SPICE THAI RESTAURANT

High Priority - Live, small flying insects found. 4 flying throughout establishment area of kitchen. Operator informed staff to attempt to remove.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 broken. Removed by staff and discarded. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Spoons and one lid in another. Operator removed. Corrected On-Site

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/ 10 present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to reach in freezer in back area of kitchen. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chuleeporn R expired 3/26.

Basic - Employee beverage container in ice machine/ice bin. Plastic small bottle of water stored in bulk ice machine. Operator removed right away along with discarding ice surrounded by ice. Corrected On-Site

Basic - Food stored on floor. Sauce on floor, one under hand washing sink. Education provided. Staff placed pots on prep table. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. One missing. Per Person in charge, is broken.

Basic - Light not functioning. 2 under hood system. Staff placed new bulbs. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Salad cooler. Employees removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp tempura 94F hot holding. Sitting out less than 5-10 mins per employee. Manager reheated to 195F. Corrected On-Site

Intermediate - No soap provided at handwash sink. Manager provided. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's.

Basic - Ceiling tile missing. One in prep area. Manager placed tile back. Corrected On-Site

Basic - Equipment in poor repair. Gaskets of veggie cooler.

Basic - Standing water in bottom of reach-in-cooler. Veggie cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat lettuce. Manager corrected. Corrected On-Site

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. Manager had all new employee sign. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. N.S. and S.D.C.

Basic - Ice scoop handle in contact with ice. In ice machine. Manager corrected. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Lobster tail stored with precooked wontons. Manager removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork dumplings 45F cold holding, raw chicken 56F cooling. Manager discarded items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork dumplings 45F cold holding. Stored in reach in cooler from over night. Manager discarded. raw chicken 45-46F cold holding, raw shell eggs 50-52F, sprouts 44F cold holding. Manager had ice bags on meats and seafood products, stated cooler is not working, new cooler is available and will replace right now during inspection. Determined products was moved from walk in cooler to reach cooler in under 2.5 hours ago. Advised to move to freezer to rapid chill until new cooler is installed and cooled down properly. Rechecked 2nd temp Beef 42F cold holding, raw chicken 41F cold holding, cut tomatoes 42F cold holding Corrected On-Site

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw chicken cut prepared yesterday found at 56F cooling. Recommend to place less product in bulk container.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager placed order and showed receipt. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Emailed and Manager filled out. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. White liquid not labeled. Manager corrected. Corrected On-Site

Basic - Food stored on floor. Raw chicken in bucket on floor of freezer. Employee moved to shelf. Corrected On-Site Repeat Violation

Basic - Light not functioning. 2 light bulbs under hood. Repeat Violation

Basic - Stored food not covered. Wontons in freezer. Manager placed in plastic bags. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-07-22: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm reran 100ppm Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed vegetables Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Determined rice was cooked 1.5 hours ago. Marked with time Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Containers in hand sink in back of kitchen Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine

Basic - Standing water in bottom of reach-in-cooler. 1st cooler in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken raw 53F, operator placed in walk in to rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice had no time mark, time began at 11am Corrected On-Site

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. Emailed to operator. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in prep area Corrected On-Site

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. Emailed to operator. He has new employees that have not had training yet

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brown rice in walk in cooler, seafood mix not date marked. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 5 packages of ground tuna. Operator discarded all packages that were thawed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handles of equipment in kitchen. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon laying in cooked brown rice. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Krab cake Pattie's thawing in bucket of water. Corrected On-Site

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet three compartment sink - From follow-up inspection 2023-03-03: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked noodles Corrected On-Site

Intermediate - Required employee training expired 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 black/green mold-like substance in the interior of the ice machine/bin. Bulk machine

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In sushi area in front area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By rice cooker 90f Corrected On-Site

Basic - Open dumpster lid. In a shared plaza

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado by sushi station Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Located in prep area of kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink.

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Dumpster rusted out on bottom. Lid is open and there is trash not bagged on the ground. This is a shared container with the plaza. Repeat Violation

Basic - Equipment and utensils not properly air-dried - towel used to dry dishes. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under dish machine and ice machine. Floor drain soiled under dish machine. Corrected On-Site Repeat Violation

Basic - Food stored on floor in dry storage area. Corrected On-Site

Basic - Hole in or other damage to wall. Located by back door .

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. There is an over grown tree that can transport pest onto building. Located on back side of building.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2021-10-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located in cooking part of kitchen. Repeat Violation - From follow-up inspection 2021-10-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2021-10-26: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Bottom of dumpster is rusted. - From follow-up inspection 2021-10-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under flat top grill in kitchen. Light lens in dish room has black build up on lens. - From follow-up inspection 2021-10-26: Time Extended