DECCAN SPICE INDIAN KITCHEN + BAR

Name: DECCAN SPICE INDIAN KITCHEN + BAR
Address: 1149 S FEDERAL HWY, POMPANO BEACH, FL, 33062, US
Rating: 77.5

1149 S FEDERAL HWY, POMPANO BEACH, FL 33062

License #1625015

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DECCAN SPICE INDIAN KITCHEN + BAR in POMPANO BEACH currently holds an InspectFL Health Score of 77.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 25 total violations — 8 critical, 4 major, 13 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[01B-02-5] 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.
[10-07-4] 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.
[13-03-4] 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.
[14-01-5] 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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Take away food containers stored upright on shelf in kitchen. Manager inverted containers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees notebook stored on clean bowls on shelf above prep table. Manager removed notebook from shelf.
[41-07-4] Container of medicine improperly stored. Pills stored on shelf next to food items above prep table in kitchen. Manager moved medication from shelf.
[08A-05-6] 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.
[02D-01-5] 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.
[03A-02-5] 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.

Warning Issued
[03A-02-5] 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.
[11-27-4] 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. Provided poster to manager and displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Four employees preparing food without hair restraints. Educated employees on wearing hair restraints. Employees put on hair restraints.
[36-24-5] Hole in or other damage to wall. Holes in upper wall in dry storage room.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Three phones stored on shelf on prep table in kitchen. Employees removed phones.
[08B-38-4] Food stored on floor. 1). Box of flour stored on floor in kitchen, next to cook line. Employee placed on table. 2). Several containers of cooked food stored on floor in walk in cooler. Manager removed from floor.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to manager and displayed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between handwashing sink and prep table in kitchen. Employee removed knife .
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean pans and utensils wet on rack in kitchen. Manager removed and put on drying rack.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1). Raw chicken stored over cooked samosas in low boy cooler. Employee rearranged for proper storage. 2).Raw chicken stored over cooked rice in walk in cooler. Manager rearranged for proper storage.
[53A-05-6] 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.
[01B-02-5] 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 # 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink near to cook line filled with pans and utensils. Employee removed items from sink.

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