Nine Spices Hot Pot
6851 66 St N, Pinellas Park, FL 33781 · Permanent Food Service · License 6217511
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (1 fixed by the Oct 21 follow-up, 1 fixed on the spot), 5 intermediate (2 fixed on the spot), 6 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. Catfish intended to be cooked but customers choose to eat raw.
Code 08, Food protection and cross-contamination: Self-service conveyer belt lacking adequate sneezeguards or other proper protection from contamination.
Top place on top each item during inspection
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam tags not marked with last date served.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
In one pile discussed rubber bans for each month.
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Raw chicken, raw pork, raw beef, raw fish, all cooked at table. all served raw to establishment no consumer advisory list on menu. All items intended to be cooked but customers choose to eat raw.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Emailed to operator- operator printed and Filled out time as a public health control paperwork for convoy belt. education
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink near three compartment sink blocked with spray bottle. Employee moved
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored in undrained ice.
Cut cabbage, broccoli, quail eggs inside deli reach in cooler left side removed water added ice
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
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.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On back cutting board
Fixed on the spot
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.
Code 51, Other sanitary and safe operation: 4 Carbon dioxide/helium tanks not adequately secured.
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.