compartment sink. Owner placed the salmon below the Cooked chicken.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed handouts.
Food stored on floor. Containers of soy sauce stored on the floor in the kitchen area. Manager placed the items on a shelf.
Outer openings not protected with self-closing doors. Back exit of the kitchen.
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.