MEET CHONGQING HOT POT
6820 STIRLING RD, Hollywood FL 33024 · 954-9989699
Last inspected Jul 10, 2026 · 9 visits since November 2023
DEC 24
APR 25
DEC 25
APR 26
JUL 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 →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025040432 | Apr 25, 2025 | Oct 8, 2025 | $840 |
| 2--2019023996 | Apr 9, 2019 | Jun 20, 2019 | $120 |
Inspection history
9 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate13 Basic
What the inspector wrote — 20 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and dirty dishes and then unloaded clean dishes from rack without first washing hands. Reviewed proper procedures with employees for hand washing.
Raw animal food stored over or with unwashed produce. In walk in cooler, containers of raw crab and beef above box of limes and bag of carrots. Employee rearranged for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen right Atosa reach in cooler, raw shell eggs on shelf above prepared raw seafood items. Employee moved eggs to bottom of cooler to properly separate.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer by Atosa reach in coolers in kitchen soiled with food debris. Advised employee to clean as soon as possible.
Show the remaining 16 findings ▾
Handwash sink not accessible for employee use at all times. Wire scrubber in hand sink by meat slicer. Employee removed.
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/ Certified Food Manager Jing Chen Person in Charge Linda Wu
No soap provided at handwash sink. At hand sink by meat slicer in prep area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up on wall of ice machine bin.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean cutting board and knife directly under soap dispenser in service station. Employee moved both away from soap dispenser.
Clean equipment/utensils not stored at least 6 inches above the floor. Buspan of clean soup containers on floor in service station. Employee moved off of floor.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open top beverage container on cutting board by back prep sink.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open top beverage container on cutting board by back prep sink.
Employee eating in a food preparation or other restricted area. 1) Employee eating meal at prep station in kitchen. Advised employee to move away from all prep areas to continue eating. 2) Open top beverage container on cutting board by back prep sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee beverages in Atosa reach in cooler in kitchen on same shelf with public foods. Employee moved all beverages to bottom of cooler to properly separate.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee tablet and bag on top of bags of dry soup base on back dry storage shelves.
Floor not cleaned when the least amount of food is exposed. Floor area in front of three compartment sink soiled with lemon wedges and straws built up in drain.
Floor soiled/has accumulation of debris. Debris on floor area under dry goods shelving in back prep area.
Food stored on floor. Buckets of sauces on floor in back corner of prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under small prep table by stove line soiled with grease/food debris.
Time/temperature control for safety food thawed in an improper manner. Frozen beef tripe placed in back prep sink to thaw. Employee placed under cold running water.
Jun 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Buckets of sauces and containers of fryer oil on floor in back prep area of kitchen.
Apr 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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/ CFM Xian Guang Yang 3-3-2021 Service Safe Person in charge - Selena Wu
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in server station by front counter. Employee labeled as general cleaner.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board in back prep area of kitchen. Employee moved beverage to under prep table.
Food stored on floor. Buckets of sauces and containers of fryer oil on floor in back prep area of kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee closed beverage container in left Atosa reach in cooler on shelf with public food items. Employee moved beverage to bottom of cooler.
Raw fruits/vegetables not washed prior to preparation. Employee removed from walk in cooler and began to cut raw squash without first washing them. Stopped employee, reviewed proper food handling procedures and employee washed squash.
Time/temperature control for safety food thawed in an improper manner. Frozen bag raw scallops thawing at room temperature in back prep sink. Employee turned on cold running water for proper thawing.
Dec 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority9 Intermediate11 Basic
Show 25 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees in kitchen changed gloves and begin food preparation after putting away boxes into freezer without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dishware from machine immediately after handling and rinsing dirty dishware to put in machine. Reviewed proper handwashing and employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee gloved hands on hips and returned to cutting food items without washing hands and changing gloves. Reviewed proper procedures with employee and employee washed hands and changed gloves. Food items discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cartons of raw shell eggs above containers of broth. Employees rearranged to properly separate.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on faucet at mop sink.
Handwash sink not accessible for employee use at all times. Server station handsink blocked with clean containers and utensils. Person in charge removed items.
Handwash sink used for purposes other than handwashing. Hand sink by triple sink being used for soaking utensils and pans. Employee drained and cleaned 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/ CFM - Xian Guang Yang 3-3-2021 ServSafe Person in charge - Selena Wu
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink between ice machine and triple sink. Employee replaced paper towels.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. At hand sink in back of kitchen. Employee replaced soap.
Nonfood-grade basting brush used in food. Standard paint brush in container of oil in kitchen. Employee discarded brush.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in server station.
Bowl or other container with no handle used to dispense food. Bowl in bulk bag of cornstarch.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers under prep table in kitchen not inverted.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top canned beverage on prep table in kitchen.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top canned beverage on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple e,plots cell phones on prep tables in kitchen.
Food stored on floor. 1) Buckets of chili oil and fryer oil on floor by dry storage shelves. 2) Bus pan raw pork and cases of chicken on floor in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice under cooling unit in walk in freezer.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting boards in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in kitchen right Atosa reach in cooler.
