Nine Spices Hotpot
3333 SW 34 St, Gainesville, FL 32608 · Permanent Food Service · License 1103562
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 intermediate (1 fixed on the spot), 9 basic (2 repeats)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Reach-in-cooler cutting boards soiled with mold-like substances.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Food debris at bottom of front kitchen hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at front kitchen hand wash sink. Employee replaced towels.
Fixed on the spot
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
In three-compartment sink: squid (70°F - Cold Holding) under standing water. Manager moved to reach-in-cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of soy sauce on floor at back cook-line. Manager moved to shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Opened employee drink in back vertical reach-in-cooler not identified or segregated. Manager discarded.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach-in-cooler cutting boards grooved. Ice buildup in back reach-in-freezer.
Utensils in poor condition.
Handle broken off of scoop used in rice.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm) on cart at front ice machine for tables; Sanitizer Bucket manager remixed to (Chlorine 50ppm).
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in-freezer gaskets soiled with mold-like substances.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees speaker, charging/power cable, eyeglasses on wire shelf over prep table.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop in basin not hanging to dry. Employee moved to hanger.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.