DirtyFLRestaurant Inspection Data

TURMERIC INDIAN BAR & GRILL

1001 Cocoanut Avenue
Sarasota, Florida, 34236
Rosemary District
Sarasota County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8837714

  • 40-06-5: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
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing waster under the hand washing sink on the right side of the cook line.
  • 08A-05-6: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
  • 12A-09-4: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
  • 41-10-4: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

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8781497

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of the ice machine on the 2nd floor soiled.
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked lamb stored in walk in cooler #1 with a date mark of 7/14. Manager discarded the lamb. Repeat Violation Admin Complaint
  • 12A-29-4: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 garbage can then the exterior of a pan of food. Employees washed their hand and sanitized the exterior of the pan. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lamb in walk in cooler #2. Manager placed the lamb over the chicken. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked lamb stored in walk in cooler #1 with a date mark of 7/14. Manager discarded the lamb. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two hose bibs on the left side of the cook line.

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8536454

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glasses stored next to the hand washing sink in the bar area. Employee removed the glasses. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives stored in the cracks of equipment on the cook line. Employee removed the knives to be sanitized. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on the left side of the cook line soiled.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Manager replaced the sanitizer new reading 100ppm. Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Curry sauce stored in the walk-in cooler with a date mark of 3/17. Manager discarded the sauce.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw salmon stored over unwashed potatoes in the walk-in cooler. Manager removed the salmon.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry sauce stored in the walk-in cooler with a date mark of 3/17. Manager discarded the sauce.
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard on the buffet line over the salad and sauces. Manager removed the items from the buffet. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean equipment without washing their hands. Server removed the equipment to be sanitized and washed their hands. Corrected On-Site

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8516249

  • 24-27-4: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
  • 03D-02-5: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**
  • 01B-36-5: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.
  • 12A-25-4: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-29-4: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**
  • 08A-05-6: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
  • 41-10-4: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
  • 03F-10-5: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**
  • 02C-02-5: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