Spice Thai Restaurant
Last inspected: Jan 8, 2026
64
Score
Inspectors have visited Spice Thai Restaurant nine times, with records going back to 2022. The most recent report on file is from Jan 8, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
That's lower than the typical Port St. Lucie restaurant, which scores around 81. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 21, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
67
Dec 19, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - 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.
01B-02-5
High Priority - 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 **Corrected On-Site**
03A-02-5
High Priority - 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.
03D-07-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Lobster tail stored with precooked wontons. Manager removed. **Corrected On-Site**
08A-08-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager placed order and showed receipt. **Corrective Action Taken**
16-37-1
Intermediate - 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. **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. White liquid not labeled. Manager corrected. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Raw chicken in bucket on floor of freezer. Employee moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Light not functioning. 2 light bulbs under hood. **Repeat Violation**
36-62-4
Basic - Stored food not covered. Wontons in freezer. Manager placed in plastic bags. **Corrected On-Site**
08B-12-5
35
Jul 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Jul 19, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 53f cold holding , cream cheese 53f cold holding , Krab 53f cold holding , shrimp tempura 48f cold holding , pork dumplings 50f cold holding, chicken dumplings 57f cold holding , foods were placed in cooler less then 3 hours advised rapid chill. manager placed food in freezer to rapid chill. 2nd temperature cream cheese 49f cooling, Krab 46f cooling shrimp tempura 41f cold holding , **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Shrimp tempura 89f hot holding 2nd temperature 165f reheating, **Corrected On-Site**
03E-03-5
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Chlorine not reaching properly ppm gauge. Manager replaced chlorine sanitizer solution, rechecked and found at 100ppm **Corrected On-Site**
16-59-1
Basic - Equipment in poor repair. Sandwich unit in front of fryer 56f ambient
14-11-5
Basic - Food stored on floor. Bucket of ginger **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 84f **Corrected On-Site**
10-07-4
Basic - Light not functioning. Under hoods
36-62-4
Basic - No Heimlich maneuver/choking sign posted. Inspector emailed to Manager. **Corrected On-Site**
51-13-4
Basic - Working containers of food removed from original container not identified by common name. Stuffing for dumplings and tempura shrimp.
02D-01-5
Basic - Accumulation of debris inside warewashing machine. **Corrective Action Taken**
16-03-4
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. On cooks line cooler **Corrected On-Site**
12B-07-4
43
Nov 21, 2023
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 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. Determined rice was cooked 1.5 hours ago. Marked with time **Corrected On-Site**
03F-02-5
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 reran 100ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed vegetables **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Containers in hand sink in back of kitchen **Corrected On-Site**
31A-11-4
Basic - Standing water in bottom of reach-in-cooler. 1st cooler in kitchen
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
22-20-5
52
Oct 16, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
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 had no time mark, time began at 11am **Corrected On-Site**
03F-02-5
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. Emailed to operator. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in prep area **Corrected On-Site**
31B-02-4
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. Emailed to operator. He has new employees that have not had training yet
11-26-1
Intermediate - 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. **Corrected On-Site**
02C-02-5
Basic - 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. **Corrected On-Site**
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handles of equipment in kitchen. **Corrected On-Site**
10-20-4
Basic - 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. **Corrected On-Site**
10-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Krab cake Pattie's thawing in bucket of water. **Corrected On-Site**
06-01-5
39
Mar 3, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet three compartment sink - From follow-up inspection 2023-03-03: **Time Extended**
29-11-4
95
Aug 15, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked noodles **Corrected On-Site**
08A-05-6
Intermediate - 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.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen area
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In sushi area in front area
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By rice cooker 90f **Corrected On-Site**
10-07-4
Basic - Open dumpster lid. In a shared plaza
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado by sushi station **Corrected On-Site**
08B-39-4
55
Frequently Asked Questions
When was Spice Thai Restaurant last inspected?
The most recent health inspection at Spice Thai Restaurant on file is from Jan 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Spice Thai Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Spice Thai Restaurant.
How does Spice Thai Restaurant compare to other restaurants in Port St. Lucie?
Spice Thai Restaurant most recently scored 64 out of 100, which is lower than the Port St. Lucie average of 81.
Has Spice Thai Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Spice Thai Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Spice Thai Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Spice Thai Restaurant inspected?
Based on the inspection history on file, Spice Thai Restaurant is inspected around three times per year on average.
Nearby Restaurants