NINE SPICES HOT POT

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Cooler near kitchen entrance door Warning - From follow-up inspection 2026-03-30: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Sushi rice spatula in 88 degrees water

High Priority - Live, small flying insects found 1 live flying insect at dishwasher area. Disposal of flying insect during inspection. Called spoke with Supervisor LDW. Education for pest control.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sheet pan of lamb over top open package of dumplings inside reach in freezer with plastic lid.

Intermediate - Handwash sink not accessible for employee use at all times. Bucket inside hand wash sink near dishwasher. Bucket moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Replaced during inspection Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Rust rack reach in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Carbon dioxide/helium tanks not adequately secured. 8 near box soda area.

Basic - Duct tape used to repair nonfood-contact surface. Top of glass freezer when you first walk in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup for employee beverage on dry storage rack with clean plates and whisk.

Basic - Food stored in undrained ice. Deli style reach in cooler across from dishwasher area. Squid, quail eggs, shrimp, mussels inside reach I cooler storage in undrained ice

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler near dishwasher area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled Behind dishwasher

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed establishment making new sanitation buckets during walk through establishment was putting soap and chlorine together. Educated. Establishment replace buckets no soap added. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used for storage in the walk in freezer. Educated

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. During inspection observed raw chicken over top of pork in reach in cooler. Employee moved. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Has a bag full of recipient. Educated emailed shellfish guide 5022_106

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near three compartment sink owner replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Windex at sushi bar, put label on during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Several C%O2 tanks not secured

Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer back of house using a lot of duct tape. Educated

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coffee and speaker next meat grinder. Employee moved Corrected On-Site

Basic - Equipment in poor repair. Handle of reach in cooler back prep table instillation exposed

Basic - Ice buildup in all reach-in freezer.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Front bar hand wash sink unreadable.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Back prep each in cooler shelves rusted.

Basic - Stored food not covered. Food on conveyor belt no coved. Employee coved during inspection. scallops in reach in freezer with duck tape not covered. Management covered during inspection Corrected On-Site

Basic - Walk-in cooler with rust that has pitted the surface. Walk in cooler shelves rusted.

Basic - Water draining onto floor surface. Under prep table. Vegetable prep station.

High Priority - Dented/rusted cans present. See stop sale. 5lb can of hoisin sauce is dented around seam. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in n faucet in warewashing area.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Will email DBPR HR 5022-106. Shellfish Tag Guidance. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu removed from original packaging for more than 24 hours not date-marked. Will email DBPR Form 5030-049. Date Marking. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine diffusers soiled in wait station area.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container stored in bowl of hand wash sink next to three-compartment sink. Employee removed container. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink next to three-compartment sink, cooks line, and prep area. Operator cleared jammed paper towels dispensers. Corrected On-Site

Intermediate - Spray bottle in wait station area containing toxic substance not labeled. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of both ice machine/bins in kitchen and soda machine ice chute in wait station area. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Single-serve bowls without handles are stored in container of cornstarch on shelf in dry-storage room. Operator removed bowls. Corrected On-Site

Basic - Carbon dioxide/helium tanks stored in dry-storage room not adequately secured.

Basic - Ceiling tile missing near office in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dead roaches on premises. 2 dead roaches on floor along wall near rear exit door in kitchen. Operator discarded roaches. Cleaned and sanitized area. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler.

Basic - Equipment in poor repair. Bottom shelf of prep tables near cooks line are rusted. Shelves are rusted in warewashing area. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezers in kitchen. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice in container on shelf in dry-storage.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle touching raw beef in container on shelf in walk-in cooler. Operator removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in warewashing and bar area. Will email DBPR Form 5030-111. Employees must wash hands. Repeat Violation

Basic - Reuse of single-service or single-use articles. chicken base containers used to store food in upright cooler near dry-storage.

Basic - Stored food not covered. Food stored in conveyor belt not covered. Shelf in dry-storage room a. Cornstarch b. Sugar c. Rice. Operator covered items. Corrected On-Site Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped spoon food contact surface not inverted. Operator removed spoon. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall tiles are cracked in warewashing area.

Basic - Wiping cloth chlorine sanitizing solution in wait station area not at proper minimum strength. Reading 10ppm. Employee added chlorine. Re checked. 50ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution in wait station area stored on the floor.

