Nine Spice Hotpot
Last inspected: Jan 14, 2026
45
Score
Inspectors have visited Nine Spice Hotpot seven times, with records going back to 2022. Nine Spice Hotpot was last inspected on Jan 14, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 11 violations before.
“Employee personal items stored” comes up most often, recorded four times in the inspection record.
Restaurants in Orlando average 79, so Nine Spice Hotpot trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Jan 14, 2026
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over washed bean sprouts Raw chicken over ready to eat sauce **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior Slicer across from cooks line
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of 2 kitchen employees
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In dish machine area
24-08-4
Basic - Ice buildup in side of reach-in freezer Ice buildup in walk in freezer **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of slicer across from cooks line Gaskets of reach in cooler **Repeat Violation**
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Tools on top of unopened bags of flour in back prep area **Corrected On-Site**
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs inside raw beef container **Corrected On-Site**
10-06-5
45
Dec 18, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over sesame sauce in walk in freezer **Corrected On-Site**
08A-02-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg in walk in cooler
01B-14-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm operator discarded and made new solution rechecked and was 50ppm **Corrected On-Site**
41-27-4
Intermediate - 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. 6 new employees all hired less than 2 months , form emailed to manager. Print and signed by employees immediately. **Corrected On-Site**
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket in the way of hand sink next to three compartment sink , operator moved **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in flour container , operator removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk for employees only stored on top of cut cabbage in front of expo line
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging next to dry storage racks
40-06-5
Basic - Food stored on floor. Buckets of sauces on floor in walk in cooler
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Corrected On-Site**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep table in front of cooks line **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Next to three compartment sink , operator moved **Corrected On-Site**
21-38-4
32
Jun 13, 2025
Food-Licensing Inspection
No violations found.
100
May 31, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on buss cart 200+ chlorine. Remade then was 50 ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishroom hand sink had trash can in front of it **Corrected On-Site**
31A-09-4
Intermediate - Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Clean bar utensils not stored inverted or in a protected manner. At the bar **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.personal items on dry shelves **Repeat Violation**
40-06-5
Basic - Metal strainer wedged between hand sink and wall next to wok station in kitchen
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to walk station and kitchen
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In kitchen 0 ppm Added bleach then was 50 ppm **Corrected On-Site**
21-07-4
Basic - Food stored on floor. Buckets of sauces in floor in walk in cooler
08B-38-4
50
Dec 1, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Reach in sandwich cooler was not cold holding at the desired temperature. Tofu-47F Dumplings-48F Less than four hours per cook. Food items were removed to the Walk in Cooler for temperature recovery. Tofu-44 Dumplings-43 **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Ramen noodles touching cardboard box in back area. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Calamari stored over Ready To Eat sauce in walk-in cooler. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage behind raw shrimp in sandwich reach in cooler in kitchen. **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. 1-Bar hand wash sink blocked. 2-Hand wash sink in kitchen blocked.
31A-09-4
Basic - Cooking utensils not inverted stored inverted or in a protected manner at the bar. **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored on dry food shelving in kitchen. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by ice machine in kitchen.
24-08-4
Basic - Equipment in poor repair. Gasket needs to be repaired. Reach in under bench cooler in kitchen. Stainless steel table in kitchen bottom surface has rust build up.
14-11-5
Basic - Food stored in undrained ice in Walk in Cooler. Crayfish and clams.
08B-31-4
Basic - No conspicuously located thermometer in reach in cooler closest to Walk in cooler.
05-09-4
33
Apr 28, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked crawfish in walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Displayed food not properly protected from contamination. Ramen noodles on conveyer belt not covered **Corrected On-Site**
08B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink in the kitchen. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For conveyer belts, provided operator time plan. **Corrective Action Taken**
03F-10-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in walk in cooler **Repeat Violation**
01C-10-4
Basic - Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance.throughout the kitchen
36-34-5
Basic - Clean bar utensils not stored inverted or in a protected manner at the bar. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Above three compartment sink.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of dry ingredients on the kitchen. **Corrected On-Site**
40-06-5
Basic - Light not functioning. Three light burn out in cook line hood
36-62-4
Basic - Standing water in floor drain/floor drain draining very slowly. Hand wash sink next to cook line.
29-19-4
37
Dec 20, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Nine Spice Hotpot last inspected?
The most recent health inspection at Nine Spice Hotpot on file is from Jan 14, 2026. The public record contains seven inspections in total.
What is the most common violation at Nine Spice Hotpot?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Nine Spice Hotpot.
How does Nine Spice Hotpot compare to other restaurants in Orlando?
Nine Spice Hotpot most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Nine Spice Hotpot's inspection record improved over time?
Yes. Recent inspections at Nine Spice Hotpot have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Nine Spice Hotpot means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Nine Spice Hotpot inspected?
Based on the inspection history on file, Nine Spice Hotpot is inspected around two times per year on average.
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