DirtyFLRestaurant Inspection Data

THAI SPICE GARDEN BEER/WINE/SAKE BAR

Health inspection records show THAI SPICE GARDEN BEER/WINE/SAKE BAR in FORT MYERS has 4 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 4 reports on file

5611 SIX MILE COMMERCIAL COURT, #9

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13543646

Met Inspection Standards

2 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense sesame seeds. Operator removed cups. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator dumped out water. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed container inside food prep sink. Corrected On-Site
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature at handwash sink reaching 76F.

10/8/2025· 5mo ago

Visit ID: 10908403

Met Inspection Standards

5 high, 2 int, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi reach-in cooler, observed raw tuna fully thawed in reduced-oxygen packaging with label to remove.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on cook line.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. On cook line, prepping food, continued to work after cracking raw shell eggs with clean plates and ready-to-eat food. Spoke with manager regarding proper handwashing.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler cook line right, raw beef over ready-to-eat coconut parang sauce. In sushi reach-in cooler, raw fish eggs over ready-to-eat sauces, raw salmon over ready-to-eat seaweed salad. In reach-in freezer left side prep area, raw chicken over ready-to-eat cooked noodles not in original packaging. Operator rearranged coolers for proper storage. Corrected On-Site Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi reach-in cooler, observed raw tuna fully thawed in reduced-oxygen packaging with label to remove.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By sushi prep table, cooked sushi rice (75F - Hot Holding) for 3 and a half hours per operator. Provided operator time as a public health control form and explained use.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning solutions stored next to food in back right corner cook line under table. Operator removed. Corrected On-Site
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken per operator partially cooked and cooled for later cooking, on cook line left side reach-in cooler. Provided operator non continuous cooking form and explained use.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area or back prep area. Operator placed towels at both sinks.

5/23/2025· 9mo ago

Visit ID: 10747028

Met Inspection Standards

1 high, 2 int, 3 basic

  • 14-01-5:Basic - Bowl with no handle used to dispense rice. Operator removed the bowl. Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 25-06-4:Basic - Single-service food containers not stored inverted or protected from contamination. Operator stored inverted. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw beef stored over chopped garlic, and raw chicken stored over cooked duck. Operator removed raw beef and raw chicken to bottom shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store food containers lids. Operator removed the lids proper storage. Corrected On-Site

12/18/2024· 1y 2mo ago

Visit ID: 10740031

Met Inspection Standards

2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom not self closing.
  • 33-20-4:Basic - Grease on the ground and/or pad around shared grease receptacle.