LAMEIZI HOT POT & BBQ
2501 E FOWLER AVE., Tampa FL 33612
Last inspected May 5, 2026 · 9 visits since October 2023
APR 24
DEC 24
MAR 25
JUL 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
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. Dishwasher has an empty container of chlorine connected to dishwasher. Management added chlorine to dishwasher.
Raw animal food stored over or with unwashed produce. Raw chicken stored overtop fresh herbs inside walk in cooler.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. Handwashing sink and back kitchen area has dirty dishes stored inside it.
Show the remaining 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
Bowl or other container with no handle used to dispense food. Bowl without a handle use that scoop inside MSG bin.
Food stored on floor. Soy sauce stored in floor in back kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Oyster thawing in standing water manager turned on water.
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Floor area(s) covered with standing water. Standing water on floor underneath food preparation sink in back kitchen area by dry stored.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Gaskets inside reach in cooler on cooks line are soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
Water leaking from pipe and/or faucet/handle. Leaking pipe underneath food preparation sink by dry storage.
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority3 Intermediate14 Basic
Show 22 findings ▾
Container of medicine improperly stored. Medicine stored overtop food preparation table on cooks line.
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. Dishwasher retested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop ready to eat sauces inside walk in cooler. Managers removed and properly stored shelled eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold Holding- Tofu 51F Cooked sausage 51F Raw beef 50F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 51F Cooked sausage 51F Raw beef 50F
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler on cooks line.
Employee eating in a food preparation or other restricted area. Employee drinking while standing on cooks line.
Employee with no hair restraint while engaging in food preparation. 2 employees working in preparation in back kitchen area have no hair restraints.
Floor area(s) covered with standing water. Standing water on floor underneath food preparation sink in back kitchen area by dry stored.
Food stored on floor. Seasoning stored on floor on cooks line. Manager removed and properly stored seasoning.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on wok station handle. Manager removed and placed tongs at dishwasher.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line. Manager removed cloth and properly stored it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Gaskets inside reach in cooler on cooks line are soiled.
Time/temperature control for safety food thawed in an improper manner. Oyster thawing in standing water. Management turned on water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
Water leaking from pipe and/or faucet/handle. Leaking pipe underneath food preparation sink by dry storage.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Manager removed and properly stored buckets.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Container of medicine improperly stored. Medicine stored overtop reach in cooler in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored on top of bottle water.
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen area used as a dump sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
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/
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. No date on thawed chicken inside walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold- like substance.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored overtop food preparation table on cooks line.
Floor area(s) covered with standing water. Standing water on floor in back kitchen area by 3 compartment sink.
Food stored on floor. Shacks sauce stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between food preparation table and refrigerator.
In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
Raw fruits/vegetables not washed prior to preparation. Cabbage not washed before preparation.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket with water inside bucket.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over kimchi and cooked noodle in walk-in cooler. Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed mushrooms in walk-in cooler.
Handwash sink used for purposes other than handwashing. Food debris in handwash sinks in kitchen.
No soap provided at handwash sink. At back kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle in walk-in cooler. 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 in walk-in cooler.
Floor area(s) covered with standing water. Under prep sinks at back kitchen.
Food not stored at least 6 inches off of the floor. Multiple cases of seafood and meats stored on floor in walk-in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 68 F, shrimp 68 F, operator placed items on ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba 110 F, rice 90 F, operator turned up temperature at time of inspection.
Handwash sink not accessible for employee use at all times. Scrub brush in handwash sink operator removed at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf in dry storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on rack above noodles.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler.
Equipment in poor repair. Dish machine temped 142 F, dish machine not in use at time of inspection. Discussed with operator not using dish machine until it is working properly. 3 Compartment Sink tested 150 ppm Quaternary ammonia.
Food stored on floor. Multiple food items on floor throughout kitchen.
Ice scoop handle in contact with ice. Operator removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Working containers of food removed from original container not identified by common name. Container of corn starch not labeled.
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
Food stored on floor. Buckets of soy sauce stored on floor in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
Nov 3, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging to close to food preparation tables by ice machine.
Food stored on floor. Buckets of soy sauce stored on floor in kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle. Manager removed tongs and placed at dishwasher.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
Wet mop not stored in a manner to allow the mop to dry. 2 wet mops sitting inside mop buckets in back hallway.
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 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. Dishwasher tested 0ppm of chlorine. Had a discussion with manager about using 3 compartment sink for sanitation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu cold holding 47F at 2:53 items placed on ice inside walk in freezer. Re-temperature at 1:15 39F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by 3 compartment sink. Chef placed paper towels at hand washing sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside salt bin.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging to close to food preparation tables by ice machine.
Food stored on floor. Buckets of soy sauce stored on floor in kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer door handle. Manager removed tongs and placed at dishwasher.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
Wet mop not stored in a manner to allow the mop to dry. 2 wet mops sitting inside mop buckets in back hallway.
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.