SPICE THAI RESTAURANT
270 NW PEACOCK BLVD STE 108, Port St Lucie FL 34986 · 772-343-1578
Last inspected May 20, 2026 · 8 visits since October 2023
JUL 24
DEC 24
JUL 25
JAN 26
MAY 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. 4 flying throughout establishment area of kitchen. Operator informed staff to attempt to remove.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018061320 | Oct 10, 2018 | Jan 11, 2019 | $120 |
Inspection history
8 visits, newest first
May 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Live, small flying insects found. 4 flying throughout establishment area of kitchen. Operator informed staff to attempt to remove.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 broken. Removed by staff and discarded.
Handwash sink used for purposes other than handwashing. Spoons and one lid in another. Operator removed.
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.
Show the remaining 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Next to reach in freezer in back area of kitchen.
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.
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.
Food stored on floor. Sauce on floor, one under hand washing sink. Education provided. Staff placed pots on prep table.
Hood filter missing from automatic fire suppression/exhaust system. One missing. Per Person in charge, is broken.
Light not functioning. 2 under hood system. Staff placed new bulbs.
Standing water in bottom of reach-in-cooler. Salad cooler. Employees removed.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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.
No soap provided at handwash sink. Manager provided.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's.
Ceiling tile missing. One in prep area. Manager placed tile back.
Equipment in poor repair. Gaskets of veggie cooler.
Standing water in bottom of reach-in-cooler. Veggie cooler.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat lettuce. Manager corrected.
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.
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.
Ice scoop handle in contact with ice. In ice machine. Manager corrected.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored in same container as ready-to-eat food. Lobster tail stored with precooked wontons. Manager removed.
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.
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
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager placed order and showed receipt.
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.
Spray bottle containing toxic substance not labeled. White liquid not labeled. Manager corrected.
Food stored on floor. Raw chicken in bucket on floor of freezer. Employee moved to shelf.
Light not functioning. 2 light bulbs under hood.
Stored food not covered. Wontons in freezer. Manager placed in plastic bags.
Jul 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Jul 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 53f cold holding, cream cheese 53f cold holding, Krab 53f cold holding, shrimp tempura 48f cold holding, pork dumplings 50f cold holding, chicken dumplings 57f cold holding, foods were placed in cooler less then 3 hours advised rapid chill. manager placed food in freezer to rapid chill. 2nd temperature cream cheese 49f cooling, Krab 46f cooling shrimp tempura 41f cold holding,
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Shrimp tempura 89f hot holding 2nd temperature 165f reheating,
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Chlorine not reaching properly ppm gauge. Manager replaced chlorine sanitizer solution, rechecked and found at 100ppm
Accumulation of debris inside warewashing machine.
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. On cooks line cooler
Equipment in poor repair. Sandwich unit in front of fryer 56f ambient
Food stored on floor. Bucket of ginger
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 84f
Light not functioning. Under hoods
No Heimlich maneuver/choking sign posted. Inspector emailed to Manager.
Working containers of food removed from original container not identified by common name. Stuffing for dumplings and tempura shrimp.
Nov 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 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 reran 100ppm
Raw animal food stored over or with unwashed produce. Raw beef over unwashed vegetables
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
Handwash sink used for purposes other than handwashing. Containers in hand sink in back of kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
Standing water in bottom of reach-in-cooler. 1st cooler in kitchen
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
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.
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
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.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in prep area
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
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.
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.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses. Tongs on handles of equipment in kitchen.
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.
Time/temperature control for safety food thawed in an improper manner. Krab cake Pattie's thawing in bucket of water.
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.