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 — 6 critical, 5 major, 14 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 included 3 critical violations, 0 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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
[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.
[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.
[08B-38-4] 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.
[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.
[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.
[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.
[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.
[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.

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.
[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.
[36-24-5] Hole in or other damage to wall. Holes in upper wall in dry storage room.
[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.
[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.
[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-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink on left side of kitchen blocked by trash can. Manager removed trash can.
[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.
[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 .
[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.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer question about cooking temperature of chicken. Educated cook on proper cooking temperatures.

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