NINE SPICES HOT POT
2543 COUNTRYSIDE BLVD STE 1, Clearwater FL 33761 · 727-238-3330
Last inspected Aug 25, 2026 · 8 visits since December 2023
JAN 25
APR 25
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi tuna-( 43F Cold hold)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015010657 | Mar 4, 2015 | Mar 24, 2015 | $400 |
| 3--2015006186 | Jan 2, 2015 | Feb 26, 2015 | $400 |
Inspection history
8 visits, newest first
Aug 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority7 Intermediate11 Basic
What the inspector wrote — 22 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife washed in hand wash sink.
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (60F - held on counter)less than 4 hours, placed in cooler Chicken feet 50F 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.
Toxic substance/chemical improperly stored. Motor oil and WD40 on prep table. Operator moved chemicals during inspection.
Show the remaining 18 findings ▾
Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Tabs thrown away before August.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board.
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.
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.
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
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Container no handle I bulk dry ingredient bin
Cutting board has cut marks and is no longer cleanable. White cutting board with very deep grooves unable to be cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee removed beverage
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.
Floor area(s) covered with standing water. Walk in coolers and main kitchen area.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves heavily soiled.
Reuse of single-service or single-use articles. Chicken base containers not approved for reuse being used for storage.
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.
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.
Jan 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line food containers. Discussed the need to use only materials approved for food contact.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator obtained parasite distraction during inspection goin.
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 no time mark. Operator was able to determine what time the rice was placed on time as a public health control and time stamped.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, prep table in the rear of the kitchen near walk in cooler containing tools.
Handwash sink used for purposes other than handwashing. Utensil in handwashing sink. Operator removed utensil.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- cooked pasta, soup. Operator moved food was able to determine the preparation date and will date mark an accordingly.
Spray bottle containing toxic substance not labeled. Spray bottle containing clear liquid at fron line near conveyor not labeled. Discussed with operator that all spray bottles must be labeled with the contents common name.
Bowl or other container with no handle used to dispense food. Large bin of sugar and rice have containers with no handle being used as a scoop. Operator removed containers.
Clean utensils or equipment stored in a bathroom. Extra small wares and equipment stored in employee restroom. Discussed the need to remove all items from the restroom.
Floor soiled/has accumulation of debris. Floors soiled cook line, prep areas and storage areas.
Food stored on floor. Food in containers on floor of freezer, oil stored on floor in kitchen next to cook line. Discussed the need to store food a minimum of 6 inches off the floor.
Reach-in cooler interior/shelves have accumulation of soil residues.shelves soiled in reach in cooler in first isle of kitchen.
Jul 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Displayed food not properly protected from contamination. Food displayed on conveyor not covered or protected. Operator placed lids on food.
Non-food grade paper/paper towel used as liner for food container paper towels line the bottom of food pans
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (65F - held on counter); fried soft shell crab (68F - held on counter). Fish was on Calendar less than four hours restaurant opened at 1 PM. Operator placed fish in refrigerated unit.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. No lid.
Employee personal food not properly identified and segregated from food to be served to the public. Styrofoam cooler in walk in cooler containing food for employees not identified as employee food.
Food stored on floor. Freezer multiple cases of food stored on the floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Working containers of food removed from original container not identified by common name. Food containers of foods removed from their original container not labeled with common name
Apr 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Displayed food not properly protected from contamination. Establishment is set up to have foods go around on a conveyor to guests to pick up. The food needed to be covered for protection. Operator covered food
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner under foods
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi tuna-( 43F Cold hold)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room.
Employee eating in a food preparation or other restricted area. Employee eating at prep table in main kitchen.Discussed the need to have lunch outside of prep areas.
Employee with no hair restraint while engaging in food preparation. 1 cook no hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used for rice in standing water, discussed that if utensils are to be held in water that is a minimum of 135F
Stored food not covered. Pork chips stored in dry storage uncovered. Operator covered
Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloths not held in sanitizer solution
Working containers of food removed from original container not identified by common name.food containers holding food that was removed from its original container not dated with common name.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority7 Intermediate4 Basic
Show 13 findings ▾
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. 0ppm chlorine. There is not sanitizer in the dish machine and the operator has run out. Operator went to a neighboring establishment and was able to get sanitizer. Dishmachine tested 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above ready to eat cauliflower in walk in cooler. Operator relocated.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussel tags not maintained for 90 days. Mussels that are in the walk in have current tags on the bag. Operator has been keeping clam tags but not mussel tags. He states that the mussels are received once a month.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip for chlorine. Inspector provided operator with some test strips.
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. No proof for employee Ben who is a sushi chef
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator has run out of sanitizer for the dishmachine. There is no other safe for food contact sanitizer available. Operator was able to borrow chlorine sanitizer from neighboring restaurant.
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. Missing employee training for Ben who has been employed for 8 months.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves all food raw to customer who then cooks food themselves. No consumer advisory on menu or posted in restaurant. Provided operator with consumer advisory which is now posted on the wall at the exit of the kitchen.
Food stored on floor. Shrimp on the floor in the walk in freezer. Operator corrected.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in contact with bean sprouts.operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
Stored food not covered. Meatballs and dumplings in freezer not covered. Operator covered foods.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
Clam/mussel/oyster tags not marked with last date served. Clam tags dated when batch is opened, discussed proper procedures with staff
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Stained cutting boards
No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams in reach in cooler without tag, staff returned current tag to cooler
Spray bottle containing toxic substance not labeled. Sanitizer bottle at servers station, label added
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored in undrained ice. Multiple items in coolers at service window for conveyor belt stored in untrained ice
Food stored on floor. Walk in freezer
Ice buildup in walk-in freezer.
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 in sugar and rice bins, removed
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Utensils in poor condition. Ice scoop in drink ice at bar with broken handle
Walk-in cooler shelves with rust that has pitted the surface.
Waste line missing at soda gun holster. Behind bar
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
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 empty container.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice noodles cooling at room temperature. Put in walk in cooler.
Manager or person in charge lacking proof of food manager certification. Xi Dong not available as manager. No one else available.
No paper towels or mechanical hand drying device provided at handwash sink. Dish area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. Dish area.
Food stored on floor. Walk in freezer.
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature in back prep area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.