MALUBIANBIAN HOT POT
5062 W COLONIAL DR UNIT 110, Orlando FL 32808 · 407-286-1261
Last inspected Jun 5, 2026 · 8 visits since May 2024
MAY 24
NOV 24
JUN 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -raw foods over ready to eat in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef in self service cooler for hot pot
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -bowl used for multiple self service items
Bowl or other container with no handle used to dispense food. -bulk bins in dry storage
Show the remaining 2 findings ▾
Food stored on floor. -oil boxes next to cook line cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line cooler seals soiled
Jun 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw foods over ready to eat in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef in self service cooler for hot pot
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes (68F - Cold Holding)
Establishment advertised crab on menu/menu board but served imitation crab.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -bowl used for multiple self service items
Bathroom door left open other than during cleaning or maintenance. -men's restroom
Bowl or other container with no handle used to dispense food. -bulk bins in dry storage
Food stored on floor. -oil boxes next to cook line cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line cooler seals soiled
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -hammer stored in sauce box above microwave
Wet mop not stored in a manner to allow the mop to dry.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed vegetables in walk in cooler. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon, seaweed salad 62F-65F cold holding in self service area less than 4hrs per operator. Operator put in ice bath for temp recovery
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in 3 comp sink. Advised to wash hands in hand sink
Handwash sink not accessible for employee use at all times. Hand sink in kitchen was wrapped with cellophane. Operator removed.
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.
Bowl or other container with no handle used to dispense food. In rice. Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table while cutting beef. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Backpack and jacket over clean dishes. - purse on container of seasoning. Operator removed all
Ice scoop handle in contact with ice. At bar
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools and wd40 over prep table. Operator moved
Time/temperature control for safety food thawed in an improper manner. Shrimp and beef thawing at room temperature. Operator moved to cooler
Jun 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Beef over cooked cow intestines in cooler. Operator immediately removed
Handwash sink not accessible for employee use at all times. Hand sink block by container at end of cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is holding cut tomatoes on time in kitchen and switching out every 2 hours. Provided operator with time plan
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and skewer containers not protected
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on dry storage shelf -Drink on shelf with dishes Operator immediately removed all
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on dish storage shelf
Food not stored at least 6 inches off of the floor. Bagged potatoes. Operator immediately removed
Ice scoop handle in contact with ice. At front bar and in kitchen. Immediately removed
In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep coolers. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in both prep coolers and bottom interior of cooler under slicer
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Wd40 on table next to slicer Tools on top of microwave. Operator immediately removed
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over fish and shrimp in reach in cooler. Manager changed order.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards medium blue. Staff took to clean.
Handwash sink not accessible for employee use at all times. Pots in front of sink on cook line. Manager moved pots.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All meat products on menu are served raw. Menu indicates "FRESH CUT MEET". Manager changed hand menus to read "All meat products are raw".
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork
Bowl or other container with no handle used to dispense food. Black beans. Staff removed bowl.
Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch in reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat, ear buds and other items. Staff removed.
Food stored on floor. Walk in freezer beef stored in containers on floor. Dry storage cases of oil.
Ice scoop handle in contact with ice. In ice machine. Manager stud up scoop.
In-use knife/knives stored in cracks between pieces of equipment. Between make tables. Staff removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Cabbage over cooked pork. Staff removed pork.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over fish and shrimp in reach in cooler. Manager changed order.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (50F - Cold Holding). Held on counter less than 4 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef (50F - Cold Holding) pork (49F - Cold Holding) pork (49F - Cold Holding)in walk-in from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler from yesterday. beef (50F - Cold Holding) melon (50F - Cold Holding) less than 4 hours on table. pork (49F - Cold Holding)in walk-in from yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards medium blue. Staff took to clean.
Handwash sink not accessible for employee use at all times. Pots in front of sink on cook line. Manager moved pots.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All meat products on menu are served raw. Menu indicates "FRESH CUT MEET". Manager changed hand menus to read "All meat products are raw".
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork
Bowl or other container with no handle used to dispense food. Black beans. Staff removed bowl.
Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch in reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat, ear buds and other items. Staff removed.
Food stored on floor. Walk in freezer beef stored in containers on floor. Dry storage cases of oil.
Ice scoop handle in contact with ice. In ice machine. Manager stud up scoop.
In-use knife/knives stored in cracks between pieces of equipment. Between make tables. Staff removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Cabbage over cooked pork. Staff removed pork.
Jun 4, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 17, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No chemicals for dish machine and no hot water due to gas for hot water tank off.
Covered waste receptacle not provided in women's bathroom.
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.