THAI SPICE GARDEN BEER/WINE/SAKE BAR
Health inspection records show THAI SPICE GARDEN BEER/WINE/SAKE BAR in FORT MYERS has 3 inspections with a food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.
5611 SIX MILE COMMERCIAL COURT, #9
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 10/8/2025
Inspection #: Visit ID: 10908403
- 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.
Inspection Date: 5/23/2025
Inspection #: Visit ID: 10747028
- 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