Deccan Spice Indian Kitchen + Bar
1149 S Federal Hwy, Pompano Beach, FL 33062 · Permanent Food Service · License 1625015
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection6 high priority (3 fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot), 3 basic (2 repeats)-40
- Administrative complaint on Oct 5Counts in full until a follow-up finds the problems fixed-20
- Safety score40
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. On prep table in kitchen, Ghee (Clarified Butter) (74°F - Heated Cooling ), per operator, food prepared yesterday and held on table overnight. Discussed cooling and cold holding temperatures with operator. Food was discarded. See Stop Sale. Time/temperature control for safety food cold held at greater than 41°F. In low boy cooler on cook line , Heavy Cream (49°F - Cold Holding), per operator, food not prepared or portioned today. Food stored in cooler overnight. Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In low boy cooler on cook line , Heavy Cream (49°F - Cold Holding), per operator, food not prepared or portioned today. Food stored in cooler overnight. Food was discarded. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
On prep table in kitchen, Ghee (Clarified Butter) (74°F - Heated Cooling ), per operator, food prepared yesterday and held on table overnight. Discussed cooling and cold holding temperatures with operator. Food was discarded. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Crates of raw shell eggs stored atop case of Paneer cheese in walk in cooler in kitchen. Raw shell eggs were moved to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
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.
In reach in freezer, bags of raw chicken stored over bags of raw shrimp. Educated manager on proper food storage. Raw chicken was moved to bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Can of burn gel stored on shelf over flip top cooler on cook line. Medication was moved from cook line in kitchen.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap available at handwashing sink in kitchen. Soap was provided at handwashing sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing window cleaner not labeled on cart in front area. Spray bottle labeled.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Several pans of cooked food stored uncovered in walk in cooler Raw. Food was prepared 1 and 2 days ago. Food was covered by employee.
Fixed on the spotRepeat violation
Food stored on floor.
Bucket of soup base stored on floor in kitchen. Food was removed from floor.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl without handle stored in bucket of salt under prep table in kitchen. Bowl was removed from food.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.