Nine Spices Hot Pot

2543 Countryside Blvd Ste 1, Clearwater, FL 33761 · Permanent Food Service · License 6213049

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.High priority, repeat · fixed on the spot · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 complaint inspection
4 high priority (1 fixed by the Oct 29 follow-up, 3 fixed on the spot, 1 repeat), 7 intermediate (1 fixed on the spot, 3 repeats), 11 basic; intermediate violations cost 18 at most
-43
Administrative complaint on Aug 25, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score45

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug252026

Complaint inspection

22 violations found · Inspector came back 2 times

2nd follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More time given
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  More time given
  Clam/mussel/oyster tags not marked with last date served.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
- 1 High priority
- 4 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut tomatoes 69°F held on counter. Operator placed tomatoes under refrigeration. Chicken feet 42-53°F operator has the chicken feet on ice but it does not reach the sides of the container. Operator placed the chicken feet in a larger pan of ice to bring the ice up the sides.
  More time givenFixed on the spot
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  More time given
  Clam/mussel/oyster tags not marked with last date served.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Basic3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 4 High priority
- 7 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Operator obtained proof of parasite destruction during inspection
  Fixed on the spotRepeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cut tomato (60°F - held on counter)less than 4 hours, placed in cooler Chicken feet 50°F cold hold ice used to keep chicken feet cold was not packed high enough to maintain the chicken feet in salad bar. Chicken feet were in bar less than 4 hours. Operator added more ice under chicken feet to come up to the sides of pan.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Knife washed in hand wash sink.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Motor oil and WD40 on prep table. Operator moved chemicals during inspection.
  Fixed on the spot
Intermediate7
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  Tabs thrown away before August.
  Clam/mussel/oyster tags not marked with last date served.
  Tags not marked with last date served.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Rice noodles not dated. Operator was able to deter the prep date and will date accordingly
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test strips available at time of inspection.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting board.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  3 Spoons stored in hand wash sink. Operator removed and brought to dish machine area. Operator washed a knife in hand wash sink.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles and shakers containing food removed from the original container not labeled with common name.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Walk in cooler Salmon, bean sprouts broccoli, cooked mushrooms Discussed the need to cover all food stored in walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Tongs stored on soiled pipe of range. Operator moved tongs.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on prep table. Employee removed beverage
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  No hair restraints observed on staff involved in food preparation. Discussed the need to wear hair restraints when involved in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Container no handle I bulk dry ingredient bin
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  White cutting board with very deep grooves unable to be cleaned .
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler shelves heavily soiled.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Chicken base containers not approved for reuse being used for storage.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Walk in coolers and main kitchen area.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.