Turmeric Indian Bar & Grill
Last inspected: Oct 30, 2025
64
Score
Across the available record, Turmeric Indian Bar & Grill has eight inspections on file, the first dated 2022. Turmeric Indian Bar & Grill was last inspected on Oct 30, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
When inspectors have written things up, “toxic substance/chemical improperly stored” has been the most frequent reason, cited three times.
The city-wide average sits at 81, which Turmeric Indian Bar & Grill's 64 doesn't quite reach. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - 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. **Corrected On-Site**
08A-17-6
High Priority - 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. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all the reach in coolers on the cook line soiled.
23-03-4
64
Jul 21, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - 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.
01B-13-4
High Priority - 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.
29-42-4
Basic - 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.
06-09-1
Basic - 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. **Corrected On-Site**
14-71-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - 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. **Corrected On-Site**
31B-04-4
61
Jan 29, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
12A-09-4
High Priority - 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. **Corrected On-Site**
41-10-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Standing waster under the hand washing sink on the right side of the cook line.
36-22-4
58
Jul 22, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
45
Mar 25, 2024
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
37
Oct 25, 2023
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - 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. **Corrective Action Taken**
03D-02-5
High Priority - 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.
01B-36-5
High Priority - 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. **Corrective Action Taken**
12A-25-4
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 the trash can then clean utensils without washing there hands. Employee removed the utensils to be sanitized and washed their hands. **Corrective Action Taken**
12A-29-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
41-10-4
Intermediate - 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. **Corrective Action Taken**
03F-10-5
Intermediate - 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. **Corrected On-Site**
02C-02-5
Basic - 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. **Corrected On-Site**
24-27-4
32
Dec 29, 2022
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Employee dried hands on soiled towel after washing. Employee re-washed their hands. Instructed employee and manager on proper hand washing protocol. **Corrected On-Site**
12A-18-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty pans then clean pans without washing hands. Employee washed their hands and then re-washed the pans. Instructed employee and manager on proper hand washing protocol. **Corrected On-Site**
12A-13-4
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. Dishmachine chlorine sanitizer reading 00ppm. Manager called the technician and set up a sanitizer bay in the three compartment sink. **Corrective Action Taken**
22-41-4
High Priority - Displayed food not properly protected from contamination. Chips and sauces on the buffet line not covered. Manager placed all the items in covered chafing dishes. **Corrected On-Site**
08B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottles. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in the bar area soiled. Bartender cleaned the nozzles. **Corrected On-Site**
22-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cleaned and sanitized cutting boards and food containing stored on the floor next to the cook line. Manager removed the items to be sanitized. **Corrective Action Taken**
24-07-4
Basic - Food stored on floor. Milk stored on the floor in the walk-in cooler. Pans of cooling cooked chicken and containers of vinegar stored on the floor in the kitchen. Manager place all items on a shelves. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on the cook line. Manager removed the utensils to be sanitized. **Corrective Action Taken**
10-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wet wiping cloths in use in the kitchen. Manager placed all the soiled towels in the dirty linen bag. **Corrected On-Site**
21-09-4
37
Oct 13, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Turmeric Indian Bar & Grill last inspected?
The most recent health inspection at Turmeric Indian Bar & Grill on file is from Oct 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Turmeric Indian Bar & Grill?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Turmeric Indian Bar & Grill.
How does Turmeric Indian Bar & Grill compare to other restaurants in Sarasota?
Turmeric Indian Bar & Grill most recently scored 64 out of 100, which is lower than the Sarasota average of 81.
Has Turmeric Indian Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Turmeric Indian Bar & Grill have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Turmeric Indian Bar & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Turmeric Indian Bar & Grill inspected?
Based on the inspection history on file, Turmeric Indian Bar & Grill is inspected around three times per year on average.
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