Deccan Spice Indian Kitchen + Bar
Last inspected: Feb 3, 2026
37
Score
Across the available record, Deccan Spice Indian Kitchen + Bar has nine inspections on file, the first dated 2022. Inspectors last stopped by on Feb 3, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to eight violations per visit.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded two times.
Compared to other Pompano Beach restaurants (averaging 78), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Dec 17, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-17: Curry Lamb- 58 F- Cold Holding, Chicken Fried - 54 F- Cold Holding. Per operator, foods not prepped or portioned today. Foods prepared yesterday, and held in walk in cooler and moved to flip top cooler on cook line and held for less than 2 hours today. Advised manager to place foods back in walk in cooler to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-12-17: Observed same at callback inspection . **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-12-17: Observed same at callback inspection, no certified food manager present with 5 employees. **Admin Complaint**
53A-05-6
70
Oct 17, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
23
Jan 8, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to defrost chicken
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink on cook line no paper towels. Operator supplied paper towels **Repeat Violation**
31B-02-4
Basic - 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. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken bring thawed in sink in standing water.
06-01-5
Basic - Employee eating in a food preparation or other restricted area. Employees eating on preamp area and cook line.
12B-02-4
70
Oct 2, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
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. 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. **Corrective Action Taken**
09-01-4
High Priority - 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 **Corrected On-Site**
08A-02-6
Intermediate - 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.
02C-03-5
Intermediate - 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. **Corrected On-Site**
31B-02-4
Intermediate - 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 **Corrective Action Taken**
03F-10-5
Basic - Food stored on floor. On cook line, fryer oil stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - 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 **Corrective Action Taken**
10-01-5
50
Mar 27, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
64
Dec 4, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink next to prep area, squeegee and sponge stored in sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Bowl or other container with no handle used to dispense food. In dry storage, cut used to dispense rice. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. At prep are my hand washing sink, wet cloth under cutting board. Operator removed. **Corrected On-Site**
21-04-4
Basic - Walk in cooler, water leaking from vent on ceiling collecting in bucket on floor.
23-03-4
64
Jun 26, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
47
Oct 7, 2022
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Frequently Asked Questions
When was Deccan Spice Indian Kitchen + Bar last inspected?
The most recent health inspection at Deccan Spice Indian Kitchen + Bar on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Deccan Spice Indian Kitchen + Bar?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Deccan Spice Indian Kitchen + Bar.
How does Deccan Spice Indian Kitchen + Bar compare to other restaurants in Pompano Beach?
Deccan Spice Indian Kitchen + Bar most recently scored 37 out of 100, which is lower than the Pompano Beach average of 78.
Has Deccan Spice Indian Kitchen + Bar's inspection record improved over time?
No. Recent inspections at Deccan Spice Indian Kitchen + Bar have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Deccan Spice Indian Kitchen + Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Deccan Spice Indian Kitchen + Bar inspected?
Based on the inspection history on file, Deccan Spice Indian Kitchen + Bar is inspected around three times per year on average.
Nearby Restaurants