DECCAN SPICE INDIAN KITCHEN + BAR

High Priority - Container of medicine improperly stored. Pills stored on shelf next to food items above prep table in kitchen. Manager moved medication from shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1).Raw shell eggs stored over cooked shrimp in flip top cooler. Employee moved eggs to bottom shelf. 2). Raw chicken stored over pan of sauce in low boy. Manager rearranged for proper storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, chicken stored at 49 F. Per operator, food not prepped or portioned today. Food prepared yesterday and moved to flip top cooler and held for approximately for 5 hours. Educated employee on cold holding temperatures. Food was discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, chicken stored at 49 F. Per operator, food not prepped or portioned today. Food prepared yesterday and moved to flip top cooler and held for approximately for 5 hours. Educated employee on cold holding temperatures. Food was discarded. See Stop Sale. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in bucket of sugar on prep table bottom shelf. Employee removed bowl from bucket. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's notebook stored on clean bowls on shelf above prep table. Manager removed notebook from shelf. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food without wearing hair restraints. Educated employee on wearing proper hair restraints. Employees put on hair restraints. Corrected On-Site Repeat Violation

Basic - Food stored on floor. 1).Gallons of cooking oil and bucket of soup base stored on floor next to cook line in kitchen. Employee placed food on table and shelf. 2). Boxes of chicken stored on floor in walk in cooler. Food was placed on shelf. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean spoon stored in bucket of water on stove at 72 F. Employee discarded water. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Take away food containers stored upright on shelf in kitchen. Manager inverted containers. Corrected On-Site

Basic - Stored food not covered. 1).Pan of prepped cabbage and carrots stored uncovered in walk in cooler. Manager covered food. 2). Bags of rice and lentils stored open in dry storage room . Manager closed bags. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White flour stored in bucket on shelf without label. Employee labeled flour. Corrected On-Site

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

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to defrost chicken

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

Basic - Employee eating in a food preparation or other restricted area. Employees eating on preamp area and cook line.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken bring thawed in sink in standing water.

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

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

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.

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

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

Basic - Food stored on floor. On cook line, fryer oil stored on floor. Operator moved to shelf. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in low boy cooler #1, raw shrimp stored over ready to eat spinach. Operator reversed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand was sink on cook line, food dumped into sink. Discussed with operator that handwashing sinks used for hand washing only. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device provided to measure hot water in dish machine. Repeat Violation Admin Complaint

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms don't have self closing doors.

Basic - Bowl or other container with no handle used to dispense food. In dry storage, cups used to dispense rice. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

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

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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

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

Basic - Walk in cooler, water leaking from vent on ceiling collecting in bucket on floor.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Remade. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen storing container of food Hand sink in kitchen storing stainless container of water and Utensils Removed Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles under dish machine Spray bottle at dining room Buffet Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Cup as scoops in corn starch Removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Bucket of food on floor on cook line. Removed. Corrected On-Site

Basic - Stored food not covered. In dry storage room-Nuts and rice Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corn starch container in dry storage Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (110F - 135F Hot Holding); vegetable fritters (110F - 135F Hot Holding) buffet line. Operator states food cooked and placed in unit less than four hours ago. Food items over stacked. Operator reheated food items to 165F. shrimp (108F - 135F Hot Holding) at buffet line. Shrimp cooked and placed in unit less than four hours prior. Operator stirred shrimp. All parts of Shrimp 135F hot holding. Corrective Action Taken Warning - From follow-up inspection 2022-10-07: Vegetable fritters and shrimp not observed. Chicken 118F hot holding at Buffet. Operator states chicken cooked and placed in unit less than four hours ago. operator reheated to 165F. Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Cloth used as a food-contact surface.paper towels used to cover food, chef removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw lamb over ginger in walk in cooler. Moved to properly store. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-01-03: Observed raw chicken stored over large container of sour cream in walk in cooler. Moved to properly store. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Buffet is advertised on display board on site. Manager states that buffet brunch is served on Sundays. Buffet containers are on display at dining room buffet area with no sneeze guards available. Manager states that sneeze guards were removed. Warning - From follow-up inspection 2022-01-03: Observed buffet line with self serve chafing dishes and no sneeze guards. Employee stated that buffet is served on Saturday and Sunday during lunch. Chalkboard sign states that buffet brunch is served Saturday and Sunday from 11:30-3 pm. Lunch buffet is advertised on restaurants website for 1/8 and 1/9/2022. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 containers of cooked chicken at cook line shelf 70/74. Chicken at room temperature for 45 minutes. Moved to reach in cooler. Corrective Action Taken Warning - From follow-up inspection 2022-01-03: Observed cooked chicken at 54/56°, pasta at 55/57° and cooked cauliflower at 58/59° at shelf next to cook line cooler. Foods removed from cooler 1 hour ago per employee. Discussed with manager and food moved back to cooler. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at bar. Glasses in sink. Removed and sink cleaned. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-01-03: Observed glasses in hand wash sink at bar. Admin Complaint

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/ NIRUPAMA KASAM 4/20/2020 is posted on wall and is not onsite. Approximately 7 food staff employees working at time of inspection. No certified food manager is on site. Warning - From follow-up inspection 2022-01-03: Observed 6 food service employees on duty and no certified food manager present. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 7 food staff employees working at time of inspection. One employee food handling certificate available. Warning - From follow-up inspection 2022-01-03: 6 employees observed working in kitchen with no proof of any employee training certificates or training program. Admin Complaint