Nine Spices Hot Pot
Last inspected: Jan 27, 2026
33
Score
Inspectors have visited Nine Spices Hot Pot 10 times, with records going back to 2022. The latest inspection on file is from Jan 27, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly nine violations before.
“Food stored on floor” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Clearwater average 79, so Nine Spices Hot Pot trails the local norm. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Jan 27, 2026
Complaint Full
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - 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 . **Corrected On-Site**
03F-02-5
High Priority - 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. **Corrected On-Site**
01D-01-5
High Priority - 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. **Repeat Violation**
14-86-1
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensil in handwashing sink. Operator removed utensil. **Corrected On-Site**
31A-11-4
Intermediate - 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. **Corrective Action Taken**
02C-02-5
Intermediate - 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.
41-17-4
Basic - 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. **Corrected On-Site**
14-01-5
Basic - 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.
24-13-4
Basic - Floor soiled/has accumulation of debris. Floors soiled cook line, prep areas and storage areas.
36-73-4
Basic - 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. **Repeat Violation**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.shelves soiled in reach in cooler in first isle of kitchen.
22-16-4
33
Jul 14, 2025
Complaint Full
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - Non-food grade paper/paper towel used as liner for food container paper towels line the bottom of food pans **Repeat Violation**
14-86-1
High Priority - Displayed food not properly protected from contamination. Food displayed on conveyor not covered or protected. Operator placed lids on food. **Repeat Violation**
08B-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. No lid.
12B-07-4
Basic - 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.
08B-49-4
Basic - Food stored on floor. Freezer multiple cases of food stored on the floor
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - 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 **Repeat Violation**
02D-01-5
32
Apr 7, 2025
Complaint Full
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi tuna-( 43F Cold hold)
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner under foods
14-86-1
High Priority - Displayed food not properly protected from contamination. Establishment is set up to have foods go around on a conveyor to guests to pick up. The food needed to be covered for protection. Operator covered food **Corrected On-Site**
08B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
22-02-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep table in main kitchen.Discussed the need to have lunch outside of prep areas.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 cook no hair restraint.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used for rice in standing water, discussed that if utensils are to be held in water that is a minimum of 135F
10-07-4
Basic - Stored food not covered. Pork chips stored in dry storage uncovered. Operator covered
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping cloths not held in sanitizer solution
21-12-4
Basic - Working containers of food removed from original container not identified by common name.food containers holding food that was removed from its original container not dated with common name.
02D-01-5
Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room.
24-13-4
41
Jan 14, 2025
Routine - Food
2 critical violations. 7 major violations. 4 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine. There is not sanitizer in the dish machine and the operator has run out. Operator went to a neighboring establishment and was able to get sanitizer. Dishmachine tested 50ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above ready to eat cauliflower in walk in cooler. Operator relocated. **Corrected On-Site**
08A-05-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussel tags not maintained for 90 days. Mussels that are in the walk in have current tags on the bag. Operator has been keeping clam tags but not mussel tags. He states that the mussels are received once a month.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in kitchen area. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip for chlorine. Inspector provided operator with some test strips. **Corrected On-Site**
16-37-1
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. No proof for employee Ben who is a sushi chef
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator has run out of sanitizer for the dishmachine. There is no other safe for food contact sanitizer available. Operator was able to borrow chlorine sanitizer from neighboring restaurant. **Corrected On-Site** **Admin Complaint**
22-38-5
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. Missing employee training for Ben who has been employed for 8 months.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves all food raw to customer who then cooks food themselves. No consumer advisory on menu or posted in restaurant. Provided operator with consumer advisory which is now posted on the wall at the exit of the kitchen. **Corrected On-Site**
02B-02-5
Basic - Stored food not covered. Meatballs and dumplings in freezer not covered. Operator covered foods. **Corrected On-Site**
08B-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
22-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in contact with bean sprouts.operator removed. **Corrected On-Site**
10-06-5
Basic - Food stored on floor. Shrimp on the floor in the walk in freezer. Operator corrected. **Corrected On-Site** **Repeat Violation**
08B-38-4
30
Apr 23, 2024
Routine - Food
4 major violations. 10 minor violations.
View 14 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags dated when batch is opened, discussed proper procedures with staff **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Stained cutting boards
22-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams in reach in cooler without tag, staff returned current tag to cooler **Corrected On-Site**
01C-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at servers station, label added **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Walk in freezer **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Food stored in undrained ice. Multiple items in coolers at service window for conveyor belt stored in untrained ice
08B-31-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar and rice bins, removed **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
Basic - Utensils in poor condition. Ice scoop in drink ice at bar with broken handle
14-12-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Waste line missing at soda gun holster. Behind bar
29-17-4
41
Dec 13, 2023
Routine - Food
No violations found.
