Spice Station
Last inspected: Nov 17, 2025
47
Score
Inspectors have visited Spice Station 10 times, with records going back to 2022. The most recent visit was on Nov 17, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around five violations each, up from closer to three violations before.
The pattern that stands out is “clean equipment/dishware/utensils stored next”, which has been cited three times.
Restaurants in Sarasota average 81, so Spice Station trails the local norm. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrective Action Taken**
12A-18-4
High Priority - 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. **Corrected On-Site**
41-07-4
Basic - 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. **Corrected On-Site**
24-27-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - 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. **Corrected On-Site**
12B-13-4
47
Jul 18, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - 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. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on the cook line soiled.
36-34-5
Basic - 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. **Corrected On-Site**
06-01-5
78
Jan 10, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - 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. **Corrected On-Site**
03F-02-5
Intermediate - 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. **Corrected On-Site**
31A-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employees cutting unwashed carrots and scallions.. Employees washed the cut and uncut items. **Corrected On-Site**
08B-39-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
10-07-4
70
Sep 18, 2024
Routine - Food
No violations found.
100
Aug 22, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Employee cracked raw shell eggs and then handled utensils without washing hands. Employee removed the utensils to be sanitized and washed their hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - 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. **Warning**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - 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. **Corrected On-Site** **Warning**
41-10-4
Basic - 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. **Corrected On-Site** **Warning**
10-07-4
52
Mar 8, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Manager replaced the sanitizer new reading 100ppm. **Corrected On-Site**
41-27-4
High Priority - 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. **Corrected On-Site**
12A-29-4
Basic - 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. **Corrected On-Site**
08B-54-4
Basic - Food stored on floor. Containers of ginger stored on the floor in the kitchen. Employee placed the containers on a shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
67
Oct 30, 2023
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - 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. **Corrective Action Taken**
12A-09-4
High Priority - 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. **Corrected On-Site**
08A-04-5
Basic - Food stored on floor. Containers of ginger and soy sauce stored on the floor in the kitchen. Owner placed the items on a shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Krab thawing in standing water. Employee placed the krab under running water. **Corrected On-Site**
06-01-5
Basic - 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. **Corrective Action Taken**
10-07-4
64
Jul 11, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - 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.
11-26-1
Basic - Food stored on floor. Containers of soy sauce stored on the floor in the kitchen area. Manager placed the items on a shelf. **Corrected On-Site**
08B-38-4
Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen.
35B-03-4
61
Jan 31, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (52F - Cold Holding); Cooked chicken (50F - Cold Holding); stored stacked above the fill line in the top section of the reach in cooler on the cook line. Owner stated the items had been stored in the reach in cooler for approximately 2 hours. Owner emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Employee dried hands on soiled towel after washing in the sushi line area. Employee discarded the towels and re-washed their hands. **Corrected On-Site**
12A-18-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the expo line area. Owner placed towels at the hand washing sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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.
11-26-1
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean bowls stored next to the hand washing sink in the expo area. Owner removed the bowls. **Corrected On-Site**
24-27-4
47
Sep 8, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in the reach in cooler right side of the cook line. Owner placed the chicken below the eggs. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Raw fish and cutting board stored in the hand washing sink dishwasher area. Owner removed the items. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the expo area. Owner placed towels at the hand washing sink. **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature. Owner placed the fish in a reach in cooler. **Corrected On-Site**
06-01-5
Basic - Stored food not covered. Peeled and washed onions in the dry storage area not covered. Owner covered the onions. **Corrected On-Site**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the dishwasher area.
31B-04-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean bowl stored next to the hand washing sink in the expo area. Owner removed the bowls. **Corrected On-Site**
24-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and light shields above the cook line soiled.
36-34-5
55
Frequently Asked Questions
When was Spice Station last inspected?
The most recent health inspection at Spice Station on file is from Nov 17, 2025. The public record contains 10 inspections in total.
What is the most common violation at Spice Station?
Across the inspection record, “clean equipment/dishware/utensils stored next” has been cited three times, more than any other issue at Spice Station.
How does Spice Station compare to other restaurants in Sarasota?
Spice Station most recently scored 47 out of 100, which is lower than the Sarasota average of 81.
Has Spice Station's inspection record improved over time?
No. Recent inspections at Spice Station have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Spice Station 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 Station inspected?
Based on the inspection history on file, Spice Station is inspected around three times per year on average.
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