NINE SPICES HOT POT

Name: NINE SPICES HOT POT
Address: 2543 COUNTRYSIDE BLVD STE 1, CLEARWATER, FL, 33761, US
Rating: 81.1

2543 COUNTRYSIDE BLVD STE 1, CLEARWATER, FL 33761

License #6213049

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NINE SPICES HOT POT in CLEARWATER currently holds an InspectFL Health Score of 81.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 27, 2026. Across those visits, inspectors documented 26 total violations — 6 critical, 7 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 27, 2026 shows 12 observation rows: 3 critical, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Large bin of sugar and rice have containers with no handle being used as a scoop. Operator removed containers.
[24-13-4] Clean utensils or equipment stored in a bathroom. Extra small wares and equipment stored in employee restroom. Discussed the need to remove all items from the restroom.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensil in handwashing sink. Operator removed utensil.
[08B-38-4] Food stored on floor. Food in containers on floor of freezer, oil stored on floor in kitchen next to cook line. Discussed the need to store food a minimum of 6 inches off the floor.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing clear liquid at fron line near conveyor not labeled. Discussed with operator that all spray bottles must be labeled with the contents common name.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.shelves soiled in reach in cooler in first isle of kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- cooked pasta, soup. Operator moved food was able to determine the preparation date and will date mark an accordingly.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line food containers. Discussed the need to use only materials approved for food contact.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator obtained parasite distraction during inspection goin.
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled cook line, prep areas and storage areas.
[03F-02-5] 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 no time mark. Operator was able to determine what time the rice was placed on time as a public health control and time stamped .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, prep table in the rear of the kitchen near walk in cooler containing tools.

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. No lid.
[02D-01-5] Working containers of food removed from original container not identified by common name. Food containers of foods removed from their original container not labeled with common name
[08B-02-4] Displayed food not properly protected from contamination. Food displayed on conveyor not covered or protected. Operator placed lids on food.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (65F - held on counter); fried soft shell crab (68F - held on counter). Fish was on Calendar less than four hours restaurant opened at 1 PM. Operator placed fish in refrigerated unit.
[14-86-1] Non-food grade paper/paper towel used as liner for food container paper towels line the bottom of food pans
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Styrofoam cooler in walk in cooler containing food for employees not identified as employee food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
[08B-38-4] Food stored on floor. Freezer multiple cases of food stored on the floor

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