NINE SPICES HOTPOT
3333 SW 34 ST, Gainesville FL 32608 · 646-286-2626
Last inspected Dec 1, 2025 · 7 visits since July 2023
APR 24
SEP 24
JAN 25
JUL 25
DEC 25
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: kimchi on the buffet, 45°. This will go to the 4 hour rule. Sticker is being added.
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Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. See stop sale. Observed : the kimchi did not have a current time mark for today. 11:30 to 3:30 was added to the wall sheet.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed : missing consumer advisory(located in each section that has guest doing the cooking). Additional signs were added for the ones missing.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed : when testing the glass top thermometer, it would read 38° in a proper made ice bath.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an unsealed water bottle on the top shelf over the cut leafy green make table. This was discarded.
Show the remaining 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : jackets stored on the quail eggs cases on the prep line.
No handwashing sign provided at a hand sink used by food employees. Observed : in the prep kitchen area, the hand wash sink was lacking a sign.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed : the prep line hand wash sink drains slowly.
Working containers of food removed from original container not identified by common name. Observed : by the back door, the new bulk sugar, flour and salt bins are not labeled in Spanish and English.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: kimchi on the buffet, 45°. This will go to the 4 hour rule. Sticker is being added.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee work hat stored over dried seasonings. The hat was moved away. ALSO, a cell phone was stored on the cook line over the prep table. This was placed in a pocket.
Equipment in poor repair. Observed: the cook line reach-in cooler door gasket is compromised.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed: the Fire extinguisher by the restroom doors, indicates it is not fully charged.
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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. Observed: cook line staff cutting herbs to be placed back in the cold hold unit, no gloves. Hands were washed, gloves were added.
Employee washed hands in a sink other than an approved handwash sink. Observed: a cook line staff wash hands in the second 3 compartment sink. He was instructed to wash in only a hand wash sink, and he did.
Handwash sink used for purposes other than handwashing. Observed: a food pan in the mid kitchen hand wash sink. The pan was removed.
Food stored on floor. Observed: multiple cases of food stored on the freezer floor.
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Container of medicine improperly stored. Observed: on the front line, personal lip moisturizer and floss stored on the microwave.
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. Observed: the dish wash machine at 0 ppm for chlorine. The empty jug was removed, and a fresh jug was being opened.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: kitchen staff move garbage can with gloved hands while holding squash/melon. They were then going to continue scraping with a spoon. Knowledgeable staff stopped them and had them remove their gloves and wash hands and re-glove.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed: kitchen staff cutting squash/melon and not wearing gloves. Hands were washed and gloves were added.
Handwash sink used for purposes other than handwashing. Observed a pot in the front line hand wash sink. ALSO, a spoon in the kitchen hand wash sink.both were removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: peanut sauce, made 2 times per week, from the owner, not dated in a reach-in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Observed: employee food, drink and condiments in multiple reach-in coolers, prep tables and on storage containers, no sign stating employee food only. Some items were move to the bottom shelves.
Time/temperature control for safety food thawed in an improper manner. Observed: beef stomach frozen in a prep sink full of water. No running water. Running water was added.
Working containers of food removed from original container not identified by common name. Observed: 2 spray bottles with what is now described as water, unlabeled.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw fished over prepped pumpkin. The pumpkin was moved to another shelf.
Toxic substance/chemical improperly stored. Observed: Ponds hand cream and employee items stored over the back line prep table. Items were boxed and moved below.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed: by the dish wash machine a mid wall mounted faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: sugar and flour bulk scoops with an accumulation of build up.
Handwash sink used for purposes other than handwashing. Observed: a metal bowl in the back kitchen hand wash sink. The bowl was removed.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed: the operator has chosen to not to put a consumer advisory on the menu. The quest cooks their own food. A consumer advisory must be conspicuously visible for each seat, seating area. There is a consumer advisory as you come in. In some seating areas, the consumer advisory was missing. Multiple consumer advisory's were printed and conspicuously posted.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored. Observed a bottle of ibuprofen on the back prep table. This was moved below.
Handwash sink used for purposes other than handwashing. Observed: a bowl in the front line hand wash sink. This was removed. ALSO, a rubber spatula and green scrub pads were in the kitchen hand wash sink. These were removed.
Records/documents for required employee training do not contain all of the required information. Observed lack of Certified Food Manager certification number on multiple forms. This was added during the inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 6 drink bottles stored on prep surfaces. These were all moved below.
Food stored on floor. Observed a bus tub of frozen pork on the floor in the walk-in freezer. This was moved to a shelf.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed: the fire extinguisher by the back door is in the red zone.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed: in the cook line make table, brown paper towel used to line a cut fruit bowl. The paper towel was removed and deli paper will be added.
Handwash sink used for purposes other than handwashing. Observed: metal and green scrubby in the back prep sink. These were placed by the 3 compartment sink.
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/ Observed: 4+ kitchen staff, no Certified Food Manager present.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed: preset plates, bowls and soup spoons not inverted at the conveyor areas and at the tables.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a back pack and jacket stored on napkins. The napkins were moved.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed: new mops and and unused oil can stored on dry goods by the back door. The maintenance items were moved to cleaning.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed: the fire extinguisher by the back door is in the red zone.
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.