SPICE THAI RESTAURANT
2475 Enterprise Road East
Clearwater, Florida, 33759
Imperial Pines
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 12/19/2024
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Raw chicken in bucket on floor of freezer. Employee moved to shelf. **Corrected On-Site** **Repeat Violation**
- 36-62-4:Basic - Light not functioning. 2 light bulbs under hood. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Wontons in freezer. Manager placed in plastic bags. **Corrected On-Site**
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Lobster tail stored with precooked wontons. Manager removed. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork dumplings 45F cold holding, raw chicken 56F cooling. Manager discarded items.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork dumplings 45F cold holding. Stored in reach in cooler from over night. Manager discarded. raw chicken 45-46F cold holding, raw shell eggs 50-52F, sprouts 44F cold holding. Manager had ice bags on meats and seafood products, stated cooler is not working, new cooler is available and will replace right now during inspection. Determined products was moved from walk in cooler to reach cooler in under 2.5 hours ago. Advised to move to freezer to rapid chill until new cooler is installed and cooled down properly. Rechecked 2nd temp Beef 42F cold holding, raw chicken 41F cold holding, cut tomatoes 42F cold holding **Corrected On-Site**
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw chicken cut prepared yesterday found at 56F cooling. Recommend to place less product in bulk container.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager placed order and showed receipt. **Corrective Action Taken**
- 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. For sushi rice. Emailed and Manager filled out. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. White liquid not labeled. Manager corrected. **Corrected On-Site**
Food safety inspection conducted on 12/19/2024 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 7/22/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-07-22: **Time Extended**
Food safety inspection conducted on 7/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/19/2024
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. **Corrective Action Taken**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line cooler **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Sandwich unit in front of fryer 56f ambient
- 08B-38-4:Basic - Food stored on floor. Bucket of ginger **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 84f **Corrected On-Site**
- 36-62-4:Basic - Light not functioning. Under hoods
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Inspector emailed to Manager. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Stuffing for dumplings and tempura shrimp.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 53f cold holding , cream cheese 53f cold holding , Krab 53f cold holding , shrimp tempura 48f cold holding , pork dumplings 50f cold holding, chicken dumplings 57f cold holding , foods were placed in cooler less then 3 hours advised rapid chill. manager placed food in freezer to rapid chill. 2nd temperature cream cheese 49f cooling, Krab 46f cooling shrimp tempura 41f cold holding , **Corrective Action Taken** **Warning**
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Shrimp tempura 89f hot holding 2nd temperature 165f reheating, **Corrected On-Site**
- 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Chlorine not reaching properly ppm gauge. Manager replaced chlorine sanitizer solution, rechecked and found at 100ppm **Corrected On-Site**
Food safety inspection conducted on 7/19/2024 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).