High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. 4lb can of oyster sauce b. 5lb can of hoisin sauce c. 6lb can of baby corn d. Four 6lb cans of bamboo shoots. e. Unlabeled #10 can

High Priority - Nonfood-grade bags used in direct contact with food. Thank you grocery bags used to stored food in pan in walk-in cooler.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email DBPR Form 5030-165. Big 6 Foodborne illnesses.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk-in cooler a. Tofu

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine ice chute, and soda diffusers located in wait station are soiled with mold-like substance

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sinks near wok grill and warewashing area. Operator placed paper towels at hand wash sinks. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof of required state approved employee training provided for two employees hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees have been employed for over 60 days and operator has no proof of employee training. Two recently hired employees. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.

Intermediate - Person in charge unable to answer basic questions about allergens. Will email DBPR Form 5030-038. Eight major allergens.

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing chemicals, hanging on drain boards on three-compartment sink are not labeled. Two spray bottles containing chemicals near hand wash sink in wait station area are not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of both ice machine/bins in located in kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. 5 Cutting boards on shelf above sink near mop sink.

Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. 4lb can of oyster sauce b. 5lb can of hoisin sauce c. 6lb can of baby corn d. Four 6lb cans of bamboo shoots. e. Unlabeled #10 can

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee can of Red Bull on shelf with single-serve items near wok grill. Operator discarded drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in prep area.

Basic - Equipment in poor repair. Bottom shelf of prep tables near wok grill and walk-in cooler are rusted.

Basic - Food stored on floor. Walk-in cooler a. Multiple containers of sauces are stored on floor.

Basic - Ice buildup in or walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on pipe in front of wok grill. Operator removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in warewashing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all reach-in cooler doors in food preparation.

Basic - Stored food not covered. Dry-storage shelf a. Container of cornstarch b. Container of rice. Operator covered items. Walk-in cooler a. Raw bean sprouts

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand wash sink near dishmachine is leaking.

Basic - Wet wiping cloth stored on reach-in cooler in prep area not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef in reach in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Several items in dish room sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Ice scoop handle in contact with ice.

Basic - In-use wet wiping cloth/towel used under cutting board.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags stored in plastic bag in rear prep room not in chronological order Warning - From follow-up inspection 2022-12-08: operator had been throwing tags away Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2022-12-08: operator had been throwing tags away Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Portioned veggies from cans in food containers not dated. Warning - From follow-up inspection 2022-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining, can opener soiled, Warning - From follow-up inspection 2022-12-08: cutting board staining Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Behind bar. Warning - From follow-up inspection 2022-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-12-08: 4 employees lacking certificates Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and freezer. Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Duct tape on handles of reach in cooler Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Male employee preparing food in kitchen with no hair restraint Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and walk-in freezer. Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Installed over conveyor reach in cooler Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled with black mold like substance, gaskets on walk in cooler and walk in freezer. Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. At rear door, 1 fly present in dish machine area. Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area Floor soiled under ice machine and dish area. Floor soiled in walk in cooler. Warning - From follow-up inspection 2022-12-08: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet wiping clothes on prep tables in kitchen Warning - From follow-up inspection 2022-12-08: Time Extended

High Priority - Displayed food not properly protected from contamination. Foods on conveyor belt not covered. Discussed covering with manager. Employees began covering all food items. Corrective Action Taken Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes then clean dishes without washing hands. Discussed with manager.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting pepper with bare hands. Discussed with manager.

High Priority - Establishment operating with no running running water. Establishment has plumber on site who is working, all water is shut off. No running water in entire establishment. Person in charge states water will be back on in 2 hours. During inspection, water was turned back on. Hot, 100F, and cold water at all sinks. Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over yogurt bottles in two door cooler by office. Manager moved beef below yogurt. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 114F. Manager had employee begin to reheat. Corrective Action Taken

Intermediate - Establishment not maintaining clam/mussel tags for 90 days. Discussed tag requirements with manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled. Soda nozzles and ice chute soiled at wait station.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by dish machine blocked by garbage can and container in sink. Manager removed. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by wok station. Employee replaced. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on top exterior of warewashing machine.

High Priority - Displayed food not properly protected from contamination. Food on conveyor not covered. Establishment immediately had employees cover food with lids. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in back prep stained.

Intermediate - Handwash sink not accessible for employee use at all times. Scrubby in hand washing sink near dish machine. Scrubby was removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in bottle not labeled in server area.

Basic - Carbon dioxide/helium tanks not adequately secured. 11 co2 tanks not secured in dry stock.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on clean equipment rack. Drinks were moved.

Basic - Food stored in undrained ice. At reach in cooler on prep line. Manager drained ice. Corrected On-Site

Basic - Food stored on floor. Walk in cooler and walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. In back prep area.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Water was turned on.