Spice Indian Cuisine
Last inspected: Dec 4, 2025
43
Score
The health department has logged nine inspections at Spice Indian Cuisine, the earliest from 2022. Spice Indian Cuisine was last inspected on Dec 4, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 11 violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited three times.
Spice Indian Cuisine's latest score of 43 falls below the Sarasota average of 81. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
43
Jul 11, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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
Plumbing Maintained; Sewage Disposal
FL-51
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
43
Dec 5, 2024
Routine - Food
No violations found.
100
Dec 4, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. **Corrected On-Site**
41-15-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
16-37-1
Intermediate - 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. **Corrected On-Site**
03G-50-1
Basic - 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. **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - Raw lamb packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
03G-53-1
Basic - 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. **Corrected On-Site**
25-06-4
Basic - 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. **Corrected On-Site**
06-01-5
43
Oct 4, 2024
Food-Licensing Inspection
No violations found.
100
Mar 5, 2024
Routine - Food
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
High Priority - 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. **Corrected On-Site**
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired 12/1/2023. **Admin Complaint**
50-17-3
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Intermediate - Nonfood-grade basting brush used in oil and sauces.
14-14-4
Intermediate - 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.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled in the warewashing area. **Repeat Violation**
41-17-4
Intermediate - 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.
05-05-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no comparison chart for the chlorine solution test kit. **Repeat Violation**
16-36-4
Basic - 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.
14-01-5
Basic - Covered waste receptacle not provided in women's restrooms. **Repeat Violation**
32-12-5
Basic - Drain cover(s) missing at the entrance to the warewashing area.
29-18-4
Basic - 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. **Repeat Violation**
14-11-5
Basic - 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. **Corrective Action Taken**
10-17-4
Basic - In-use tongs stored on the oven door handle between uses. **Repeat Violation**
10-20-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - 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. **Repeat Violation**
38-07-4
Basic - No lighting available in the walk in freezer.
38-04-4
Basic - Single-service articles improperly stored. Observed to go boxes stored on the floor in the dry storage area. **Repeat Violation**
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water in the mop sink. **Repeat Violation**
29-20-5
Basic - Stored food not covered. Observed multiple food items held overnight not covered in the walk in cooler.
08B-12-5
19
Dec 4, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer. - From follow-up inspection 2023-12-04: **Time Extended**
16-36-4
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. - From follow-up inspection 2023-12-04: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** - From follow-up inspection 2023-12-04: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed missing handles on the roll top doors on the reach in cooler on the cook line. **Repeat Violation** - From follow-up inspection 2023-12-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - 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. **Repeat Violation** - From follow-up inspection 2023-12-04: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2023-12-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water water in the mop sink. **Repeat Violation** - From follow-up inspection 2023-12-04: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2023-12-04: **Time Extended**
14-17-4
64
May 5, 2023
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
27
Nov 15, 2022
Routine - Food
1 critical violation. 3 major violations. 16 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored. Observed container of antacid stored on shelf above prep table. Operator removed and properly stored the antacid. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked vegetables held for more than 24 hours not date marked.
02C-02-5
Intermediate - 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.
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Observed to go containers with no handles used as scoops in sauces on cook line and sugar in prep area. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up of food debris on reach in cooler door handles on cook line.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks in dry storage area not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with grease and dust throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Drain cover(s) missing. Observed missing drain cover on floor in dish area.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container on prep table. Operator properly stored the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones stored on shelf above food prep table in cook line. Operator removed and properly stored cell phones. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Observed standing water by exit door at the back of the kitchen.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed soiled floor underneath tables and equipment throughout kitchen.
36-73-4
Basic - Food stored on floor. Observed container with lamb stored on floor of walk-in cooler. Operator properly stored the container with lamb. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in cabinet freezer in prep area. **Repeat Violation**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine. Operator properly stored the ice scoop. **Corrected On-Site**
10-12-5
Basic - Light shield damaged/in disrepair. Observed damaged and missing light shields in dish area. **Repeat Violation**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with debris on cook line. Observed grease build up on hood vents on cook line.**Repeat Violation** **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Observed single use to go containers stored on floor in storage area. **Repeat Violation**
25-05-4
29
Frequently Asked Questions
When was Spice Indian Cuisine last inspected?
The most recent health inspection at Spice Indian Cuisine on file is from Dec 4, 2025. The public record contains nine inspections in total.
What is the most common violation at Spice Indian Cuisine?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Spice Indian Cuisine.
How does Spice Indian Cuisine compare to other restaurants in Sarasota?
Spice Indian Cuisine most recently scored 43 out of 100, which is lower than the Sarasota average of 81.
Has Spice Indian Cuisine's inspection record improved over time?
Yes. Recent inspections at Spice Indian Cuisine have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Spice Indian Cuisine 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 Spice Indian Cuisine inspected?
Based on the inspection history on file, Spice Indian Cuisine is inspected around three times per year on average.
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