NINE SPICES HOT POT Inspection – April 7, 2025

High Priority 3

#8High Priority08B-02-4

High Priority – 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 **Corrected On-Site**

Corrected On-Site

#9High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner under foods

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi tuna-( 43F Cold hold)

Intermediate 1

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.

Basic 7

#1Basic24-13-4

Basic – Clean utensils or equipment stored in a bathroom, locker room or mechanical room.

#2Basic12B-02-4

Basic – 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.

#3Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. 1 cook no hair restraint.

#4Basic10-07-4

Basic – 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

#5Basic08B-12-5

Basic – Stored food not covered. Pork chips stored in dry storage uncovered. Operator covered

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloths not held in sanitizer solution

#7Basic02D-01-5

Basic – 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.

Florida Food Watch