THAI SPICE GARDEN BEER/WINE/SAKE BAR

Name: THAI SPICE GARDEN BEER/WINE/SAKE BAR
Address: 5611 SIX MILE COMMERCIAL COURT, #9, FORT MYERS, FL, 33912, US
Rating: 88.2

5611 SIX MILE COMMERCIAL COURT, #9, FORT MYERS, FL 33912

License #4607345

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.2 Grade B / 100

Solid Health Score

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Quick take

THAI SPICE GARDEN BEER/WINE/SAKE BAR in FORT MYERS currently holds an InspectFL Health Score of 88.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 18 total violations — 5 critical, 4 major, 9 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 February 19, 2026 shows 9 observation rows: no critical rows, 2 major, and 7 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. Educated operator on proper storage of tongs. Operator removed tongs.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Operator placed container inside food prep sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature at handwash sink reaching 76F.
[14-01-5] Bowl or other container with no handle used to dispense sesame seeds. Operator removed cups.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator dumped out water.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives.

Disposition: Inspection Completed - No Further Action
[01B-13-4] 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.
[31B-02-4] 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.
[41-10-4] Toxic substance/chemical improperly stored. Cleaning solutions stored next to food in back right corner cook line under table. Operator removed.
[03B-01-6] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses on cook line.
[12A-27-4] 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.
[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. In sushi reach-in cooler, observed raw tuna fully thawed in reduced-oxygen packaging with label to remove.
[08A-05-6] 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.
[03C-89-4] 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.

Community reaction

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Community pulse