THAI SPICE
2475 N MCMULLEN BOOTH RD · CLEARWATER · Pinellas County · FL 33759
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 4
09-02-5High Priority – Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Cook touched cut onions for order of salad with barehand – one glove on one hand , no glove on other hand . Employed directed immediately to wash hands and put glove on . Direction followed **Corrective Action Taken**
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm chlorine run three times . Manager scheduled service for this day . Service provided at end of inspection . Part changed . Recheck : 100 ppm chlorine **Corrected On-Site**
08A-05-6High Priority – Raw animal food ( raw shell eggs ) stored over/not properly separated from ready-to-eat food ( cut onions) in cooler in back kitchen area . Manager rearranged food . **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rehydrated noodles at 62 F held at cook line under 3 hours – manager added ice. Recheck 40F **Corrected On-Site**
Intermediate 2
03C-96-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Reviewed with manager .
03C-90-4Intermediate – Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Reviewed with manager. Emailed and reviewed with manager the NON-CONTINUOUS (PARTIAL) COOKING WRITTEN PROCEDURES form
Basic 4
13-03-4Basic – Employee with no hair restraint while engaging in food preparation at cook line
43-01-4Basic – Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. – bed located in storage room used to store cans of sauces and food containers .
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – soiled gaskets on reach in cooler at cook line
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues at cook line
Inspector observations synchronized from DBPR on August 15, 2026 7:58 AM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.