THAI SPICE

Name: THAI SPICE
Address: 2475 N MCMULLEN BOOTH RD, CLEARWATER, FL, 33759, US
Rating: 72

2475 N MCMULLEN BOOTH RD, CLEARWATER, FL 33759

License #6215552

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THAI SPICE in CLEARWATER currently holds an InspectFL Health Score of 72 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 May 5, 2026. Across those visits, inspectors documented 19 total violations — 7 critical, 2 major, 10 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 5, 2026 shows 9 observation rows: 3 critical, 0 major, and 6 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
[10-20-4] In-use tongs stored on equipment door handle between uses. Manager relocated tongs
[41-10-4] Toxic substance/chemical improperly stored next to bulk container of dry rice on shelf in back kitchen . Manager relocated air freshener spray .
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Soap suds overflowing in well of dish machine and soap suds in the interior area under the tray when cycle is complete . No soap suds on dishes . Manager scheduled service this day
[08B-39-4] Raw fruits/vegetables not washed prior to preparation inside recycled use of thank you bag . Reviewed with operator .Employee washed produce prior to cutting peppers
[14-05-4] Cardboard used to line food-contact shelves inside freezers . Employee removed cardboard
[43-01-4] Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Employee bed inside food storage and single service items storage room in hallway area . Manager removed bed from premises
[14-86-1] Non-food grade paper/paper towel used as liner for food container in reach in cooler in cook line area . Manager removed paper towel
[08A-05-6] Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food in reach in cooler in back kitchen area . Manager rearranged food .
[14-45-4] Cardboard used to line nonfood-contact shelves inside dry storage area of back kitchen Manager removed cardboard

Disposition: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation at cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets on reach in cooler at cook line
[03A-02-5] 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
[22-49-4] 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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues at cook line
[43-01-4] 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 .
[03C-96-4] 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 .
[08A-05-6] 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 .
[09-02-5] 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
[03C-90-4] 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

Community reaction

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Community pulse