Stored food not covered. Open bag of cornstarch on storage shelves in back of kitchen away from any active food preparation.
Apr 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee added bleach to correct 100ppm chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling frozen raw pork and began to prep vegetables without first washing hands. Reviewed proper procedures with employee and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Kenmore reach in freezer in kitchen, container of raw shaved chicken on shelf above open bag of cooked cuttlefish. Employee moved chicken to bottom of freezer to properly separate.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in back kitchen, under no temperature control, commercial beef soup base (89F - Cold Holding). Item not prepared or portioned today. Per manager packages opened at 3:00pm. Employee placed soup base in ice bath to chill.
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/ Certified Food Manager - Xian Guang Yang Person in Charge - Lian Wu
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by ice machine.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. At hand sink by ice machine.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee canned beverage on cutting board by back prep sink. Employee removed beverage.
Food stored on floor. 1) Container of fryer oil on floor in back prep area of kitchen. 2) Plastic buckets of sauce on floor in back storage area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee canned beverage in right Atosa reach in cooler in kitchen.
Working containers of food removed from original container not identified by common name. Bottles of oil on prep table in back of kitchen not labeled.
Dec 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority7 Intermediate1 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, cases of frozen shrimp on top shelf above packaged precooked fish balls removed from original cases. Employee rearranged freezer shelves to properly separate.
Handwash sink used for purposes other than handwashing. Hand sink by ice machine being used to soak dirty utensils. Employee removed utensils and drained 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/ Certified food manager Xian Guang Yang Person in Charge Jessie Qi
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by ice machine / triple sink. Employee replaced paper towels.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. 1) Soap not immediately beside hand sink in far back of kitchen. Employee replaced soap. 2) No soap at hand sink by ice machine/triple sink. Employee replaced soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink at far back of kitchen. Employee turned hot water back on.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil on prep table opposite cooking stoves not labeled.
May 31, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority8 Intermediate4 Basic
Show 15 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, containers of raw non commercially wrapped chickens above cases of ready to eat fish balls. Employee began to rearrange all items to properly separate.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In right Atosa reach in cooler in prep area, containers of raw calamari, fish, and trip,above containers of cut ham. Employee rearranged all items for proper separation. 2) In walk in cooler, cases of raw shell eggs above containers of sauces. Employee inverted for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen under no time of temperature control, beef fat (68F - Cold Holding). Per person in charge pulled cold from cooler at 2:00pm. Employee moved to refrigerator to rechill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At start of inspection on prep table in kitchen prep area, sliced tomatoes (70F - Cooling) under no time or temperature control. Per employee cut at 2:00pm. Employee moved to refrigerator to begin cooling properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzles at server station have mold like buildup.
Handwash sink not accessible for employee use at all times. Hand sink to left of reach in coolers blocked by table.
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/ Certified Food Manager - Xian Guang Yang Person in Charge - Botian Wang
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by triple sink.
No probe thermometer provided to measure temperature of food products.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand sink by cook line due to leaking drain pipe. Person in charge turned water back on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1) Ice bin at server station has mold like buildup in upper back edges of bin. 2) Main ice machine baffle has mold like buildup.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in server station not secured.
Food stored on floor. Bulk container of rice and multiple buckets of sauces on floor in prep area.
Water leaking from pipe and/or faucet/handle. Drain line under hand sink by cook line leaking.
Jan 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
Carbon dioxide/helium tanks not adequately secured in wait station.
Floor soiled/has accumulation of debris. 1. Under soda rack in wait station. 2. Inside walk in cooler.
Food not stored at least 6 inches off of the floor. 1.Bags of rice in P1 room in dining area. 2. Buckets with crabs in walk in freezer. 3. Buckets with sauces inside walk in cooler. 4. Bucket with pepper/ seasoning on floor in kitchen.
Nov 29, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over sauces inside glass front atosa reach in cooler in kitchen. Operator moved raw shelled eggs to bottom shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.. 1.Tofu (50F - Cold Holding); bean sprouts (48F - Cold Holding) pulled from reach in cooler under 2 hours ago and moved to buffet station. Operator placed on ice to quick chill. 2. Spicy chicken; (60F - Cold Holding) in buffet station under no temperature control for food safety. Spicy chicken pulled from reach in cooler held less than 1 hour ago. Operator moved to reach in cooler to quick chill. Suggested using Time as a public health control.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
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 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right side wall soiled in ice machine in kitchen. Operator cleaned and sanitized during inspection.
Carbon dioxide/helium tanks not adequately secured in wait station.
Cardboard used on floor as anti-slip measure inside walk in freezer not replaced every day or when heavily soiled, whichever comes first.
Floor soiled/has accumulation of debris. 1. Under soda rack in wait station. 2. Inside walk in cooler.
Food not stored at least 6 inches off of the floor. 1.Bags of rice in P1 room in dining area. 2. Buckets with crabs in walk in freezer. 3. Buckets with sauces inside walk in cooler. 4. Bucket with pepper/ seasoning on floor in kitchen.
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.