TURMERIC INDIAN BAR & GRILL
1001 COCOANUT AVE, Sarasota FL 34236 · 941-212-2622
Last inspected Jul 22, 2026 · 7 visits since October 2023
JUL 24
JAN 25
JUL 25
OCT 25
JUL 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry sauce stored in the walk-in cooler with a date mark of 3/17. Manager discarded the sauce.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024049850 | Jul 22, 2024 | Sep 23, 2024 | $200 |
Inspection history
7 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
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 the trash can then clean equipment without washing their hands. Employee removed the equipment to be sanitizer and washed thier hands.
Food stored in ice used for drinks. See stop sale. Bottles of liquor stored in ice used in customers drinks in the bar area. Manager removed the bottles, discarded and replaced the ice.
Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of liquor stored in ice used in customers drinks in the bar area. Manager removed the bottles, discarded and replaced the ice.
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. Green Salad, feta cheese and yogurt on time as a public health control stored at room temperature on the buffet line with no time mark. Chef stated the items had been on time as a public health control for approximately 2 hours. Chef placed a time mark on the items.
Show the remaining 2 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink next to the cook line blocked by a trash can. Employee removed the trash can.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in the reach in cooler on the cook line with no date mark. Manager stated the chicken was cooked on 7/20. Manager placed a date mark on the chicken.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon removed from the commercial packaging stored over a package of shredded coconut in the stand up reach in freezer next to the cook line. Employee removed the salmon.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to plastic food wrap on shelf in the cook line area. Employee removed bottles.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all the reach in coolers on the cook line soiled.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the sea bass.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at the mop sink on the second floor.
Commercially processed reduced oxygen packaged sea bass bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the sea bass.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair a cracked lid on a food container next to the cook line. Manager discarded and replaced the lid.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hat stored on a clean plate on the cook line. Manager removed the hat and removed the plate to be sanitized.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign on the hand wash sink in the bar area. Manager placed a hand wash sign at the hand wash sink.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and scollops stored above ready to eat sauces in the reach in cooler on the cook line. Employee removed the shrimp and scollops.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled their phone then clean equipment without changing their gloves and washing their hands. Employee washed their hands and changed gloves.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to single service cups in the wait station area. Owner removed the bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a shelf above a preparation table next to food. Employee removed the phone.
Floor area(s) covered with standing water. Standing waster under the hand washing sink on the right side of the cook line.
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked lamb stored in walk in cooler #1 with a date mark of 7/14. Manager discarded the lamb.
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 the garbage can then the exterior of a pan of food. Employees washed their hand and sanitized the exterior of the pan.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lamb in walk in cooler #2. Manager placed the lamb over the chicken.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked lamb stored in walk in cooler #1 with a date mark of 7/14. Manager discarded the lamb.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two hose bibs on the left side of the cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of the ice machine on the 2nd floor soiled.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Curry sauce stored in the walk-in cooler with a date mark of 3/17. Manager discarded the sauce.
Raw animal food stored over or with unwashed produce. Raw salmon stored over unwashed potatoes in the walk-in cooler. Manager removed the salmon.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry sauce stored in the walk-in cooler with a date mark of 3/17. Manager discarded the sauce.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard on the buffet line over the salad and sauces. Manager removed the items from the buffet.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean equipment without washing their hands. Server removed the equipment to be sanitized and washed their hands.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glasses stored next to the hand washing sink in the bar area. Employee removed the glasses.
Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled.
In-use knife/knives stored in cracks between pieces of equipment. Several knives stored in the cracks of equipment on the cook line. Employee removed the knives to be sanitized.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on the left side of the cook line soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Manager replaced the sanitizer new reading 100ppm.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 gallon container of Makani sauce 59F stored in the walk-in cooler. Employee stated the sauce was placed in the walk-in cooler on 10/24 to cool. Employee discarded the sauce.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. 5 gallon container of Makani sauce 59F stored in the walk-in cooler. Employee stated the sauce was placed in the walk-in cooler on 10/24 to cool. Employee discarded the sauce.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed their face around the mouth and nose area then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
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 the trash can then clean utensils without washing there hands. Employee removed the utensils to be sanitized and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat sauces in the walk-in cooler. Employee removed the shrimp. Raw chicken stored over containers of processed peppers in the reach in cooler on the 2nd floor. Manager removed the peppers.
Toxic substance/chemical improperly stored. Open container of liquid dish soap stored on top of bag and box soda in the kitchen. Employee removed the soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Feta cheese and mixed greens salad on the buffet line store at room temperature with time marks. Manager stated they hade no written procedure for time as a public health control, but were discarding the items after 4 hours. Emailed and reviewed the time as a public health control form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Contains of cooked vegetables stored in the walk-in cooler with no date mark. Employee stated the vegetables were cooked on 10/23. Employee placed a date mark on the vegetables.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean pans stored under the hand washing sink next to the three compartment sink. Employee removed the pans.
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.