100
Dec 5, 2023
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm empty container.
22-41-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice noodles cooling at room temperature. Put in walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Xi Dong not available as manager. No one else available.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Food stored on floor. Walk in freezer. **Corrected On-Site**
08B-38-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dish area.
36-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature in back prep area.
06-01-5
39
Jun 23, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Jun 21, 2023
Routine - Food
3 critical violations. 7 major violations. 4 minor violations.
View 14 violations
High Priority - Displayed food not properly protected from contamination. Food running on conveyor for self service by customers was not covered at the start of the inspection. Operator placed covers on food on conveyor **Corrected On-Site** **Repeat Violation** **Warning**
08B-02-4
High Priority - Toxic substance/chemical improperly stored. Stored next to clean pans. Operator moved spray bottles containing chemical **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (46F - Cold Holding); Fish (46F - Cold Holding); lettuce (47F - Cold Holding); Bean sprouts (47F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles of chemical not labeled with its common name. Discussed the need to label all chemicals **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not in order. Discussed with operator the need to keep dated tags in chronological order **Repeat Violation** **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with the date that the last clam was served. **Warning**
01C-03-4
Intermediate - 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. Discussed and provided handout pertaining to vomit and diarrheal events **Warning**
11-27-4
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. Discussed and provided employee agreement **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available at time of inspection for time as a public health control policy to include food presented on conveyor. Plan is in locked office. Manager is on vacation. Provided operator with form for time as a public health policy and explained the form. Operator to fill out. Operator was on schedule to discard food on conveyor and did so during inspection. **Warning**
03F-10-5
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. **Warning**
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table near food. Operator discarded employee beverages **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Motorcycle helmet and back pack stored with single service items. Discussed the need to have an area away from food and supplies where employees can store personal belongings. **Warning**
40-06-5
Basic - Floor area(s) covered with standing water. Standing water on cook line and walk in cooler **Warning**
36-22-4
Basic - Food stored on floor. Food stored on the floor of the walk in cooler and walk in freezer. Discussed the need to store food a minimum of 6" off the floor. **Warning**
08B-38-4
26
Dec 16, 2022
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -Upon arrival inspector observed no coverings on foods being rotated around the restaurant tables on a conveyor system. Covering were placed on all exposed items during inspection. **Corrected On-Site**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef eye round (61F) stored on prep table temped at 2:25pm placed on table at approximately 2:00pm, manager placed inside walk in cooler retemp 56F **Corrective Action Taken**
03A-02-5
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. -Discussed with manager.
01C-05-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -Women's bathroom hand wash sinks. Discussed with manager.
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. -Hand wash sink blocked by a blender behind the bar. Manager moved. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine sanitizer, discussed with manager.
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Manager states he bought Safe staff books and will be training the staff soon.
53B-01-5
Basic - Hole in or other damage to ceiling above dish machine.
36-24-5
Basic - Floor tiles missing and/or in disrepair. -In front of walk in freezer inside kitchen.
36-17-5
Basic - Raw fruits/vegetables not washed prior to preparation. -Watercress, broccoli, and long hots being prepped without first washing. Manager washed all cut produce and removed unwashed and uncut produce from prep table and washed. **Corrected On-Site**
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of microwave soiled on cooks line soiled. -Exterior of reach in freezer inside kitchen across from large center prep table soiled.
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. -Near walk in freezer and soda in a bag rack manager chained tanks during time of inspection. **Corrected On-Site**
51-11-4
Basic - -Interior of microwave on cooks line has accumulation of black substance/grease/food debris. Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of reach in freezer inside kitchen across from large center prep table.
22-08-4
33
Frequently Asked Questions
When was Nine Spices Hot Pot last inspected?
The most recent health inspection at Nine Spices Hot Pot on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Nine Spices Hot Pot?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Nine Spices Hot Pot.
How does Nine Spices Hot Pot compare to other restaurants in Clearwater?
Nine Spices Hot Pot most recently scored 33 out of 100, which is lower than the Clearwater average of 79.
Has Nine Spices Hot Pot's inspection record improved over time?
No. Recent inspections at Nine Spices Hot Pot have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Nine Spices Hot Pot 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 Spices Hot Pot inspected?
Based on the inspection history on file, Nine Spices Hot Pot is inspected around three times per year on average.
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