Spice Thai Restaurant
270 NW Peacock Blvd Ste 108, Port St Lucie, FL 34986 · Permanent Food Service · License 6602835
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic (2 repeats)-12
- Safety score88
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 visitOct 13, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw shell eggs in make table cooler. Operator corrected.
Fixed on the spot
Intermediate2
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.
For sushi rice. Filled out printed copy.
Fixed on the spot
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
On main menu, establishment is offering red snapper. Most recent Invoice is for whole snapper lane and box of lane snapper observed in walk in freezer. Education provided to Manager. Employees started to remove red from menu entrees.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Wontons in reach in freezer.
Fixed on the spotRepeat violation
Food stored on floor.
Lane smaller box in walk in freezer. Manager corrected.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Both on cook line. Employee removed.
Fixed on the spotRepeat violation
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.