NINE SPICES HOT POT
3333 Southwest 34th Street
Gainesville, Florida, 32608
Daysville
Alachua County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-13-4:Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep table in main kitchen.Discussed the need to have lunch outside of prep areas.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 cook no hair restraint.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used for rice in standing water, discussed that if utensils are to be held in water that is a minimum of 135F
- 08B-12-5:Basic - Stored food not covered. Pork chips stored in dry storage uncovered. Operator covered
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloths not held in sanitizer solution
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.food containers holding food that was removed from its original container not dated with common name.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Establishment is set up to have foods go around on a conveyor to guests to pick up. The food needed to be covered for protection. Operator covered food **Corrected On-Site**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner under foods
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi tuna-( 43F Cold hold)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
Food safety inspection conducted on 4/7/2025 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 1/14/2025
High Priority
2
Intermediate
7
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Shrimp on the floor in the walk in freezer. Operator corrected. **Corrected On-Site** **Repeat Violation**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in contact with bean sprouts.operator removed. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
- 08B-12-5:Basic - Stored food not covered. Meatballs and dumplings in freezer not covered. Operator covered foods. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine. There is not sanitizer in the dish machine and the operator has run out. Operator went to a neighboring establishment and was able to get sanitizer. Dishmachine tested 50ppm. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above ready to eat cauliflower in walk in cooler. Operator relocated. **Corrected On-Site**
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussel tags not maintained for 90 days. Mussels that are in the walk in have current tags on the bag. Operator has been keeping clam tags but not mussel tags. He states that the mussels are received once a month.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in kitchen area. **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip for chlorine. Inspector provided operator with some test strips. **Corrected On-Site**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for employee Ben who is a sushi chef
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator has run out of sanitizer for the dishmachine. There is no other safe for food contact sanitizer available. Operator was able to borrow chlorine sanitizer from neighboring restaurant. **Corrected On-Site** **Admin Complaint**
- 53B-13-5: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. Missing employee training for Ben who has been employed for 8 months.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves all food raw to customer who then cooks food themselves. No consumer advisory on menu or posted in restaurant. Provided operator with consumer advisory which is now posted on the wall at the exit of the kitchen. **Corrected On-Site**
Food safety inspection conducted on 1/14/2025 revealed 13 total violations (2 high priority, 7 intermediate, 4 basic).