DirtyFLRestaurant Inspection Data

NINE SPICES HOT POT

6851 66 ST N

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/12/2025

Inspection #: Visit ID: 8892052

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Several C%O2 tanks not secured
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer back of house using a lot of duct tape. Educated
  • 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 coffee and speaker next meat grinder. Employee moved Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Handle of reach in cooler back prep table instillation exposed
  • 14-69-4:Basic - Ice buildup in all reach-in freezer.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front bar hand wash sink unreadable.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Back prep each in cooler shelves rusted.
  • 08B-12-5:Basic - Stored food not covered. Food on conveyor belt no coved. Employee coved during inspection. scallops in reach in freezer with duck tape not covered. Management covered during inspection Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface. Walk in cooler shelves rusted.
  • 29-03-4:Basic - Water draining onto floor surface. Under prep table. Vegetable prep station.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used for storage in the walk in freezer. Educated
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. During inspection observed raw chicken over top of pork in reach in cooler. Employee moved. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Has a bag full of recipient. Educated emailed shellfish guide 5022_106
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near three compartment sink owner replaced. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Windex at sushi bar, put label on during inspection. Corrected On-Site

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8891682

  • N/A:No Violations Were Observed

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8738441

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop in cornstarch and floor. Items removed. Corrected On-Site Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Second cooler has broken tile going into walk in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Unreadable sign in dish area.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Dish machine drain. Running into floor drain, repair called.
  • 08B-12-5:Basic - Stored food not covered. Ice cream tubs at salad buffet area.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 29-03-4:Basic - Water draining onto floor surface. Pipe under scape table in dish area .
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. #10 can of bamboo shoots dented on seam. Item discarded.
  • 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. 0 ppm, sanitizer line draining onto floor when cycle is activated. Repair called.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Soda nozzles on soda machine. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink. Corrected On-Site Repeat Violation

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8575175

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of both ice machine/bins in kitchen and soda machine ice chute in wait station area. Repeat Violation
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-09-4:Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowls without handles are stored in container of cornstarch on shelf in dry-storage room. Operator removed bowls. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks stored in dry-storage room not adequately secured.
  • 36-36-4:Basic - Ceiling tile missing near office in kitchen.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches on floor along wall near rear exit door in kitchen. Operator discarded roaches. Cleaned and sanitized area. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler.
  • 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep tables near cooks line are rusted. Shelves are rusted in warewashing area. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 14-69-4:Basic - Ice buildup in reach-in freezers in kitchen. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice in container on shelf in dry-storage.
  • 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 touching raw beef in container on shelf in walk-in cooler. Operator removed tongs. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in warewashing and bar area. Will email DBPR Form 5030-111. Employees must wash hands. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. chicken base containers used to store food in upright cooler near dry-storage.
  • 08B-12-5:Basic - Stored food not covered. Food stored in conveyor belt not covered. Shelf in dry-storage room a. Cornstarch b. Sugar c. Rice. Operator covered items. Corrected On-Site Repeat Violation
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped spoon food contact surface not inverted. Operator removed spoon. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 36-24-5:Basic - Wall tiles are cracked in warewashing area.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution in wait station area not at proper minimum strength. Reading 10ppm. Employee added chlorine. Re checked. 50ppm Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution in wait station area stored on the floor.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 5lb can of hoisin sauce is dented around seam. Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in n faucet in warewashing area.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Will email DBPR HR 5022-106. Shellfish Tag Guidance. Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu removed from original packaging for more than 24 hours not date-marked. Will email DBPR Form 5030-049. Date Marking. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine diffusers soiled in wait station area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic container stored in bowl of hand wash sink next to three-compartment sink. Employee removed container. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink next to three-compartment sink, cooks line, and prep area. Operator cleared jammed paper towels dispensers. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle in wait station area containing toxic substance not labeled. Repeat Violation

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8359668

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of both ice machine/bins in located in kitchen.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 5 Cutting boards on shelf above sink near mop sink.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. 4lb can of oyster sauce b. 5lb can of hoisin sauce c. 6lb can of baby corn d. Four 6lb cans of bamboo shoots. e. Unlabeled #10 can
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee can of Red Bull on shelf with single-serve items near wok grill. Operator discarded drink. Corrected On-Site Repeat Violation
  • 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 on prep table in prep area.
  • 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep tables near wok grill and walk-in cooler are rusted.
  • 08B-38-4:Basic - Food stored on floor. Walk-in cooler a. Multiple containers of sauces are stored on floor.
  • 14-69-4:Basic - Ice buildup in or walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on pipe in front of wok grill. Operator removed tongs. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in warewashing area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach-in cooler doors in food preparation.
  • 08B-12-5:Basic - Stored food not covered. Dry-storage shelf a. Container of cornstarch b. Container of rice. Operator covered items. Walk-in cooler a. Raw bean sprouts
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand wash sink near dishmachine is leaking.
  • 21-12-4:Basic - Wet wiping cloth stored on reach-in cooler in prep area not stored in sanitizing solution between uses.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. 4lb can of oyster sauce b. 5lb can of hoisin sauce c. 6lb can of baby corn d. Four 6lb cans of bamboo shoots. e. Unlabeled #10 can
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you grocery bags used to stored food in pan in walk-in cooler.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email DBPR Form 5030-165. Big 6 Foodborne illnesses.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk-in cooler a. Tofu
  • 11-27-4:Intermediate - 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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine ice chute, and soda diffusers located in wait station are soiled with mold-like substance
  • 53A-05-6:Intermediate - 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sinks near wok grill and warewashing area. Operator placed paper towels at hand wash sinks. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for two employees hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. Two employees have been employed for over 60 days and operator has no proof of employee training. Two recently hired employees. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
  • 53A-15-4:Intermediate - Person in charge unable to answer basic questions about allergens. Will email DBPR Form 5030-038. Eight major allergens.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing chemicals, hanging on drain boards on three-compartment sink are not labeled. Two spray bottles containing chemicals near hand wash sink in wait station area are not labeled.