SPICE THAI RESTAURANT

Name: SPICE THAI RESTAURANT
Address: 270 NW PEACOCK BLVD STE 108, PORT ST LUCIE, FL, 34986, US
Rating: 50.3

270 NW PEACOCK BLVD STE 108, PORT ST LUCIE, FL 34986

License #6602835

🍜 Thai/Vietnamese ℹ️

50.3 Grade F / 100

Failing Health Score

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Latest inspection

May 20, 2026 · 11 findings · 2 critical

Complaint Full

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

SPICE THAI RESTAURANT in PORT ST LUCIE currently holds an InspectFL Health Score of 50.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 61 total violations — 15 critical, 16 major, 30 minor.

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The latest inspection on May 20, 2026 shows 11 observation rows: 2 critical, 4 major, and 5 minor.

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Inspector notes

Coverage note

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SPICE THAI RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[12B-14-4] 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.
[08B-38-4] Food stored on floor. Sauce on floor, one under hand washing sink. Education provided. Staff placed pots on prep table.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. One missing. Per Person in charge, is broken.
[36-62-4] Light not functioning. 2 under hood system. Staff placed new bulbs.
[29-49-6] Standing water in bottom of reach-in-cooler. Salad cooler. Employees removed.
[35A-02-7] Live, small flying insects found. 4 flying throughout establishment area of kitchen. Operator informed staff to attempt to remove.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 broken. Removed by staff and discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoons and one lid in another. Operator removed.
[53A-05-6] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to reach in freezer in back area of kitchen.
[53B-14-5] 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.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Raw chicken in bucket on floor of freezer. Employee moved to shelf.
[36-62-4] Light not functioning. 2 light bulbs under hood.
[08B-12-5] Stored food not covered. Wontons in freezer. Manager placed in plastic bags.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Lobster tail stored with precooked wontons. Manager removed.
[01B-02-5] 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.
[03A-02-5] 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
[03D-07-5] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager placed order and showed receipt.
[03F-10-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. White liquid not labeled. Manager corrected.

Disposition: Met Inspection Standards
[06-09-1] 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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on handles of equipment in kitchen.
[10-06-5] 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.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Krab cake Patties thawing in bucket of water.
[03A-02-5] 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.
[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 had no time mark, time began at 11am
[11-27-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in prep area
[11-26-1] 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
[02C-02-5] 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.