THAI SPICE GARDEN BEER/WINE/SAKE BAR
5611 SIX MILE COMMERCIAL COURT, #9 · FORT MYERS · Lee County · FL 33912
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. On cook line, prepping food, continued to work after cracking raw shell eggs with clean plates and ready-to-eat food. Spoke with manager regarding proper handwashing.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler cook line right, raw beef over ready-to-eat coconut parang sauce. In sushi reach-in cooler, raw fish eggs over ready-to-eat sauces, raw salmon over ready-to-eat seaweed salad. In reach-in freezer left side prep area, raw chicken over ready-to-eat cooked noodles not in original packaging. Operator rearranged coolers for proper storage. **Corrected On-Site** **Repeat Violation**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 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. In sushi reach-in cooler, observed raw tuna fully thawed in reduced-oxygen packaging with label to remove.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By sushi prep table, cooked sushi rice (75F – Hot Holding) for 3 and a half hours per operator. Provided operator time as a public health control form and explained use.
41-10-4High Priority – Toxic substance/chemical improperly stored. Cleaning solutions stored next to food in back right corner cook line under table. Operator removed. **Corrected On-Site**
Intermediate 2
03C-89-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken per operator partially cooked and cooled for later cooking, on cook line left side reach-in cooler. Provided operator non continuous cooking form and explained use.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area or back prep area. Operator placed towels at both sinks.
Basic 2
06-09-1Basic – 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. In sushi reach-in cooler, observed raw tuna fully thawed in reduced-oxygen packaging with label to remove.
10-20-4Basic – In-use tongs stored on equipment door handle between uses on cook line.
Inspector observations synchronized from DBPR on August 20, 2026 3:53 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.