HOTPOT WORLD
15463 N DALE MABRY HWY, Tampa FL 33618
Last inspected May 11, 2026 · 8 visits since November 2023
MAY 24
DEC 24
APR 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting chile peppers with no gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib on hot line next to stove top missing a vacuum breaker, discussed with manager the importance of a vacuum breaker.
Handwash sink used for purposes other than handwashing. Handwashing sink behind bar had a bottle of Dawn dish soap in it, handwashing sink next to mop sink in back kitchen had plastic waste in it, employee removed item to appropriate location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Operator did not have the correct test strips for chlorine at time of inspection, manager said they will order some soon.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink next to microwave across from the cooks line, employee placed paper towels in towel dispenser.
Show the remaining 2 findings ▾
Original container of toxic substance or chemical does not bear the manufacturer's label. Handwashing soap at handwashing sink in an Aquafina bottle not labeled,employee labeled the items.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee monster drink in make cooler on the cooks line across from the stoves, employees moved drink to appropriate location.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
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. Chlorine sanitizer tested at 0ppm. Employee switched empty sanitizer with new sanitizer bucket, chlorine retested at 50ppm during time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tofu and Ready to eat taro at front line Reach in cooler. Raw shrimp, raw beef ribs stored over cooked snow crabs, Ready to eat lettuce, and rice noodles in kitchen Reach in cooler, located adjacent to three compartment sink. Raw chicken stored over raw beef ribs, raw clams and unwashed corn. Raw pork belly stored over raw beef and clams. Raw beef, chicken, and pork stored over Ready to eat sauces inside Walk in cooler. Employee relocated all raw items to the bottom of coolers.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen beef stored over raw oysters. Raw frozen chicken stored over boxes of raw shrimp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca in coconut milk 87F at 3:45pm left out on buffet line at 12:30pm reheated to 201F at 3:52pm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside bar area Reach in cooler no dated. Employee added date during time of inspection.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags for oysters and clams not kept for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards inside establishment inside kitchen area soiled.
Handwash sink used for purposes other than handwashing. Disposable gloves stored inside hand washing sink at bar area. Employee removed during time of inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees working, no CFM present.
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 for Danny, Ou, and Illado.
Accumulation of black mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage containers stored on stored on top of bar counter next to hot water kettle. Employee energy drink stored on dry storage rack next to three compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch stored on shelf over front line Reach in cooler. Employee cookies and taco shell stored on dry storage shelf next to three compartment sink. Employee removed all personal foods during time of inspection.
Food stored on floor. 6 containers of sauces stored on floor inside Walk in cooler. 4 jugs of apple juice stored on floor at bar area. Employee relocated all foods onto a shelf during time of inspection.
Silverware/utensils dried with a towel/cloth. Observed employee drying plates next to Dish machine. Discussed with employee proper air drying.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kiwi stored over tofu in front line Reach in cooler. Employee relocated unwashed kiwis to bottom shelf during time of inspection.
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over raw frozen beef tongue in back kitchen Reach in cooler. Operator relocated raw chicken to an approved location during time of inspection.
Handwash sink not accessible for employee use at all times. Employee handwash sink blocked by mop bucket and soy sauce containers. Adjacent to Walk in cooler. Operator unblocked sink during time of inspection.
Handwash sink used for purposes other than handwashing. Employee wash cup and chopsticks at Employee handwash sink. Adjacent to front line cook. Discussed with operator.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Black and pink mold-like substance inside Sid ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled. Located on front line cook.
Water leaking from pipe and/or faucet/handle. Employee handwash sink leaking at bar area.
Dec 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Bleach container in handwash sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees working at time of inspection.
No soap provided at handwash sink near wok station in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Food stored on floor. Bulk soy sauce on floor in walk in cooler.
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting chile peppers with no gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over yam noodles in walk in cooler. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: chicken feet 52 F, calamari salad 56 F, tofu steamed 61 F,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Bleach container in handwash sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees working at time of inspection.
No soap provided at handwash sink near wok station in kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator has hot water turned off at handwash sink in kitchen near wok station.s
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee raw pork over food for establishment in walk in cooler.
Food stored on floor. Bulk soy sauce on floor in walk in cooler.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided a copy by email.
Accumulation of black/green mold-like substance in the interior of the ice machine. Interior blue panel.
Open dumpster lid.
Jan 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over ready to eat cut greens employee removed to proper storage.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over milk reach in cooler by wok cooking station. Employee removed to proper storage. Walk in cooler: raw crab over produce lettuce. Employee removed raw crab to bottom shelf
Stop Sale issued due to food originating from an unapproved source. Clams fresh no harvest tag 15 lbs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: buffet bar raw pork roll 56 f
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.
Handwash sink not accessible for employee use at all times. Hand sink by walk in cooler blocked. Employee removed equipment in front of sink.
No paper towels or mechanical hand drying device provided at handwash sink. By walk in cooler employee restocked.
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.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Fresh clams
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.